High Fiber Breakfast Muffins
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.
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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.
Nutrition
Serving: 1 muffin | Calories: 239kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 185mg | Potassium: 349mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1186IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
