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Banana Berry Muffins

  • 1 ½ cups oat bran
  • 1 egg
  • ½ cup wheat germ
  • ½ cup quick cooking oats
  • 2 large ripe bananas – mashed
  • 4 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1 ¼ cups rice milk
  • ¼ to ½ cup sugar
  • ½ teaspoon baking soda
  • 2 tsp pumpkin pie spice
  • ¾ cup ripe whole berries

1. Preheat oven to 400ºF.
2. Lightly coat muffin tins with cooking spray. Combine the oat bran, wheat germ, quick oats, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), sugar, baking soda, and pumpkin pie spice in a large mixing bowl.
3. In a medium bowl, whisk the egg, add the bananas and rice milk.
4. Combine wet ingredients with dry ingredients, stirring just until moist.
5. Place half of the muffin batter in the bottom of each tin. Add equal amounts of berries to each tin, then cover with remaining muffin batter.
6. Bake for 15 to 20 minutes.

Adapted from “Kitchen in the clouds” by Karen Alexander, M.A.

Carrot Flax Muffins

  • 1/2 cup whole wheat flour
  • 1 cup all-purpose unbleached flour
  • 3/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 3/4 cup oat bran
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1-1/2 cups shredded carrots
  • 1 cup pineapple tidbits, drained
  • 1/2 cup raisins
  • 2 eggs
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla

1. Preheat oven to 350°F.
2. In large bowl, mix flours, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™ ), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
3. Stir in carrots, pineapple and raisins.
4. Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
5. Add liquids to dry ingredients, stir until moist (batter will be lumpy).
6. Coat muffin tin with non-stick spray. Pour batter in tins.
7. Bake for 15-20 minutes, or until golden brown.

Preparation time: 15 minutes
Baking time: 15-20 minutes
Yield: 18 muffins

This recipe is taken from The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD.

Flaxseed Muffins

  • 1 cup all-purpose unbleached flour
  • 1/2 cup whole-wheat flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup quick oats
  • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1 cup buttermilk
  • 2 eggs
  • 4 tbsp honey
  • 2/3 cup raisins

1. Mix all dry ingredients (except the raisins) in a large bowl.
2. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy.
3. Fill muffin tins, lined with paper or foil cups, to about 2/3 full.
4. Bake at 400°F for 20 to 25 minutes. Serve with jam.

Muffins or Quick Bread

  • 7 ½ cups all-purpose unbleached flour
  • 3 cups stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 4 cups lemon juice and add buttermilk to make 4 cups liquid
  • 1 dash vanilla extract
  • 1 ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 4 eggs
  • 12 tbsp granulated sugar
  • 2 cups applesauce
  • 3 cups raisins

1. Use medium size, Teflon pans, sprayed lightly with non-stick spray; don’t use paper liners, dough sticks.
2. Beat eggs and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing.
3. Stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy.
4. Mix additives like dry fruit into liquids, just before adding dry ingredients.

For Muffins (Yields 48 Muffins – Serving Size 1 Muffin):

Fill muffin tins about 2/3 full.  Bake at 400F for 15-18 minutes or until a toothpick comes out clean.  Place pan on cooling rack for a couple of minutes.  Remove muffins from pan and place directly on cooling rack when the muffins are cool enough to touch with your fingers.  Serve with jam and or nut butter.

To Store: cool muffins completely and then place into a gallon ziplock bag or airtight container.  Good for 3-4 days at room temperature or 1-3 months frozen.  To Thaw, leave at room temperature, microwave for 30 seconds, or toast in a toaster oven.

For Quick Breads (Yields approximately 6 regular 8 1/2 by 4 1/2 inch loaf pans — Serving Size 1 Large Slice):

Pour the batter equally in the loaf pans.  Bake at 350F for about 50-55 minutes until dark brown, or until a toothpick inserted in the center comes out clean.  Let cool in the pans on a rack for at least 10-15 minutes before unmolding to cool completely on the rack.

Orange Bran Flax Muffins

  • 1 ½ cup oat bran
  • 1 cup all-purpose unbleached flour
  • 1 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1 cup Natural Bran
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 whole oranges (washed, quartered, seeded)
  • 1 cup brown sugar
  • 1 cup buttermilk
  • ½ cup canola oil
  • 2 eggs
  • 1 ½ cups raisins
  • 1 tsp baking soda

1. In a large bowl, combine oat bran, flour, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), Natural Bran, baking powder and salt. Set aside.
2. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
3. Pour orange mixture into dry ingredients. Mix until well blended.
4. Stir in raisins.
5. Fill paper lined muffin tins almost to the top.
6. Bake in 375º F oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
7. Cool in tins 5 minutes before removing to cooling rack.

Yield: 18 muffins.
Serving Size: 1 muffin

Pumpkin Spice Muffins with Flax

  • 1 18 oz. spice cake mix (Note: do NOT use eggs, water, or oil as suggested by box mix)
  • 1 15 oz can pumpkin pie mix
  • ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • ½ cup raisins

 1. Combine cake mix, pumpkin, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) and raisins in a bowl and mix well.

2. Spoon batter into greased muffin cups (use regular or mini muffin tins). Fill muffin tins about 2/3 full.

3. Bake at 350ºF for 20 to 25 minutes or until a toothpick comes out clean.

4. Remove from oven and let cool.  Serve with cream cheese frosting for an extra yummy treat.

5. Seal in an air tight container and store for up to a week or you can freeze these and reheat them for later too.

Baking time: 20 – 25 minutes
Yield: 24 muffins or about 48 mini muffins

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