Heart Healthy Muffins
"These muffins are made with Flaxseed meal and Soy milk. No added fats, and plenty of fiber. I make these muffins for the local coffee house. Can hardly keep up with the demand for these good tasting and good for you goodies."
photo by Doods
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
24 muffins
ingredients
- 177.44 ml unbleached flour
- 177.44 ml whole wheat pastry flour
- 177.44 ml oat bran
- 177.44 ml flax seed meal
- 236.59 ml brown sugar
- 9.85 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt (optional)
- 9.85 ml cinnamon
- 354.88 ml carrots, shredded
- 2 apples, peeled & shredded
- 118.29 ml raisins (optional)
- 236.59 ml nuts, chopped
- 177.44 ml soymilk
- 2 eggs, beaten
- 4.92 ml vanilla
directions
- Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt (if desired), and cinnamon into a large bowl.
- 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.
- Fill muffin cups 3/4 full.
- Bake at 350 degrees for 15-20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe is a keeper. I was looking for a healthy muffin to take to work for breakfast. This is a very moist muffin and very delicious. I did not have soy milk so I used skim milk. I love the fact that they are so good for you and taste good too!! UPDATE: These muffins freeze wonderfully. After thawing out they are just as good as when first made. I love this recipe. -
these are beyond fabulous and healthy to boot!! I shredded lemon peel on the top-yummy!!
-
My husband initially wouldn't try them when he saw what I had put in them. After trying them, however, he could not stop eating them. These are moist, flavorful and delicious. A keeper for us! <br/>UPDATE 1/10/12: Still enjoying these little beauties just as written. I usually double the batch and freeze some for future mornings. Wonderful! -
These were good. I used golden raisins and left out the nuts. Also instead of oat bran which I couldn't find I used 1/8 c of each the flax, wheat, and white flour. -
These delights tasted like mini-carrot cakes! My DH pointed that out so I made a basic butter/vanilla/powdered sugar frosting for some of them and served them as cupcakes for dessert! They were great. My only changes were: I used golden raisins, cow's milk, egg substitute and only 1/2 c. nuts. Using my changes, these muffins are 2 pts. each on WW.
see 11 more reviews
Tweaks
-
These were good. I used golden raisins and left out the nuts. Also instead of oat bran which I couldn't find I used 1/8 c of each the flax, wheat, and white flour.
-
Really enjoyed these. Made them vegan by eliminating the egg. I considered not using the egg replacement, since flax is also an egg substitute, but didn't want to risk the structure and ended up using about 1 1/2 Ener G Egg replacer. I used coconut instead of raisins as that was what I had, and made into a loaf instead of muffins. Baking time was right at 40 minutes or so - I took them out when the bread looked set up in the middle. Only had a handful of nuts - it did need the full amount as they added nice crunch. All in all I really liked this bread and my 1 and 3 year olds ate it too - which is ALWAYS a treat for me when they eat something good for them. I called it 'cake' when I gave it to them. : ) -
It's been a long while since I made muffins and I've made these 2x this week! I don't have pastry flour, oat bran or flax seed meal, so I used only plain flour and wheatgerm bran instead. I used half the sugar because the soya milk is sweetend and they turned out great. Today I used apple sauce (instead of apples), bananas instead of carrots and coconut instead of raisins...Ate one already but really it needed to sit a while first. Tastes great though! Only thing is, with no oil added, it sticks to the paper cups a bit. Still, it's good to know you're eating a healthy snack :)
-
Excellent muffins! My daughter and I made these last night and I must say they are the best I have had in a long time. Wonderful flavor and texture. I used regular all-purpose flour, whole wheat flour and skim milk instead of unbleached, pastry and soy and it worked just fine. I also cut the brown sugar and the nuts (pecans) to 3/4 cup each and increased the raisins to 3/4 cup, just based on personal preference. I'm sure the recipe is perfect just as posted too! I will definitely make again. Thanks for posting. -
Delicious! I substituted a 1/4c of the brown sugar with honey and used 4 egg whites instead of 2 whole eggs. I also cubed the apples. I am so happy to have such a healthy muffin that has protein and fiber. Thanks for the recipe!
see 1 more tweaks
RECIPE SUBMITTED BY
Joan McKay
Salisbury, North Carolina
I am a person that can never leave a recipe alone. I'm always ading or subtracting items. Cooking is my fun thing to do. I bake for a local coffee shop. Also a fun thing to do. I try new recipes and sahr them with the community. My pasion is making breads of all kinds.
I'm a labor, delivery, new born nursery nurse. So I need something to do at home to rest my mind.
I guess my favorite cookbook is the betty crocker cookbook I got as a wedding gift 43 years ago. Not long ago I lovingly passed it on to my daughter.
If I had a month off I would walk dog and cook.
