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Oat Bran Flax Muffins - Andrea Meyers
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Oat Bran Flax Muffins

Adapted from a recipe at Bob's Red Mill.
Course Bread, Breakfast
Cuisine American
Diet Vegetarian
Keyword carrots, cranberries, flax, muffins, nuts, walnuts, whole grains
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 318kcal
Author Andrea Meyers

Equipment

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

Ingredients

  • 1½ cups whole wheat pastry flour or unbleached all-purpose flour
  • ¾ cup ground flax meal
  • ¾ cup oat bran
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice mix
  • 2 eggs beaten
  • ¾ cup low-fat milk or almond milk, rice milk, or soy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons applesauce unsweetened
  • 2 cups finely shredded carrots
  • 2 apples peeled and shredded
  • ½ cup dried cranberries
  • 1 cup chopped walnuts optional
US Customary - Metric

Instructions

  • Preheat oven to 350° F/175° C.
  • In the large bowl, mix together flour, flax meal, oat bran, brown sugar, baking soda, baking powder, salt, and spices.
  • 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.
  • Fill prepared muffin tins ⅔ full with batter.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 318kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 321mg | Potassium: 411mg | Fiber: 8g | Sugar: 27g | Vitamin A: 3635IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg