Bran Flax Seed Cranberry Muffins

Start your morning on a wholesome note with these Bran Flax Seed Cranberry Muffins—an irresistible combination of hearty ingredients and a touch of natural sweetness. Packed with fiber-rich wheat bran and ground flaxseed, these muffins are a nourishing choice for breakfast or a midday snack. The addition of tangy dried cranberries brings a burst of flavor to every bite, perfectly balancing the nutty undertones of the whole wheat flour. Lightly sweetened with brown sugar and enriched with buttermilk for a tender crumb, these muffins are easy to make with just 15 minutes of prep time. Ideal for meal prep or on-the-go snacking, they offer a healthy twist on classic baked goods. Perfect for anyone seeking a delicious, high-fiber treat, these muffins are sure to become a go-to favorite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Whole wheat flour
• 1 cup Wheat bran
• 0.5 cup Ground flaxseed
• 0.5 cup Brown sugar
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 2 large Eggs
• 1.5 cups Buttermilk
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 cup Dried cranberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat bran, ground flaxseed, brown sugar, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

Step 3

In a separate smaller bowl, beat the eggs lightly, then whisk in the buttermilk, vegetable oil, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—do not overmix, as this can result in dense muffins.

Step 5

Fold in the dried cranberries gently, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	578.1 grams (578.1g)

Amount per serving	% Daily Value*
Calories	2259

Total Fat 130.90g	168%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 68.50g
Cholesterol 372mg	124%
Sodium 3963mg	172%
Total Carbohydrate 260.40g	95%
Dietary Fiber 43.80g	156%
Total Sugars 72.00g
Protein 47.50g	95%

Vitamin D 82IU	410%
Calcium 269mg	21%
Iron 18mg	101%
Potassium 1547mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 7.9%

Carbs: 43.2%