[donotprint] We’re trying to eat a little healthier around here and today I baked my favorite bran muffins. It’s been awhile since I last baked these lovely muffins but after taking one bite I was instantly reminded why I love them so much. Each muffin is full of healthy goodness without compromising texture or flavor. Filled with oat bran, whole wheat flour, ground flax seed, carrots, raisins, nuts, and apple sauce, these muffins are not only good for you, kids love them! Enjoy! [/donotprint]
Everything Bran Muffins
Makes 15-18 muffins
Adapted from Allrecipes.com
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup apple sauce
2 cups shredded carrots
1/2 cup raisins
1 cup chopped walnuts, pecans, or almonds
*optional – substitute 1 cup of shredded carrots for shredded zucchini
Directions:
Preheat over to 350 degrees. In a medium-large mixing bowl combine flours, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon, and brown sugar. Add eggs, milk, vanilla, and apple sauce to the flour mixture stirring until well combined. Stir in shredded carrots/zucchini, raisins, and chopped walnuts. Scoop batter into prepared (sprayed with non-stick spray) muffin tins until 3/4 full. Bake for 20 minutes or until done. Allow to cool for 10 minutes inside tin before removing. Enjoy!
Baked these last night and really love them. I usually like mine thicker and soft. These turned out as described by all: a little flatter (but still a soft inside with a bit of a crispy crunch. Addicting. Even the non-oatmeal raisin fan in the house keeps raiding the dish. This my new go-to recipe.
Bland! Add some nutmeg, ginger, and more cinnamon. Ok I would eat another but not make again without more something. More raisins perhaps.
These are amazing! Great texture, sweet enough but not overly. YUM YUM YUM. And super healthy, love the combination of the healthy grains. Thanks so much for the recipe!
So good and so easy! I subbed dried cranberries and cherries for the raisins and soy with water instead of NF milk. I also added a 1/3 cup of unsweetened flaked coconut and a 1/2 tsp more cinnamon. I also topped a few of the muffins with flax seeds. Thanks for the recipe!
This is the only way I can get carrots into my picky eater! I just add chocolate chips. These are great!
Is there a way of making crispy tops to these marvelous muffins? can one use egg white or does one have to sprinkle a sugar-butter-cinnamon-flour concoction on top to make a crspy top? Just wondred–my family likes health and likes crispy tops!
These sound perfect and I will make them today, have on hand all the ingredients.
Here’s the thing: they are for my husband & he loves crispy tops: DO I PUT EGG WHITE on top or WHAT, to give a crispy top your yummy, filling, healthy muffins?
This is the best bran muffin recipe I’ve seen thus far. THANK YOU
Bev,
I did my own nutritional analysis based on the recipe without raisins (I don’t like them), and with a yield of 18 muffins. Here’s what I determined, per muffin:
243 cal.
32 g. carbs
6 g. fiber
7 g. protien
10 g. fat
i’m living in the philippines right now and having a hard time finding flaxseeds and oat bran in my particular area – can you suggest substitutes?
Hi Irene,
I’ve never tried, but I wouldn’t recommend it. I would bake all the muffins first and then freeze the muffins – which I have done.
Can you freeze the batter?
We want to try your recipe, the only thing missing is the nutriton facts, especially carbs and calories. Otherewise, looks to be just what we are looking for.
Thanks
I have made these twice and they are excellent. I don’t feel bad about filling up on these! I added more whole wheat flour and bran in place of the white flour, and added a tablespoon of honey and 2 tablespoons of whole flaxseed.
Oh my goodness, I made a batch of these last night and let me tell you, they’re the perfect combination of healthy and satisfying! Plus, they’re absolutely delicious! I have been searching high and low for a muffin recipe like this and now the search is over. This recipe is going right into my special handwritten book of recipes where I keep all of my gems. Thanks again!
These are great! I used wheat bran instead of oat bran and oat flour instead of white flour, and half carrots and half zucchini, but followed the recipe otherwise. Very tasty, but next time will be adding a large amount of grated orange zest to give them a bit more zip. Thanks for posting!