WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
WHOLE WHEAT BLUEBERRY BRAN MUFFINS
Moist, delicious, full of blueberries, healthy, very low in fat. To change them up use apples instead of blueberries and add 1/2 ts. nutmeg.
Provided by Jazmina
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients together in one bowl.
- Mix wet ingredients together in a different bowl.
- Combine wet into dry with Blueberries and just mix together.
- Grease bottom of muffin tin, and scoop in muffin mix.
- Bake at 350f and enjoy!
- Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.
SUGAR-FREE WHOLE WHEAT PUMPKIN BRAN MUFFINS WITH RAISINS
Trying to eliminate added sugar from my diet but still craving a sweet treat, I developed these bran muffins based on some pumpkin muffins I make for my kids. The only sweetness comes from the raisins, which you can increase or omit if you prefer. Enjoy.
Provided by JenInMadison
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.
- Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.
- Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 24.5 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 262.8 mg, Sugar 9.5 g
WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS
Categories Fruit Nut Breakfast Brunch Bake Fig Pecan Oat Bran Whole Wheat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
- Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.
WHOLE WHEAT APPLE CIDER BRAN MINI MUFFINS
These mini apple cider muffins are delicious and healthy little bites for breakfast or just a snack.
Provided by Jessi T
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
- Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
- Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
- Scoop a small amount of batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.
Nutrition Facts : Calories 26 calories, Carbohydrate 4.3 g, Cholesterol 6.8 mg, Fat 0.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 77.8 mg, Sugar 1.8 g
WHOLE WHEAT APPLE BRAN MUFFINS
Make and share this Whole Wheat Apple Bran Muffins recipe from Food.com.
Provided by TVan8879
Categories Dessert
Time 26m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- Add wet and mix just until blended
- Pour into a 12 muffin pan.
- Bake for 19 minutes at 425 degrees
- Let sit in the oven for 2 minutes before removing.
Nutrition Facts : Calories 91.5, Fat 1, SaturatedFat 0.2, Sodium 123.2, Carbohydrate 22.6, Fiber 2.8, Sugar 10.1, Protein 3.4
WHOLE WHEAT BRAN MUFFINS
Make and share this Whole Wheat Bran Muffins recipe from Food.com.
Provided by karenlomeli
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
- Mix boiling water and baking soda; set aside to cool.
- Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
- The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.
Nutrition Facts : Calories 349.9, Fat 13.1, SaturatedFat 5.8, Cholesterol 57.2, Sodium 518.4, Carbohydrate 57, Fiber 7.3, Sugar 28.2, Protein 8.7
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