These fruity flax muffins are tasty and moist, fruit-filled muffins with nutrition boosts from whole-wheat flour, flax, and carrot puree. They are heavier and less sweet than your typical bakery muffin, and oh, so satisfying!
Fruit Flax Muffins Recipe #1
Fruity Flax Seed Muffins
- 1 1/2 cups bran flakes cereal
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup ground flax seed
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup non-fat buttermilk
- 1/2 cup honey or maple syrup
- 1/4 cup canola oil
- 1/2 cup carrot or squash puree (I use baby food)
- 1 teaspoon vanilla
- 1 1/2 cups dried cranberries, blueberries, dates, apricots, raisins (or any combination)
- 2 tablespoons whole flax seed (optional)
Preheat oven to 375F degrees. Coat muffin pans with cooking spray.
Combine the first nine ingredients (bran flakes cereal through baking soda) in a large bowl.
Whisk the eggs, buttermilk, honey, and oil together in a second bowl.
Add liquid to the dry ingredients and stir until just moistened.
Stir in dried fruit.
Divide the batter equally among the muffin cups (I like to use an OXO Good Grips Cookie Scoop).
Sprinkle with whole flaxseed if desired.
Bake for 12-18 minutes or until a toothpick comes out clean after inserted into the center of one of the muffins.
Cool for 5 minutes in the pan before removing to wire racks.
Cool completely before storing.
Makes 18 muffins
Fruit Flax Muffins Recipe #2
Blueberry Flax Seed Muffins
Preheat the oven to 400F degrees. Coat a 12-cup muffin pan with cooking spray or insert paper liners.
In a medium bowl, whisk together:
- 1 3/4 cup white wheat flour
- 1/4 cup ground flax seed
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Stir in:
- 1 cup blueberries, fresh or frozen
In a large bowl, whisk until well combined:
- 3/4 cup low fat buttermilk
- 1 teaspoon lemon zest
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 egg
Combine the dry and liquid ingredients and stir until just combined. Do not overmix: the batter shouldn’t be smooth.
Divide the batter equally among the muffin cups using a OXO Good Grips Cookie Scoop.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18-22 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Makes 12 Blueberry Flax Seed Muffins
Blueberry Flax Seed Muffins Recipe Variation:
- Stir in 1/2 to 1 cup chopped walnuts