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Bran Flax Muffins

Bran Flax Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jane Massey

Jane Massey

Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
  3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bubbe
229

Bubbe

12/10/2005

This is an amazing recipe. From the first time I went to make it, I didn't have all the right ingredients and found I could just about substitute anything, so long as I kept the dry-to-wet ratio the same. However, I have made one improvement, in my opinion, after having made this recipe at least a dozen times now: mix (or sift) all the dry ingredients in one bowl, all the wet ingredients into another (including the raisins and nuts) and then add the liguid to the dry. It requires less stiring this way, mixes more thoroughly and produces a more consistent result. I was also able to reduce the cholesterol and calories with a few minor changes without changing the flavor or texture. I used Enova in place of the vegetable oil, cholesterol free eggs (in the carton) and fat-free powdered milk (mixed according to the directions). No one could tell the difference. I also found it's possible to substitute squash for the carrots or applesauce (1-3/4 cups) for the apples and even to leave out the nuts entirely and increase the raisins to 2 cups (my husband doesn't like nuts). When using applesauce in place of apples, increase the cooking time by 5 minutes. The poster of this recipe deserves my hearty thanks!

Mary
166

Mary

9/16/2007

These are a great and very healthy muffin. I made some adjustments: No oil- not neccesary. This recipe is from the back of a bag of flaxseed and they omit the oil in it. I used 1.5 cups of shredded carrots Used wheat bran instead of oat bran- didn't have any on hand Most important: I used whole wheat flour instead of all purpose- does not make a huge difference, perhaps a tiny bit more dense. I made 12 medium sized muffins and put the rest of the batter into a round cake pan and frosted it with some leftover cheesecake frosting for a sweet treat-- tastes like carrot cake and delicious!!

LISA_LOU
99

LISA_LOU

1/29/2004

Love! Love! this recipe! Besides the fact that they are super yummy and convenient (keep them in the freezer then pop them in the toaster oven in the morning for about 10 minutes for healthy hot breakfast muffins) the recipe is pretty flexible and hard to mess up so you can have fun with it. A few suggestions if I may: add shredded zuccini for a little more vitamin oompf, use applesauce and more carrot (or zuccini) if you don't have fresh apples, and throw in some fresh blueberries!! I use whole wheat all purpose flour. Remember that it's always better to get whole flax seeds and grind them in your coffee grinder (store unground flax in cool dry place). Flax looses its oh-so-darn-healthyness really quickly. But if you do buy ground store, sealed, in the fridge.

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