Flax Seed-Bran Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Coat a 12-count muffin tin with nonfat cooking spray.
  3. In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
  4. In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
  5. Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.
Most Helpful

5 5

Ooohhh...these are so so good Mike. I love a bran muffin and these with the addition of the flax seed meal are wonderfully moist and delish. I used a combination of 1/2 wholewheat flour and 1/2 all purpose. I also used one egg in place of the egg substitute. Also, I took your advice and used 1/2 cup splenda and 1/4 cup regular sugar. They are still plenty sweet. A great low-fat treat. :-) Made for HolidayTag.

5 5

This recipe makes wonderful, full-flavored, good for you muffins! I made 2 batches-one as written (with the exception of replacing Splenda with sugar) the second one I used whole wheat flour instead of unbleached flour. Both batches were devoured in minutes. The majority of the people liked the ones made with whole wheat flour better. I think next time I will try Stevia and see how they come out.

5 5

GREAT, super-healthy muffins! I omitted the oil, used all splenda (though a reduced amount), used buttermilk, added 1/2 cup skim milk powder, and an extra 1/2 tsp. baking soda (as per Splenda baking tips). These turned out fluffy and high for the little fat they had in them. Tasty and a feel-good muffin! :) Thanks so much!