Diabetic Flaxseed, Wheat, and Bran Muffins

Diabetic Flaxseed, Wheat, And Bran Muffins

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Paul Bushay


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


★★★★★ 2 votes

15 Min
25 Min


  • 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
  • 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

How to Make Diabetic Flaxseed, Wheat, and Bran Muffins


  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!

Printable Recipe Card

About Diabetic Flaxseed, Wheat, and Bran Muffins

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

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