Healthy Bran, Flax and Carrot Muffins (Large Batch)

Prep Time
Cook Time
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"These are fantastic and healthy! I've been giving out the recipe to everyone! If you have a worry about colesterol you can use 3 egg whites instead of whole eggs and zucchini can replace the carrots. I suggest to freeze them in ziplock bag, then just pull one out each morning, pop in the microwave to thaw and the muffin will be ready to eat on the way to work!"

Original is 24 servings


  • Serving Size: 1 (64.1 g)
  • Calories 186.8
  • Total Fat - 10.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 14.5 mg
  • Sodium - 199.4 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 12.2 g
  • Protein - 2.1 g
  • Calcium - 21.7 mg
  • Iron - 2 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Line 24 muffin tins with paper liners.

Step 2

Preheat oven to 350F.

Step 3

Mix flour, flaxseed, bran, sugar and next 5 dry ingredients together.

Step 4

Mix in shredded carrots and apples.

Step 5

In a bowl whisk together milk with applesauce, eggs and vanilla; stir into dry mixture until well moistened.

Step 6

Fill the tins three-quarters full.

Step 7

Bake at for 20 to 25 minutes.


  • Muffin tins

2 Reviews


Healthy is delicious here! These came out great and tasted great, lovely, thank you!


review by:
(25 Aug 2013)


Love these muffins! Wonderful texture, great flavour, full of goodness and no fat! What else could you ask for? Will be making these often! Thank you for sharing! Made for Billboard Recipe Tag.


review by:
(6 Jun 2013)

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