High Fiber High Protein Flax Muffins Recipes

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HIGH FIBER HIGH PROTEIN FLAX MUFFINS



High Fiber High Protein Flax Muffins image

Make and share this High Fiber High Protein Flax Muffins recipe from Food.com.

Provided by AngAustinBrody

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 1/2 cups ground flax seeds
3/4 cup vanilla whey protein powder or 3/4 cup soy protein powder
1 tablespoon baking powder
1 tablespoon cinnamon
3/4 teaspoon salt
1 1/2 cups vanilla-flavored soymilk
3 eggs
1/3 cup vegetable oil
1/4 cup Xylitol sweetener or 1/2 cup maple syrup
1 teaspoon vanilla

Steps:

  • Whisk together dry ingredients.
  • In another bowl whisk together wet ingredients.
  • Add dry ingredients to wet ingredients.
  • Let mixture sit for a couple of minutes.
  • Divide evenly among greased 12 muffin tin.
  • Bake at 350 for 25 minutes.

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

MORNING FIBER AND PROTEIN MUFFINS



Morning Fiber and Protein Muffins image

Nobody EVER believes what these are actually made of. My dad thought they were cinnamon-carrot muffins with cream cheese icing by the smell and my mom gobbled 3 out of the pan before they were cool enough for me to remove! Regardless, these muffins are REALLY high in both fiber and protein and low in fat which makes them the ultimate breakfast-on-the-go food! Made with fruit rooibos tea as I make them, these muffins also pack a powerful morning antioxidant!

Provided by rayedee8

Categories     Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup applesauce (or one little pot)
1 teaspoon vanilla extract
3/4-1 cup tea (or water or skim milk)
3/4 cup low fat cottage cheese (or yogurt)

Steps:

  • Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
  • In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
  • In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
  • Add the ground flax and mix well.
  • Add the egg and vanilla and blend well.
  • Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
  • Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

Nutrition Facts : Calories 61.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 18.8, Sodium 256.8, Carbohydrate 14.7, Fiber 7.9, Sugar 0.1, Protein 3.9

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