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Home » Recipes » Bran Flax Muffins
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Bran Flax Muffins

High Fiber, Soy Free.

Directions

Step 1

Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Step 2

Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Step 3

Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.

Yield: 15 medium muffins

Notes

*You can also use 1 1/2 cups Unbleached White Flour in place of the Whole Wheat Pastry Flour.
**For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.
Bran Flax Muffins

Servings: 15

Rating

*****

Products Used in this Recipe

MONTHLY SPECIALS
Whole Wheat Flour

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Heart Health Month
Flaxseed Meal

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Oats
Oat Bran Cereal

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Baking Aids
Brown Sugar

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Gluten Free
Baking Soda

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Baking Aids
Baking Powder

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Baking Aids
RAISINS - NATURAL UNSULFURED

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Ratings & Comments (33)

5 Stars  100%  33
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

33 Reviews

Write A Review »

*****
Murna December 18, 2011
I have made this muffin recipe for several years and I really enjoy it for breakfast.I especially like the no fat an not a lot of sugar. I have shared these muffins with my friends and they like it too. Its been referred to as healthy muffins.
*****
Patty January 13, 2012
Whoa, didnt realize now much fat there was in these. On the WeightWatchers Plus - they are 6 points! Id like to eat two of them, because they are so good. NOT FATFREE THOUGH. Thats why theyre so good.
*****
Laurie January 10, 2012
I make these for my husbands breakfast at work, he loves them and finds they keep him satisfied from 6a.m. to lunch! Why isnt there any nutritional information on these???
*****
Regina January 16, 2012
Great muffins! Ive subsituted blueberries instead of raisins. And I usually get about 20 muffins out of the recipe.
@ Patty - I leave out the nuts and Im sure there is less fat.
*****
Noelle January 23, 2012
Amazing muffins! Theyre filling and delicious. So easy to make too! Im so happy I found this recipe.
*****
Cherie January 25, 2012
I love this recipe and often suggest it to my patients, as I am a Nurse. Flaxseed is known to lower cholesterol, and that combined with oat bran is a high source of fibre. I always cut the sugar in this recipe in half, and also substituted egg whites for the eggs. My Kids love them!
*****
Jocelyn Silverman February 10, 2012
I made these muffins last night and just notice the calorie content. a bit surprising but when i made them i used an egg substitute as well as soy milk.

I am sure that changes the calorie/fat amount. They were amazing.
*****
amy March 4, 2012
really yummy recipe. have made them several times, always a hit in our house, even with little boys.
*****
Jackie2830 March 9, 2012
L-O-V-E these healthy muffins. However, I got 21 muffins, and had to bake for more like 27 min. Also found theres no way you can avoid using liners.....they even stick to those a little. Also agree with Regina.....its got to be the walnuts. Next time try almonds....better fat.
*****
Jackie May 17, 2012
Delicious, moist recipe that I made 10+ years ago and revisited here recently. Very healthy ingredients if you have a whole-food lifestyle. There is fat but thats because of the healthy fats in the flax, nuts and eggs.Healthy fats are good for you!
*****
Glenda June 17, 2012
I have used this recipe numerous times and it always is delicious. My father and husband are diebetic so I replace the sugars with 1/2 honey and 1/2 Splenda and increase the water a bit. I have melted sugarfree turtle chocolates for frosting. YUM.
*****
Linda June 18, 2012
I love these muffins!! A great breakfast! I added extra spices...cloves & nutmeg.
*****
Cynthia Yashinski September 16, 2012
These muffins are spectacular and so healthy! I use blueberries and walnuts, and make 12 instead of 15 for a 300 calorie muffin (you have to bake them 35 minutes and really stuff the muffin cups for this to work). Fantastic! =)
*****
elizabeth September 27, 2012
I have baked these several different ways and find them delicious ! I prefer to use applesauce (no sugar added kind) in place of sugar, cranberries instead of raisins and omit the nuts. Once I used old fashion oats as i had not oat bran they were still great!
*****
Jessica October 20, 2012
Yummy muffins enjoyed by the whole family. Cooking it in a loaf pan also works and is easier to store/freeze for use later. I'm so glad to find a delicious breakfast that is easy, filling, and healthy!
*****
Elizabeth December 31, 2012
LOVE THEM!! But holy moly 6 pts on WW !! YIKES I guess they are a good 6 pts though....Right ???
*****
michele January 16, 2013
such a great recipe. I make these once a month and everyone loves them. Now making them in my preschool class and they are hit!
*****
Edith January 28, 2013
I love this recipe. I've made it twice and used duck eggs and pecans both times. The first time I made them I hand grated the carrots and apples. The second time I grated them in a food processer. I recommend the food processer. It's super quick and contains the liquid.
*****
Stacey February 18, 2013
I made these muffins for the first time tonight at my husband's request. I used whole wheat flour instead of white, apple sauce instead of apples and Splenda instead of sugar. They are really delicious. I made twelve large muffins.
*****
Angie February 19, 2013
These are awesome...I use 1/2 the sugar and would like to try apple sauce instead and have no sugar...
*****
craftykeri March 7, 2013
Excellent and moist! My toddlers and I love them. They're sweet but not overly so. I substituted 3/4c shelled hemp seed for the 1c nuts (we have nut allergies) and had no oat bran so I used the last 1/4c of my wheat germ and 1/2c ground oatmeal. Easy recipe. Will make these again!
*****
Rita Wright March 10, 2013
This is a great recipe and can be easily modified to reduce cholesterol content by simply adding two generous table spoons of apple sauce and omitting the eggs. Muffins are still perfect while keeping flax and bran benefits formost.
*****
Linn May 27, 2013
I love these muffins! Healthy but good at the same time!
*****
daisy36 June 16, 2013
I made these muffins today and were excellent. I didn't add the nuts or carrot. I added apples, organic dried cranberries and will try the apple sauce like others have recommended for next time!
*****
Heather October 22, 2013
I accidentally left out the sugar And figured I'd have to scrap the works but NO - they came out great! I grind up oatmeal instead of the oat bran. Next, I finely chop a cup of raisins. Kids love them!
*****
Galina November 7, 2013
These muffins rock! Our family favorite.
*****
Laurie November 25, 2013
These came out excellent - very filling and not too sweet. I used all-purpose bleached white flour in place of the unbleached (see the "Notes" section) because it was all I had in the pantry. I will definitely make these again but I'll use whole wheat flour as called for.
*****
Kellene January 4, 2014
These are the best healthy muffins! Everyone I make them for loves them. You can not tell they do not have fat (butter) in them. I have used half white and half wheat flour and they turn out just as good. Just love them!!!
*****
Charlene K February 28, 2014
Was given bag of your flaxseed, didn\'t know what to do with it. tried muffin recipe on back. Yum! love the fruits, vegees and nuts. have great taste of healthiness. great for my cholesterol! . My new favorite health food, thanks!
*****
Heather August 14, 2014
I love this recipe, it is moist and flavorful. We eat these for breakfast and are satisfied for hours. I use the unbleached white flour and also sometimes substitute dried cranberries for the raisins. Delicious!
*****
Jana August 24, 2014
You can find the nutrition info for this recipe on AllRecipes; the only difference is that Bob's Red Mill recipe omits 2 T. of oil. Search for "Bran Flax Muffins" there, then click "Print," and then click the "Nutrition Info" checkbox.
*****
Diane LeBlanc September 29, 2014
I love these muffins and have been making them for a couple of years now since introduced by a friend. I have now been taken off all wheat and dairy products. Can I do substitutions on the flour and the milk (eg. rice flour and almond milk)? If so, would the amounts be different?
*****
Bob's Red Mill September 30, 2014
When wanting to convert our Bran Flax Muffins to gluten free, you may be interested in using our Gluten Free All Purpose Baking Flour. This flour can be used to replace the Whole Wheat Flour called for in this recipe, in equal amounts. Any milk alternative can be used in this recipe.

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