Full of Fiber 🥕Muffins

Good morning! The only cereal I’m really eating these days is Fiber One. I’m mindful of portions but there’s so much fiber in a serving here so it fills me up well. I love that I can eat this without feeling guilty. I’ll add unsweetened vanilla almond milk, fresh blueberries, and a tbsp of granola to mix up textures and flavors. I like pretty soggy cereal so I’ll let it sit for about ten minutes before digging in.

The base of these muffins are from the back of the Fiber One box. I added a bunch of ingredients for my own Lady Blaga twist, including protein powder. I also swapped almond and whole wheat flours for the white flour. I love carrot muffins, and these little treats froze so well. They’re a wonderful, healthy snack or breakfast option. Again, guilt free🏻🥕. Jeez, moms have enough to feel guilty about, right?

Ingredients:

Dozen muffin paper liners

1 1/4 cups Fiber One cereal crushed into crumbs

1 1/3 cups milk of your choice

1/2 cup yellow or black raisins

1/2 tsp vanilla

1/4 cup vegetable oil

1 large egg

3/4 cup whole wheat flour

1/2 cup almond flour

1/2 cup packed light brown sugar

3 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

/4 tsp nutmeg

1 cup shredded carrots

2 scoops vanilla protein powder.

Heat oven to 400. Line the muffin tin or just spray really well. In a medium bowl stir the crushed cereal, milk, raisins, vanilla, and carrots. Let stand until soft, about 5 min. Stir in egg and oil.

In another bowl, stir the flours, brown sugar, protein powder, salt, cinnamon, and nutmeg until flour is moistened. Batter will be lumpy. Spoon batter into muffin cups. Bake 20 to 25 minutes until a toothpick comes out clean. If using paper liners, remove from tin immediately. If not, let the muffins remain in the pan for 7 minutes before moving to a cooling rack.

Tip; to crush the cereal, place it in a ziplock bag and roll over it with a rolling pin.
This is a fabulous way to get in your Fiber🏻‍🏻‍.