Whole Wheat Flaxn Apple Muffins Recipes

WHOLE WHEAT APPLE MUFFINS

Whole Wheat Apple Muffins image

A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.

Provided by JJOHN32

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup nonfat milk
2 egg whites
¼ cup vegetable oil
¼ cup honey
1 cup chopped apples

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
Lightly beat egg whites.
In a separate bowl mix dry ingredients thoroughly.
In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 23 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 235.9 mg, Sugar 7.8 g

WHOLE WHEAT FLAX'N APPLE MUFFINS

Whole Wheat Flax'n Apple Muffins image

Great healthy muffin. I got this recipe off a Hodgson Mill flax seed box. I'm always looking for ways to add fiber to my diet. This muffin fit the bill.

Provided by Lighthouse Rita

Categories Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup flax seed
3/4 cup whole wheat flour
3/4 cup white flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 egg, beaten
1 1/2 cups finely chopped apples
3 tablespoons vegetable oil
1/2 cup milk
1/2 cup chopped nuts

Steps:

Blend dry ingredients together in a bowl.
In a separate bowl, combine egg, vegetable oil and milk.
Add dry ingredients to egg mixture and stir until just blended.
Fold in apples and nuts.
Batter will be thick.
Fill greased muffin cups 2/3 full.
Bake at 400 degrees for 18-20 minutes or until top springs back when touched.

WHOLE WHEAT FLAX'N APPLE MUFFINS

Whole Wheat Flax'n Apple Muffins image

These muffins are full of grains, apples and nuts that are good for you. I found the recipe on a box of milled flax seed. Flax seed is nature's richest plant source of OMEGA-3 OILS!

Provided by Barb G.

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1/4 cup ground flax seeds
3/4 cup whole wheat graham flour
3/4 cup white flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 1/2 cups finely chopped apples
3 tablespoons canola oil
1/2 cup milk
1/2 cup chopped nuts

Steps:

Blend all dry ingredients together in a bowl.
In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended.
Fold in apples and nuts; batter will be thick.
Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Whole Wheat Pumpkin-Applesauce Muffins image

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

Ingredients

2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
¼ cup canola oil
½ cup applesauce
½ cup canned pumpkin
⅓ cup buttermilk
2 eggs, slightly beaten
¼ cup golden raisins
¼ cup chopped pecans

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

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