High Fiber Breakfast Muffins

4.4 from 26 reviews

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.


  • 1/2 cup (83 g) ground flax seeds (flax meal)
  • 1/4 cup (30 g) walnuts
  • 1 tablespoon (8 g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup (113 g) prunes, packed
  • 3 large eggs
  • 2 tablespoons (28 g) coconut oil, melted
  • 1/4 cup (28 g) carrot, grated, about 1 large carrot
  • 1/4 cup (55 g) chopped pineapple chunks


    1. Preheat the oven to 350F (180 C) and line 6 muffin cups with paper liners.
    2. 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.
    3. 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).
    4. Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot and chopped pineapple just enough to combine.
    5. Spoon in about 1/4 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.