HIGH-FIBER BREAKFAST MUFFINS
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
Provided by KC
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
- Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
- Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g
HIGH FIBER MUFFINS (PACKED WITH SUPERFOODS!)
These high fiber muffins are full of superfood ingredients that are delicious and packed with nutrition! They are the perfect grab and go breakfast to start your day right!
Provided by Krista
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- 1. Put your bran cereal and milk into a large mixing bowl. Let it soak 10 minutes so the bran cereal gets nice and softened. 2.Preheat your oven to 375 and line a muffin pan with wrappers. 3.Now mix in your egg, apple sauce, honey, coconut oil and vanilla into your soaked bran cereal. Once they are well mixed stir in your flax seed, chia seeds, baking soda, baking powder, salt, and flour. 4.Fold in your blueberries. 5.Scoop the batter into your prepared muffin pan, you can fill them almost to the top, these don't rise a whole lot. 6.Bake for 25-30 minutes. They are done when the top springs back when lightly pushed
Nutrition Facts : Calories 226 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
FIBER RICH MUFFINS
A muffin recipe off the box of Hodgson Mill Hot Cereal. Surprisingly good. Not too sweet, not overly "fiber-y". I shredded the apples, peel and all. The cereal in this recipe has 18 grams of fiber per cup. So, since the nutritional information doesn't reflect the cereal, these muffins have at least 2 grams of fiber per muffin.
Provided by Autuamnsprite
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*F.
- Line 12 muffin cups with paper liners or grease muffin cups.
- Blend together dry ingredients. Add remaining ingredients and mix until blended.
- Batter will be thick; spoon into muffin cups. Bake 20-22 minutes or until golden brown.
Nutrition Facts : Calories 171.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 36.7, Sodium 263.4, Carbohydrate 20.1, Fiber 1.2, Sugar 10.1, Protein 3
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