These carrot cake high fiber muffins are soft, hearty, and full of wholesome ingredients like oats, bran, carrots, and walnuts. Easy to make and packed with 6g of fiber!
Carrot cake high fiber muffins are filling, moist, and packed with 6 grams of fiber (most muffins have around 1g)!
They also support digestive health thanks to wheat bran, oats, flaxseed, and chia seeds, and they are refined sugar free.
These muffins taste like classic carrot cake but in a more wholesome form.
You get warm cinnamon, ginger, and nutmeg in every bite. The carrots add moisture and natural sweetness. Walnuts add crunch. Raisins add little pockets of natural sweetness.
The texture is hearty but still soft. They are not dry or dense like some bran muffins can be. The Greek yogurt and flaxseed help keep them moist.
I often make a batch of these carrot cake high fiber muffins at the start of the week or keep a batch in the freezer. They are perfect for quick breakfasts, nourishing afternoon snacks, or packed lunches (you might have to leave out the nuts if your school is nut-free).
These fiber muffins are easy to make, freeze well, and support digestive health. They are ideal for breakfast, snacks, or meal prep.
If you're looking for more healthy breakfast recipes, be sure to try Chicken Omelette, Mashed Potato Pancakes, or Fruity Cottage Cheese Parfaits.
Jump to:
Wheat Bran
Wheat bran is one of the high-fiber ingredients in these muffins. It is the outer layer of the wheat kernel and is a great natural source of dietary fiber.
Wheat bran supports digestive health and helps you feel full longer. It also adds a slightly nutty flavor and hearty texture.
When used in muffins, it absorbs moisture. This creates a satisfying texture without making the muffins heavy.
It is one of the key ingredients that makes these muffins truly high fiber!
Why You'll Love This Recipe
- These carrot cake high fiber muffins are genuinely high in fiber from multiple sources like bran, oats, flaxseed, and chia seeds.
- The carrot cake flavor makes healthy eating feel comforting and familiar.
- They are easy to make with simple pantry ingredients.
- The recipe is ideal for meal prep and batch baking.
- They freeze well and maintain their texture after thawing.
- Whole grains provide sustained energy throughout the day.
- They are less sweet than typical muffins, making them suitable for breakfast. They are refined sugar free and just have a little maple syrup for sweetness.
- Greek yogurt adds protein and moisture.
- The recipe is flexible and easy to customize.
- They are practical for busy schedules and quick meals.
Ingredients
You only need simple pantry ingredients for this recipe!
- Ground flaxseed. This acts as a binder and adds fiber and omega 3 fats. You can substitute with eggs if preferred.
- Greek yogurt. This provides moisture, protein, and slight tang. You can use dairy free yogurt if needed.
- Carrot. This adds moisture, sweetness, and classic carrot cake flavor. Freshly grated works best.
- Neutral oil. This keeps the muffins moist and tender. Use sunflower, canola, or light olive oil.
- Milk. This hydrates the dry ingredients. Use dairy or plant milk.
- Maple syrup. This adds natural sweetness and depth of flavor. Honey can be substituted.
- Vanilla extract. This enhances overall flavor and adds sweetness.
- Wheat bran. This provides most of the fiber and structure.
- Rolled oats. These add texture and additional fiber.
- Whole wheat flour. This provides structure while keeping the muffins wholesome.
- Chia seeds. These add fiber, nutrition, and texture.
- Baking powder. This helps the muffins rise.
- Baking soda. This improves texture and rise.
- Sea salt. This balances sweetness and enhances flavor.
- Ground cinnamon. This provides warm spice flavor.
- Ground ginger. This adds depth and warmth.
- Ground nutmeg. This enhances carrot cake flavor.
- Walnuts. These add crunch and healthy fats. Pecans work well too.
- Raisins. These provide natural sweetness and texture.
See the recipe card for quantities and method.
How to make this recipe
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat the oven to 180°C / 350°F and line or grease a 12-cup muffin pan.
Stir the ground flaxseed (linseed) and water together and set aside for 10 minutes to thicken into 'flax eggs'.
In a large bowl whisk the flax eggs with the Greek yogurt, carrot, oil, milk, and maple syrup.
In a separate bowl combine the wheat bran, rolled oats, whole wheat flour, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger.
Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the chopped walnuts and raisins.
Let the batter rest for 15 minutes to allow the bran, oats, flax, and chia to hydrate, adding a small splash of milk if the batter becomes too stiff.
Spoon the batter evenly into the prepared muffin cups and bake for 22-26 minutes until set and lightly golden.
Cool briefly in the pan, then transfer to a rack and allow to cool completely before serving, as the muffins firm up as they cool.
Serving Suggestions
- Eat warm for breakfast.
- Serve with yogurt.
- Spread with nut butter.
- Enjoy with coffee or tea.
- Pack in lunch boxes.
- Serve with fresh fruit.
- Eat as a post workout snack.
- Serve as a healthy dessert.
Variations
- Add shredded coconut for extra texture.
- Use pecans instead of walnuts.
- Replace raisins with chopped dates.
- Add grated apple for extra moisture and fiber.
- Add orange zest for brightness.
- Include pumpkin seeds for crunch.
- Add dark chocolate chips for a sweeter version.
- Use almond milk instead of dairy milk.
- Add protein powder for higher protein muffins.
Storage, Freezing, Make-Ahead Advice
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.
- Wrap individually for easy thawing.
- Thaw at room temperature or microwave briefly.
These muffins hold their texture well.
More Breakfast Recipes
Recipe Tips
- Let the batter rest before baking. This improves texture.
- Use freshly grated carrot.
- Do not overmix the batter.
- Fill muffin cups evenly.
- Allow muffins to cool completely before eating.
Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
📖 Recipe
Carrot Cake High Fiber Muffins
Equipment
- Mixing Bowl
- 12 cup muffin pan
Ingredients
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water mixed with 5 tablespoons water
- ½ cup Greek yogurt
- 1 cup carrot grated
- ¼ cup neutral oil
- 1 cup milk
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup wheat bran
- 1 cup rolled oats
- ½ cup whole wheat flour
- 2 tablespoons chia seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup chopped walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 350°F and line or grease a 12-cup muffin pan.
- Stir the ground flaxseed (linseed) and water together and set aside for 10 minutes to thicken into flax eggs.
- In a large bowl whisk the flax eggs with the Greek yogurt, carrot, oil, milk, and maple syrup.
- In a separate bowl combine the wheat bran, rolled oats, whole wheat flour, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger.
- Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the chopped walnuts and raisins. Let the batter rest for 15 minutes to allow the bran, oats, flax, and chia to hydrate, adding a small splash of milk if the batter becomes too stiff.
- Spoon the batter evenly into the prepared muffin cups and bake for 22-26 minutes until set and lightly golden.
- Cool briefly in the pan, then transfer to a rack and allow to cool completely before serving, as the muffins firm up as they cool.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments