I made these this weekend, using frozen berry mix from Trader Joes.
They're gritting and bran-y, but they're also delicious. I agree to lower your splenda amount. I made with 1/3 a cup and they're sweet enough.
I also made these muffins, just to compare. They're from the back of the flax meal package, and I adjusted them from their regular sugar/honey incarnation to make them SBD friendly. If you like carrot cake, these are quite yummy. Hubby preferred Eyeluvdogs' recipe, but I like these more.
SBD PHASE 2 BRAN FLAX MUFFINS
1 1/2 c. whole-wheat flour
3/4 c. flaxseed meal (Bob's Red Mill brand can be found in most supermarkets around here)
3/4 c. oat bran
1 c. pourable Splenda (I used 3/4 c. and it isn't quite sweet enough)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 c. shredded carrots
2 apples, peeled and shredded (I used much less, could have used more)
1 c. nuts (walnuts or pecans)
3/4 c. milk
2 eggs, beaten
1 tsp vanilla
Mix together flour, flaxseed meal, oat bran, Splenda, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples and nuts.
Combine milk, beaten eggs, vanilla in a separate bowl. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened --DO NOT OVERMIX.
Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 min.
Yield: 15 medium muffins.