Yummy Bran Flax Muffins
Start your morning on a wholesome note with these Yummy Bran Flax Muffins, a perfect balance of nutrition and flavor. Packed with hearty wheat bran, nutrient-rich ground flaxseed, and a touch of sweetness from brown sugar, these muffins deliver a fiber-rich boost to kickstart your day. The simple recipe comes together in just 15 minutes of prep time, making it an ideal option for busy mornings or meal prepping. With optional add-ins like crunchy walnuts or juicy raisins, you can customize each batch to suit your taste. Moist, tender, and subtly spiced with vanilla, these muffins are a guilt-free snack or breakfast option that will keep you feeling full and energized. Bake up a dozen of these crowd-pleasers and savor the goodness—it’s healthy baking at its best!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Wheat bran
- 0.5 cup Ground flaxseed
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Pure vanilla extract
- 0.5 cup Chopped walnuts 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 with nonstick cooking spray.
In a large mixing bowl, combine the all-purpose flour, wheat bran, ground flaxseed, brown sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If using walnuts or raisins, gently fold them into the batter at this stage.
Scoop the batter evenly into the prepared muffin tin, filling each cup 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 at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 85.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 593 mg | 46% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1928 mg | 41% | |
*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.
