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Bran Flax Carrot Muffin Mini Loaves

These scrumptiously healthy breakfast muffin loaves have been in my kitchen’s breakfast baking rotation for years!

I first came across these delicious and ultra-healthy breakfast muffins about 10 years ago, while spending a quiet weekend away at a bed and breakfast. The muffins were amazing and perfectly timed to make an impression on me since I was at the peak of learning about clean-eating and baking back then.

I had suffered a torn ACL and was in the midst of recovering from knee surgery. During the course of my physical therapy and rehabilitation, I had revamped my lifestyle and eating habits… and also lost about 30 lbs.!

I begged our hostess for her ‘secret’ recipe and kept my handwritten notes for many years, mangling and staining the paper in the midst of making these yummy muffins over and over again.

A year or two ago I went desperately searching for my recipe and couldn’t find it anywhere! (I suspect it was lost in the flooding we suffered during Hurricane Harvey.) At any rate, I panicked and began scouring the internet for any bran flax muffin recipes that even remotely resembled the ingredients I recalled from this one.

Low and behold… I discovered that the bed and breakfast hostess’s secret recipe actually originated with Bob’s Red Mill and is commonly included on the back of their bags of Flaxseed and Flax Meal.

Mystery solved and this healthy, high grain, soy-free, deliciously healthy muffin (now as a mini-loaf) is back in my kitchen’s regular rotation of healthy breakfast baking options.

To make these as mini-loaves, I use my Wilton 8-Count Mini Loaf Pan. The loaves are perfectly sized for individual servings, and easy to slip into a Ziploc bag on your way out the door. I also use this mini-loaf pan to make my Banana Applesauce Bread mini-loaves.

If I’m feeling super industrious, or I need to prepare an extra-large quantity of mini-loaves for holiday gift-giving (which this recipe is great for!), I use the 8-count mini loaf’s Wilton 18-count big sister. This one is a super time-saver, but make sure to double-check the measurements of your oven first, because it’s pretty big.

Servings:

12-15 

Prep Time:

25 minutes

Cook Time:

30 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

These scrumptiously healthy breakfast muffin loaves have been in my kitchen’s breakfast baking rotation for years! They are high grain, soy-free, and my version of guilt-free breakfast treats!

Bran Flax Carrot Muffin Mini Loaves

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup flaxseed meal
  • 1 cup oat bran cereal
  • 1 cup brown sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 cups carrots, finely shredded
  • 2 apples, peeled & shredded
  • 1/2 cup raisins (optional)
  • 1 cup chopped nuts
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract

Notes and Tips

You can also use 1 1/2 cups unbleached white flour in place of the whole wheat flour.

For a twist on this great recipe- try substituting 3/4 cup Hazelnut meal in place of the oat bran.

Step by Step Instructions

Step 1

Preheat oven to 350 degrees F

Step 2

Mix together flour, flaxseed meal (I use Bob’s Red Mill), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Step 3

Stir in carrots, apples, raisins (if desired) and nuts.

Step 4

In a separate bowl, combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Step 5

Fill muffin cups 3/4 full and bake at 350 degrees F for 15-20 minutes. Makes 12-15 muffins.

Additional Comments:

* For mini loaves, fill 3/4 full. Bake at 350 degrees F for 30 minutes. Makes 12 mini loaves.

** You can also make this recipe as mini-bundt cakes. It will make 12 mini Bundt cakes. Bake at 355 degrees F for 22 to 25 minutes.

Print
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Bran Flax Carrot Muffin Mini Loaves

Bran Flax Carrot Muffin Mini Loaves Recipe Card


  • Author: Tess
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 1x

Description

These scrumptiously healthy breakfast muffin loaves have been in my kitchen’s breakfast baking rotation for years! They are high grain, soy-free, and my version of guilt-free breakfast treats!


Scale

Ingredients

1 1/2 cups whole wheat flour
1/2 cup flaxseed meal
1 cup oat bran cereal
1 cup brown sugar
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 1/2 cups carrots, finely shredded
2 apples, peeled & shredded
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract


Instructions

1. Preheat oven to 350 degrees F

2. Mix together flour, flaxseed meal (I use Bob’s Red Mill), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

3. Stir in carrots, apples, raisins (if desired) and nuts.

4. In a separate bowl, combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

5. Fill muffin cups 3/4 full and bake at 350 degrees F for 15-20 minutes. Makes 12-15 muffins.


Notes

You can also use 1 1/2 cups unbleached white flour in place of the whole wheat flour.

For a twist on this great recipe- try substituting 3/4 cup Hazelnut meal in place of the oat bran.

* For mini loaves, fill 3/4 full. Bake at 350 degrees F for 30 minutes. Makes 12 mini loaves.

** You can also make this recipe as mini-bundt cakes. It will make 12 mini Bundt cakes. Bake at 355 degrees F for 22 to 25 minutes.

  • Category: Muffins & Loaves
  • Method: Baking
  • Cuisine: Breakfast

Keywords: muffins, loaves, bread

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