Whole Wheat & Flax Muffins Recipe

Name: Whole Wheat & Flax Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup ground flax seeds; 1 cup whole wheat flour; ⅓ cup brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 egg, beaten; 1 ½ cups chopped apples; 3 teaspoons olive oil; ½ cup 2% low-fat milk; ½ cup chopped walnuts; ½ teaspoon ground cinnamon

Servings: persons

¼ cup ground flax seeds
1 cup whole wheat flour
⅓ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
1 ½ cups chopped apples
3 teaspoons olive oil
½ cup 2% low-fat milk
½ cup chopped walnuts
½ teaspoon ground cinnamon

1
Blend dry ingredients in a bowl.
2
In separate bowl, combine egg, oil and milk.
3
Add dry ingredients to egg mixture and stir until blended.
4
Fold in apples and nuts, batter will be thick.
5
Fill well greased muffin cups 2/3 full.
6
Bake at 400 degrees for about 18 minutes.
7
Can substitute for the 1/2 cup chopped apples, 1/2 cup chopped carrots and have apple and carrot muffin.
8
Can also substitute for 1/2 of the whole wheat flour, 1/2 cup whole wheat graham flour.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: ¼ cup ground flax seeds, 1 cup whole wheat flour, ⅓ cup brown sugar, 2 teaspoons baking powder, and more.

Yes, Whole Wheat & Flax 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.

Whole Wheat & Flax Muffins

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