Best 4 Flax Oat Bran Buckwheat Pumpkin Muffins Recipes
**Indulge in a Symphony of Fall Flavors with Flax, Oat Bran, Buckwheat, and Pumpkin Muffins**
As the autumn breeze sweeps through the air, it's time to embrace the warm and comforting flavors of fall. These delectable Flax, Oat Bran, Buckwheat, and Pumpkin Muffins are a perfect embodiment of the season's bounty. Each bite offers a delightful symphony of textures and flavors, from the nutty crunch of flax and oat bran to the earthy sweetness of buckwheat and pumpkin. Whether you're looking for a wholesome breakfast, a satisfying snack, or a sweet treat to share with loved ones, these muffins are sure to deliver. With three variations – classic, vegan, and gluten-free – there's a perfect muffin for every palate and dietary preference. Embark on a culinary journey and discover the harmonious blend of flavors and textures that make these muffins an autumnal delight.
HEALTHY PUMPKIN BRAN MUFFINS RECIPE
The best healthy pumpkin bran muffins are low in fat and sugar, plus packed full of protein and essential vitamins & nutrients!
Provided by LifeMadeSimpleTeam
Categories Breads & Muffins
Time 17m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
- In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla.
- In a separate mixing bowl whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour in the wet ingredients into the bowl of dry ingredients along with any "mix-ins" (or reserve for the top), folding/mixing just until you see just a bit of dry ingredients (about 17-20 strokes).
- Scoop the batter into the prepared pan, dividing evenly between the wells. If you are using pepitas, sprinkle on the tops or if you are using cream cheese, place an teaspoon on top of each muffin and use a knife to gently fold in. Place in the oven and bake for 12-14 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 12 serving, Calories 162 kcal, Carbohydrate 20 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 218 mg, Fiber 5 g, Sugar 5 g
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
PUMPKIN OAT MUFFINS
It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
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.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
Tips:
- Use a variety of healthy flours. This recipe uses a combination of flax, oat bran, and buckwheat flour, which are all good sources of fiber and nutrients. Experiment with different flours to create different flavor and texture combinations.
- Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. If you can, use fresh pumpkin puree for the best results.
- Don't overfill the muffin cups. Fill the muffin cups no more than 2/3 full. Overfilling the muffin cups can cause the muffins to overflow and make a mess.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Conclusion:
These flax, oat bran, buckwheat, and pumpkin muffins are a delicious and healthy way to start your day. They are packed with fiber, nutrients, and flavor. Experiment with different flours and toppings to create your own unique muffins.
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