Best 4 High Fiberprotein Muffins Recipes
**Indulge in a Delightful Journey of Wholesome Treats: High-Fiber, Protein-Packed Muffins**
Embark on a culinary adventure with our delectable high-fiber, protein-rich muffins, a symphony of flavors and textures that nourish your body and soul. Dive into the goodness of hearty oats, nutrient-dense almond flour, and the wholesome embrace of flaxseed, providing a symphony of essential dietary fiber. Delight in the protein power of Greek yogurt and eggs, a dynamic duo that ensures lasting satisfaction. These muffins are not just a delightful indulgence; they are a celebration of health and well-being. Treat yourself to the Blueberry Blast Muffins, bursting with juicy blueberries and a hint of lemon zest. Revel in the Chocolate Chip Cookie Dough Muffins, a nostalgic twist on a classic, featuring pockets of cookie dough that melt in your mouth. Embrace the vibrant flavors of the Carrot Cake Muffins, a delightful blend of carrots, walnuts, and warm spices. Whichever flavor you choose, you're in for a delightful journey of wholesome indulgence.
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
10 HEALTHY HIGH-PROTEIN MUFFINS
These healthy high-protein muffins are the perfect way to start the day! From sausage and egg to chocolate to quinoa, these muffins will keep you going all day long.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a high-protein muffin in 30 minutes or less!
Nutrition Facts :
HIGH PROTEIN, HIGH FIBER BLUEBERRY MUFFINS
This is my own recipe that I've been playing around with. There's quite a bit of soy flour in it, so if you're not a fan of the flavour then cut it in half and add more whole wheat flour. You can use whatever fresh, frozen or dried fruit you like. I'm allergic to corn, so I use cream of tartar and baking soda. If you'd prefer to use baking powder just replace the tartar and soda with 1 Tbsp of baking powder. These are a not-too-sweet, healthy muffin with a slightly nutty flavour from the soy and flax. Don't expect a really sweet, cakey muffin.
Provided by Glitterhoof
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 1.6, Sodium 144.9, Carbohydrate 30, Fiber 5.7, Sugar 13.9, Protein 8.8
MORNING FIBER AND PROTEIN MUFFINS
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
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
Tips:
- To ensure your muffins are moist and fluffy, make sure not to overmix the batter. Overmixing can result in tough, dense muffins.
- For a crispy muffin top, brush the tops with melted butter or milk before baking.
- If you don't have muffin liners, you can grease a muffin tin with cooking spray or butter.
- To test if your muffins are done baking, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months.
Conclusion:
These high-fiber, protein-packed muffins are a delicious and nutritious way to start your day. They're also easy to make and can be customized to your liking. With so many different recipe variations to choose from, you're sure to find a muffin recipe that you'll love. So get baking and enjoy a healthy and satisfying muffin!
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