Bran Flax Muffins My Healthier Version Recipes

BRAN FLAX MUFFINS

Bran Flax Muffins image

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

Provided by Jane Massey

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 35m

Yield 15

Number Of Ingredients 16

Ingredients

1 ½ cups all-purpose flour
¾ cup ground flax seed
¾ cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¾ cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
½ cup raisins
1 cup chopped mixed nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
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.
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.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g

BRAN FLAX MUFFINS

Bran Flax Muffins image

Make and share this Bran Flax Muffins recipe from Food.com.

Provided by Vino Girl

Categories Quick Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
3/4 cup flax seed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 beaten eggs
1 teaspoon vanilla

Steps:

Preheat oven to 350°F.
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Stir in carrots, apples, raisins and nuts.
Combine milk, beaten eggs and vanilla.
Pour liquid ingredients into dry ingredients.
Stir until ingredients are moistened. DO NOT OVER MIX.
Fill muffin cups 3/4 full.
Bake for 15-20 minutes.

Nutrition Facts : Calories 234, Fat 8.7, SaturatedFat 1.4, Cholesterol 26.5, Sodium 361.4, Carbohydrate 36.5, Fiber 4.5, Sugar 18, Protein 6.2

BRAN FLAX MUFFINS - MY HEALTHIER VERSION

Bran Flax Muffins - My Healthier Version image

The original recipe is from Bob's Red Mill, however I have tweaked it to be slightly healthier so I am posting here despite the original recipe already being posted a few times on Food.com. My version is higher fiber, lower fat, and lower sugar as well. I actually will eat 3 or 4 of these muffins as a meal replacement and I find that they completely fill me up. And... the best part is that the taste is amazing... just like carrot cake. If you don't mind the calories, try it with a little butter on top.

Provided by Dans La Lune

Categories Quick Breads

Time 35m

Yield 20 small size (not mini) muffins, 20 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups white whole wheat flour (I like King Arthur)
3/4 cup flax seed meal (Bob's Red Mill)
3/4 cup oat bran
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1/2 cup raisins
1 cup walnuts, chopped
3/4 cup nonfat milk
1 egg
1 egg white
1 teaspoon vanilla

Steps:

Preheat oven to 350.
Lightly grease muffin tins or line with paper baking cups; set aside.
Mix together flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Stir in carrots, apples, raisins, and nuts.
Combine milk, eggs, and vanilla.
Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not overmix.
Fill muffin cups about 3/4 of the way. (I like to use a 1/3 cup measuring scoop to ensure that all muffins are the same size.).
Bake 15 - 20 minutes.

Nutrition Facts : Calories 151.1, Fat 6.3, SaturatedFat 0.7, Cholesterol 10.8, Sodium 223.6, Carbohydrate 22.5, Fiber 4, Sugar 10.1, Protein 4.5

FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)

Fiber-Licious Six Week Muffins (Raisin Bran & Flax) image

This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats "fresh baked" muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra "meal" back in the freezer.

Provided by Chef BlueTulip

Categories Quick Breads

Time 40m

Yield 24-48 muffins, 24-48 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups white flour
2 1/2 cups whole wheat flour
5 cups Raisin Bran cereal
2 1/2 cups sugar
2 1/2 cups chopped walnuts
2 1/2 cups raisins
1 1/2 cups flax seed meal
6 teaspoons cinnamon
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
1/2 cup oil, we use Smart Balance
1 quart buttermilk
1 cup unsweetened applesauce

Steps:

Mix try ingredients together.
Blend in the moist ingredients, careful not to over stir.
Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
Fill muffin tins 2/3 full (we like to use an ice cream scoop).
Bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 447.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 36.9, Sodium 494.2, Carbohydrate 68.8, Fiber 7.1, Sugar 36.4, Protein 10.2

YUMMY BRAN & FLAX MUFFINS

Yummy Bran & Flax Muffins image

Lightly sweet and heart healthy. Uses oat bran and flax seeds which are high in omega-3 fatty acids. This recipe is an adaptation of one we found on the University of Virginia Cancer Center website. This version adds heart healthy oat bran plus a few other yummy things like vanilla and orange peel. Diabetics could substitute the brown sugar for splenda & brown sugar mix.

Provided by Moogliwoogli

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups unbleached all-purpose flour
3/4 cup oat bran
1/4 cup ground flax seeds
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons olive oil or 2 tablespoons canola oil
1 cup unsweetened applesauce
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons dried orange peel
1/4 cup walnuts, chopped
1/2 cup golden raisins or 1/2 cup other dried fruit

Steps:

Preheat oven to 375°F.
Line muffin pan with paper liners (12) or coat the muffin tins lightly with cooking spray.
In a large bowl, combine dry ingredients and set aside.
Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed. Note: the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
Pour into dry ingredients and mix by hand being careful not to over mix.
Fold in nuts and dried fruit.
Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before placing on a cooling rack.
Freezes well if placed in a zip lock bag. Just microwave 15-30 seconds to reheat.

Nutrition Facts : Calories 186.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 268.9, Carbohydrate 31.3, Fiber 2.6, Sugar 12.8, Protein 4.5

ORANGE BRAN FLAX MUFFINS

Orange Bran Flax Muffins image

Melt in your mouth muffin. The Prevention reports states that these muffins defeat breast cancer. I tried them and they are good tasting muffins.

Provided by Mary in LA.

Categories Quick Breads

Time 33m

Yield 24 muffins

Number Of Ingredients 13

Ingredients

1 1/2 cups oat bran
1 cup all-purpose flour
1 cup flax seed, ground
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups golden raisins

Steps:

Preheat the oven to 375°F.
Line two 12-cup muffin pans with paper liners, or coat with cooking spray.
In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.
In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
Pour orange mixture into dry ingredients.
Mix until well blended.
Stir in raisins.
Divide batter evenly among muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before removing to a cooling rack.

Nutrition Facts : Calories 193.8, Fat 8.6, SaturatedFat 0.9, Cholesterol 15.9, Sodium 169.1, Carbohydrate 29.6, Fiber 4.6, Sugar 16, Protein 4.5

INSANELY HEALTHY VEGAN BRAN FLAX MUFFINS

Insanely Healthy Vegan Bran Flax Muffins image

I heavily modified this recipe from Jane Massey at allrecipes.com. http://allrecipes.com/Recipe/Bran-Flax-Muffins/Detail.aspx I was on the hunt for the healthiest muffins ever and I couldn't find the right recipe, so I decided to mess with that one. Although, I am not vegan my roommate is and I knew I would need her help with the eating. These are sooo delicious! I went into these thinking they would be barely edible, but they ended up being really, really great and (or although) they do taste healthy. So if you don't like healthy food, this may not be the recipe for you!

Provided by Ms. Carolina

Categories Breads

Time 45m

Yield 15-18 muffins, 15-18 serving(s)

Number Of Ingredients 15

Ingredients

1 cup whole wheat pastry flour
3/4 cup ground flax seeds
3/4 cup natural bran
1/2 cup wheat germ
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup unsweetened almond milk
2 medium bananas, mashed
1 teaspoon vanilla extract
2 cups shredded zucchini or 2 cups carrots
3/4 cup applesauce, unsweetened
3/4-1 1/2 cup raspberries or 3/4-1 1/2 cup other berries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, wheat germ, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
In a separate bowl, combine the milk, vanilla, fruit, applesauce and vegetables.
Combine wet and dry ingredients until just mixed. It will look too thick at the beginning, but you'll get it mixed up.
Fill prepared muffin cups batter, they only rise a bit.
Bake at 350 F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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