Diabetic Flaxseed, Wheat, and Bran Muffins

★★★★★ 2 Reviews
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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

serves 24
prep time 15 Min
cook time 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
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How To Make

  • 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!

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