Best 3 High Fiber Breakfast Muffins Recipes

Kick-start your day with a wholesome and delicious breakfast treat! These high-fiber breakfast muffins are packed with nutritious ingredients that will keep you feeling full and energized throughout the morning. Made with whole wheat flour, oats, and a variety of fruits and vegetables, these muffins are a great source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting overall well-being. Indulge in the delectable flavors of our classic blueberry muffins, bursting with juicy blueberries and a hint of sweetness. For a tropical twist, try our pineapple coconut muffins, where the tangy pineapple and the creamy coconut create a harmonious balance of flavors. If you prefer a nutty crunch, our banana walnut muffins are the perfect choice, combining the natural sweetness of bananas with the earthy flavor of walnuts. And for a delightful autumn treat, our pumpkin spice muffins are infused with warm spices and the rich taste of pumpkin, capturing the essence of the fall season. All our recipes are easy to follow and customizable to your liking, allowing you to create a variety of delicious and nutritious breakfast muffins that will become a staple in your morning routine.

Check out the recipes below so you can choose the best recipe for yourself!

KETO HIGH FIBER BREAKFAST MUFFINS

Keto High Fiber Breakfast Muffins image

Looking for a delicious way to include more fiber into your breakfast? These keto high fiber muffins make a tasty treat and are low in carbs yet high in fiber.

Provided by Hilda Solares

Categories Low Carb Keto Breakfast

Time 35m

Number Of Ingredients 16

Ingredients

1 cup golden flax meal , regrind in clean dry coffee grinder
1 cup of finely milled almond flour, measured and sifted
5 large eggs, room temperature
1 cup of water
1/2 cup melted butter cooled or coconut oil
1 cup granulated sugar-substitute
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
¼ sea salt
½ cup chopped walnuts
½ cup slivered almonds
½ cup of shelled pumpkin seeds
1/4 cup of unsweetened coconut flakes
2 tablespoons of sugar-substitute
2 tablespoons chia seeds

Steps:

Preheat oven to 350 degrees.
Line with cupcake liners two-12 capacity muffin tins or grease well with butter or coconut oil.
Make the topping by lightly toasting walnuts, almonds, pumpkin seeds, and coconut flakes on a dry non-stick skillet pan using medium heat. Being sure to mix while toasting. Set aside. To this mixture add the chia seeds.
In a large bowl combine well the golden flax meal, almond flour, sugar substitute, cinnamon powder, baking powder, sea salt, and set aside.
Using an electric mixer beat the eggs, vanilla, water, melted butter, or coconut oil until well combined.
To the wet ingredients add all the dry ingredients. Using an electric mixer stir the batter until it is thick and well combined.
Pour evenly into the prepared muffin tins.
Sprinkle the tops of the muffins with the topping.
Bake at 350 F for 25-30 minutes until lightly brown around the edges and an inserted toothpick comes out clean.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Nutrition Facts : Calories 185 calories, Carbohydrate 4.8 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 15.8 grams fat, Fiber 2.9 grams fiber, Protein 6.4 grams protein, SaturatedFat 5.2 grams saturated fat, ServingSize 1, Sodium 56 grams sodium, Sugar 0.4 grams sugar

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

Ingredients

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

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Low-Fat High Fiber Blueberry Bran Muffins image

These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.

Provided by Lighthouse Rita

Categories Quick Breads

Time 25m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups wheat bran (I used oat bran)
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar (I used 1/2 cup)
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries (I added a chopped apple.)

Steps:

Preheat oven to 375 degrees.
Grease muffin cups or use paper muffin liners.
Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
Beat in bran mixture.
Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
Stir into bran mixture until just blended. Fold in blueberries.
Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Tips:

Use a variety of high-fiber ingredients: This will help ensure that your muffins are packed with fiber and other nutrients. Some good options include oats, flaxseed, chia seeds, and whole wheat flour.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Use a muffin pan with a nonstick coating: This will help prevent the muffins from sticking to the pan.
Bake the muffins at a high temperature for a short period of time: This will help create a crispy crust and a moist interior.
Let the muffins cool completely before serving: This will help them hold their shape and make them easier to eat.

Conclusion:

High-fiber breakfast muffins are a delicious and nutritious way to start your day. They are packed with fiber, which can help keep you feeling full and satisfied. They are also a good source of other nutrients, such as protein, vitamins, and minerals. Whether you are looking for a quick and easy breakfast or a healthy snack, these muffins are a great option.