High-Fiber Muffin Recipes

Find healthy, delicious high-fiber muffin recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Baked Banana-Nut Oatmeal Cups

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Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
By Carolyn Casner

Carrot & Banana Muffins

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Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.
By Patsy Jamieson

Healthy Carrot Cake Muffins

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Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar.
By Marianne Williams

Pineapple Morning Glory Muffins

These a.m. favorites are gloriously fruit-packed. Grating some of the pineapple incorporates it into the batter, helping to sweeten these muffins with less than half the sugar of similar recipes.
By Laura Kanya

Low-Carb Blueberry Muffins

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Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.
By Carolyn Casner

Peanut Butter & Chia Berry Jam English Muffin

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The addition of chia seeds in the quick “jam” topping adds heart-healthy omega-3s to this healthy breakfast recipe.
By Sara Haas, R.D.N., L.D.N.

Banana-Bran Muffins

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By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
By Patsy Jamieson

Banana-Oat Muffins

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Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month.
By Diabetic Living Magazine

Rhubarb Oat Muffins

These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.
By Diabetic Living Magazine

Banana-Blueberry Muffins

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The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.
By Jim Romanoff

Pineapple Upside-Down Muffins

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Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
By Patsy Jamieson

Berry Morning Muffin

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These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.
By Diabetic Living Magazine
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Inspiration and Ideas

17 High-Fiber Muffins Packed with Fall Flavors
Celebrate the flavors of fall with these high-fiber muffin recipes. These muffins are packed with seasonal ingredients like carrots and apples and have at least 3 grams of fiber per muffin. Fiber is a great nutrient that's been associated with health benefits like healthy gut bacteria and helping you lose weight. Try upping the fiber in your diet with delicious recipes like Carrot & Banana Muffins and Blueberry-Maple Muffins.
Date-Oat Muffins
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Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.
Coconut-Carrot Morning Glory Muffins
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Savory Breakfast Muffins
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Whole-Wheat Strawberry Muffins
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Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients.

All High-Fiber Muffin Recipes

Honey- & Goat Cheese-Filled Fig Muffins

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Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Make a batch of these on the weekend and enjoy them for breakfast all week long. If you're not a fan of goat cheese, try them with cream cheese instead.
By Maria Speck

Spiced Apple Butter Bran Muffins

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These muffins are dense, grainy, fruity and delicious. A double dose of apple--diced fresh apple and dark, spiced apple butter (Smucker's brand is good)--makes them extra moist and flavorful.
By Ken Haedrich

Orange-Date Pumpkin Muffins

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A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.
By EatingWell Test Kitchen

Apple-Cheddar Quinoa Muffins

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In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.
By Ivy Manning

Vegan Blueberry Muffins

These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.
By Carolyn Casner

Applesauce-Date Muffins

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These easy, tasty applesauce-date muffins are rich in fiber, low in saturated fat and perfectly portable, making them great for breakfast or snack time.
By Elizabeth Hiser

Gluten-Free Blueberry Muffins

These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.
By Hilary Meyer

Best of Bran Muffins

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This healthy muffin recipe contains flaxseeds and canola oil, which are both high in heart-healthy, omega-3 fatty acids.
By Diabetic Living Magazine

Winter Squash Muffins with Cranberries

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Grated winter squash, such as butternut or acorn, adds a bit of sweetness and keeps these tender muffins moist in this easy recipe. Shredded zucchini is a good substitute in summertime.
By Molly Stevens

Peanut Butter-Cinnamon English Muffin

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Add slices of banana on top for a tasty variation on this morning muffin.
By EatingWell Test Kitchen

Berry Rich Muffins

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Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.
By Patsy Jamieson

Apricot-Wheat Germ Muffins

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Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.
By Patsy Jamieson

Cider-Glazed Fig-Apple Cupcakes

You can serve these cake-like lemon-scented, fruit-packed whole-grain muffins for dessert or brunch.
By Diabetic Living Magazine

Herb-Bran Muffins

Customize these muffins by using your favorite herb, and then pair them with a frittata or omelet.
By Diabetic Living Magazine

To-Go Chocolate Muffin

Use a frozen, low-calorie chocolate muffin to reduce your breakfast prep time, and add a blast of flavor. Serve with soy milk and applesauce for a complete breakfast.
By Diabetic Living Magazine

Parsnip Muffins

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Try these sweet and earthy parsnip muffins next time you're craving the carrot counterpart.
By Elizabeth Schneider

Banana Bran Muffins

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Banana bran muffins are great to have on hand for breakfast on-the-go!
By EatingWell Test Kitchen

Fig Nugget Muffins

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Perfect for a lazy Sunday morning, these not-too-sweet grain-rich muffins have a surprise center “nugget” of gooey honey and figs, eliminating the need for jam or butter. Freeze leftovers for a midweek breakfast treat.
By EatingWell Test Kitchen
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