The Fluffiest High Fibre Chocolate Chip Muffins

These a truly the fluffiest chocolate chip muffins I’ve ever made. You won’t believe they’re so high in fibre, making them perfect for a healthy mid day snack.

Prep Time10 minsCook Time18 minsTotal Time28 mins

Serving: Makes 12 large muffins or 25-30 mini muffins
INGREDIENTS
  cup + 1 tbsp of white wheat bran flakes
 ½ cup + 1 tbsp quick oats
 1 cup whole wheat flour
 ¼ cup oat bran
 1 tbsp chia seeds
 1 tbsp baking powder
 ¾ tsp baking soda
 ½ tsp salt
 ½ tsp cinnamon powder
 pinch nutmeg powder
 pinch ginger powder
  cup brown sugar
 2 tbsp honey - optional
 2 medium fresh or frozen bananas (mashed)
 ¾ cup oil (I use canola)
 2 tsp pure vanilla extract
 ¾ cup + 2 tbsp soy milk
 1 tbsp apple cider vinegar
 1 cup mini vegan chocolate chips

DIRECTIONS
1

Preheat oven to 350F.
In a bowl combine wheat bran, quick oats, whole wheat flour, oat bran, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg and ginger powder. Whisk together.

2

In a separate bowl combine mashed bananas (if using frozen then thaw or place in the microwave until softened and the peel comes off easily), brown sugar, honey, oil, and vanilla. Whisk together until fully combined.

3

Add the dry ingredients and soy milk to the oil mixtures and mix until just combined (do not overmix). Then add apple cider vinegar and mix again until just combined. Top with chocolate chip and mix until spread evenly.

4

In a lined muffin tray, fill each muffin cup to the top (for extra chocolatety goodness sprinkle some more chocolate chips on the top) and bake for 18-22 minutes until golden brown and a inserted toothpick comes out clean.
**If using a mini muffin tray, fill each mini muffin cup 3/4 and bake for 13-15 minutes until golden brown and a inserted toothpick comes out clean.

Ingredients

Serving: Makes 12 large muffins or 25-30 mini muffins
INGREDIENTS
  cup + 1 tbsp of white wheat bran flakes
 ½ cup + 1 tbsp quick oats
 1 cup whole wheat flour
 ¼ cup oat bran
 1 tbsp chia seeds
 1 tbsp baking powder
 ¾ tsp baking soda
 ½ tsp salt
 ½ tsp cinnamon powder
 pinch nutmeg powder
 pinch ginger powder
  cup brown sugar
 2 tbsp honey - optional
 2 medium fresh or frozen bananas (mashed)
 ¾ cup oil (I use canola)
 2 tsp pure vanilla extract
 ¾ cup + 2 tbsp soy milk
 1 tbsp apple cider vinegar
 1 cup mini vegan chocolate chips

Directions

DIRECTIONS
1

Preheat oven to 350F.
In a bowl combine wheat bran, quick oats, whole wheat flour, oat bran, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg and ginger powder. Whisk together.

2

In a separate bowl combine mashed bananas (if using frozen then thaw or place in the microwave until softened and the peel comes off easily), brown sugar, honey, oil, and vanilla. Whisk together until fully combined.

3

Add the dry ingredients and soy milk to the oil mixtures and mix until just combined (do not overmix). Then add apple cider vinegar and mix again until just combined. Top with chocolate chip and mix until spread evenly.

4

In a lined muffin tray, fill each muffin cup to the top (for extra chocolatety goodness sprinkle some more chocolate chips on the top) and bake for 18-22 minutes until golden brown and a inserted toothpick comes out clean.
**If using a mini muffin tray, fill each mini muffin cup 3/4 and bake for 13-15 minutes until golden brown and a inserted toothpick comes out clean.

The Fluffiest High Fibre Chocolate Chip Muffins

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