Recipe: Oat-bran Flax seed Muffins

Otherwise known as Emily's Favorite Muffins, this recipe is just fantastic for the whole family.  It contains no oil nor butter and uses only a small amount of brown sugar for sweetness!  These muffins are chock full of apples, carrots, raisins, pecans, oat bran, flaxseed and whole wheat flour and are really delicious!

Tip: I use the shredder blade on my food processor to make light of the carrots and apples called for in this recipe and a ginormous bowl is a necessity as there are a lot of ingredients!

Recipe: Oat-bran Flax seed Muffins
Credit: Bob's Red Mill Natural Foods

1 1/2 cups whole wheat flour (you can also use white flour)
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar (light or dark)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, finely shredded
1 1/2 cups apples, peeled, cored and finely shredded (about 2 large apples)
1/2 cup raisins, chopped (optional)
1 cup pecans, chopped (optional and you can use any nut you like)
3/4 cup milk (I used fat-free)
2 eggs
1 teaspoon vanilla

Preheat your oven to 350 degrees.

In the largest bowl you have, mix (I use a wisk) together the flour, flax seed meal, oat bran, brown sugar, baking soda & powder, salt, and cinnamon.  Once shredded and chopped, stir in the carrots, apples, raisins, and nuts until well combined, about 25 strokes.  The liquid from the fruit will help bind the dry ingredients! 

In a small bowl, beat the eggs and then, wisk in the milk and vanilla.  Add to the dry ingredients and stir well to combine and resembling a paste.

Spray two 24 cup mini muffin tins or two 12 cup regular muffin tins with Pam.

Using a melon baller for the mini muffin tin or an ice cream scoop for the regular muffin tin, fill nearly to the top.  These muffins won't rise up and spill over the top, they will just puff up a small amount so, don't follow the traditional "only fill 2/3rds full" rule. 

Bake the mini muffin tins 15 minutes.  Bake the regular muffins tins 20 minutes.

Let cool in the muffin tins then, release onto a baking sheet and freeze flat.  Then, place in a Ziploc bag to use for the next 6-8 months, thawing a couple at a time for a quick, healthy, delicious breakfast or snack!


  1. They sound so good, and so healthy! Celia loves muffins so I'll have to try these :)


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