Highfiberpowerhousemuffins Recipes
HIGH FIBER POWERHOUSE MUFFINS
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
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
HIGH FIBER HIGH PROTEIN FLAX MUFFINS
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
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
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
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
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