Flaxseed Muffins

close up photo of a flaxseed muffin in a parchment liner

This fiber-packed recipe for Flaxseed Muffins features a soft and sweet homemade orange muffin made with oat bran, spelt flour, flaxseeds, and raisins.

Course Bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 162kcal

Author Amee

Ingredients

2 1/2 cups oat bran
1 cup spelt flour or white whole wheat flour or unbleached all-purpose 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 Purecane zero-calorie brown sugar substitute you can also use regular brown sugar.
1 cup buttermilk
1/2 cup avocado oil
2 whole eggs
1 tsp baking soda
1 cup golden raisins

Instructions

Preheat oven to 375 degrees.
Line two 12 cup muffin pans with paper liners.
In a large bowl, combine oat bran, flour, flaxseed, baking powder, and sea salt.
Set aside.
In a blender, combine oranges, zest, Purecane brown (or granulated sweetener of choice), buttermilk, oil, eggs, and baking soda.
Blend well.
Pour orange mixture into dry mixture.
Mix with a large spoon until just blended.
Gently fold 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. Mine were perfect at 18 minutes.
Cool in pans for 5 minutes before moving to a cooling rack.

Notes

All refrigerated ingredients must be brought to room temperature. This makes it easier for the wet ingredients to absorb the dry ingredients as you mix them.
The fresh oranges and orange zest give the muffins a prominent citrus fruit flavor. Don't skip the zest!
Spoon the flour into the measuring cup, instead of packing it tight, so you don't end up with too much flour.
Do not fuss with the batter more than you need to. An overmixed muffin can be tough and chewy.
Fill each liner no more than ¾ way full. If there's too much batter, the tops may spill over the side of the tin as they bake.
For fluffy muffins with a moist and tender crumb, don't let the batter sit once it's mixed. Instead, immediately pour it into your muffin pan, and get the pan into the hot oven asap.
Let the muffins cool in the tin for 5 minutes, then finish cooling on a wire rack.

Nutrition