Fruit & Flax Breakfast Muffins

If you’re wanting to boost the fiber in your diet – and who isn’t – these fruit-sweetened vegan muffins are for you. Each one packs in 5 grams of dietary fiber and 4 grams of protein. Great for breakfast on the go or a healthy snack.

  • 12 servings
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  • 1 ¼ cups SmartBran Cereal
  • 1 ¾ cups unsweetened apple juice
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. Ground cinnamon
  • ⅛ tsp. ground allspice or cardamom
  • ¼ tsp. sea salt
  • 3 tbs. of whole flaxseed, ground
  • ⅓ cup vegetable oil (plus more for greasing muffin tins)
  • ⅓ cup maple syrup
  • 1 tsp. vanilla extract
  • 1 cup dried cranberries, blueberries, or raisins


  1. Set rack in center and preheat oven to 400°F.
  2. In a small bowl, stir SmartBran Cereal into 1 cup juice and set aside for 10 minutes to soften.
  3. Meanwhile, in a large bowl, combine whole wheat and white flours, baking powder, baking soda, cinnamon, allspice, and salt.
  4. Grease 12 standard muffin tins with oil.
  5. In a medium bowl, beat flax meal with remaining 3/4 c. apple juice until thick and viscous, about 1 minute. Blend in oil, maple syrup, and vanilla. Add SmartBran with unabsorbed juice and beat for 30 seconds. Pour liquid and cranberries into dry ingredients. Stir until just blended; do not over mix.
  6. Divide batter among muffins tins. Bake for 10 minutes. Rotate muffins tins front to back. Continue baking until muffins spring back to a gentle touch and a cake tester inserted into the centers comes out clean, 8 to 10 minutes longer.
  7. Cool on a rack for 10 minutes. Run a knife along edges and un-mold. Cool to room temperature and eat within a few hours, or freeze in a well sealed container for up to 4 months.


Fruit & Flax Breakfast Muffins