Bran Flax Muffins
Start your day with wholesome goodness by baking these tender and nutritious Bran Flax Muffins! Packed with fiber-rich wheat bran, heart-healthy ground flaxseed, and the natural sweetness of unsweetened applesauce, these muffins are a delightful combination of health and flavor. With warm notes of cinnamon and the option to add raisins or chopped nuts for extra texture, they're perfect for a quick breakfast or snack. This easy 30-minute recipe is made with simple pantry staples like whole wheat flour and brown sugar, and it offers the flexibility of using dairy or plant-based milk. Moist, lightly sweetened, and loaded with nutrients, these muffins stay fresh for days or can be frozen for a grab-and-go option. Healthy baking has never been more satisfying!
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 0.5 cups ground flaxseed
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoons salt
- 0.5 cups brown sugar
- 0.5 cups unsweetened applesauce
- 1 cup milk (dairy or plant-based)
- 2 whole eggs
- 1 teaspoon vanilla extract
- 0.5 cups raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the wheat bran, ground flaxseed, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
In a separate bowl, whisk together brown sugar, applesauce, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together until just combined. Do not overmix.
If using raisins or chopped nuts, gently fold them into the batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days. Muffins can also be frozen for up to 3 months. Reheat as desired.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 153.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 644 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
