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High Fiber Muffins Recipes

Deepa Kartha Feb 17, 2020
A healthy alternative to satiate your sweet-tooth cravings in the morning, these recipes on how to make delicious fiber-fortified muffins, will serve their purpose well.
There are numerous benefits of consuming fiber-rich food, like improving gastrointestinal health, preventing cancer, lowering blood-cholesterol levels, reducing weight, etc. An effective option of increasing its intake is by including it in the foods we enjoy eating. One such example would be of fiber-fortified muffins. These muffins are easily available in the market, however, the level of fiber present in them is questionable. Hence, it is best to bake these at home. These muffins can be baked just like regular ones, by using ingredients that are rich in fiber.

Bran Blueberry Fiber Muffins

  • Whole-wheat flour, 4 oz.
  • Fat-free milk, 8 oz.
  • Brown sugar, ⅔ cup
  • Baking powder, 1 teaspoon
  • Blueberries, 8 oz.
  • Wheat bran, 12 oz.
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Unsweetened applesauce, 4 oz.
  • Vanilla extract, ½ teaspoon
  • Egg (whole), 1
  • All-purpose flour, 4 oz.

In a medium-sized mixing bowl, combine the wheat bran with the milk; set aside for 10 minutes. In another mixing bowl, combine the applesauce, egg, vanilla, and brown sugar. Mix till all the ingredients are well combined; add this to the wheat bran mix.
In another bowl, sift the all-purpose flour, whole-wheat flour, baking soda, salt, and baking powder, together. Mix these dry ingredients with the wet mixture. Add the blueberries in the end. Lightly grease some muffin cups and fill them with the batter. Place them in a 375 °F preheated oven for 15-20 minutes. Serve with a glass of low-fat milk.

Apple Carrot Fiber Muffins

  • Whole-wheat flour, 8 oz.
  • Skimmed milk (alternative: soy milk), 4 oz.
  • Baking soda, ½ teaspoon
  • Carrot (finely chopped), 8 oz.
  • Baking powder, 3 teaspoons
  • Cinnamon, ½ teaspoon
  • Vanilla extract, 1 teaspoon
  • Sugar, 8 oz.
  • Egg whites, 4
  • Raisins, ¼ cup
  • Nutmeg, ¼ teaspoon
  • Large apple, 1
  • Unsweetened applesauce (alternative: vegetable oil), ¼ cup
  • Chopped nuts (your choice), ¼ cup
  • Salt, ½ teaspoon
  • Ginger, ⅛ teaspoon

Peel the apples, chop them into fine pieces, and set them aside. Combine the whole-wheat flour, baking powder, baking soda, cinnamon, sugar, nutmeg, salt, and ginger, in a mixing bowl. In another bowl, coalesce the chopped carrot and apple with the wet ingredients, namely, applesauce, egg whites, vanilla extract, and milk.
Blend this mixture with the previous one containing the dry ingredients; stir till the batter turns thick. Fold the nuts and raisins into it. Fill some muffin cups with the batter and place them in a 400 °F preheated oven for 20-22 minutes.
Take them out and check if they are completely done, using a toothpick. Serve these muffins with a side of jam, butter, or margarine.