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A stack of high fiber breakfast muffins on a wooden board.
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High Fiber Breakfast Muffins

Start your day right with high fiber breakfast muffins packed with oats, seeds, and blueberries for a healthy snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy, Eggs
Servings: 12 servings
Calories: 130kcal
Author: Dannii Martin

Ingredients

  • 200 g Oats blended into flour
  • 50 g Oats left whole
  • 2 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 2 tablespoon Flax seeds ground
  • 180 ml Skim milk
  • 1 Egg
  • 100 ml Applesauce
  • 80 g Maple syrup
  • 1 teaspoon Vanilla extract
  • 150 g Blueberries
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
  • In a large mixing bowl, add 200 g Oats (blended into flour), 50 g Oats (left whole), 2 teaspoon Baking powder, 0.5 teaspoon Baking soda, 2 tablespoon Flax seeds, 1 teaspoon Ground cinnamon and 0.5 teaspoon Ground ginger. Mix it all together.
  • In a separate mixing bowl, combine 180 ml Skim milk, 1 Egg, 1 teaspoon Vanilla extract, 100 ml Applesauce and 80 g Maple syrup.
  • Pour the wet ingredients into the dry ingredients. Add 150 g Blueberries (reserving 24) and fold everything together.
  • Divide the batter between twelve muffin cases. Add two blueberries to the top of each muffin and sprinkle each with a few whole oats.
  • Cook for 15-18 minutes.

Notes

  • Why not add some orange zest to this breakfast muffin recipe for a burst of fresh flavor?
  • To make sure there is an even amount of mixture in each muffin case, you could use an ice cream scoop to portion it out.
  • We like to eat these still a little bit warm, however if you leave them to cool for 10-15 minutes then it will make it easier for them to come away from the cases so that the muffins don't break apart.
  • Some of the blueberries will sink down to the bottom, so you could reserve some to push into the top of the muffins before they go in the oven if you wanted them more evenly spaced.
  • These would work with whole wheat flour, but would be more dense. You could do half all-purpose flour (plain flour) and half whole wheat flour.

Nutrition

Serving: 1Muffin | Calories: 130kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 222mg | Fiber: 3g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

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