Fiber One Muffins
Start your day with a delicious and nutritious boost by making these wholesome Fiber One Muffins! Packed with the goodness of Fiber One cereal, whole wheat flour, and unsweetened applesauce, these muffins are a high-fiber option perfect for breakfast or a guilt-free snack. Enhanced with a warm hint of cinnamon, a touch of buttermilk for a tender crumb, and an optional addition of nuts or dried fruit for extra texture, this recipe strikes the perfect balance between health and flavor. Quick and easy to prepare, these muffins come together in under 40 minutes and are great for meal prepping or freezing for a grab-and-go option. Healthy, hearty, and irresistibly tasty—these muffins will quickly become a household favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Fiber One cereal (original)
- 1 cup Buttermilk
- 2 large Eggs
- 1 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar, packed
- 0.5 cup Chopped nuts or dried fruits (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the Fiber One cereal and buttermilk. Stir well and let it sit for 5-10 minutes to soften.
In a separate bowl, beat the eggs. Then add the applesauce and vanilla extract. Mix until well combined.
Add the egg mixture to the soaked cereal and stir to combine.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, salt, and brown sugar.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using optional add-ins like chopped nuts or dried fruits, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 3 days. They also freeze well for longer storage.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
