Healthy Wheat Bran Flax Meal Muffins Food

HEALTHY WHEAT BRAN & FLAX MEAL MUFFINS

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!

OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Line muffin tin with paper or silicone liners or coat well with cooking spray.
• Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
• Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
• Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
• Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
• Fill each muffin cup 3/4 of the way full, sprinkle chopped walnuts on top of each muffin (if using) and bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
• Remove from oven and let cool completely before enjoying.

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

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.

VEGAN BRAN MUFFINS

Steps:

• Preheat oven to 350F degrees. Line muffin tins with liners.
• In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
• Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
• Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.

CRANBERRY FLAX MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries., Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 425 degrees F, line 12 muffin tin with unbleached parchment paper muffin liners and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, applesauce, maple syrup, molasses, oil and vanilla extract; whisk well to combine. Set aside.
• In another medium mixing bowl, add oat bran, flour, flaxseed, cinnamon, baking powder, baking soda and salt. Stir with spatula to mix until no lumps, transfer to a bowl with wet ingredients and stir gently just enough to combine. Do not over mix and let batter sit for a few minutes to thicken, then stir a few more times.
• Add raisins, dates and walnuts. Stir a few times just enough to incorporate.
• Using an ice cream scoop, divide batter evenly between 12 openings of a muffin tin and bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 10 minutes or until a toothpick inserted in the centre comes out clean.
• Remove muffins from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

CLASSIC BRAN MUFFINS RECIPE

Steps:

• To start making Bran Muffins, preheat your oven at 180 C. Line a 12 cup muffin pan with paper liners. Grease the muffin liners with little butter or oil. Keep aside while you prepare the batter. In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and stir until everything is mixed well.
• In a medium mixing bowl sift the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and ginger together. This will help the flours develop the required air to bake the muffins.
• In another large bowl, cream the butter and brown sugar together using a hand mixer at medium speed for 5 minutes or until light and fluffy. Add the eggs and whisk the batter until eggs are well incorporated. You can also use the flax meal egg replacer instead of the eggs to make an egg-free (eggless cake batter)
• Now add the vanilla extract, honey, buttermilk, mashed banana to the liquid mixture. Beat the muffin batter with an electric blender until well combined.
• Gradually add the sifted flour mixture to the above muffin batter and fold gently to combine. Fold in the wheat bran and raisins into the batter and fold to form evenly-combined batter.
• Spoon the muffin batter into the each muffin cavity until it is half way full. Bake the muffins in the preheated oven for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Once baked let the Bran Muffins sit in the pan for the few minutes and then transfer to a cooling rack.
• Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.

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.

BRAN MUFFINS

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

WHEAT GERM AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.
• Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.