Whole Wheat & Flax Muffins

Total Time
33mins
Prep 15 mins
Cook 18 mins

A good healthy muffin that doesn't tast like sawdust

Ingredients Nutrition

Directions

  1. Blend dry ingredients in a bowl.
  2. In separate bowl, combine egg, oil and milk.
  3. Add dry ingredients to egg mixture and stir until blended.
  4. Fold in apples and nuts, batter will be thick.
  5. Fill well greased muffin cups 2/3 full.
  6. Bake at 400 degrees for about 18 minutes.
  7. Can substitute for the 1/2 cup chopped apples, 1/2 cup chopped carrots and have apple and carrot muffin.
  8. Can also substitute for 1/2 of the whole wheat flour, 1/2 cup whole wheat graham flour.

Reviews

(3)
Most Helpful

These didn't turn out at all as I hoped.They were very mushy inside and the tops were too sticky.They were baked long enough but didn't turn out well.There was hardly any batter at all to these.

LuuvBunny June 29, 2010

These muffins were really moist. I substituted blueberries for apples. Otherwise I followed the recipe exactly. These make smaller muffins, but very tasty for such a healthy muffin. The poster is right, they aren't sawdusty at all! Thanks for the recipe!

Miska September 21, 2008

These were great! Delicious and moist! I found a similar recipe on Zaar that was rated well that I almost used, but many reviewers mentioned that the other recipe often produced a dry crumbly muffin. Not this recipe! I'm so glad I decided to try this recipe instead. It's a shame it hasn't been rated yet, because it truly is wonderful. I had to leave out the nuts because I'm not allowed to have them, but other than that, I followed the recipe exactly, using the option of subbing half of the whole wheat flour with whole wheat graham flour. I got six large muffins from this recipe, so the only thing I'd change next time I make them is to DOUBLE the recipe, because these disappear fast.

Heaven's Kitchen January 18, 2008

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