Thursday, August 20, 2009

Bran, Flax, Zucchini Banana Muffins

This is a recipe I adapted from the back of a Bob's Red Mill package of flax seed meal.

1 1/2 cups unbleached white flour (or any type of flour...I've used soy, whole wheat, whatever you have)
3/4 cup flax seed meal
3/4 cup oat bran. Once I didn't have oat bran, so I used oatmeal, and it was great. Other times, when I haven't had oat bran, I've added extra flour or flax seed meal to equal 3/4 cup.
1 cup brown sugar. I've used sucanat for this, and white sugar when I didn't have an alternative sweetener, or any brown sugar.
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon

-Mix the above ingredients together in a large bowl

-Add these ingredients to the bowl:

1 1/2 cups shredded/pureed veggie (zucchini, carrots, or squash...whatever you have around. I once mistakenly put in a cucumber instead of a zucchini, and that didn't taste so hot. Don't try it.)
2 cups pureed fruit (apple and banana are what I've used)
1/2 cup raisins (optional). I've also substituted this for chocolate chips.
1 cup nuts, chopped (I use walnuts)


-In a small bowl, combine:
3/4 cup milk
2 eggs, beaten
1 tsp vanilla

-Pour liquid ingredients into large bowl with other ingredients
Stir until moistened. Do not over-mix.

-Fill muffin cups 3/4 full

-Bake at 350 degrees for 15-20 minutes

-Yield 15 muffins

These muffins are SOOOOOO good, and so moist! And I eat them by the truckload because there's a lot of good stuff in them, and not much bad stuff (unless you put chocolate chips in). They will keep you nice and regular too!


  1. Ohhhhhh, these sound heavenly. Maybe I'll whip up a batch for tomorrow's breakfast! Thanks for sharing, lady!

  2. Hi Sarah! I just found you today through "My Mama Made It" and I signed up to follow you! I love your blog layout: the black & white with the green is terrific!