Flax Seed Bran Muffins
Start your morning off right with these wholesome Flax Seed Bran Muffins—an irresistible blend of nutrition and flavor! Packed with fiber-rich whole wheat bran and ground flax seeds, these muffins provide a hearty, satisfying base that's naturally boosted with a touch of cinnamon and the subtle sweetness of brown sugar and honey. Moist and tender thanks to Greek yogurt and milk, they're a perfectly balanced on-the-go breakfast or snack. Whether you fold in raisins for a fruity twist or chopped nuts for a crunch, these muffins bake up in just 20 minutes and are freezer-friendly for endless convenience. Healthy, delicious, and filled with key nutrients, these flax seed bran muffins are an easy way to keep your pantry staples working for you!
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Recipe Information
Ingredients
- 1 cup whole wheat bran
- 0.5 cup ground flax seeds
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup brown sugar
- 0.25 cup honey
- 0.75 cup milk
- 0.5 cup plain Greek yogurt
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup 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 the cups with nonstick spray.
In a large mixing bowl, combine the wheat bran, ground flax seeds, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well mixed.
In a separate medium-sized bowl, whisk together the brown sugar, honey, milk, Greek yogurt, egg, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Avoid over-mixing, as this could result in dense muffins.
If using raisins or nuts, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 94.2 g | 336% | |
| Total Sugars | 194.8 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 970 mg | 75% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3862 mg | 82% | |
*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.
