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Flax Seed-Bran Muffins

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“These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Coat a 12-count muffin tin with nonfat cooking spray.
  3. In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
  4. In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
  5. Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.

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