Breakfast Power Muffins

Ingredients

Serves

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2 1/2 cup All-Bran buds

1/4 cup ground flax seeds, divided

2 cup 1% milk

1 cup brown sugar

2 egg

1/4 cup molasses

1 can pumpkin purée

1 cup all-purpose flour

1 cup whole-wheat flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/4 cup roasted unsalted pumpkin seeds

With 8 grams of fiber, these power muffins are great as a grab-n-go breakfast. Alternatively, try them as a morning or mid-afternoon snack to keep you going!

Directions

Step 1

Preheat the oven to 350°F (175°C). Lightly spray 18 muffin cups with cooking spray or line the cups with paper liners.
Step 2

In a large bowl, combine the All-Bran buds, 2 tablespoons (30 mL) flax, and milk. Set aside for 10 minutes. Add the brown sugar to the mixture. Add the eggs, one at a time, beating well after each addition. Add the molasses and pumpkin. Mix together and set aside.
Step 3

In a separate bowl, mix together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and stir just until everything is combined.
Step 4

Spoon the batter into the muffin cups. Sprinkle the pumpkin seeds and the remaining 2 tablespoons (30 mL) ground flax over the muffins.
Step 5

Bake until a toothpick inserted into several muffins comes out clean, about 20 to 25 minutes.

Variations

For a delicious change of taste, add dried fruit or vary the nuts and seeds.