Bready or Not: High Fiber Muffins

These High Fiber Muffins are a delicious way to start your day!

When I was challenged to make high-fiber muffins, this turned out to be more of a challenge than I anticipated. I wanted them to be delicious but to include ingredients I already had in the kitchen.

In other words, I didn’t want to order some fancy high fiber mix-ins that I would never use again.

I found a good base recipe from King Arthur Flour and set to work modifying it. Instead of Hi-Maize Fiber, I tried almond flour. I switched in white whole-wheat flour instead of all-purpose flour.

When the topping portion of the recipe made way, way too much, I tested out reduced amounts in my next attempt. I judged how well the muffins held up after being frozen for weeks.

The end result in a higher-fiber muffin recipe that’s light, cakey and delicious.

Note that the muffin tops will get soggy after about two days at room temperature. Make them last a lot longer by freezing them! Remove the paper liners and set muffins on waxed paper to freeze, then store them in a gallon bag or other freezer-safe container.

Modified from King Arthur Flour.

Print Recipe

Bready or Not: High Fiber Muffins

These high-fiber muffins are light and cakey and packed with good things! Store them at room temperature for a day or two, or freeze to make them last longer.

Course: Breakfast

Keyword: muffins

Author: Beth Cato

Ingredients

Muffins:

• 1 1/2 cups white whole wheat flour
• 2/3 cup white sugar
• 3/4 cup almond flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Tablespoon King Arthur Flour Cake Enhancer optional
• 1/3 cup milk or half & half
• 3/4 cup full-fat Greek vanilla yogurt a single serving size; could also use fruit-flavored kind
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter half stick, melted
• 1 cup golden raisins or other dried fruit

Topping:

• 2 Tablespoons white whole wheat flour
• 2 Tablespoons white sugar
• 1/4 cup old-fashioned rolled oats
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons unsalted butter softened

Instructions

• Preheat oven at 400-degrees. Place muffin liners in pan and apply nonstick spray.
• In a big bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and cake enhancer (if using). Mix in the milk, yogurt, eggs, and vanilla, followed by the melted butter. Stir in the dried fruit until just distributed.
• Using a muffin scoop or heaping spoonfuls, fill muffin cups until mostly full.
• Combine topping ingredients. Spoon onto the top of each muffin and lightly press in with fingertips.
• Bake muffins for 16 to 18 minutes, until lightly domed and center muffin passes the toothpick test. Immediately remove them from the pan to cool on a rack.
• Store in a sealed container at room temperature for up to two days; after that, tops will start to get soggy, though muffins will still taste good. To freeze, remove paper liners and place on a wax-paper lined pan in freezer. Then place in gallon freezer bag or plastic container to store in freezer up to several weeks.
• OM NOM NOM!