Bran Flax Muffins - My Healthier Version

Submitted by Dans La Lune

"The original recipe is from Bob's Red Mill, however I have tweaked it to be slightly healthier so I am posting here despite the original recipe already being posted a few times on Food.com. My version is higher fiber, lower fat, and lower sugar as well. I actually will eat 3 or 4 of these muffins as a meal replacement and I find that they completely fill me up. And... the best part is that the taste is amazing... just like carrot cake. If you don't mind the calories, try it with a little butter on top."

 

• Ready In: 35mins
• Ingredients: 16
• Yields: 20 small size (not mini) muffins
• Serves: 20

ingredients

• 1 1⁄2 cups white whole wheat flour (I like King Arthur)
• 3⁄4 cup flax seed meal (Bob's Red Mill)
• 3⁄4 cup oat bran
• 1⁄2 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1⁄2 cups carrots, shredded
• 2 apples, peeled and shredded
• 1⁄2 cup raisins
• 1 cup walnuts, chopped
• 3⁄4 cup nonfat milk
• 1 egg
• 1 egg white
• 1 teaspoon vanilla

directions

1. Preheat oven to 350.
2. Lightly grease muffin tins or line with paper baking cups; set aside.
3. Mix together flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
4. Stir in carrots, apples, raisins, and nuts.
5. Combine milk, eggs, and vanilla.
6. Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not overmix.
7. Fill muffin cups about 3/4 of the way. (I like to use a 1/3 cup measuring scoop to ensure that all muffins are the same size.).
8. Bake 15 - 20 minutes.