Time 35m Number Of Ingredients 16 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.
Time 1h10m Yield 12 muffins Number Of Ingredients 21 Steps:
Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray. In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins. Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Time 25m Yield 15 serving(s) Number Of Ingredients 12 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.
Time 25m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside. Mix all dry ingredients, including raisins, in a large bowl. Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl. Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full. Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
More about “high fiber breakfast muffins 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.
