Whole grain, high fiber pumpkin muffins — easy to make and easier to love! Perfect for a quick, convenient breakfast or nourishing naturally sweet snack when you’re on the go.
Although these muffins are decadent as a dessert, my family loves them for breakfast paired with a scoop of cottage or ricotta cheese or partnered with our favorite egg dishes. It’s a great way to start the day to keep you feeling full and satisfied.
By using Fiber One TM Original cereal in place of all-purpose flour you’ll get 26% of the Daily Value (DV) of fiber in just two mini muffins — but fair warning …it’ll be hard to eat just two! That’s why I usually double this recipe and freeze whatever is left so that a quick, wholesome breakfast could be defrosted whenever you’re looking for a delicious high fiber meal or snack. What an easy, yummy way to #flauntyourfiber!
Fiber One TM Original Cereal Pumpkin Muffins
Prep: 25 minutes
Total: 65 minutes
Serving: 2 mini-muffins
Yield: 20 mini muffins (10 servings)
Ingredients:
1-1/2 cups Fiber One TM Original cereal
1/2 cup whole wheat flour
1 tablespoon chia seeds
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup avocado oil
1 large egg
1/4 cup plain, low-fat yogurt
1/3 cup unsweetened almond milk
1/2 cup puréed pumpkin – canned, unsweetened
2 teaspoons vanilla extract
1/4 cup dark chocolate chips
1/3 chopped almonds
Cooking spray
Directions:
Step 1
Preheat oven to 350 degrees Fahrenheit. Coat 2 mini muffin tins (20 muffins) with cooking spray and set aside.
Step 2
Place Fiber One TM Original cereal in a food processor and pulse until powdery or flour-like.
Step 3
In a medium bowl, whisk together Fiber One TM Original cereal, flour, chia seeds, baking powder, baking soda, salt and cinnamon.
Step 4
In a large bowl, with a hand mixer combine sugar and oil. Then add egg, yogurt, almond milk, pumpkin and vanilla extract and beat with mixer until combined.
Step 5
Add Fiber One TM Original cereal mixture to above liquid mixture and beat at a low speed just until combined (don’t over mix.) Stir in chocolate chips.
Step 6
Spoon batter into muffin pans, filling each section half-way. Sprinkle almonds evenly over batter.
Step 7
Bake muffins for 20-30 minutes or until a wooden pick inserted in center comes out clean.
Step 8
Cool in pans for 10 minutes and then remove from pans and cool on wire rack.
Tips:
- Swap coconut sugar for the granulated sugar offers another great twist on the flavor of this muffin.
- Chocolate chips can be omitted, if you prefer a less sweet muffin.
- Light avocado oil can be used in place of avocado oil.
Nutrition Analysis per Serving: 194 calories, 4g protein, 26g carbohydrates (9% DV), 11g total fat (17% DV), 2.5g saturated fat (12%DV), 19mg cholesterol (6% DV), 342mg sodium (14% DV), 7g fiber (26% DV)
Disclosure: I partnered with General Mills Fiber One TM Original cereal to create this recipe and the opinions are my own.