Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

1 fave
More from this source
Nutrition per serving    (USDA % daily values)
Uploaded by: f4e0bf25c4dc


To make these gluten-free, I subbed almond flour for the wheat flour and I used gluten-free oats (did not have oat bran). Also, I omitted the carrots and used mashed bananas (3) in place of the pumpkin. They were moist but could use a little more flavor - possibly more banana, spices, maple syrup or sugar.
f4e0bf25c4dc   •  29 Dec   •  Report
Add a comment

Ingredients for 20 servings

2 apples , peeled and shredded

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon vanilla

2 eggs

3/4 cup buckwheat flour

1 teaspoon baking powder

1 (15 ounce) can pumpkin

1 cup walnuts , chopped (optional)

1/2 cup milk

3/4 cup all-purpose flour

3/4 cup flax seed , ground

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cup oat bran

1 1/2 cups carrots , shredded

1 teaspoon pumpkin pie spice

You might also like

Oat Bran-Applesauce Mini Muffins
Whole Living
Big Sur Bakery Hide Bread
Sprouted Kitchen
Big Sur Bakery Hide Bread Recipe
101 Cookbooks
Multigrain Rolls
How Sweet It Is
{Healthy} Gingerbread Pancakes
An Edible Mosaic
Gnarley Muffins
Joy The Baker
Dr. Petrucci's BLT Wrap
The Dr. Oz Show
Vegan Blueberry-Flax Granola
No Meat Athlete
Crispy Chicken Bites
SHAPE Magazine
Oat Bran Flax Muffins
Andrea's Recipes