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    You are in: Home / Recipes / Flax Seed-Bran Muffins Recipe
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    Flax Seed-Bran Muffins

    Flax Seed-Bran Muffins. Photo by CoffeeB

    1/3 Photos of Flax Seed-Bran Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mikekey's Note:

    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)

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Coat a 12-count muffin tin with nonfat cooking spray.
    3. 3
      In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
    4. 4
      In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
    5. 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.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 04, 2009


      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.

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    • on May 14, 2009


      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.

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    • on April 27, 2009


      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!

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    Read All Reviews (9)


    Nutritional Facts for Flax Seed-Bran Muffins

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 110.5
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.4 mg
    Sodium 190.9 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 2.4 g
    Sugars 6.2 g
    Protein 2.7 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

    Splenda granular

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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