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Start your day out with a dose of fruit and vegetables hiding in your muffin! These bran flax muffins are hearty and delicious. Perfect for breakfast on the go or a mid morning snack.
Need a quick on the go breakfast that’s filling and satisfying? Look no further! These bran flax muffins have been a favorite in our home for a long time. Surprisingly, I haven’t shared them sooner!
These muffins are a sort of “morning glory” type muffin. They’re chocked full of healthy ingredients, but you kind of feel like your having a treat. My kids really didn’t realize there was vegetables in their muffins until they were older. And if that doesn’t sound great to you, give it a try! I don’t think you’ll be disappointed!
Versatility
Another thing I love about these bran flax muffins is their versatility. You can easily swap out crushed pineapple, or zucchini for the apples. Last year, my garden failed. 🙁 But a couple years ago, I had tons of zucchini, so I shredded it, and put it in my freezer. I added it to sauces, soups, breads, and yup, these muffins! You can use raisins or blueberries or another dried fruit instead of the Craisins. Add nuts if you want more texture. Feel free to use wheat flour instead of all-purpose, or a blend of both. Essentially, you can use the same recipe with some of these changes and have a completely different muffin! I love versatility!
They’re also pretty darn easy to make, not to mention quick! This recipe is adapted from Bob’s Red Mill. Love their flaxseed meal, and really all their products.
Enjoy your healthy breakfast muffins!! If you’re looking for more healthy breakfast ideas, check these out:
Bran Flax Muffins {healthy start}
Ingredients
- 1 1/2 c. unbleached all purpose flour
- 3/4 c flaxseed meal
- 3/4 c oat bran
- 1 c brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 c carrots grated (about 4)
- 2 apples peeled and grated
- 1/2 cup craisins
- 3/4 cup milk
- 2 eggs beaten
- 1 tsp vanilla
Instructions
- Mix dry ingredients together, stir in carrots, apples, craisins.
- In another bowl, mix together eggs, milk, vanilla.
- Stir into dry ingredients until moistened, don’t over stir.
- Bake at 350 for 12-15 minutes, or until a toothpick poked in the center comes out clean.
These look so hearty and delicious!
I just remembered when I saw this post, I have a whole bag of flax meal I have yet to use. Muffins sound marvelous. Thanks for partying with us on Creative K Kids #TastyTuesdays
Pinned & shared. Thanks for joining the Inspiration Spotlight party.
Oooh, blueberries! I’ll have to try that too, thanks for the suggestion!
This is great! A perfect make ahead, on the go breakfast or snack. These would be awesome with blueberries. Pinning this.
Love how healthy and yummy these sound! Thanks for sharing 🙂