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  2. 21 Healthy Muffin Recipes That Are Perfect for Back-to-School

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    These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the ...

  3. 5 Healthiest Muffins at the Grocery Store—and 6 To Avoid - AOL

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    Per 3 mini muffins: 280 calories, 17 g fat (1.5 g saturated fat), 380 mg sodium, 35 g carbs (19 g fiber, 3 g sugar), 10 g protein. Flax 4 Life's No Sugar Added muffins are made with a blend of ...

  4. The 10 Best High-Fiber Foods to Eat for Breakfast, According ...

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    Muesli packs rolled oats, dried fruits, nuts and seeds for a breakfast loaded with fiber, texture and flavors. Add apple slices and ground cinnamon for a hearty muesli that supplies 9 grams of ...

  5. Cranberry Oatmeal Muffins Recipe - AOL

    homepage.aol.com/.../cranberry-oatmeal-muffins

    And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins. Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.

  6. 19 5-Ingredient High-Fiber Breakfasts For Better Heart Health

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    Reviewed by Dietitian Jessica Ball, M.S., RD. Start your morning with a tasty boost of fiber thanks to these easy breakfast recipes! Each dish contains at least 6 grams of fiber per serving and ...

  7. 13 high-fiber snacks that will keep you feeling satisfied all day

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    To make overnight oats, begin with rolled oats or steel-cut oats (about 4 grams of fiber per quarter-cup serving for each). Then add milk or a preferred milk alternative, like almond milk.

  8. Muffin - Wikipedia

    en.wikipedia.org/wiki/Muffin

    Oat bran muffins. Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. [6] The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. [6] The result are raised, individual quickbreads. [5]

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