Nobody EVER believes what these are actually made of. My dad thought they were cinnamon-carrot muffins with cream cheese icing by the smell and my mom gobbled 3 out of the pan before they were cool enough for me to remove! Regardless, these muffins are REALLY high in both fiber and protein and low in fat which makes them the ultimate breakfast-on-the-go food! Made with fruit rooibos tea as I make them, these muffins also pack a powerful morning antioxidant!
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
- 2In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
- 3In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
- 4Add the ground flax and mix well.
- 5Add the egg and vanilla and blend well.
- 6Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
- 7Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.
Browse Our Top Breakfast Recipes
Nutritional Facts for Morning Fiber and Protein Muffins
Serving Size: 1 (56 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 61.3
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.4 g
- Cholesterol 18.7 mg
- Sodium 256.7 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 7.8 g
- Sugars 0.1 g
- Protein 3.9 g