Tag Archives: muffins

Healthy Whole Wheat Date Bran Muffins

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

I’ve spent 20 minutes trying to start writing this post about muffins, but all I want to write about is my sister’s new Samoyed puppy, Hudson! She picked him up last Saturday, and I’ve been going to visit every weekend since then because I just can’t get enough of him!

He’s the cutest little thing and he’s still in that stage where he’s a little clumsy and unsteady on his feet. We get a lot of laughs out of him, like when he tries to sit but his back legs slide out from under him. And when he covered his face with his paw when we tried taking a picture of him. Although I don’t think he’s camera shy because he can definitely ham it up for photos. Isn’t he adorable?

Me and Hudson

I keep begging John to get a dog, but I know it’s not the right time for us with our busy schedules and small condo. So for now I’ll settle for being a puppy aunt!

Besides for right now, having a full time job and sporadically posting on this blog keeps me busy enough! I haven’t had much time for it lately but that’s something I want to change in 2017, starting with this whole wheat date bran muffin recipe packed with wheat bran and flax. Skeptics, don’t let this scare you off, I’ve made these muffins in some of my cooking classes and they always get the thumbs up!


These muffins may not be like the typical cakey muffin, but let’s be real, most muffins at the grocery store and coffee shops are more like cupcakes. I love a good cupcake for dessert, but for breakfast and mid-day snacks you want something that won’t give you a sugar crash – like these date bran muffins. These guys are:

  • Made with whole wheat flour
  • Packed with 5 grams of fibre per muffin thanks to the whole wheat flour, wheat bran, AND flax
  • Low in sugar

Despite sounding like they might taste like a mouthful of hay, these bran muffins still taste great. My favourite way to eat them is warmed in the microwave with a pat of butter…healthyish at its finest!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Healthy Whole Wheat Date Bran Muffins
Prep time
Cook time
Total time
Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!
Yield: 12 muffins
  • ¾ cup wheat bran
  • ¾ cup whole wheat pastry flour
  • ½ cup unpacked brown sugar*
  • 1½ tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup chopped dates
  • ½ cup ground flax
  • 2 tbsp water
  • 2 tbsp canola oil
  • 1 cup buttermilk
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  1. Preheat the oven to 400°F and grease a muffin tin.
  2. In a medium sized bowl mix together the wheat bran, whole wheat pastry flour, brown sugar, cinnamon and salt. Mix together then stir in the chopped dates.
  3. In a large bowl mix the flax, water, canola oil, buttermilk, applesauce, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix gently until just combined. Make sure not to overmix.
  5. Divide the batter into the muffin tin and bake in the preheated oven for 18-20 minutes. Let cool in the muffin tin for 5 minutes, then remove to a cooling rack to finish cooling.
*You can decrease to ⅓ cup for a less sweet muffin. I still find this option sweet enough!

Looking for more healthy baked good snacks? You might like:

Healthy oat and flax date squares
Pumpkin chocolate chip muffin tops
Nut butter banana chocolate chip cookies


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Spiced sweet potato muffins

What do normal people do at 6:30 am on a Friday morning? Answer: Sleep, go to the gym, make breakfast, walk the dog. What does Chelsea do at 6:30 am on a Friday morning? Bake muffins!

I’ve always been a bad sleeper, but lately it’s been worse. I keep on waking up at 4 am and can’t fall back asleep! So when it happened again on Friday, I decided I might as well be productive and bake.

By 7 am, my kitchen was a mess of flour, blobs of batter on the counter, and the dreaded stack of dishes in the sink.

But having these sweet potato muffins just in time for breakfast was so worth it. They came out really soft and moist with the perfect amount of sweetness. And even though I used canned sweet potato, I’m sure canned pumpkin would work just as well!

Spiced sweet potato muffins

Spiced sweet potato muffins

Adapted from these Pumpkin Spice Latte Streusal Muffins from Healthy Food For Living

Makes 12

1 cup whole wheat pastry flour
1/3 cup of quick cooking oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup brown sugar
2 tbsp ground flaxseed
3/4 cup sweet potato puree
1/4 cup sweetened applesauce
2 tbsp canola oil
1 egg
1/3 cup egg whites
1/4 cup maple syrup
1/2 cup of raisins

Preheat oven to 325°F (note, my oven is a bit wacky, so 350°F might be fine for your oven).

In a large mixing bowl combine the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, brown sugar and flaxseed. In a smaller bowl mix together the sweet potato, applesauce, canola oil, egg, egg whites, and maple syrup. Add the liquid mixture to the dry ingredients and stir until just combined. Don’t overstir! Then fold in the raisins.

Scoop evenly into an oiled muffin tray, then bake for about 18 minutes, or until a toothpick comes out clean.

Spiced sweet potato muffins

Do you ever bake at weird times?

What’s the last thing you baked?


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New favourite muffin recipe

Lately I just can’t get enough of oatmeal. It’s one of my favourite breakfasts these days – especially with banana, berries, granola on top, and a spoonful of soy nut butter!

I’m also loving oatmeal in my baking. Yesterday I got hit with the baking bug and decided to make these Whole Wheat, Oatmeal and Raisin Muffins.

I found the recipe from a website that listed a bunch of foods that are good fuel for cardio. Made with whole wheat flour, oatmeal, wheat germ and wheat bran, these are definitely packed with good-for-you ingredients. But they’re also delicious and dad-approved (and believe me when I say that my dad is hard to please)!

I love that they contain dates, raisins and dried cranberries. They add a lot of sweetness so that you don’t need so much sugar. There’s actually only 1/4 cup of brown sugar in the whole recipe!

I decided to make mini muffins so that they would be the perfect size for snacking (and by that I mean I can eat two muffins at a time instead of just one).

I tested one out of the oven and fell in love. New favourite muffin recipe? I think so!

Do you prefer healthy, whole grain muffins or sweeter, more cupcake-like muffins?


Filed under food and cooking