Sunday, October 4, 2015

Apple Bran Flax Muffins from Bob's Red Mill (Back of the package)

I've been in a bit of a cooking rut lately.  With no imagination or inspiration, I see no problem with a bowl of cereal for dinner.  My family, however, sees things differently.

So last week I hit the farmers market and put soup to simmer on the stove.  The house smelled wonderful, which in turn left me feeling motivated and  I set to refilling jars in the pantry.  Nearly tossing the Bob's Red Mill Golden Flax Meal packaging, the recipe on the back caught my eye.

Apples, carrots, raisins and nuts.  Coincidentally every one of those ingredients had also been in my farmer's market basket.

Inspiration set in, and soon the oat bran, flax and flour mixed with a touch of brown sugar and cinnamon to perfectly complement the fresh ingredients.

Placing the muffins into the oven, the aromas soon mixed with the simmering soup and a bona fide meal was about to take place.

Browning beautifully, the baked tender muffins took a rest on the cooling rack and I allowed my motivation to take me to the gym for a quick workout.  Arriving home Liv greeted me with an enthusiastic "Mom!  These muffins are awesome!" as she proceeded to grab another.

Still feeling proud of my inspired soup prep I tossed together a small salad and actually set the table.

However my "Hey guys... what time do you want dinner?" was met with a "Oh... don't worry about dinner Mom.  I had so many muffins I'm not hungry."

Sigh.  At least soup reheats well.

And by the way.. so do the muffins.

Apple Bran Flax Muffins from Bob's Red Mill (Back of the Package)
Tender, flavorful and filled with fiber, Bob's muffins make an ideal lunch box treat, post workout snack, or in a pinch dinner.
Recipe found on Bob's Red Mill Golden Flaxseed Meal package
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1 1/2 cups all-purpose flour
3/4 cup Bob's Red Mill Flaxseed Meal
3/4 cup Oat Bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 cups shredded carrots
2 apples, cored, peeled and shredded
1/2 cup raisins
1 cup chopped nuts (we did 1/2 cup walnuts)
3/4 cup milk (we used almond milk)
2 eggs, beaten
1 tsp vanilla extract

Preheat oven to 350ºF.  Lightly grease muffin tins, or alternatively line with paper baking cups.  Set aside.

Mix together the flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in carrots, apples, raisins and nuts.

Combine the milk, beaten eggs and vanilla in a small bowl, then add to the dry ingredients.  Stir until ingredients are moistened.  Do not over mix.

Fill muffin tins 3/4 full and bake for 15-20 minutes (10-12  minutes for mini muffins).
Yields 15 full sized muffins.

Liv Life Note:  I find Bob's Red Mill Flaxseed at Costco, but you can also find it at Amazon!  (Note - the below link is an Amazon Affiliate link, should you purchase through this link Liv Life will receive a small - very small - compensation.  We thank you!)


  1. Ha! That's so funny Kim but with all those wonderful ingredients I can see why they gobbled them up! I'm sure your soup was great too, after the muffins wore off :)

    1. :) Yes... they did end up having soup. But along with another muffin!

  2. I love this Kim! I am a huge Bobs fan as well as muffins, so this would fit nicely into my routine! But hey- I totally agree cereal can fit nicely into dinner :).

    1. Hmm not sure why my name says "unknown"-- creepy! It's your SD IG pal... Simple Swaps!

  3. How scrumptiously delicious!! I do so love bran muffins. :-)


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