Recipe

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Moist, nutritious high-fiber muffins that taste great? Check out these healthy, easy-to-make muffins that will soon become a terrific addition to your breakfast repertoire.

This high-fiber muffin recipe is grain-free and good for you, and every bite packs delicious carrot-cake flavors.

large serving bowl filled with high fiber muffins

High Fiber Breakfast Muffin Recipe

My healthy breakfast muffin recipes have been a keeper in my house for over a decade. Unlike store-bought muffins or traditional muffin recipes made with refined ingredients, these are made with fiber-rich ingredients, providing each muffin with 6 grams of fiber.

This recipe also uses no added sugar since all the sweetness comes from whole-food sources. It's a perfect morning muffin fix that won't leave you with an energy crash hours later!

Ingredients

The dry ingredients in this recipe are flax seeds (flaxmeal), walnuts, coconut flour to bind the ingredients, baking soda to help the batter rise, salt, and cinnamon. To create the batter, you’ll also need prunes, eggs (essential for all coconut flour baked goods), melted coconut oil (just the tiniest amount helps the muffins stay moist), finely grated carrot, and fresh or frozen pineapple pieces for sweetness and flavor.

How to Make Fiber Muffins

The best visual is the quick video in the recipe card. However, here you have an overview of the easy process:

Mix the dry ingredients.
You’ll need a food processor or a high-speed blender to break down the walnuts and prunes, creating a smooth batter that will bake evenly.
Add the wet ingredients.
Once the prunes are incorporated into the mixture, add the eggs and melted coconut oil, and pulse to combine. Finally, toss the grated carrot and diced pineapple into the batter and fold to combine.
Bake the muffins at 350F.
You’ll bake them for 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before eating.

More Healthy Muffin Recipes

Other epic muffin recipes that provide nutrition in every bite are these oatmeal banana breakfast muffins, these grain-free blueberry coconut flour muffins, and these high-protein banana cottage cheese muffins.

High Fiber Breakfast Muffins

Servings: 6 muffins

Prep Time: 10

Cook Time: 22

Moist, nutritious high-fiber muffins that taste great? Check out these healthy, easy-to-make muffins that will soon become a terrific addition to your breakfast repertoire.

5 from 164 votes

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Watch how it’s made:

Ingredients

½ cup ground flax seeds (flax meal)
¼ cup walnuts
1 tablespoon coconut flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup prunes, packed
3 large eggs
2 tablespoons coconut oil, melted
¼ cup grated carrot , about 1 large carrot
¼ cup pineapple chunks, chopped

Instructions

Prep:

Preheat the oven to 350F (180 C) and line 6 muffin cups with paper liners.

Make the batter:

In a food processor, combine flax meal, walnuts, and coconut flour until it resembles coarse sand. Add baking soda, salt, and cinnamon; pulse a few times to combine.
Add prunes and pulse until they are chopped and incorporated into the mixture (you are not trying to make a paste, just a coarse dough of sorts).
Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot and chopped pineapple just enough to combine.

Bake:

Spoon in about ¼ cup of muffin batter into 6 prepared muffin cups. Bake 22 minutes, or until the toothpick comes out clean. Allow muffins to cool down completely about 45 minutes before eating.