Chocolate Fiber Muffins Recipes

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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

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

DOUBLE-CHOCOLATE MUFFINS



Double-Chocolate Muffins image

Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 1/3 cups buttermilk
1/4 cup canola or vegetable oil
1 egg
3/4 cup packed brown sugar
1/2 cup Gold Medal™ whole wheat flour
1/2 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE FIBER MUFFINS



Chocolate Fiber Muffins image

A filling, high fiber snack that makes you feel like you're having a treat. For an extra treat, top with a ration of Nutella. :)

Provided by Queen Bead

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 15

1 cup buckwheat flour
1 1/2 cups ground flax seeds
4 cups water
1 1/2 cups gluten-free flour (Gluten-Free Flour Blend)
1 cup cocoa
3/4 cup sugar
3/4 cup Splenda sugar substitute
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
2 teaspoons pure vanilla extract
5 tablespoons cooking oil
1 tablespoon vinegar
2 eggs

Steps:

  • Mix buckwheat flour, flax, and water. Let stand.
  • Preheat oven to 350°F Line two muffin trays with paper baking cups. Spray with oil or Pam.
  • In a separate bowl, mix all dry ingredients.
  • Add vanilla, oil, vinegar, and eggs to buckwheat mixture. Blend well.
  • Add liquids to dry ingredients and mix well.
  • Fill cups about 2/3 full.
  • Bake for 20 - 30 minutes, or until toothpick inserted comes out clean.

Nutrition Facts : Calories 130, Fat 6.7, SaturatedFat 0.8, Cholesterol 15.5, Sodium 159.7, Carbohydrate 15.6, Fiber 3.1, Sugar 8, Protein 3.1

HIGHER FIBER BANANA CHOCOLATE CHIP MUFFINS



Higher Fiber Banana Chocolate Chip Muffins image

If you are on a diet or looking for a snack with a little extra fiber in it for the kids this is the snack for you!

Provided by Peytons Mom

Categories     Breakfast

Time 30m

Yield 14 muffins, 14 serving(s)

Number Of Ingredients 11

3 medium bananas, mashed
2 tablespoons milled flax seeds
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened wheat germ
1/4 cup Splenda brown sugar blend
4 tablespoons unsweetened applesauce
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup semi-sweet chocolate chips, minis

Steps:

  • Mix whole wheat, all purpose, wheat germ, milled flaxseed, baking soda & baking powder together in a bowl and set aside.
  • Mash bananas (mash them in your mixing bowl on medium speed for "no lumps").
  • Add flour mixture and remaining ingredients to mixing bowl with mashed bananas. Mix well combining all ingredients.
  • Add chocolate chips.
  • Add batter to greased muffing tin.
  • Bake at 350 degrees for 10-15 minutes or until a toothpick comes out of center clean.

Nutrition Facts : Calories 135.2, Fat 4, SaturatedFat 1.8, Sodium 105.7, Carbohydrate 24.5, Fiber 2.8, Sugar 10.1, Protein 2.9

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