Breakfast: Fruity Fiber Muffins

Fruit-Based Muffins or Baked Oats: Banana, apple, or pumpkin-based recipes with whole-grain flour and seeds provide 8–15 grams of fiber Flavor Variations That Add Fiber Keep total add-ins around 1/2 to 3/4 cup so the batter still sets in the middle. Pick one lane per batch and you’ll get cleaner domes and a better crumb. Mix-Ins Blueberries: Fold in 3/4 cup. Walnuts: Fold in 1/2 cup chopped. Chia seeds: Stir in 1 tablespoon, then rest batter 5 minutes before scooping. Ground flaxseed: Add 1 tablespoon to the dry mix. https://kitchprep.com/high-fiber-banana-muffins/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 375°F (190°C). Line a 12-cup muffin tin or grease it well.

Step 2

Whisk oats, flours, bran, baking powder, baking soda, salt, and cinnamon in a bowl.

Step 3

Mash bananas in a large bowl. Whisk in eggs, yogurt, oil, sugar, and vanilla.

Step 4

Fold dry ingredients into wet ingredients with a spatula. Rest batter 5 minutes. (Whole grains can tempt you to stir longer because the batter looks thick. Don’t. Overmixing is the fast track to a chewy muffin. Fold just until the flour disappears, then stop.)

Step 5

Scoop into the tin. Bake 16–20 minutes, until a toothpick shows clean crumbs.

Step 6

Cool 5 minutes in the pan, then move muffins to a rack.