Diabetic Flaxseed, Wheat, And Bran Muffins Recipe

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Diabetic Flaxseed, Wheat, and Bran Muffins

Paul Bushay

By
@chefbunyan

This is another Spark People recipe that I liked

Nutritional Info

* Servings Per Recipe: 24
* Amount Per Serving
* Calories: 115.7
* Total Fat: 3.4 g
* Cholesterol: 15.4 mg
* Sodium: 181.8 mg
* Total Carbs: 20.8 g
* Dietary Fiber: 2.8 g
* Protein: 2.9 g


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Comments:

Serves:

24

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
flaxseed ground
1 c
whole wheat flour
1 c
oat bran
1/2 c
splenda brown sugar blend
2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
sea salt
2 Tbsp
cinnamon
1 1/2 c
shredded carrots
2 or 3
apples, cored and chopped up or shredded
1/2 c
chopped nuts (optional)
1/2 c
raisins (optional)
3/4 c
2 % milk
2
eggs, abused (beaten)
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Mix flour, flaxseed, bran, sugar and dry ingredients together.
2
Shred carrots and apples
3
add these along with optional raisins and nuts to dry ingredients.
4
Mix well.
5
Stir together milk eggs and vanilla
6
stir this into batter until well moistened.
7
Fill cupcake tins 3/4 full
8
bake at 350* for 20 to 25 minutes.
9
freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy