Orange Flax Muffins

Servings: 18


  • 1 cup flaxseed
  • 1 cup oat bran
  • 1 cup wheat bran
  • 1 cup whole wheat flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup dried cranberries
  • 1 cup Applesauce
  • 1 cup brown sugar
  • 1 cup 1% milk
  • 1 tbsp. cider vinegar
  • 1 tbsp. canola oil
  • 2 whole seedless oranges, washed and quartered
  • 2 eggs or 1/2 cup egg substitute


Preheat oven to 375ºF. Grind flaxseed in a food processor or coffee grinder; add to a large bowl with oat bran, wheat bran, flour, baking powder, baking soda, salt and cranberries. Add raisins, chopped dates or chopped nuts, too, if desired. Set aside.

Combine remaining ingredients in a blender. Blend on a high setting until mixture is smooth, then add to bowl with dry ingredients. Stir until dry ingredients are just moistened, being careful not to overmix. Pour mixture into 18 greased muffin tins, filling to the top.

Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 5 minutes before transferring to a cooling rack.

Values per serving:
Calories: 170, Total Fat: 5 g
Fiber: 6 g