Kashi Friendly Fiber Muffins
Packed with wholesome ingredients, these Kashi Friendly Fiber Muffins are the perfect way to start your day or enjoy as a satisfying snack. Made with a nutritious blend of Kashi cereal, whole wheat flour, mashed bananas, and unsweetened applesauce, these muffins are naturally sweetened with honey and spiced with warm cinnamon. They’re loaded with fiber to keep you energized, and the recipe offers optional mix-ins like crunchy nuts and chewy dried fruit for added texture and flavor. Quick to prepare and baking in just 20 minutes, these muffins are a healthy, grab-and-go option for busy mornings or any time you need a boost. Whether enjoyed fresh, stored for later, or frozen for meal prep, these fiber-rich muffins are a delicious way to stay nourished and satisfied.
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Recipe Information
Ingredients
- 1 cup Kashi cereal (original or whole grain variety)
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 medium Mashed ripe bananas
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 0.5 cup Milk (dairy or plant-based)
- 0.25 cup 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) and line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
In a large mixing bowl, combine the Kashi cereal, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir until well mixed.
In a separate medium mixing bowl, mash the bananas with a fork until smooth. Add the applesauce, egg, milk, honey, and vanilla extract. Whisk until all wet ingredients are well incorporated.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula just until combined. Be careful not to overmix; the batter should look slightly lumpy.
Fold in the chopped nuts and dried fruit, if using.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer. You can also freeze them for up to 2 months.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 171.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 404 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2960 mg | 63% | |
*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.
