WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
WHOLE WHEAT PUMPKIN OAT MUFFINS
These moist, hearty whole wheat muffins make the house smell like fall.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
- In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
- Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.
WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
HEALTHY WHEAT BRAN & FLAX MEAL MUFFINS
This is a new recipe I just tried and I like it but I like wholesome muffins! It's really simple and bakes quickly. The wheat bran can be substituted with any highfiber bran cereal (as long as you grind it up in a food processor!)
Provided by minus30pls
Categories Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step.
- In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the bran mixture. Stir well.
- Add whole wheat flour to mixture.
- Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats.
- Bake for about 20 minutes. Do the toothpick trick!
Nutrition Facts : Calories 71.7, Fat 1.5, SaturatedFat 0.2, Cholesterol 13.5, Sodium 261.9, Carbohydrate 13.8, Fiber 3.9, Sugar 2.3, Protein 3.4
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