Flax Seed Bran Muffins Recipes

FLAX SEED BRAN MUFFINS

Flax Seed Bran Muffins image

This great tasting recipe is very healthy. It is low fat as well as being full of fibre. I love muffins but the ones you buy are so full of calories that I stay away, With this recipe you can have a muffin waiting for you in the freezer anytime. Enjoy!

Provided by Sageca

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
1/2 cup ground flax seeds
1/2 cup Splenda brown sugar blend
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups all-bran cereal
1 cup 1% low-fat milk
1/3 cup egg, beater
1/4 cup canola oil
1 teaspoon vanilla
1 cup frozen cranberries
1/2 cup raisins
1 teaspoon Splenda granular
2 tablespoons sliced almonds

Steps:

Preheat oven 375*.
Spray muffin tins with Pam.
In bowl stir together All Bran and milk; let soak 5 minutes.
Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
Add Egg Beater, canola oil and vanilla to the All Bran.
Gently stir in dry flour mixture with the wet ingredients.
Add cranberries.
Spoon batter into muffin tips.
Sprinkle each muffin with Splenda.
Top with almonds.
Bake for 30 minutes.
Tip: I use an ice cream scoop to make my muffins; makes it so much neater.

Nutrition Facts : Calories 197.3, Fat 8.5, SaturatedFat 1, Cholesterol 26.1, Sodium 225.6, Carbohydrate 29.4, Fiber 5.4, Sugar 10.1, Protein 5.2

FLAX SEED-BRAN MUFFINS

Flax Seed-Bran Muffins image

These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)

Provided by Outta Here

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-bran cereal (shredded, not flakes)
1/4 cup Egg Beaters egg substitute
1 cup nonfat milk
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1/4 cup light brown sugar
1 cup unbleached flour
1 teaspoon cinnamon
2 tablespoons flax seeds
3/4 cup Splenda granular
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cream of tartar

Steps:

Preheat oven to 375°F.
Coat a 12-count muffin tin with nonfat cooking spray.
In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.

Nutrition Facts : Calories 110.5, Fat 3.5, SaturatedFat 0.3, Cholesterol 0.4, Sodium 190.9, Carbohydrate 19.1, Fiber 2.4, Sugar 6.3, Protein 2.8

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

CLASSIC BRAN MUFFINS

Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

BRAN AND CHIA MUFFINS

Bran and Chia Muffins image

These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.

Provided by Martha Rose Shulman

Categories breakfast

Time 4h

Yield 18 medium-size muffins

Number Of Ingredients 15

Ingredients

1 cup (135 grams) raisins, either regular dark raisins or golden
1 3/4 cups boiling water
1 1/2 cups (90 grams) unprocessed bran
3 tablespoons (35 grams) chia seeds
2 cups (250 grams) whole-wheat flour
1/2 cup (62 grams) unbleached all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 rounded teaspoon (4 grams) salt
2 large or extra-large eggs
1/3 cup canola oil
1/2 cup (160 grams) agave syrup
2 tablespoons blackstrap molasses
1 1/2 cups buttermilk (350 grams)
1 teaspoon (5 grams) vanilla extract

Steps:

Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
Sift together the flours, baking powder, baking soda and salt.
In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams

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