High Fiber Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with cooking spray.
• Mix whole wheat flour, baking powder, cinnamon, and salt together in a separate bowl.
• Mix apples, nonfat milk, vegetable oil, maple syrup, and brown sugar in another bowl. Gently fold in egg. Pour into flour mixture. Stir until batter is lumpy and just moistened.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
• Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
• Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Steps:

• Preheat oven to 400°F.
• Stir together: bran, flour, soda and baking powder.
• Then stir in raisins and set aside.
• Blend milk, molasses, oil and egg.
• Add to dry ingredients and stir JUST UNTIL MOISTENED.
• Spoon into greased muffin tins and bake for 15 minutes or until muffins pull away from sides of cups.

Steps:

• Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
• Stir together first 7 ingredients, and Splenda; set aside.
• In large bowl, stir together cereal, water and let stand 5 minutes or until water is absorbed.
• Mix sugar into softened cereal until well combined.
• Stir in milk and mashed banana.
• Add egg than gradually stir in flour, until combined.
• Stir in nuts.
• Portion into 12 muffin cups.
• Bake for 20 minutes or until tops are golden brown and spring back when lightly touched.

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use paper muffin liners.
• Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
• Beat in bran mixture.
• Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
• Stir into bran mixture until just blended. Fold in blueberries.
• Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.