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Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

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“This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.”
READY IN:
48mins
SERVES:
20
YIELD:
20 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350, and prepare two medium size muffin pans.
  2. Mix the first 10 ingredients in a large bowl.
  3. Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
  4. In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
  5. Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
  6. Fill muffin cups with a scant 1/4 C of batter.
  7. Bake for 15-18 minutes.
  8. Cool in muffin pan for 5 minutes.
  9. Remove muffins to a wire rack, and cool completely.
  10. Package 4 or 5 in quart size Ziplock.
  11. Label, and date the muffins you won't eat in the next couple of days and freeze.

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