Best 3 High Fiber Pomegranate Oatmeal Muffins Recipes

In the realm of breakfast delicacies, few treats can rival the delightful combination of flavors and textures found in high-fiber pomegranate oatmeal muffins. These delectable delights offer a symphony of sweet, tangy, and subtly nutty notes, complemented by a satisfyingly chewy texture and the irresistible crunch of pomegranate seeds. Whether you're looking for a quick and nutritious breakfast option, a guilt-free afternoon snack, or a wholesome treat to share with loved ones, pomegranate oatmeal muffins are sure to hit the spot.

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

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

High-Fiber Pomegranate-Oatmeal Muffins image

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

Ingredients

2 cups white whole wheat flour
¾ cup rolled oats
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground ginger
3 large eggs
¾ cup canola oil
1 cup agave nectar
2 cups pomegranate seeds
¼ cup flaxseed meal
3 teaspoons vanilla extract

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

ALMOND AND OAT FIBER MUFFINS

Almond and Oat Fiber Muffins image

These are very healthful muffins with almond meal, flax meal, and oat fiber. Note oat fiber is not the same as oat bran.

Provided by Ginn

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup almond meal
½ cup granular sucralose sweetener (such as Splenda®)
¼ cup oat fiber
¼ cup golden flaxseed meal
2 teaspoons baking powder
½ teaspoon salt
2 large egg whites egg whites
½ cup plain kefir
¼ cup oil

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 standard muffin cups.
Mix almond meal, sweetener, oat fiber, flaxseed meal, baking powder, and salt together in a bowl.
Whisk egg whites, kefir, and oil together in another bowl. Mix in dry ingredients just enough to moisten. Do not overmix; batter should be lumpy. Fill the muffin cups 2/3 full of batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Immediately transfer to a wire rack to cool.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 7.3 g, Fat 10.6 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 203.9 mg, Sugar 0.9 g

HIGH FIBER EASY OAT MUFFINS

High Fiber Easy Oat Muffins image

A quick and easy recipe for muffins without all of the fat! These muffins are hearty, quick and easy to make, and full of fiber. You can refrigerate them for a week or freeze for three months. I started with a regular boxed muffin mix and added fruit and nuts to increase the fiber and make them heartier.

Provided by catkoehn

Categories Breads

Time 28m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 8

Ingredients

3 cups oat bran
3 cups water
17 1/2 ounces fat free muffin mix
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3 ounces prunes
2 pears
1/2 cup pecans

Steps:

Preheat over to 400°F.
Grease muffin pans or use silicon muffin pans.
Pour water over oat bran and soak for five minutes.
Chops fruit and nuts into small pieces.
Add fruit, nuts, and remaining ingredients to the oat bran and mix well.
Fill cups and bake approximately 18 minutes.

Nutrition Facts : Calories 61.5, Fat 2.5, SaturatedFat 0.3, Sodium 24, Carbohydrate 12.6, Fiber 2.8, Sugar 3, Protein 2.4

Tips:

Use ripe pomegranates: Ripe pomegranates have a deep red color and are heavy for their size. Avoid pomegranates that have brown or green patches.
Remove the pomegranate seeds easily: Cut the pomegranate in half and hold it over a bowl of water. Use your fingers to loosen the seeds from the membrane. The seeds will sink to the bottom of the bowl, while the membrane will float to the top.
Make sure your oats are ground: Ground oats will give your muffins a finer texture. You can grind oats in a blender or food processor.
Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that your muffins are cooked through.

Conclusion:

High-fiber pomegranate oatmeal muffins are a delicious and healthy way to start your day. They are packed with fiber, antioxidants, and nutrients. They are also easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick breakfast or a healthy snack, these muffins are a great option.