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- Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed
Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed
This recipe is suitable for an anti-inflammatory diet as it contains ingredients like whole wheat flour, oat bran, flaxseed meal, and pumpkin pie filling, which are known for their anti-inflammatory properties.
Adapted from Allrecipes, by douknowHim
Ingredients
- 1 cup whole wheat flour
- 1/2 cup oat bran
- 1/4 cup flaxseed meal
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 egg, beaten
- 4 tablespoons canola oil
- 1/2 (30 ounce) can pumpkin pie filling (such as Libby's®)
- 2/3 cup applesauce
- 1/2 cup brown sugar
Method
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.28 min timer
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Low-histamine recipes, Dairy-free recipes, Mediterranean recipes, Balanced recipes, Vegetarian recipes.