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Flax and Bran Muffins

Flax meal for Flax and Bran Muffins

This Flax and Bran Muffins recipe is from a classic recipe that was updated with the use of flax, whole-wheat flour and egg whites. This one is a great way to slowly start to incorporate flaxseed into your diet.


1/3 cup ground flaxseed
3/4 cup whole-wheat flour
1-1/2 cup unbleached flour
1-1/4 cup sugar
2-1/2 teaspoons baking soda
1 teaspoon salt
3 cups raisin bran cereal
2 cups low-fat buttermilk
1/4 cup olive oil
1/4 cup maple syrup
1 large whole egg
2 egg whites


Preheat oven to 425 degrees. Coat muffin cups with olive oil cooking spray or use paper muffin cups to line pan.

Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add cereal and stir again.

Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well with fork or whisk. Pour into dry ingredients and beat just until blended.

Spoon 1/4-cup batter into each muffin cup and bake until toothpick inserted in to center of muffin comes out clean, about 15 minutes. Remove from baking pan and cool muffins on wire rack. Serve warm.

Recipe Note

Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed.

Nutrition Information

Recipe makes 24 muffins.

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