Bran-Flax Muffins | The Daily Dish

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Bran-Flax Muffins

5 Comments | Written on January 4, 2012 at 5:00 am , by

On New Year’s Day I did an informal poll on our Facebook and Twitter pages asking our readers:

“This year I resolve to eat less _____ and eat more _____!”

There were a plethora of healthy responses, and I noticed many of you are resolving to eat more fiber in 2012.  According to the Mayo Clinic, fiber can lower your risk of diabetes and heart disease,  and even aid in weight loss!

I love to start off the morning with a fiber-rich breakfast, and a bran muffin is a great way to get your fiber on-the-go!

This recipe uses whole wheat flour, All-Bran cereal, and even flax seeds in the batter.  I love flax seeds for their subtle nutty flavor as well as their abundance of omega-3 fatty acids.

Whip up a batch this week and you will enjoy a delicious breakfast, and a successful New Year’s Resolution!

BRAN-FLAX MUFFINS  (click here to view and print recipe)

2 cups All-Bran cereal, divided

1/4 cup flax seed

1/2 cup raisins

1 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup packed light brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons unsalted butter, melted and cooled slightly

2 large eggs

1-3/4 cups low-fat plain yogurt

1/4 cup molasses

2 teaspoons vanilla extract

Turbinado sugar crystals or cinnamon-sugar

1.  Heat oven to 400 degrees.  In a food processor, finely grind 1 cup of the cereal, and the flax seeds.  Add raisins and blend until finely chopped.  Transfer mixture to a large bowl.  Stir in remaining 1 cup cereal, flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt; set aside.

2.  In another bowl, whisk together melted butter, eggs, yogurt, molasses, and vanilla.  Stir into cereal mixture, only just until combined; do not overmix.

3.  Line 18 standard-size muffin tins with baking cups. Evenly fill each cup just more than halfway.  Sprinkle generously with turbinado sugar, or sprinkle each with cinnamon-sugar.  Bake until muffins spring back when touched, about 14-16 minutes.  Remove muffins from tin and cool slightly.  Makes 18 muffins.


5 Responses to “Bran-Flax Muffins”

  • 1
    Mary Lou says:

    I am anxious to try this recipe for the Fiber content. However being Diabetic I really wish there would be a nutrition information on your recipes I’m thinking of sugar Splenda Brown and WHole WHeat Flour. Thank You

  • 2
    Lisa says:

    I was thinking the samething then read your coment, Mary Lou. Wish there was a nutrition information. I am a Diabetic also, I would just use Splenda too.

  • 3
    Puna says:

    Mary Lou & Lisa, you can join a website like and use their recipe analyzer. According to CC these muffins have 165 calories, 9.9 grams sugar, 14% sat. fat, 12% sodium, & 15% fiber. 🙂

  • 4
    Sharon Moskal says:

    I am pre-diabetic. Working hard to stay away from being Diabetic 2. So far so good.
    The bran muffin recipe is what I need for a good start for the day. I used brown sugar sweetner instead of regular brown sugar. With a cup of coffee it really fills me up and not out lol

  • 5
    Cole says:

    I made these this morning and they are fantastic! I used fat-free yogurt and it came out fine. I will be making these yummy+healthy muffins on a regular basis, thank you!

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