Flax Bran Muffins

by
Filed Under: Recipes
Last Reviewed 02/06/2014

Flax Bran Muffins

A Heart-Healthy Breakfast Recipe

In this delicious variation on the usual bran muffin, flaxseed contributes omega-3 fatty acids as well as fiber. Molasses and prune juice add a light sweetness and moist texture, without a lot of fat and sugar. If you prefer a sweeter muffin, add 1/8 teaspoon of white stevia powder to the batter.

  • ½ cup unprocessed wheat bran
  • ½ cup boiling water
  • 1 cup prune juice
  • ¼ cup molasses
  • 2 Tbsp. light olive oil or hazelnut oil
  • 1 large egg
  • ½ cup flaxseed
  • ¾ cup whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/8 tsp. white stevia powder (optional)
  • 1/3 cup raisins

Preheat oven to 400° F. Place wheat bran in large bowl and add boiling water. Stir to combine and set aside. In small bowl, combine prune juice, molasses, oil, and egg and beat lightly. Grind flaxseed in coffee or spice grinder. Add ground flaxseed to the wheat bran mixture, along with flour, cinnamon, ginger, soda, and salt. Mix well. Add prune juice mixture and raisins to wheat bran mixture and stir to combine. Let batter sit for 10-15 minutes. Divide batter between 12 paper-lined muffin cups. Bake for 14 minutes.

© 2006 Monica Reinagel

Makes 12 muffins.

Nutrition Facts (per muffin): Calories 145, Total Fat 6 g, Saturated Fat 0g, Omega-3 fatty acids 1,450 mg, Carbs 22 g, Fiber 5 g

 

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