Bran Flax Muffins Low Sugar
Start your day right with these wholesome and hearty Bran Flax Muffins, a low-sugar option packed with fiber and natural goodness. Made with nutrient-rich wheat bran, ground flaxseed, and whole wheat flour, these muffins are sweetened naturally with honey and unsweetened applesauce, making them a healthier alternative to traditional baked goods. Greek yogurt and a touch of cinnamon lend moisture and warmth, while optional add-ins like chopped nuts or raisins add a customizable twist. Ready in just 35 minutes, these muffins are perfect for meal prep, on-the-go breakfasts, or guilt-free snacking. Treat yourself to this simple yet satisfying recipe that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 0.5 cups Ground flaxseed
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Plain Greek yogurt (non-fat or low-fat)
- 0.5 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Honey
- 0.5 cup Milk (dairy or plant-based, unsweetened)
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the wheat bran, ground flaxseed, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the Greek yogurt, applesauce, eggs, vanilla extract, honey, and milk until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
If using optional chopped nuts or raisins, fold them into the batter at this stage.
Evenly distribute the batter among the 12 muffin cups, filling each 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.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins at room temperature or warm. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 77.3 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 693 mg | 53% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2466 mg | 52% | |
*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.
