THE RECIPE JOURNAL · Breakfast
Oat Bran and Flaxseed Pumpkin Muffins Using Whole Wheat Flour
These wholesome muffins are packed with fiber and nutrients, making them a perfect breakfast or snack option. With a cozy blend of pumpkin, oat bran, and flaxseed, they’re both delicious and good for you.
FROM THE KITCHEN • Oat Bran and Flaxseed Pumpkin Muffins Using Whole Wheat Flour
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, mix together the whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves. In another bowl, beat the egg with an electric mixer, then add the canola oil and whisk until everything is smooth. Stir in the pumpkin pie mix, applesauce, and brown sugar until well combined. Pour the wet ingredients into the dry and gently mix everything just until combined. Spoon the batter evenly into the muffin cups, then pop them in the oven. Bake for about 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!
Why you’ll love it
These muffins are packed with fiber and healthy fats, making them a nutritious choice for breakfast or a snack. The combination of oat bran and flaxseed adds a nice texture and boosts the muffin’s heart-healthy benefits. Plus, the natural sweetness from pumpkin makes them flavorful without needing extra sugar.
How to serve
These muffins are delicious served warm with a spread of butter or cream cheese. They also pair well with a cup of tea or coffee for a cozy snack. You can add a drizzle of honey or a dollop of yogurt to make them extra special.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm in the microwave before eating. This helps maintain freshness and texture.
