Bran Flax Seed Cranberry Muffins
Start your morning on a wholesome note with these Bran Flax Seed Cranberry Muffins—an irresistible combination of hearty ingredients and a touch of natural sweetness. Packed with fiber-rich wheat bran and ground flaxseed, these muffins are a nourishing choice for breakfast or a midday snack. The addition of tangy dried cranberries brings a burst of flavor to every bite, perfectly balancing the nutty undertones of the whole wheat flour. Lightly sweetened with brown sugar and enriched with buttermilk for a tender crumb, these muffins are easy to make with just 15 minutes of prep time. Ideal for meal prep or on-the-go snacking, they offer a healthy twist on classic baked goods. Perfect for anyone seeking a delicious, high-fiber treat, these muffins are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 cup Wheat bran
- 0.5 cup Ground flaxseed
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1.5 cups Buttermilk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat bran, ground flaxseed, brown sugar, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
In a separate smaller bowl, beat the eggs lightly, then whisk in the buttermilk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—do not overmix, as this can result in dense muffins.
Fold in the dried cranberries gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3963 mg | 172% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 72.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 269 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1547 mg | 33% | |
*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.
