Healthy Wheat Bran Flax Meal Muffins
Elevate your snack game with these perfectly moist and nutritious Healthy Wheat Bran Flax Meal Muffins! Packed with wholesome ingredients like whole wheat flour, wheat bran, and flaxseed meal, these muffins offer a hearty dose of fiber and omega-3s in every bite. Sweetened naturally with honey and unsweetened applesauce, they strike the ideal balance between healthy and delicious. Cinnamon adds a warm, fragrant touch, while optional mix-ins like chopped nuts or raisins let you customize them to your taste. Ready in just 35 minutes, these easy-to-make muffins are perfect for breakfast on-the-go or an afternoon pick-me-up. Whether you're aiming for a healthier lifestyle or simply love a wholesome baked treat, these muffins deliver guilt-free satisfaction!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Wheat bran
- 0.5 cup Flaxseed meal
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Unsweetened almond milk (or milk of choice)
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, wheat bran, flaxseed meal, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium-sized bowl, whisk together the applesauce, honey, vanilla extract, egg, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
If you're using optional nuts or raisins, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 tin for 5 minutes, then transfer them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 77.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 590 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2366 mg | 50% | |
*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.
