Best 7 High Fiberprotein Muffins Recipes
Are you looking for a quick and easy way to add more fiber and protein to your diet? High-fiber, high-protein muffins are a great option! These muffins are packed with nutrient-rich ingredients that will help you feel full and satisfied, and they're also a delicious and portable snack. Whether you're looking for a healthy breakfast option or a post-workout refuel, these muffins have you covered. With a variety of recipes available, you're sure to find one that you love. So what are you waiting for? Let's get baking!
Here are our top 7 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 PROTEIN MUFFINS
These are delicious! I got the recipe from an old '70s high-fiber cookbook. Try changing the nuts, or substituting raisins or apricots for the dates!
Provided by Young Structural
Categories Quick Breads
Time 35m
Yield 18 Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder.
- Stir in the nuts and dates.
- In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey.
- Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
- Do not over stir.
- Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.
Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 1.2, Cholesterol 36.6, Sodium 167.7, Carbohydrate 19.4, Fiber 1.7, Sugar 13.9, Protein 9.1
LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS
*Update - this recipe is genuinely terrible. Apologies to anyone who tried to make this. I don't know what's missing, but as it's listed here, it doesn't work! I'd delete it if I could. Don't waste your time* These healthy little muffins have no sugar added. They're a great healthy snack but don't expect a sweet cakey treat. They're a great way to get extra fiber and protein into your diet without too many added calories or carbs. To sweeten them you can add some jam or peanut butter when you eat it. You can also add dried cranberries or other fruit or use sweetned yogurt or 1/4 of honey. Because there's no flour these don't rise that much. The cream of tartar and baking soda can be substituted with 1 tablespoon baking powder.
Provided by Glitterhoof
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and spray 12 cup muffin tin with non-stick spray.
- Combine all dry ingredients in a large bowl, stir and make a well in the middle.
- In a different bowl combine all wet ingredients.
- Pour wet ingredients into well in dry ingredients. Stir to combine, but don't over mix. Batter will be lumpy.
- Divide equally into muffin tins.
- Bake for 20 minutes.
- Remove from oven and let stand 5 minutes then remove muffins and place on cooling rack.
Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 0.9, Cholesterol 1.4, Sodium 392.8, Carbohydrate 11, Fiber 7.5, Sugar 1.9, Protein 6.1
HIGH FIBER HIGH PROTEIN FLAX MUFFINS
Make and share this High Fiber High Protein Flax Muffins recipe from Food.com.
Provided by AngAustinBrody
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Whisk together dry ingredients.
- In another bowl whisk together wet ingredients.
- Add dry ingredients to wet ingredients.
- Let mixture sit for a couple of minutes.
- Divide evenly among greased 12 muffin tin.
- Bake at 350 for 25 minutes.
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
HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS
I came up with this recipe when my doctor told me I needed to eat more fiber, and I was sick of eating store-bought protein bars for breakfast in the car between the gym and work. Ingredients such as wheat germ, flaxseed, protein powder, peanut butter, and oats make this a healthy way to start the day!
Provided by SavedByGrace
Categories Breakfast and Brunch
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
- Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
- Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
- Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 21.3 g, Fat 7.6 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 148 mg, Sugar 7.6 g
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:
- Use a variety of flours. This will give your muffins a more complex flavor and texture. Some good options include oat flour, almond flour, and coconut flour.
- Add some protein powder. This is a great way to boost the protein content of your muffins and make them more filling.
- Use Greek yogurt or cottage cheese. These ingredients are high in protein and will help to keep your muffins moist.
- Add some fruit or vegetables. This will add sweetness, flavor, and nutrients to your muffins.
- Use a muffin pan that has been greased or lined with paper liners. This will prevent the muffins from sticking.
Conclusion:
High-fiber, high-protein muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. With a little creativity, you can create a variety of muffins that are both nutritious and delicious.
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