Total Time
35mins
Prep 15 mins
Cook 20 mins

High-fiber muffins that are full of flavor. Full of apples, carrots and nuts, these muffins are so good and great for you. I adapted this recipe from one that came on a box of Hodgon Mill Mulit-Grain Hot Cereal (found in the gourmet or health food area of a regular grocery store). If you can find the Hodgon Mill hot cereal, use it, but if you can't find it, you can put the same amount of oatmeal in a blender or food chopper and chop until it is very fine. Note: the more you use the lowfat options, the quicker these will cook. Best is to stick to just one or two lowfat options (e.g. just egg whites and skim milk and use veg oil, etc.)

Ingredients Nutrition

Directions

  1. Peel and chop apples. Peel and shred or finely chop carrot. Use a mini-food chopper or food processor to speed the process.
  2. Preheat oven to 400 degrees.
  3. Mix dry ingredients in a large bowl.
  4. Add apple, carrot and other wet ingredients.
  5. Mix well! Batter will be quite thick.
  6. Grease muffin pan or muffin cups.
  7. Spoon batter into cups.
  8. Bake for about 20-22 minutes or until muffins are golden brown on the top and a toothpick inserted into one comes out clean.
  9. Serve warm with butter, margarine or jam.
Most Helpful

I made these yesterday but used one small banana instead of the applesauce (only because I had one in desperate need of use) and these turned out great! I also left the peel on the apples to increase the fiber. Nom-Nom-Nom :)

dodge_bee_6300400 June 02, 2010

I used 7-grain cereal and blendered it and also used whole wheat pastry flour. It seemed like it needed something. I have a recipe that is just as healthy (has more fiber even) and tastes great (if you like PB &J): "Pb & J Muffins". I might combine some of both recipes.

WI Cheesehead December 24, 2006

This is a five-star recipe. Delicious! Easy to make, too!! I chopped both the carrots and apples in the food processor-- done in a flash! I was looking for something with fiber and good taste to enjoy with a pint of water when I'm hungry between meals, or before going out to milk cows-- this recipe is a winner. I didn't have the Hodgson Mill cereal on hand, so I used Ralston brand. Because I'm a believer in using coconut oil these days, I used that in place of the vegetable oil. Otherwise, I followed recipe to the letter and am SO HAPPY I FOUND THIS ONE!! Just as soon as the muffins come out of the oven, I put them into an airtight container and refrigerate (or freeze)-- this way, their own moisture KEEPS them moist. I like to make a double batch each time. THANK you, #140610!!

cowscatsdogs October 18, 2006