High Protein High Fiber Blueberry Muffins Food

HIGH-FIBER BREAKFAST MUFFINS

High-Fiber Breakfast Muffins image

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

Ingredients

1 cup old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup unsweetened applesauce
2 egg whites
½ cup skim milk
½ cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries

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

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Low-Fat High Fiber Blueberry Bran Muffins image

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

Ingredients

1 1/2 cups wheat bran (I used oat bran)
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar (I used 1/2 cup)
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries (I added a chopped apple.)

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.

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

Low Carb High Fiber High Protein Muffins image

Update - this recipe is genuinely terrible. Apologies to anyone who tried to make this. I don't know what's missing, but as it's listed here, it doesn't work! I'd delete it if I could. Don't waste your time These healthy little muffins have no sugar added. They're a great healthy snack but don't expect a sweet cakey treat. They're a great way to get extra fiber and protein into your diet without too many added calories or carbs. To sweeten them you can add some jam or peanut butter when you eat it. You can also add dried cranberries or other fruit or use sweetned yogurt or 1/4 of honey. Because there's no flour these don't rise that much. The cream of tartar and baking soda can be substituted with 1 tablespoon baking powder.

Provided by Glitterhoof

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flax seed meal
1 cup wheat bran
3 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3 egg whites
1/2 cup plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like)
3/4 cup 1% low-fat milk

Steps:

Preheat oven to 375 and spray 12 cup muffin tin with non-stick spray.
Combine all dry ingredients in a large bowl, stir and make a well in the middle.
In a different bowl combine all wet ingredients.
Pour wet ingredients into well in dry ingredients. Stir to combine, but don't over mix. Batter will be lumpy.
Divide equally into muffin tins.
Bake for 20 minutes.
Remove from oven and let stand 5 minutes then remove muffins and place on cooling rack.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 0.9, Cholesterol 1.4, Sodium 392.8, Carbohydrate 11, Fiber 7.5, Sugar 1.9, Protein 6.1

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High Protein High Fiber Blueberry Muffins Food

HIGH-FIBER BREAKFAST MUFFINS

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.

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

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