0 from 3 votes
High Fiber Breakfast Muffins
Start your day right with high fiber breakfast muffins packed with oats, seeds, and blueberries for a healthy snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 servings
Calories: 130 kcal
Course:
Dessert , Breakfast
Cuisine:
American , British
Ingredients
- 200 g oats blended into flour
- 50 g oats left whole
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 2 tablespoon flax seeds ground
- 180 ml skim milk
- 1 egg
- 100 ml applesauce
- 80 g maple syrup
- 1 teaspoon vanilla extract
- 150 g blueberries
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- In a large mixing bowl, add 200 g Oats (blended into flour), 50 g Oats (left whole), 2 teaspoon Baking powder, 0.5 teaspoon Baking soda, 2 tablespoon Flax seeds, 1 teaspoon Ground cinnamon and 0.5 teaspoon Ground ginger. Mix it all together.
- In a separate mixing bowl, combine 180 ml Skim milk, 1 Egg, 1 teaspoon Vanilla extract, 100 ml Applesauce and 80 g Maple syrup.
- Pour the wet ingredients into the dry ingredients. Add 150 g Blueberries (reserving 24) and fold everything together.
- Divide the batter between twelve muffin cases. Add two blueberries to the top of each muffin and sprinkle each with a few whole oats.
- Cook for 15-18 minutes.
Cup of Yum
Notes
- Why not add some orange zest to this breakfast muffin recipe for a burst of fresh flavor?
- To make sure there is an even amount of mixture in each muffin case, you could use an ice cream scoop to portion it out.
- We like to eat these still a little bit warm, however if you leave them to cool for 10-15 minutes then it will make it easier for them to come away from the cases so that the muffins don't break apart.
- Some of the blueberries will sink down to the bottom, so you could reserve some to push into the top of the muffins before they go in the oven if you wanted them more evenly spaced.
- These would work with whole wheat flour, but would be more dense. You could do half all-purpose flour (plain flour) and half whole wheat flour.
Nutrition Information
Serving
1Muffin
Calories
130kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
61mg
(3%)
Potassium
222mg
(6%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
61IU
(1%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 130
% Daily Value*
| Serving | 1Muffin | |
| Calories | 130kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 61mg | 3% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.