These high fiber muffins are full of superfood ingredients that are delicious and packed with nutrition! They are the perfect grab and go breakfast to start your day right!
Does the phrase “high fiber bran muffins” sound like something your grandma needs to eat and that you’d rather stay away from? These are not your Grandma’s bran muffins! They are full of “superfoods” delicious ingredients that really pack a punch in the health department. The addition of blueberries, flax, chia seeds & coconut oil helps you incorporate a lot of nutritionally dense foods in a little delicious muffin.
I mean let’s face it… bran is not a sexy ingredient.
But I’ve helped it out here, these are seriously delicious, moist and a little chewy on top… bran got a facelift.
Well, I came across this recipe for bran muffins recently I wasn’t tempted at all to make them the way the recipe was written.
But I decided with a few tweaks they could probably be delicious and something that would be a super healthy, filling grab & go (or stay home) breakfast.
It took a couple of tries and a couple more tweaks and these delicious superfood high fiber muffins were born.
Here’s what you’ll need to make these superfood high fiber muffins!
1 & 1/2 Cups Bran Cereal (the kind that looks like little sticks)
1/4 Cup Ground Flax Seed
1- Cup Milk ( any kind, you can use regular milk or almond, or coconut work well too)
1/4- Cup Applesauce
1/4 – Cup Coconut Oil
1- Egg
2/3- Cup Honey
1- Tbsp Chia Seeds
1/2 tsp Vanilla
1- Cup Whole Wheat Flour
1- tsp Baking Soda
1- tsp Baking Powder
1/2- tsp Salt
1- Cup Blueberries – fresh or frozen
First thing is to put your bran cereal and milk into a large mixing bowl. Let it soak 10 minutes so the bran cereal gets nice and softened.
Now get your oven preheating to 375 and line a muffin pan with wrappers.
Now mix in your egg, apple sauce, honey, coconut oil and vanilla. Once they are well mixed stir in your flax seed, chia seeds, baking soda, baking powder, salt, and flour. It’s a pretty thick batter, that’s ok.
Once everything is well incorporated fold in your blueberries.
Scoop the batter into your prepared muffin pan, you can fill them almost to the top, these don’t rise a whole lot.
Pop them in the oven for 25-30 minutes. They are done when the top springs back when lightly pushed.
Let them cool completely and enjoy!
These are best stored in an air tight container, we usually have eaten them all in a few days but longer than that I’d keep them in the fridge.
And even though they’re not your grandma’s bran muffins… it would be nice to share with her!!
Peanut Butter Chocolate Chip Mini Muffins
Do you know what the calorie and carbs are for these muffins?
What is the nutritional profile for this recipe per serving?
I love this recipe and have made it many times! However, I’m switching to coconut flour and mistakenly substituted 1:1.. Would a 1/4 or 1/3 cup coconut flour be sufficient for this recipe?
I made these muffins for the first time today and I’m absolutely in love with them! I’ll definitely be making them again! I love banana bran muffins too, so next time I might try mashed banana in place of the blueberries and oil and see how they turn out. Thank you so much for sharing this great recipe!
How many does this recipe make?
I use the linkk below when I need to calculate nutritional information. It’s free to use!
https://www.myfitnesspal.com/recipe/calculator
These are my all time favourite muffins I make them time and time again. It’s hard to find an actually healthy muffin recipe and this one is on point and still delicious! Thank you for sharing this