Flax Seed Bran Muffins

Total Time
Prep 15 mins
Cook 30 mins

This great tasting recipe is very healthy. It is low fat as well as being full of fibre. I love muffins but the ones you buy are so full of calories that I stay away, With this recipe you can have a muffin waiting for you in the freezer anytime. Enjoy!

Ingredients Nutrition


  1. Preheat oven 375*.
  2. Spray muffin tins with Pam.
  3. In bowl stir together All Bran and milk; let soak 5 minutes.
  4. Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
  5. Add Egg Beater, canola oil and vanilla to the All Bran.
  6. Gently stir in dry flour mixture with the wet ingredients.
  7. Add cranberries.
  8. Spoon batter into muffin tips.
  9. Sprinkle each muffin with Splenda.
  10. Top with almonds.
  11. Bake for 30 minutes.
  12. Tip: I use an ice cream scoop to make my muffins; makes it so much neater.


Most Helpful

I enjoyed the cranberries in this muffin. My mix was very thick also which made them a dryer muffin. I use the ice cream scoop like you said and it worked perfect!! I was able to make 12 uniform muffins. Made this for *ZWT4* 2008 for the *Eastern Europe Bread and Bakery Challenge* . I'm playing on the team *Tastebud Tickling Travelers* Got to love ZWT4! Thank you for posting.

Charlotte J June 18, 2008

This is a must make recipe - and instead of using the splenda I went natural and added 1/2 cup od no sugar apple sauce and reduced teh milk to 3/4 cup - what a fabulous breakfast bread - this is a must make

Ravenseyes June 17, 2008

In one word. . .addicting! I LOVE the cranberries. Fantastic recipe which I will make time and time again. Had to add an extra 1/4 cup milk at end because it was like cookie dough (probably my fault because I let the cereal/milk sit longer than 5 minutes). Mixed in 1/2 cup of pecans which were great. Cooking times were much less for me (used those flimsy silicone pans or whatever they are), so baked mini muffins 9 minutes and reg size 15 min.

JanuaryBride June 12, 2008

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