Best 7 Whole Wheat Pumpkin Muffins With Oat Bran And Flaxseed Recipes

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Whole wheat pumpkin muffins with oat bran and flaxseed are a delectable and nutritious treat that can be enjoyed for breakfast, lunch, or as a snack. These muffins are packed with wholesome ingredients like whole wheat flour, pumpkin puree, oat bran, and flaxseed, making them a good source of fiber, protein, and essential nutrients. They are also naturally sweetened with honey or maple syrup, making them a healthier alternative to traditional muffins. Whether you're looking for a quick and easy recipe to impress your family and friends or a healthy and delicious muffin to enjoy on the go, this recipe is sure to satisfy your taste buds and keep you feeling full and energized.

Here are our top 7 tried and tested recipes!

OATMEAL FLAX PUMPKIN MUFFINS



Oatmeal Flax Pumpkin Muffins image

Healthy, hearty but still tasty muffins. Almost totally guilt free snackage!

Provided by Karlynn Johnston

Categories     Dessert

Time 25m

Number Of Ingredients 15

1 cup of pumpkin puree
1/2 cup packed brown sugar
1/3 cup unsweetened apple sauce
1/4 cup water
2 eggs
1 cup whole wheat flour
1/2 cup oatmeal
1/4 cup ground flaxseed
1/2 cup raisins
4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 pinch cloves
1/2 teaspoon salt

Steps:

  • Kick the tires & light the fires to 350 degrees.
  • Whisk the dry ingredients together thoroughly in a large bowl.
  • Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
  • When the two bowls have been mixed completely, make a well in the dry ingredients.
  • Pour in the wet and mix slowly until they are just combined.
  • Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
  • Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.

Nutrition Facts : Calories 134 kcal, Carbohydrate 26 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 116 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED



Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed image

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

1 cup whole wheat flour
½ cup oat bran
¼ cup flaxseed meal
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 egg, beaten
4 tablespoons canola oil
½ (30 ounce) can pumpkin pie filling (such as Libby's®)
⅔ cup applesauce
½ cup brown sugar

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

PUMPKIN OAT BRAN MUFFINS



Pumpkin Oat Bran Muffins image

"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 10

1-1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

WHOLE WHEAT PUMPKIN OAT MUFFINS



Whole Wheat Pumpkin Oat Muffins image

These moist, hearty whole wheat muffins make the house smell like fall.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 16

2 cups whole wheat flour
1 cup quick-cooking rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
3/4 cup pure pumpkin puree - canned or homemade
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup canola or vegetable oil
1 egg
2 teaspoons vanilla extract

Steps:

  • Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
  • In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
  • Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
  • Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS



Flax, Oat Bran, Buckwheat, & Pumpkin Muffins image

This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.

Provided by zoomer43

Categories     Quick Breads

Time 48m

Yield 20 muffins, 20 serving(s)

Number Of Ingredients 17

3/4 cup all-purpose flour
3/4 cup buckwheat flour
3/4 cup oat bran
3/4 cup flax seed, ground
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1 cup walnuts, chopped (optional)
1/2 cup milk
2 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla

Steps:

  • Preheat oven to 350, and prepare two medium size muffin pans.
  • Mix the first 10 ingredients in a large bowl.
  • Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
  • In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
  • Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
  • Fill muffin cups with a scant 1/4 C of batter.
  • Bake for 15-18 minutes.
  • Cool in muffin pan for 5 minutes.
  • Remove muffins to a wire rack, and cool completely.
  • Package 4 or 5 in quart size Ziplock.
  • Label, and date the muffins you won't eat in the next couple of days and freeze.

Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS



Healthy Whole Wheat Spiced Pumpkin Muffins image

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.

Provided by Steflb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 20

½ cup dried cranberries
1 ½ cups whole wheat flour
½ cup turbinado (raw) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
4 egg whites
1 cup canned pumpkin puree
½ cup unsweetened applesauce
½ cup honey
1 tablespoon molasses
1 teaspoon vanilla extract
2 tablespoons dried cranberries
1 tablespoon turbinado (raw) sugar
⅛ teaspoon pumpkin pie spice, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
  • Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
  • Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
  • Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
  • Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
  • Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 41.3 g, Fat 0.4 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 253.4 mg, Sugar 27.3 g

WHOLE WHEAT BANANA FLAX MUFFINS



Whole Wheat Banana Flax Muffins image

Make and share this Whole Wheat Banana Flax Muffins recipe from Food.com.

Provided by mandagirl

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups whole wheat flour
1/2 cup golden flax seed meal
1/2 cup quick oats or 1/2 cup quick-cooking barley
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon clove
2 ripe mashed bananas
2 eggs
1 cup almond milk
1/4-1/3 cup honey
2/3 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees.
  • Mix flour, flax meal, oats (or barley), baking powder, baking soda, cinnamon and cloves.
  • Stir in walnuts.
  • Mix eggs, milk, honey and bananas until well combined.
  • Stir into dry ingredients.
  • Fill muffin cups and bake for about 20 minutes.

Nutrition Facts : Calories 183.5, Fat 7.6, SaturatedFat 0.9, Cholesterol 35.2, Sodium 127.7, Carbohydrate 26.1, Fiber 4.5, Sugar 8.6, Protein 5.7

Tips:

  • For the best results, use fresh pumpkin puree. You can make your own by roasting a pumpkin and blending it or use canned pumpkin puree. If using canned pumpkin, make sure it is unsweetened.
  • If you don't have oat bran, you can use old-fashioned oats. Just grind them in a blender or food processor until they are the consistency of flour.
  • Flaxseed meal can be found in most grocery stores in the health food section. If you can't find it, you can grind flaxseeds in a coffee grinder or food processor.
  • To make the muffins even healthier, you can use whole wheat flour instead of all-purpose flour.
  • If you don't have a muffin pan, you can make these muffins in a greased 9x13 inch baking pan. Just bake them for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

These whole wheat pumpkin muffins with oat bran and flaxseed are a delicious and healthy breakfast or snack. They are packed with nutrients and fiber, and they are also low in calories and fat. So next time you are looking for a healthy muffin recipe, give these a try!

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