Flax Seed Muffin recipe


We got this recipe from Barlean's.

To be fair, here is the page we got it from.

Orange Bran Flax Muffins
1 cups oat bran
1 cup all purpose flour
1 cup flaxseed, ground
1 cup natural bran
1 Tbsp. baking powder
1/2 tsp. salt
2 oranges, whole (washed, quartered and seeded)
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 tsp. baking soda
1 1/2 cups raisins
In a large bowl, combine oat bran, flour, flaxseed, bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins (white chocolate chips can be substituted for the raisins). Fill paper lined muffin tins almost to the top. Bake in 375 degree oven for 18 to 20 minutes or until wooden pick inserted in the center of the muffin comes out clean. Cool in tins 5 minutes before removing to cooling rack. Yields 18 muffins.

Here is another one!

(Modified from a recipe in The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD)
1-1/2 cup flour (I use whole wheat pastry flour by Bob’s Red Mill)
3/4 cup ground flaxseed
1/2 cup white sugar (I use 1/4 cup sugar and 1/4 cup Splenda)
1 teaspoon baking soda
1 whole egg (I use Eggland’s Best)
1/4 cup canola oil
1 cup smashed bananas (3 medium or 2 large)
1 teaspoon vanilla extract
2 Tbsp. Non-fat plain yogurt
1/2 cup chopped walnuts

In large bowl, mix together flour, flaxseed, sugar, Splenda, and baking soda.
In separate bowl, mix egg, canola oil, bananas, vanilla, and yogurt.
Mix wet into dry ingredients.
Fold in walnuts.
Use paper muffin cups or spray the muffin pans with non-stick spray. Bake large muffins 20-25 minutes at 350 degree oven. Bake mini-muffins ~15 minutes at 350 degree oven.

Makes 12 muffins or 30 mini-muffins.


Here is the original Flax Cancer study




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