High Fiber Muffins

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These high fiber muffins are made with wheat bran, oats, seeds, and raspberries, making a tasty, healthy breakfast packed with 6g of fiber.

Prep Time25

Cook Time25

Total Time50

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 189kcal

2 tablespoons ground flaxseed also known as linseed, mixed with 5 tablespoons water
½ cup Greek yogurt 125g
1 large ripe banana mashed
¼ cup neutral oil 55ml
¾ cup milk 180ml
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract
1 cup wheat bran 140g
1 cup rolled oats 115g
½ cup whole wheat flour 90g
2 tablespoons chia seeds
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
1 cup frozen raspberries 100g
½ cup chopped walnuts 50g
2 tablespoons seeds pumpkin, sesame etc, for topping

Preheat the oven to 180°C / 350°F and line or grease a 12-cup muffin pan.
Stir the ground linseed and water together and set aside for 10 minutes to thicken into flax eggs.
In a large bowl whisk the flax eggs with the Greek yogurt, mashed banana, oil, milk, and honey or maple syrup.
In a separate bowl combine the wheat bran, rolled oats, whole wheat flour, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger.
Add the wet ingredients to the dry ingredients and stir just until combined. Let the batter rest for 15 minutes to allow the bran, oats, flax, and chia to hydrate, adding a small splash of milk if the batter becomes too stiff.
Gently fold in the frozen raspberries and chopped walnuts.
Spoon the batter evenly into the prepared muffin cups, sprinkle the tops with the seeds, and bake for 22–26 minutes until set and lightly golden.
Cool briefly in the pan, then transfer to a rack and allow to cool completely before serving, as the muffins firm up as they cool.