Flax, Oat Bran, Buckwheat, & Pumpkin Muffins Recipe

Name: Flax, Oat Bran, Buckwheat, & Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup buckwheat flour; 3/4 cup oat bran; 3/4 cup flax seed, ground; 1/2 cup brown sugar; 2 teaspoons cinnamon; 1 teaspoon pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups carrots, shredded; 2 apples, peeled and shredded; 1 cup walnuts, chopped (optional); 1/2 cup milk; 2 eggs; 1 (15 ounce) can pumpkin; 1 teaspoon vanilla

Servings: persons

3/4 cup all-purpose flour
3/4 cup buckwheat flour
3/4 cup oat bran
3/4 cup flax seed, ground
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1 cup walnuts, chopped (optional)
1/2 cup milk
2 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla

1
Preheat oven to 350, and prepare two medium size muffin pans.
2
Mix the first 10 ingredients in a large bowl.
3
Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
4
In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
5
Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
6
Fill muffin cups with a scant 1/4 C of batter.
7
Bake for 15-18 minutes.
8
Cool in muffin pan for 5 minutes.
9
Remove muffins to a wire rack, and cool completely.
10
Package 4 or 5 in quart size Ziplock.
11
Label, and date the muffins you won't eat in the next couple of days and freeze.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup buckwheat flour, 3/4 cup oat bran, 3/4 cup flax seed, ground, and more.

Yes, Flax, Oat Bran, Buckwheat, & Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions