Best 11 Bran Flax Muffins Recipes

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

APPLE RAISIN BRAN MUFFINS (WITH FLAX SEED)

Steps:

• Preheat oven to 350 F. Combine dry ingredients into large bowl. Combine wet ingredients into smaller bowl. Add wet ingredients to dry ingredients. Spoon into greased muffin tins up to the lip of the tin. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you'll need to cook them). To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot). Note: If you don't have flax seed, add another egg and don't add the 3 tablespoons of water. Note: The brown sugar can be substituted with the same amount of maple syrup.

APPLE CINNAMON BANANA BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350.
• Mix together flour, flax, oat bran, brown sugar (if using), baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in apples, bananas, raisins and nuts (if desired).
• Combine honey/agave (if using) milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until just moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full and bake for 15-20 minutes.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Steps:

• Preheat oven to 350, and prepare two medium size muffin pans.
• Mix the first 10 ingredients in a large bowl.
• Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
• In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
• Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
• Fill muffin cups with a scant 1/4 C of batter.
• Bake for 15-18 minutes.
• Cool in muffin pan for 5 minutes.
• Remove muffins to a wire rack, and cool completely.
• Package 4 or 5 in quart size Ziplock.
• Label, and date the muffins you won't eat in the next couple of days and freeze.

CRANBERRY BRAN FLAX SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
• Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
• Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
• Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

BRAN FLAX SEED CRANBERRY MUFFINS

Steps:

• grease muffin cups or line with paper liners, and set aside.
• in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
• in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
• bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
• let cool in pan on rack for 2 minutes. remove from pan and let cool.
• Make Ahead:.
• wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

BRAN FLAX MORNING GLORY MUFFINS

Steps:

• Mix flour, flax meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon in one bowl. Stir in carrots, apples, raisins/blueberries & nuts. In another bowl mix molasses, milk, eggs & vanilla. Fill muffin cups almost full they don't rise a lot. 350 for 15-20min

FLAX SEED BRAN MUFFINS

Steps:

• Preheat oven 375*.
• Spray muffin tins with Pam.
• In bowl stir together All Bran and milk; let soak 5 minutes.
• Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
• Add Egg Beater, canola oil and vanilla to the All Bran.
• Gently stir in dry flour mixture with the wet ingredients.
• Add cranberries.
• Spoon batter into muffin tips.
• Sprinkle each muffin with Splenda.
• Top with almonds.
• Bake for 30 minutes.
• Tip: I use an ice cream scoop to make my muffins; makes it so much neater.

INSANELY HEALTHY VEGAN BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, wheat germ, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
• In a separate bowl, combine the milk, vanilla, fruit, applesauce and vegetables.
• Combine wet and dry ingredients until just mixed. It will look too thick at the beginning, but you'll get it mixed up.
• Fill prepared muffin cups batter, they only rise a bit.
• Bake at 350 F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BRAN AND FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Amount Per Serving Calories: 272 | Total Fat: 11g | Cholesterol: 28mg

BRAN FLAX MUFFINS

Steps:

• Directions Mix together dry ingredients: flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. In a separate bowl, combine liquid ingredients: milk (or yogurt), Jelly (if you are using instead of brown sugar), beaten eggs, vanilla (and optional butter/peanut butter). Pour liquid ingredients into dry ingredients. Stir JUST until dry ingredients become moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full. Bake at 350 degrees F for 20 minutes. Notes: You can also use 1 1/2 cups Unbleached White Flour in place of the Whole Wheat Pastry Flour. For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.