High fiber sugar free muffins?!


Question: I am looking for a high fiber (the higher the better) muffin that is also sugar free. I want it to be plain, so that I can use the mix as a base and change it by adding different fruits and such. The few sugar free that I have found were only 4 grams of fiber. I want at least twice that much, or more if possible.
Thanks so much for your input!


Answers: I am looking for a high fiber (the higher the better) muffin that is also sugar free. I want it to be plain, so that I can use the mix as a base and change it by adding different fruits and such. The few sugar free that I have found were only 4 grams of fiber. I want at least twice that much, or more if possible.
Thanks so much for your input!

These are muffins from a health spa in California. There is NO added sugar. The sole purpose of these muffins is to increase your fiber intake without adding lots of calories to your diet. If you want a sweet/dessert snack, keep looking. These are very plain. I enjoy them because they are so healthy and i can be creative to make them super tasty and super healthy without getting bored! Enjoy!

# 1 1/2 cups whole wheat flour
# 1 1/2 cups unprocessed millers natural bran
# 2 teaspoons baking soda
# 1 tablespoon cinnamon
# 1 teaspoon nutmeg
# 1/2 cup golden raisins
# 3 egg whites
# 1/2 cup buttermilk
# 1/2 cup water
# 1 small ripe banana , mashed (1/2 cup) (you could substitute this one, for your choice of fruit)
# 1 teaspoon vanilla extract
# 1/2 teaspoon banana extract

1
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.

2
Mix all dry ingredients, including raisins, in a large bowl.

3
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.

4
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.

5
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

Nutrition Facts:

Calories 108
Calories from Fat 8
Amount Per Serving
Total Fat 0.9g
Saturated Fat 0.2g
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 254mg
Potassium 245mg
Total Carbohydrate 24.3g
Dietary Fiber 9.2 g
Sugars 6.5g
Protein 4.6g
Vitamin A 142mcg
Vitamin B6 1.0mg
Vitamin B12 1.4mcg
Vitamin C 2mg
Vitamin E 0mcg
Calcium 57mg
Iron 2mg 12

"I Can't Believe These Are Healthy" Bran Muffins

1 1/4 cups of Whole Wheat Flour
1 1/2 cups of Bran (I use All Bran Cereal)
1/2 cup of Oatmeal (not the instant kind)
1 cup of Splenda (granulated type, not in the little packets)
1/2 cup of Non-Fat Dry Powdered Milk
1 1/4 cups of Skim Milk (any milk will work, skim is obviously more healthy)
1 Egg (large)
1/4 cup of Canola Oil (any vegetable oil substitute will work here)
1 TBSP Baking Powder (yep, that's tablespoon)
1 tsp Baking Soda
1/2 tsp Salt
Non-fat Cooking Spray for pan

Preheat oven to 400 degrees.

Stir together flour, splenda, powdered milk, baking powder, baking soda and salt in a small bowl. Set aside.

In a large mixing bowl, combine bran cereal, oatmeal and skim milk. Cover bran and oatmeal with as much of the liquid as possible and let stand for about 5 minutes, or until most of the liquid is absorbed.

Once bran is softened, add egg, oil, fruit and/or nut mixture, beat well. (You don't need an electric mixer, wooden spoon works fine) Add the flour mixture, stirring "only" until combined. DO NOT OVER MIX! Batter will be lumpy. Put even amounts of batter into 6 muffin tins that you coated with non-fat cooking spray.

Bake at 400 for 20-25 minutes or until golden brown. Serve warm and enjoy!

Pick one of the recipes you were reading and substitute All Bran or Wheat Germ for half the flour called for in the recipe.

You can sub in Splenda for the sugar called for. the granulated in package not the packets.

I have altered lots of my former recipes to be higher fiber, sugar free, and found much better recipes by doing some experimenting.

here you are, just omit the sugar in the recipes

Fat Free High Fiber Muffins
2 cups wheat bran
3/4 cup whole wheat flour
1 cup applesauce
3/4 cup white grape juice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Splenda sugar substitute
1 cup fruit (use apples & cranberries, blueberries & peaches, raisins or other dried fruits)
Directions
1Mix all ingredients.
2Divide between 12 cupcake tins, bake at 375 for 18 minutes. Store in the fridge.


Fat Free, Sugar-Free Whole Wheat Blueberry Muffins
1 cup unsweetened blueberries (fresh or frozen)
2 cups whole wheat flour (less 2 tablespoons, see step 4 below)
2 7/8 teaspoons baking powder
3/8 cup Splenda granular
1/4 cup pasteurized pasteurized liquid egg-whites (equals 1 whole egg)
1/3 cup unsweetened applesauce
5/8 cup nonfat milk
1 1/8 tablespoons Splenda granular (to sprinkle on top of muffins)
Directions
1Preheat oven to 400 degrees.
2Lightly spray muffin pan with non-stick spray or use muffin holders.
3Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
4In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
5In another bowl, mix the liquid egg white, applesauce and milk.
6Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
7Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
8After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!


High-Fiber Cholesterol-Free Oat Bran Muffins
3/4 cup flour
1 cup oat bran
1/2 cup brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon allspice
2 mashed bananas
1/4 cup skim milk
1/4 cup egg substitute
2 tablespoons cooking oil
1 teaspoon vanilla
Directions
1In a large mixing bowl, stir together flour, oat bran, brown sugar, baking powder, cinnamon, baking soda, and allspice.
2In a medium mixing bowl combine mashed bananas, milk, egg substitute, cooking oil and vanilla.
3Add all at once to the flour mixture. Stir until moistened.
4Put into muffin pans you have sprayed with cooking spray.
5Bake at 400 degrees for 18 to 20 minutes.
6Makes 12 muffins. You can add raisins, nuts, shredded carrots, etc.


No fat, low sugar, high fibre apple-pear-oatmeal muffins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick oats)
1/4 cup packed brown sugar
2 apples , cored and chopped
2 pears , cored and chopped
1 1/2 cups skim milk
4 tablespoons egg whites
4 tablespoons nonfat plain yogurt
Directions
1Heat oven to 400 degrees.
2Mix all dry ingredients in a bowl.
3Add wet ingredients and mix.
4Do not overstir.
5Spoon into muffin tins greased with nonstick oil.
6(you can leave out the oil if you use stick free muffin tin) Bake 20 minutes in a 400 degree oven.


Banana Pumpkin Whole Wheat Muffins (Sugar Free)
2 cups whole wheat flour
1/3 cup whey protein powder
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons wheat germ
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 tablespoon ground flax seeds (optional)
2 eggs , beaten slightly
3 tablespoons half-and-half or milk
1/4 cup coconut oil or butter
1 cup pumpkin
2 mashed bananas
1 cup applesauce
1/8 teaspoon stevia plus (mixed in applesauce)
1 tablespoon agave nectar or honey
1 1/2 teaspoons vanilla
1 cup unsweetened carob chips or chocolate chips
1 tablespoon half-and-half or milk (use if adding milled flax seed)
Directions
1Preheat oven to 350.
2Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat grem, spices, and flax seed.).
3In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful!
4Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached.
5Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry.
6Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook!

Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins
1/4 cup ground flax seeds
3/4 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup almond milk
2 apples , peeled then grated
3 tablespoons coconut oil , melted
1/2 cup walnuts , chopped
3 tablespoons coconut oil
1 tablespoon raw honey
Directions
1Mix the first 5 dry ingredients together in a bowl.
2In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
3Stir to moisten the wet ingredients into the dry. Do not over mix.
4Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
5Bake at 350 degrees, for about 25 minutes or until done. Use a toothpick to test.
6When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
7While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
8Serve this tasty spread with warm muffins.
9Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
10WARNING! Honey is not for babies!





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