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Ingredients

1 ½ cups bran flakes cereal, slightly crushed 1 cup whole wheat flour 1 cup granular sucralose sweetener (such as Splenda®) ½ cup ground flax seed ½ cup all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 3 egg whites 1 cup 1% buttermilk ¼ cup honey ¼ cup unsweetened applesauce 1 (6 ounce) package dried cranberries 2 tablespoons whole flax seeds

Nutrition Info

189.8 calories carbohydrate: 36.6 g cholesterol: 0.8 mg fat: 4.1 g fiber: 5.2 g protein: 5.4 g saturatedFat: 0.5 g servingSize: - sodium: 247.5 mg sugar: 17.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
Fill muffin cups 3/4 full with batter, sprinkle tops with whole flax seeds.
Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes, transfer to a wire rack to cool completely, about 15 minutes.

12 muffins

Healthy, whole-wheat muffins made with whole and ground flax seed and dried cranberries with hint of cinnamon.