Orange Bran Flax Muffins

These are super-tasty muffins that are loaded with fiber and nutrients!  The fresh oranges and orange zest give the muffins great flavor.  This is a clean-eating recipe that you can enjoy without guilt.  If you want to reduce the calories a bit, use egg whites instead of whole eggs.  Enjoy~

Ingredients:
2 1/2 cups oat bran
1 cup spelt flour
1 cup ground golden flaxseed
1 tbsp fresh orange zest
1 tbsp baking powder
1/2 tsp sea salt
2 large oranges, quartered, peeled and seeded
1 cup sucanat (this is dried cane juice and an amazing clean-eating sweetener to use in baking, or use natural brown sugar)
1 cup low-fat buttermilk
1/2 cup canola oil
2 whole organic eggs
1 tsp baking soda
1 1/2 cups golden raisins

Preheat oven to 375 degrees.  Line two 12 cup muffin pans with paper liners.  I like my muffins bigger, so I made 20 instead of 24.  In a large bowl, combine oat bran, spelt flour, flaxseed, baking powder and sea salt.  Set aside.

In a blender, combine oranges, zest, sucanat (or brown sugar), buttermilk, oil, eggs and baking soda. 

Blend well.
Pour orange mixture into dry mixture.  Mix until just blended. Stir in raisins.

Using an ice cream scoop, drop batter evenly into muffin cups. 

Bake for 18-20 minutes or until a toothpick comes out clean.  Cool in pans for 5 minutes before moving to a cooling rack.  You can grind your own flax using whole flaxseed or buy it already ground.  I love this golden flax from Stober Farms.

*Makes 24 delicious and healthy muffins.

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Orange Bran Flax Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 24 muffins

Ingredients

• 2 1/2 cups oat bran
• 1 cup spelt flour
• 1 cup ground golden flaxseed
• 1 tbsp fresh orange zest
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 2 large oranges quartered, peeled and seeded
• 1 cup sucanat this is dried cane juice and an amazing clean-eating sweetener to use in baking, or use natural brown sugar
• 1 cup low-fat buttermilk
• 1/2 cup canola oil
• 2 whole organic eggs
• 1 tsp baking soda
• 1 1/2 cups golden raisins

Instructions

1. Preheat oven to 375 degrees.
2. Line two 12 cup muffin pans with paper liners.
3. I like my muffins bigger, so I made 20 instead of 24.
4. In a large bowl, combine oat bran, spelt flour, flaxseed, baking powder and sea salt.
5. Set aside.
6. In a blender, combine oranges, zest, sucanat (or brown sugar), buttermilk, oil, eggs and baking soda.
7. Blend well.
8. Pour orange mixture into dry mixture.
9. Mix until just blended.
10. Stir in raisins.
11. Using an ice cream scoop, drop batter evenly into muffin cups.
12. Bake for 18-20 minutes or until a toothpick comes out clean.
13. Cool in pans for 5 minutes before moving to a cooling rack.
14. You can grind your own flax using whole flaxseed or buy it already ground.