Spiced Flaxseed, Banana and Carrot Muffins

Kitchen Tested
  • Yield 12 servings

These earthy, island-spiced muffins cry out for a cream cheese frosting,

Use a coffee grinder to grind the golden or brown flaxseeds.


1/2 cup ground flaxseeds
1/2 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup oat bran
1/2 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
pinch salt
pinch black pepper
1/2 cup dark brown sugar
1/2 cup sun-dried cranberries or raisins
2 eggs, beaten
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 ripe banana, peeled and mashed
1 carrot, grated


  1. Preheat oven to 375F.
  2. Combine flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar and cranberries or raisins in a large mixing bowl.
  3. In another bowl, mix remaining ingredients. Fold buttermilk mixture into the flour mixture with a spatula or spoon, just until combined.
  4. Spray 12 standard-size muffin cups with no-stick cooking spray or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool before serving.



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