Best 2 High Fiber Pomegranate Oatmeal Muffins Recipes
Indulge in the delectable goodness of our High-Fiber Pomegranate Oatmeal Muffins, a symphony of flavors and textures that will tantalize your taste buds and nourish your body. Crafted with a harmonious blend of wholesome ingredients, these muffins are a culinary masterpiece that seamlessly merges the sweet, tangy notes of pomegranate with the hearty goodness of oats. With each bite, you'll embark on a culinary journey, discovering hidden depths of flavor and reaping the benefits of dietary fiber. Dive into the medley of our enticing recipes, each promising a unique taste experience. Dive into the classic charm of our Traditional Oatmeal Muffins, showcasing the comforting simplicity of oats and a touch of sweetness. Delight in the zesty twist of our Lemon Blueberry Oatmeal Muffins, where bursts of tangy lemon and juicy blueberries dance on your palate. Embrace the tropical allure of our Aloha Pineapple Oatmeal Muffins, transporting you to a beachside paradise with the vibrant flavors of pineapple and coconut. From the comforting embrace of our Basic Banana Oatmeal Muffins to the decadent indulgence of our Chocolate Chip Oatmeal Muffins, our collection caters to every craving.
Here are our top 2 tried and tested recipes!
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
HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS
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
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
Tips:
- Use ripe pomegranates: The riper the pomegranates, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Don't overfill the muffin cups: Fill the cups no more than 2/3 full to prevent overflow.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool completely before serving: This will allow the flavors to meld and the muffins to set.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months: This will keep the muffins fresh and moist.
Conclusion:
These high-fiber pomegranate oatmeal muffins are a delicious and healthy way to start your day. They're packed with fiber, antioxidants, and whole grains, and they're naturally sweetened with honey and maple syrup. Plus, they're easy to make and can be tailored to your own dietary needs. Whether you're looking for a healthy breakfast option or a tasty snack, these muffins are sure to please. `
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