Fiber Rich Muffins
Start your morning off right with these wholesome and satisfying Fiber Rich Muffins—a perfect blend of nourishing ingredients and incredible flavor. Packed with whole wheat flour, rolled oats, flaxseed, and naturally sweetened with ripe banana and honey or maple syrup, these muffins are a powerhouse of dietary fiber and nutrients. The recipe features a moist texture thanks to unsweetened applesauce and offers optional add-ins like raisins or chopped nuts for a customizable twist. Ready in just 35 minutes, these easy-to-make muffins are ideal for a healthy breakfast, snack on the go, or a guilt-free treat. Enjoy them warm or store extras for a convenient, freezer-friendly option that's sure to keep you fueled throughout your day.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 0.5 cup Unsweetened applesauce
- 1 large Mashed ripe banana
- 0.25 cup Honey or maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Milk (dairy or plant-based)
- 0.5 cup Raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, salt, and ground flaxseed until evenly combined.
In a medium bowl, stir together the applesauce, mashed banana, honey or maple syrup, egg, vanilla extract, and milk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix. The batter should be slightly thick.
If using raisins or chopped nuts, fold them gently into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 145.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 491 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2802 mg | 60% | |
*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.
