High Fiber Powerhouse Muffins
Meet your new favorite breakfast or snack—High Fiber Powerhouse Muffins! These wholesome muffins are loaded with nutrient-rich ingredients like whole wheat flour, rolled oats, ground flaxseed, carrots, and mashed banana, making them a perfect choice for a healthy, fiber-packed treat. Naturally sweetened with a touch of maple syrup or honey and infused with warm cinnamon, they strike the perfect balance between nourishing and delicious. Optional mix-ins like chopped nuts or dried fruit add an extra layer of richness and texture. Ready in just 35 minutes, these moist and flavorful muffins are ideal for meal prep, as they store well and can even be frozen for grab-and-go mornings. If you're looking for a hearty, high-fiber muffin recipe that satisfies both your nutritional and taste needs, this is the one!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 0.25 cup Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Grated carrot
- 1 cup Mashed ripe banana
- 0.5 cup Unsweetened applesauce
- 2 large Eggs
- 0.3 cup Maple syrup or honey
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, oats, flaxseed, baking powder, baking soda, cinnamon, and salt. Stir well to ensure everything is evenly distributed.
In another bowl, whisk together the grated carrot, mashed banana, applesauce, eggs, maple syrup (or honey), and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
If using, gently fold in the chopped walnuts/pecans and raisins/dried cranberries to add texture and flavor.
Divide the batter evenly among the 12 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.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy immediately, or store in an airtight container at room temperature for up to 3 days. These muffins also freeze well for longer storage.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 123.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2730 mg | 58% | |
*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.
