High Fiber High Protein Flax Muffins Recipes

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

Update - this recipe is genuinely terrible. Apologies to anyone who tried to make this. I don't know what's missing, but as it's listed here, it doesn't work! I'd delete it if I could. Don't waste your time These healthy little muffins have no sugar added. They're a great healthy snack but don't expect a sweet cakey treat. They're a great way to get extra fiber and protein into your diet without too many added calories or carbs. To sweeten them you can add some jam or peanut butter when you eat it. You can also add dried cranberries or other fruit or use sweetned yogurt or 1/4 of honey. Because there's no flour these don't rise that much. The cream of tartar and baking soda can be substituted with 1 tablespoon baking powder.

Provided by Glitterhoof

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Low Carb High Fiber High Protein Muffins image

Steps:

Preheat oven to 375 and spray 12 cup muffin tin with non-stick spray.
Combine all dry ingredients in a large bowl, stir and make a well in the middle.
In a different bowl combine all wet ingredients.
Pour wet ingredients into well in dry ingredients. Stir to combine, but don't over mix. Batter will be lumpy.
Divide equally into muffin tins.
Bake for 20 minutes.
Remove from oven and let stand 5 minutes then remove muffins and place on cooling rack.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 0.9, Cholesterol 1.4, Sodium 392.8, Carbohydrate 11, Fiber 7.5, Sugar 1.9, Protein 6.1

Ingredients

2 cups flax seed meal
1 cup wheat bran
3 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3 egg whites
1/2 cup plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like)
3/4 cup 1% low-fat milk

BRAN AND CHIA MUFFINS

These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.

Provided by Martha Rose Shulman

Categories breakfast

Time 4h

Yield 18 medium-size muffins

Number Of Ingredients 15

Bran and Chia Muffins image

Steps:

Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
Sift together the flours, baking powder, baking soda and salt.
In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

1 cup (135 grams) raisins, either regular dark raisins or golden
1 3/4 cups boiling water
1 1/2 cups (90 grams) unprocessed bran
3 tablespoons (35 grams) chia seeds
2 cups (250 grams) whole-wheat flour
1/2 cup (62 grams) unbleached all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 rounded teaspoon (4 grams) salt
2 large or extra-large eggs
1/3 cup canola oil
1/2 cup (160 grams) agave syrup
2 tablespoons blackstrap molasses
1 1/2 cups buttermilk (350 grams)
1 teaspoon (5 grams) vanilla extract

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High Fiber High Protein Flax Muffins Recipes

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

BRAN AND CHIA MUFFINS

These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.

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