Apple Bran Muffins With Flax Seed *




This was a nice healthy recipe that also tasted good.  I liked how it used whole wheat flour, milled flax seed, and raisin bran (cereal) to add fiber and nutrition.  Thanks to my sister-in-law, Ann, for telling me about it.  The only changes I’d make a second time around is to further reduce the nutmeg and cloves, even though I already reduced them.  Next time I’d just do a dash of each, they can be overpowering to me. I used butter instead of margarine with no ill effects too  Otherwise, great recipe!

Prep time: 15 minutes
Total time: 30-45 minutes

Servings: Makes 10 muffins


  • 1 1/4 cup raisin bran**
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon nutmeg**
  • 1/4 teaspoon ground cloves**
  • 1 tablespoon milled flax seed
  • 3 tablespoons water
  • 1/3 cup milk
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup margarine
  • 2 apples, peeled and chopped

**To make this IC safe, maybe replace with plain bran.  Make sure it doesn’t have cinnamon, a known irritant, or other irritants in it.


  1. Preheat oven to 350 F.
  2. Combine dry ingredients into large bowl.
  3. Combine wet ingredients into smaller bowl.
  4. Add wet ingredients to dry ingredients.
  5. Spoon into greased muffin tins up to the lip of the tin.
  6. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you’ll need to cook them).

To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot).

Note: If you don’t have flax seed, add another egg and don’t add the 3 tablespoons of water.

Note: The brown sugar can be substituted with the same amount of maple syrup.

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