Bran Flax Muffins My Healthier Version Recipes
BRAN FLAX MUFFINS - MY HEALTHIER VERSION
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
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)
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
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
BRAN FLAX MUFFINS
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
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
ORANGE BRAN FLAX MUFFINS
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
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
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
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.
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
BRAN FLAX MUFFINS
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
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 - LOW SUGAR
Low sugar bran and flax muffins - recipe taken from the back of Bob's Red Mill Flaxseed meal. I have reduced the sugar to 1/2 cup honey and used skim milk for a low sugar and fat muffin.
Provided by beccca
Categories Quick Breads
Time 1h5m
Yield 17-20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix together flour, flaxseed meal, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl.
- In seperate bowl mix carrots, apples, raisins, nuts and honey.
- Combine skim 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 14-20 minutes.
Nutrition Facts : Calories 129.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 25.1, Sodium 262, Carbohydrate 24.2, Fiber 4.1, Sugar 10.6, Protein 4.4
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