Bran Flax Muffins

Flaxseed is ‘in’ these days and for good reason  “…it owes its primary healthy reputation …to omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects…. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller….” Bob’s Red Mill

This muffin can be a tasty part of your arsenal to eat healthy.  Easy to make and yummy to eat!

Bran Flax Muffins (inspired by Joy the Baker and adopted from Bob’s Red Mill)

1-1/2 cups unbleached white flour or white whole wheat flour

3/4 cup Bob’s Red Mill Flaxseed Meal

3/4 cup oat bran

1 cup brown sugar, packed

2 teaspoons baking soda

1 teaspoons baking powder

1/2 teaspoon salt

2 teaspoon ground cinnamon

1 cups nuts, like walnuts, toasted and chopped (walnuts are also packed with omega-3 fatty acids , so a double dose with this muffin)

1/2 cup raisins or dried cranberries or dates

1-1/2 cups carrots, shredded, from 3 large carrots

2 apples, peeled and shredded, about 1 cup

2 tablespoons of canola oil

3/4 cup milk (2 % is also fine)

2 eggs

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Spray with canola oil spray, 14-15 muffin cups (you will need 2, 12 cup muffin pans).

Toast walnuts, in medium fry pan, over medium heat for 10-15 minutes until lightly toasted and fragrant.  Chop walnuts.

In a large bowl, combine flour, flaxseed meal, oat bran, sugar, baking soda, baking powder, salt, and cinnamon.  Stir with a whisk.  Add toasted, chopped walnuts and raisins and stir to distribute evenly.  Add shredded carrots and apples and stir together until distributed evenly among the dry ingredients.  In a separate bowl or glass measuring cup, combine the oil, milk, eggs and vanilla and stir with a whisk to combine.  Add liquid ingredients to dry ingredients and stir until just combined.

Distribute batter evenly among 14-15 muffin cups.  Using an ice cream scoop for this task is very  helpful.  Place in the oven and bake for 20-23 minutes, depending on the quantity you chose.

Place muffins pans on rack and let cool for 10 minutes.  Remove muffins and let cool completely on rack.

toasting and chopping walnuts:

mise en place:

dry ingredients with chopped walnuts and raisins:

carrots and apples added:

liquid ingredients added:

batter ready:

divided among muffin cups:

out of the oven:

and cooling: