High Fiber Powerhouse 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

HIGH FIBER POWERHOUSE MUFFINS



High Fiber Powerhouse Muffins image

My aunt brought me these muffins along with the recipe and said that she felt she had to include the recipe so I'd 'understand' how healthy they were and that would explain the taste. Ha!! My dh and I loved the taste and the healthfulness of them and I have made them many times since. They are a heavier muffin (but moist) and very dark. And they do definitely have a healthier taste to them. Just the way we like it.

Provided by Monica

Categories     Quick Breads

Time 40m

Yield 24-30 muffins

Number Of Ingredients 18

3 cups natural bran
1/4 cup cracked wheat
2 cups milk
1/2 cup vegetable oil
14 ounces crushed pineapple
2 cups whole wheat flour
1/2 cup wheat germ (or flax)
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
2 eggs
1/4 cup molasses
1 cup brown sugar
1 teaspoon vanilla
1 cup raisins (or dates or dried apricots)
1/4 cup sunflower seeds (or nuts)

Steps:

  • Mix the bran mixture together in a bowl and set aside.
  • Mix the flour mixture in a bowl an set aside.
  • Mix the liquid mixture.
  • Add the liquid mixture to the bran mixture and beat well.
  • Add the flour mixture and mix until just mixed (do not over mix).
  • Stir in the raisins and sunflower seeds.
  • Spoon into greasedmuffin tins filling 3/4 full.
  • Bake 20 minutes at 350°F.
  • Batter keeps in fridge.

Nutrition Facts : Calories 206.3, Fat 7.3, SaturatedFat 1.4, Cholesterol 20.5, Sodium 175.9, Carbohydrate 35.1, Fiber 4.4, Sugar 18.1, Protein 4.8

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

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

HIGH FIBER MUFFINS



High Fiber Muffins image

This is an adaptation from a recipe found on the back of a Hodgson Mills Multi Grain Hot Cereal box. The mahleb is optional but adds a healthy dose of vitamin B-17, which research shows, seeks and destroys cancer. Mahleb can be purchased at www.thespicehouse.com for under $4.

Provided by amensista

Categories     Breakfast

Time 30m

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 14

1 cup Hodgson Mill multi-grain hot cereal
1 cup unbleached white flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice, cake spice or 1/2 teaspoon cinnamon
1 teaspoon mahleb
1/2 cup unrefined sugar ("raw")
1 cup apple, shredded with skin
1 cup canned pumpkin
1/2 cup rice milk (vanilla)
2 eggs
1/4 cup vegetable oil
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees F. Line a cupcake pan.
  • Combine first 7 ingredients in 1 bowl. Either sift together or toss gently with a whisk. Combine remaining ingredients well in another bowl. Carefully stir the 2 together.
  • When well combined, distribute about 1/4 cup of the batter in each cup cake hole.
  • Bake 10 minutes, rotate 180 degrees (makes a more even rise), bake another 10 minutes.
  • Alternative add-ins: Carrot, raisin, banana, nuts, other dried fruit, zucchini.

Nutrition Facts : Calories 141, Fat 5.6, SaturatedFat 0.9, Cholesterol 35.2, Sodium 304.9, Carbohydrate 20.8, Fiber 1.1, Sugar 10.2, Protein 2.4

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS



High-Fiber Pomegranate-Oatmeal Muffins image

I adapted an old recipe my grandmother used to make by switching to white whole wheat flour, adding flax, and using agave nectar instead of sugar. This makes a fantastic high-fiber, moist, low-glycemic breakfast treat that my 2 toddlers love. Hope you enjoy!

Provided by jessicafnp

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 13

2 cups white whole wheat flour
¾ cup rolled oats
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground ginger
3 large eggs
¾ cup canola oil
1 cup agave nectar
2 cups pomegranate seeds
¼ cup flaxseed meal
3 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
  • Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
  • Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 11.3 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 225.7 mg, Sugar 16.8 g

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 MAPLE BREKKIE MUFFINS



High-Fiber Maple Brekkie Muffins image

There are high fiber, moist, light, tasty, quick, and simple to make--great when you're on the go in the morning. All the makings of a fantastic breakfast muffin.

Provided by Isis

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

cooking spray
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely chopped apples
¾ cup nonfat milk
¼ cup vegetable oil
¼ cup maple syrup
¼ cup brown sugar
1 egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with cooking spray.
  • Mix whole wheat flour, baking powder, cinnamon, and salt together in a separate bowl.
  • Mix apples, nonfat milk, vegetable oil, maple syrup, and brown sugar in another bowl. Gently fold in egg. Pour into flour mixture. Stir until batter is lumpy and just moistened.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 24.5 g, Cholesterol 15.8 mg, Fat 5.4 g, Fiber 2.8 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.6 mg, Sugar 8.8 g

*HEAVENLY* FIBER MUFFINS



*heavenly* Fiber Muffins image

High-fiber muffins that are full of flavor. Full of apples, carrots and nuts, these muffins are so good and great for you. I adapted this recipe from one that came on a box of Hodgon Mill Mulit-Grain Hot Cereal (found in the gourmet or health food area of a regular grocery store). If you can find the Hodgon Mill hot cereal, use it, but if you can't find it, you can put the same amount of oatmeal in a blender or food chopper and chop until it is very fine. Note: the more you use the lowfat options, the quicker these will cook. Best is to stick to just one or two lowfat options (e.g. just egg whites and skim milk and use veg oil, etc.)

Provided by heatherhopecs

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup Hodgson Mill multi-grain hot cereal (or enough finely blended or chopped oatmeal to make 1 cup)
1 cup unbleached white flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 cup carrot, shredded or finely chopped (about 2 large)
1 cup apple, peeled and chopped (about 1 large)
2 eggs or 4 egg whites
1/2 cup milk (can be skim, soy, etc.)
1/4 cup vegetable oil or 1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ginger (optional)
1/4 cup chopped nuts, your choice (optional)
1/4 cup raisins (optional)

Steps:

  • Peel and chop apples. Peel and shred or finely chop carrot. Use a mini-food chopper or food processor to speed the process.
  • Preheat oven to 400 degrees.
  • Mix dry ingredients in a large bowl.
  • Add apple, carrot and other wet ingredients.
  • Mix well! Batter will be quite thick.
  • Grease muffin pan or muffin cups.
  • Spoon batter into cups.
  • Bake for about 20-22 minutes or until muffins are golden brown on the top and a toothpick inserted into one comes out clean.
  • Serve warm with butter, margarine or jam.

Nutrition Facts : Calories 140.3, Fat 5.9, SaturatedFat 1.1, Cholesterol 36.7, Sodium 263.4, Carbohydrate 19.6, Fiber 0.8, Sugar 10, Protein 2.6

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