Flax Bran Muffins

Most bran muffins are high in sugar and fat. Prune juice keeps these muffins tender and moist, and adds a natural sweetness. Flax seed also pumps up the nutritional profile by adding omega-3 fatty acids as well as soluble fiber. 

1/2 cup unprocessed wheat bran
1/2 cup boiling water
1 cup prune juice
1/4 cup molasses
2 tablespoons light olive oil
1 large egg
1/2 cup flaxseed
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup raisins

Preheat oven to 400 degrees.

1. Place wheat bran in large bowl and add boiling water. Stir to combine and set aside.
2. In small bowl, combine prune juice, molasses, oil, and egg and beat lightly.
3. Grind flaxseed in coffee or spice grinder. Add ground flaxseed to the wheat bran mixture, along with flour, cinnamon, ginger, soda and salt. Mix well.
4. Add prune juice mixture and raisins to wheat bran mixture and stir to combine. Let batter sit for 10-15 minutes.
5. Divide batter between 12 paper-lined muffin cups. Bake for 14 minutes.

Nutritional Information per serving (1 muffin):  Calories 145; Fat 6g; Carbohydrate 22g, Fiber 4g, Sugars 12g (Added sugars 5g), Protein 3g

3 thoughts on “Flax Bran Muffins

  1. Hi Monica,

    These sound amazing! Just wondering about the ground flaxseed – I have seen this in baking recipes before, is it okay to heat ground flax to such a high temperature? I know that flax oil is not suitable for heating; is flaxseed different?


  2. Made these this morning as I am in need of getting some prune juice into my daughter and she won’t drink it. I don’t keep molasses in the house so I had to sub in honey…these were surprisingly moist, light and fluffy! My muffins usually turn out dense and a little tough, so this was a great surprise! And, the flavour is very reminiscent of gingerbread–yummy! I did add a mashed banana just because I needed to use one up, and I also added chia seeds and hemp hearts for extra fibre and protein.

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