Oat Bran Flax Muffins
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Cook time: 
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Serves: 12 muffins
 
Adapted from a recipe at Bob’s Red Mill.
Ingredients
  • 1-1/2 cups (180 g) whole wheat pastry flour (or unbleached all-purpose flour if you can’t find it)
  • 3/4 cup (78 g) ground flax meal
  • 3/4 cup (90 g) oat bran
  • 1 cup (175 g) brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice mix
  • 2 eggs, beaten
  • 3/4 cup (180 ml) lowfat milk, almond milk, rice milk, or soy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons applesauce
  • 2 cups (160 g) finely shredded carrots
  • 2 apples, peeled and shredded
  • 1/2 cup (80 g) dried cranberries
  • 1 cup (113 g) chopped walnuts (optional)
Preparation
  1. Preheat oven to 350° F/175° C.
  2. In the large bowl, mix together flour, flax meal, oat bran, brown sugar, baking soda, baking powder, salt, and spices.
  3. In the small bowl, combine the milk, eggs, vanilla, and applesauce. Add to the dry ingredients and stir until just blended. Fold in the carrots, apples, and cranberries.
  4. Fill prepared muffin tins 2/3 full with batter.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
More Information
Equipment:

large mixing bowl
small mixing bowl
large spatula for mixing
muffin tins, greased
#60 cookie scoop (for mini muffins) or a #20 for regular size muffins

Recipe Notes:

I can get about 48 mini muffins out of this recipe. These do freeze well and make a good snack or breakfast on the run. Warm a frozen muffn in the microwave for 15 to 30 seconds depending on the size of the muffin and the power of your microwave.
Recipe by Andrea Meyers at https://andreasrecipes.com/oat-bran-flax-muffins/