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muffin tin with muffins and fiber bar
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Oatmeal Raisin High Fiber Muffins

These healthier muffins are a great make-ahead breakfast recipe to keep you fueled on busy mornings.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, healthy muffins, high-fiber, muffins, oat muffins
Servings: 6 muffins
Calories: 261kcal
Author: Chelsea Jackle, RDN

Equipment

  • jumbo muffin tin

Ingredients

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 3/4 cup whole wheat flour
  • 1/4 cup brown sugar unpacked
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup almond milk
  • 3 tbsp canola oil
  • 1 large ripe banana mashed
  • 1 cup old fashioned oats
  • 1/4 cup quinoa flakes
  • 2 Nugo Fiber D'Lish bars oatmeal raisin, crumbled

Instructions

  • Prepare a flax egg by mixing 1 tablespoon ground flax with 3 tablespoons of water. Refrigerate the mixture for about 15 minutes.
  • Preheat oven to 400 F. Prepare a 6-cup muffin tin with cooking spray or paper liners.
  • In a large bowl, mix whole wheat flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
  • In a medium bowl, add flax egg, almond milk, canola oil, mashed banana, and sugar. Mix well.
  • Add the wet ingredients to the flour mixture. Add oats, quinoa flakes, and Fiber D'Lish bars. Mix until ingredients are just incorporated.
  • Add 1/4 cup of the muffin batter to each prepared muffin cup. Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Serve warm or keep refrigerated for up to 4 days.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 5.9g | Fat: 9.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.7g | Sodium: 212mg | Potassium: 119.7mg | Fiber: 6.4g | Sugar: 8.8g