Bran Flax Muffins My Healthier Version Food

BRAN MUFFINS

Bran Muffins image

These super healthy bran muffins are extra soft, moist, and perfect for a wholesome breakfast!

Provided by Chocolate Covered Katie

Time 50m

Number Of Ingredients 11

Ingredients

2 cups bran flakes ((for gluten free option, see note above))
3/4 cup milk of choice
1/2 cup yogurt, applesauce, pumpkin, or mashed banana
2 tbsp oil or additional milk of choice
2 tbsp molasses ((or sub pure maple syrup, honey, or agave))
optional 1 tbsp ground flax, for added nutrition
1 1/4 cup spelt, white, or oat flour
1/2 cup sugar ((see note above for sugar free))
1 tbsp baking powder
1/4 tsp salt
optional 1/2 cup raisins

Steps:

In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

BRAN FLAX MUFFINS

Bran Flax Muffins image

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

Ingredients

1 ½ cups all-purpose flour
¾ cup ground flax seed
¾ cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¾ cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
½ cup raisins
1 cup chopped mixed nuts

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

BRAN FLAX MUFFINS

Bran Flax Muffins image

Make and share this Bran Flax Muffins recipe from Food.com.

Provided by Vino Girl

Categories Quick Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
3/4 cup flax seed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 beaten eggs
1 teaspoon vanilla

Steps:

Preheat oven to 350°F.
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Stir in carrots, apples, raisins and nuts.
Combine milk, beaten eggs and vanilla.
Pour liquid ingredients into dry ingredients.
Stir until ingredients are moistened. DO NOT OVER MIX.
Fill muffin cups 3/4 full.
Bake for 15-20 minutes.

Nutrition Facts : Calories 234, Fat 8.7, SaturatedFat 1.4, Cholesterol 26.5, Sodium 361.4, Carbohydrate 36.5, Fiber 4.5, Sugar 18, Protein 6.2

FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)

Fiber-Licious Six Week Muffins (Raisin Bran & Flax) image

This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats "fresh baked" muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra "meal" back in the freezer.

Provided by Chef BlueTulip

Categories Quick Breads

Time 40m

Yield 24-48 muffins, 24-48 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups white flour
2 1/2 cups whole wheat flour
5 cups Raisin Bran cereal
2 1/2 cups sugar
2 1/2 cups chopped walnuts
2 1/2 cups raisins
1 1/2 cups flax seed meal
6 teaspoons cinnamon
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
1/2 cup oil, we use Smart Balance
1 quart buttermilk
1 cup unsweetened applesauce

Steps:

Mix try ingredients together.
Blend in the moist ingredients, careful not to over stir.
Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
Fill muffin tins 2/3 full (we like to use an ice cream scoop).
Bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 447.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 36.9, Sodium 494.2, Carbohydrate 68.8, Fiber 7.1, Sugar 36.4, Protein 10.2

INSANELY HEALTHY VEGAN BRAN FLAX MUFFINS

Insanely Healthy Vegan Bran Flax Muffins image

I heavily modified this recipe from Jane Massey at allrecipes.com. http://allrecipes.com/Recipe/Bran-Flax-Muffins/Detail.aspx I was on the hunt for the healthiest muffins ever and I couldn't find the right recipe, so I decided to mess with that one. Although, I am not vegan my roommate is and I knew I would need her help with the eating. These are sooo delicious! I went into these thinking they would be barely edible, but they ended up being really, really great and (or although) they do taste healthy. So if you don't like healthy food, this may not be the recipe for you!

Provided by Ms. Carolina

Categories Breads

Time 45m

Yield 15-18 muffins, 15-18 serving(s)

Number Of Ingredients 15

Ingredients

1 cup whole wheat pastry flour
3/4 cup ground flax seeds
3/4 cup natural bran
1/2 cup wheat germ
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup unsweetened almond milk
2 medium bananas, mashed
1 teaspoon vanilla extract
2 cups shredded zucchini or 2 cups carrots
3/4 cup applesauce, unsweetened
3/4-1 1/2 cup raspberries or 3/4-1 1/2 cup other berries

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 FLAX MUFFINS - MY HEALTHIER VERSION

Bran Flax Muffins - My Healthier Version image

The original recipe is from Bob's Red Mill, however I have tweaked it to be slightly healthier so I am posting here despite the original recipe already being posted a few times on Food.com. My version is higher fiber, lower fat, and lower sugar as well. I actually will eat 3 or 4 of these muffins as a meal replacement and I find that they completely fill me up. And... the best part is that the taste is amazing... just like carrot cake. If you don't mind the calories, try it with a little butter on top.

Provided by Dans La Lune

Categories Quick Breads

Time 35m

Yield 20 small size (not mini) muffins, 20 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups white whole wheat flour (I like King Arthur)
3/4 cup flax seed meal (Bob's Red Mill)
3/4 cup oat bran
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1/2 cup raisins
1 cup walnuts, chopped
3/4 cup nonfat milk
1 egg
1 egg white
1 teaspoon vanilla

Steps:

Preheat oven to 350.
Lightly grease muffin tins or line with paper baking cups; set aside.
Mix together flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Stir in carrots, apples, raisins, and nuts.
Combine milk, eggs, and vanilla.
Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not overmix.
Fill muffin cups about 3/4 of the way. (I like to use a 1/3 cup measuring scoop to ensure that all muffins are the same size.).
Bake 15 - 20 minutes.

Nutrition Facts : Calories 151.1, Fat 6.3, SaturatedFat 0.7, Cholesterol 10.8, Sodium 223.6, Carbohydrate 22.5, Fiber 4, Sugar 10.1, Protein 4.5

YUMMY BRAN & FLAX MUFFINS

Yummy Bran & Flax Muffins image

Lightly sweet and heart healthy. Uses oat bran and flax seeds which are high in omega-3 fatty acids. This recipe is an adaptation of one we found on the University of Virginia Cancer Center website. This version adds heart healthy oat bran plus a few other yummy things like vanilla and orange peel. Diabetics could substitute the brown sugar for splenda & brown sugar mix.

Provided by Moogliwoogli

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups unbleached all-purpose flour
3/4 cup oat bran
1/4 cup ground flax seeds
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons olive oil or 2 tablespoons canola oil
1 cup unsweetened applesauce
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons dried orange peel
1/4 cup walnuts, chopped
1/2 cup golden raisins or 1/2 cup other dried fruit

Steps:

Preheat oven to 375°F.
Line muffin pan with paper liners (12) or coat the muffin tins lightly with cooking spray.
In a large bowl, combine dry ingredients and set aside.
Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed. Note: the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
Pour into dry ingredients and mix by hand being careful not to over mix.
Fold in nuts and dried fruit.
Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before placing on a cooling rack.
Freezes well if placed in a zip lock bag. Just microwave 15-30 seconds to reheat.

Nutrition Facts : Calories 186.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 268.9, Carbohydrate 31.3, Fiber 2.6, Sugar 12.8, Protein 4.5

HEALTHY WHEAT BRAN & FLAX MEAL MUFFINS

Healthy Wheat Bran & Flax Meal Muffins image

This is a new recipe I just tried and I like it but I like wholesome muffins! It's really simple and bakes quickly. The wheat bran can be substituted with any highfiber bran cereal (as long as you grind it up in a food processor!)

Provided by minus30pls

Categories Breads

Time 30m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups wheat bran
9 ounces skim milk
1 tablespoon lemon juice
1 large egg
3 ounces unsweetened applesauce
3/4 cup stevia or 3/4 cup Splenda granular
2 tablespoons honey
1/4 cup flax seed meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup whole wheat flour
2 tablespoons rolled oats

Steps:

Preheat oven to 350 degrees.
Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step.
In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon.
Add the wet ingredients to the bran mixture. Stir well.
Add whole wheat flour to mixture.
Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats.
Bake for about 20 minutes. Do the toothpick trick!

Nutrition Facts : Calories 71.7, Fat 1.5, SaturatedFat 0.2, Cholesterol 13.5, Sodium 261.9, Carbohydrate 13.8, Fiber 3.9, Sugar 2.3, Protein 3.4

FLAX SEED BRAN MUFFINS

Flax Seed Bran Muffins image

This great tasting recipe is very healthy. It is low fat as well as being full of fibre. I love muffins but the ones you buy are so full of calories that I stay away, With this recipe you can have a muffin waiting for you in the freezer anytime. Enjoy!

Provided by Sageca

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
1/2 cup ground flax seeds
1/2 cup Splenda brown sugar blend
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups all-bran cereal
1 cup 1% low-fat milk
1/3 cup egg, beater
1/4 cup canola oil
1 teaspoon vanilla
1 cup frozen cranberries
1/2 cup raisins
1 teaspoon Splenda granular
2 tablespoons sliced almonds

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.

Nutrition Facts : Calories 197.3, Fat 8.5, SaturatedFat 1, Cholesterol 26.1, Sodium 225.6, Carbohydrate 29.4, Fiber 5.4, Sugar 10.1, Protein 5.2

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