Morning Fiber And Protein Muffins Recipes

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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

FLAX N' FIBER MORNING GLORY MUFFINS



Flax N' Fiber Morning Glory Muffins image

This is a recipe I found using Fiber One bran cereal. I'm trying to get more whole grains and fiber in my family and this one is a winner! Each muffin has about 5 grams of fiber and because of the cereal being fortified with vitamins, and the milk they contain calcim, folic acid, iron and Vitamin A.

Provided by Pam-I-Am

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup Fiber One cereal
3/4 cup low-fat milk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup ground flax seeds
3/4 cup apple, chopped, with out skins
1/4 cup brown sugar, packed
1/4 cup sugar
1/4 cup shredded coconut
2 tablespoons canola oil
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla

Steps:

  • Heat oven to 375°F Place paper cup liners in muffin tin (makes 12 muffins)- spray muffin liners with oil spray.
  • Measure one cup of Fiber One bran cereal into a bowl. Pour 2/3 cup of milk on it and let it sit for 5 minutes to soak.
  • Stir in remaining ingredients. With a hand beater or mixer, beat ingredients together until batter is moist and thick.
  • Using a large spoon, place batter into paper cups at 3/4 full.
  • Place in oven and bake for 20-22 minutes or until toothpick inserted comes out clean.
  • Cool on a rack.

Nutrition Facts : Calories 159.4, Fat 6.4, SaturatedFat 1.2, Cholesterol 0.8, Sodium 128.4, Carbohydrate 25.5, Fiber 5.4, Sugar 11.2, Protein 3.5

HEALTHY PROTEIN MORNING GLORY MUFFINS



Healthy Protein Morning Glory Muffins image

Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.

Provided by FBULGAR

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Zucchini Muffin Recipes

Time 1h35m

Yield 16

Number Of Ingredients 19

1 fresh pineapple - peeled, cored, and sliced
4 carrots, trimmed
3 zucchini
1 cup quinoa
2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 pinch nutmeg
1 cup applesauce
1 cup nonfat Greek yogurt
½ cup white sugar
3 eggs
1 tablespoon coconut oil
1 tablespoon vanilla extract
½ cup hempseed
½ cup raisins

Steps:

  • Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  • Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  • Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  • Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  • Spoon a heaping 1/3 cup batter into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g

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