High-Fiber Breakfast Muffins

Ingredients and Weight:

• Whole wheat flour: 2 cups (250g)
• Rolled oats: 1 cup (120g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1g)
• Ground cinnamon: 1 teaspoon (2g)
• Ground nutmeg: 1/4 teaspoon (1g)
• Milk: 1 1/2 cups (360ml)
• Plain yogurt: 1 cup (240g)
• Honey or maple syrup: 1/4 cup (60ml)
• Eggs: 2 large
• Bananas: 2 ripe, mashed (about 1 cup)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the milk, yogurt, honey, eggs, and mashed bananas.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

One muffin (1/8 of the recipe) contains approximately:

• Calories: 250
• Protein: 6g
• Carbohydrates: 45g
• Dietary fiber: 6g
• Fat: 5g

Dish Characteristics:

• Fluffy and moist texture
• Sweet and slightly spicy flavor with hints of banana
• Rich in whole grain fiber and nutrients
• Suitable for a balanced breakfast or snack

User Comments:

• "These muffins are a great way to start the day! They're filling, flavorful, and full of fiber."
• "I love the combination of whole wheat and oats. It gives them a satisfying chewiness."
• "The banana adds a natural sweetness without making them too sugary."
• "Perfect for meal prep and grab-and-go breakfasts."
• "A healthy and delicious alternative to traditional breakfast pastries."

Special Precautions and Tips:

• Make sure not to overmix the batter, as this can result in tough muffins.
• If desired, you can add other fruits or nuts to the batter, such as blueberries, strawberries, or chopped walnuts.
• To make gluten-free muffins, substitute the whole wheat flour with gluten-free flour blend.