Best Bran And Chia Muffins Recipes
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
BRAN AND CHIA MUFFINS
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.
Provided by Martha Rose Shulman
Categories breakfast
Time 4h
Yield 18 medium-size muffins
Number Of Ingredients 15
Steps:
- Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
- Sift together the flours, baking powder, baking soda and salt.
- In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams
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