High-Fibre Muffins

A soft, comforting snack, perfect for starting the day or for packing before a road trip: these muffins lean on rolled oats and whole wheat flour to be rich in fibre while staying light.

Blueberries add a fruity, juicy touch to every bite without pushing up the sugar — a genuinely good compromise between a treat and a healthy breakfast.

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What you need to make these high-fibre muffins:

Whole wheat flour — it provides most of the fibre and a heartier texture than white flour.
Rolled oats — they boost the fibre content and give the muffin a soft bite with a little chew.
Cane sugar — just enough to sweeten without masking the blueberries' flavour.
Baking powder — it lifts the batter so the muffins rise nice and tall.
Salt — it wakes up the other flavours.
Eggs — they bind the batter and give it structure.
Vegetable oil — it keeps the muffins moist for days, unlike butter, which stiffens in the fridge.
Milk — it loosens the batter and softens it.
Vanilla extract — an aromatic touch that rounds everything out.
Blueberries — fresh or frozen, they burst into little juicy pockets as they bake.

Why these high-fibre muffins must be on your menu!

Great for the road: Quick to make, just 15 minutes of prep.
They slip easily into a bag for a road trip or a rushed breakfast.
Rich in fibre: Thanks to the rolled oats and whole wheat flour.
They bring energy that lasts longer than a regular muffin.
Freeze well: They keep for 2 to 3 days in an airtight container.
Or freeze them to enjoy later, whenever the craving strikes.
Easy to customize: The blueberries can be swapped for other seasonal fruit.
Raspberries or chopped apple work just as well.

Wonderfully moist, these muffins are perfect for a healthy, satisfying breakfast or afternoon snack. Rich in fibre thanks to the rolled oats and whole wheat flour, they bring energy and staying power to start the day right.

Prep 15 min

Bake 20 min

Total time 35 min

Course: Breakfast / Snack Cuisine: French Keyword: High-fibre muffins Calories:

Photo coming soon

Ingredients

Servings: 12 muffins

Instructions

Preheat the oven to 180 °C (350 °F) and prepare a muffin tin, either greased or lined with 12 paper liners.
In a large bowl, stir together the whole wheat flour, rolled oats, sugar, baking powder and salt.
In another bowl, beat the eggs, then add the oil, milk and vanilla extract. Mix well until smooth.
Fold the dry ingredients into the wet ingredients and stir just until the batter comes together. Avoid overmixing, or the muffins will turn out tough.
Gently fold the blueberries into the batter.
Divide the batter among the muffin cups, filling each one about three-quarters full.
Bake for about 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a rack to cool completely.

Nutrition facts (per muffin)

Tips

You can swap the blueberries for other seasonal fruit, such as raspberries or chopped apple.
For an even lighter version, cut back on the sugar or use a natural sweetener.
These muffins keep well in an airtight container for 2 to 3 days, or can be frozen to enjoy later.

High-Fibre Muffins