High Fiberprotein Muffins Recipes

HIGH-FIBER BREAKFAST MUFFINS

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.

HIGH PROTEIN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder.
• Stir in the nuts and dates.
• In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey.
• Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
• Do not over stir.
• Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

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.

HIGH FIBER HIGH PROTEIN FLAX MUFFINS

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 PROTEIN, HIGH FIBER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
• Combine all dry ingredients in a large bowl and make a well in the middle.
• Combine all wet ingredients in another bowl and mix well.
• Pour wet ingredients into well and mix slightly. Add berries and mix until just combined. Don't over mix.
• Fill muffin cups equally with batter and bake for 20 minutes. Remove from oven and cool.

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

MORNING FIBER AND PROTEIN MUFFINS

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.