Best 2 Bran Flax Seed Cranberry Muffins Recipes

Baking "bran flax seed cranberry muffins" requires techniques and ingredients that are easily accessible. Muffins are versatile treats that are not only loved by kids but adults as well. These are great for breakfast, snacks, or as packed lunches. This article provides a comprehensive guide to help you create the most delightful and nutritious bran flax seed cranberry muffins from scratch.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY BRAN FLAX SEED MUFFINS

Cranberry Bran Flax Seed Muffins image

Healthy, whole-wheat muffins made with whole and ground flax seed and dried cranberries with hint of cinnamon.

Provided by DLynne

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 52m

Yield 12

Number Of Ingredients 15

Ingredients

1 ½ cups bran flakes cereal, slightly crushed
1 cup whole wheat flour
1 cup granular sucralose sweetener (such as Splenda®)
½ cup ground flax seed
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
3 egg whites
1 cup 1% buttermilk
¼ cup honey
¼ cup unsweetened applesauce
1 (6 ounce) package dried cranberries
2 tablespoons whole flax seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 36.6 g, Cholesterol 0.8 mg, Fat 4.1 g, Fiber 5.2 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 247.5 mg, Sugar 17.4 g

BRAN FLAX SEED CRANBERRY MUFFINS

Bran Flax Seed Cranberry Muffins image

Make and share this Bran Flax Seed Cranberry Muffins recipe from Food.com.

Provided by daisygrl64

Categories Quick Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/3 cups buttermilk
3/4 cup all-bran cereal or 3/4 cup 100% all-bran cereal
1/2 cup natural bran
2/3 cup molasses
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup dark brown sugar, packed
1/4 cup flax seed
4 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup dried cranberries

Steps:

grease muffin cups or line with paper liners, and set aside.
in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
let cool in pan on rack for 2 minutes. remove from pan and let cool.
Make Ahead:.
wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

Tips:

Ensure you use fresh, ripe cranberries for a tarter and more flavorful muffin.
If you don't have flaxseed meal, you can grind whole flaxseeds in a coffee grinder or food processor.
You can substitute all-purpose flour for whole wheat flour, but the muffins will be denser.
To make gluten-free muffins, use gluten-free flour and oats.
If you want sweeter muffins, add an extra 1/4 cup of sugar or honey.
Feel free to add other mix-ins to your muffins, such as nuts, seeds, or dried fruit.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
You can also freeze the muffins for up to 2 months. Thaw them overnight in the refrigerator before serving.

Conclusion:

These bran, flaxseed, and cranberry muffins are a delicious and healthy way to start your day. They are packed with fiber, antioxidants, and omega-3 fatty acids. They are also easy to make and can be customized to your liking. So next time you are looking for a quick and healthy breakfast or snack, give these muffins a try!

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