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
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
BANANA AND FLAX SEED MUFFINS
Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
HEALTHY APPLE WALNUT MUFFINS WITH FLAX SEED
I love these!!! AND they're healthy! Really, they are! They smell so good, and the taste is so wonderful. Try them and see for yourself :] However, this is obviously more of a healthy muffin, and therefor not likely to be sugary, but feel free to add more sugar if wanted.
Provided by Shelby
Categories Quick Breads
Time 37m
Yield 24 medium-smallish muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grind the flax seed to a course powder using a blender or coffee grinder.
- In a bowl, sift together both flours, salt, sugar, cinnamon, and baking powder. Stir in flax seed powder. Set aside.
- In a separate bowl, beat together the egg whites with the oil and milk. Add the liquid ingredients to the dry ingredients and stir. Then stir apples and walnuts into the batter.
- Fill oiled muffin tin 2/3 full and bake 20-25 minutes.
Nutrition Facts : Calories 95.3, Fat 4.5, SaturatedFat 0.4, Sodium 42.9, Carbohydrate 11.8, Fiber 2.2, Sugar 3.2, Protein 2.9
WALNUT AND FLAX SEED MUFFINS
These moist muffins are perfect with a cup of coffee for the morning rush and are very versatile; you could add bananas, use whole meal flour, and add blueberries. Or, you could whip up a coffee buttercream to make these muffins into scrumptious cupcakes!
Provided by Daisy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
- Place walnuts in the bowl of a food processor; pulse until finely chopped.
- Mix chopped walnuts and flax seeds in a large bowl. Mix in self-rising flour, butter, brown sugar, eggs, and milk until batter is smooth and no longer lumpy. Stir in cinnamon. Fill muffin liners 3/4 full with batter.
- Bake in the preheated oven until muffins are golden brown and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a rack to cool completely.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 25.4 g, Cholesterol 71.8 mg, Fat 17.4 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 269.5 mg, Sugar 13.9 g
PUMPKIN WALNUT AND FLAX BREAKFAST MUFFINS
This recipe is very healthy, good for diabetics, and filling for any teenagers! LOL My kids love to grab these on the way out the door for breakfast. While it may seem that they are high in fat, it's all heart healthy fats and chock full of omega 3's. I usually double the recipe and put some in the freezer. They defrost well. if you can't find walnut meal in your local grocery store (which you probably can't) it's easy to grind up in either a blender or coffee grinder.
Provided by pixieglenn
Categories Quick Breads
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Grind up your walnuts in a blender or coffee grinder. Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal. If you can find it in the store, then skip this step. Set aside.
- Mix all the wet ingredients together.
- Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
- Add the flour, walnut meal, and flax meal.
- Blend well.
- Pour into jumbo muffin tins.
- Bake at 350 for about 40 minutes. I would check them after 30 minutes though, depending on your oven. When a toothpick comes out clean they are done!
- The consistency will be a little more crumbly than other muffins, this is because of the low flour content. If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
- Enjoy!
Nutrition Facts : Calories 371.2, Fat 18.7, SaturatedFat 2.2, Cholesterol 70.5, Sodium 534.6, Carbohydrate 47.1, Fiber 6.1, Sugar 26.4, Protein 9
BLUEBERRY BANANA COCONUT FLAX MUFFINS
When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.
Provided by Kate
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g
HEALTHY GRAPE-NUTS LOW-FAT MUFFINS WITH FLAX SEED
I got this off a box of grape-nuts. I didn't have any eggs so I used the flax meal and water substitute. My kids loved them, hope you do too.
Provided by Chef Mom
Categories Quick Breads
Time 30m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray muffin pan with cooking spray, set aside. In a large bowl mix flour, baking powder, cinnamon, and salt. In a medium bowl mix cereal and milk; let stand 3 minutes. Then add flax, water,applesauce, sugar, raisins, and butter to the cereal milk mixture. Add wet mixture to flour mixture and stir just until moist (will be lumpy). Spoon batter into muffin pan making cups mostly full (it doesn't rise much if at all). Bake for 20 minutes or until toothpick comes out clean. Serve warm with butter on top, yum!
Nutrition Facts : Calories 172, Fat 3.4, SaturatedFat 1.8, Cholesterol 7.9, Sodium 278.4, Carbohydrate 34.3, Fiber 3, Sugar 13.6, Protein 3.8
NO-FLOUR NO-SUGAR OAT WALNUT FRUIT MUFFINS
This recipe is adapted from a friend's--it makes hearty, moist muffins that are good for South Beach Phase 2 because they have no refined carbs or sugar--just oats, oat bran, flax seed, and walnuts. I make them for my partner who has high cholesterol. The flax seed substitutes for oil/butter and also makes them really fluffy; for SB you can substitute fresh/frozen blueberries or cranberries for the craisins. Note: These are NOT SWEET--they are more like a walnut-fruit bread than a sweet muffin, we prefer this. You can make them sweeter by using vanilla soy milk, but that adds sugar to this no-sugar delight. The fruit is also optional--I've made them with just walnuts and they are still delicious. Enjoy!
Provided by Doc W
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin tin.
- Mix the wet ingredients together in a small bowl.
- Mix all the dry ingredients (except the fruit) together in a larger bowl.
- Add the wet ingredients to the dry ingredients, mix well.
- Add the dried or fresh/frozen berries, if desired.
- Spoon into the muffin tin--fill each cup about 3/4 of the way up.
- Bake 18-20 minutes.
- Let cool 2 minutes in the pan, then cool completely on rack.
- Muffins can be frozen and thawed if you aren't going to eat them right away.
Nutrition Facts : Calories 142.9, Fat 8.1, SaturatedFat 1.1, Cholesterol 46.5, Sodium 194, Carbohydrate 15.8, Fiber 3.6, Sugar 2.7, Protein 6
BUTTERNUT MUFFINS WITH BUTTERMILK, FLAX SEED, AND WHEAT GERM
Yummy butternut squash muffins.
Provided by OceanLyons
Categories Muffins
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.
- Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.
- Mix butternut squash, melted butter, buttermilk, eggs, water, and vanilla together in a separate bowl. Add to the dry ingredients and stir until moistened. Scoop into the prepared muffin pan and sprinkle with remaining flax seeds.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 45.8 g, Cholesterol 103.2 mg, Fat 18.8 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 10.4 g, Sodium 728.5 mg, Sugar 14.5 g
FLAX SEED MUFFINS
Make and share this Flax Seed Muffins recipe from Food.com.
Provided by Re-run
Categories Quick Breads
Time 25m
Yield 15 medium muffins
Number Of Ingredients 15
Steps:
- Mix together flax seed, oat bran, sugar, baking soda and powder, salt and cinnamon.
- Stir in carrots, apples, raisins, and nuts.
- Combine milk, eggs, vanilla.
- Pour wet ingredients into dry.
- Stir until dry ingredients are moistened.
- Do not over mix.
- Fill muffin cups 3/4 full.
- Bake at 350°F for 15-20 minutes.
Nutrition Facts : Calories 197.5, Fat 8.8, SaturatedFat 1.4, Cholesterol 29.9, Sodium 359.1, Carbohydrate 27.5, Fiber 5.5, Sugar 10.2, Protein 6.5
BANANA BREAD MUFFINS WITH FLAX SEED
Go both bananas and nuts for Banana Bread Muffins with Flax Seed. This banana bread muffin recipe has walnuts, sour cream and, of course, mashed bananas.
Provided by My Food and Family
Categories Dairy
Time 39m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
- Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
- Cool 5 min. Remove muffins from pan to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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