FiberOne Mango Muffins Recipe
Packed with fiber, each of these enlightened muffins has less than 100 calories and makes a great grab-and-go breakfast or anytime snack!
Servings: 12
Ingredients
- 1-1/4 cups Fiber One cereal, crushed
- 1-1/3 cups unsweetened almond milk beverage
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsweetened applesauce
- 1 tablespoon coconut oil
- 1-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup Truvia Brown Sugar Blend
- 1 cup diced mango (fresh or frozen)
Instructions
- Preheat oven to 400F degrees. Spray a standard 12-cup muffin pan with cooking spray and set aside.
- In a mixing bowl, stir together crushed FiberOne cereal and almond milk until thoroughly combined. Stir in egg, vanilla, applesauce and coconut oil until well blended.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon and Truvia Brown Sugar Blend until thoroughly combined.
- Stir the dry flour mixture into the wet cereal mixture just until combined. Fold in the diced mango.
- Drop batter into prepared muffin tin, dividing evenly between the 12-cups. Each will be filled about 3/4 full.
- Bake muffins until tops turn golden a toothpick inserted near the center comes out clean, approximately 20 to 25 minutes.
- Allow muffins to cool for about 5 minutes before removing from pan to cool completely on wire rack.
- Store leftover muffins in an airtight container.
Notes
Serving size: 1 muffin
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Crush cereal into fine crumbs using a blender or food processor. Alternatively, you can place cereal in a sealed plastic baggy and crush with a rolling pin. You can use either fresh or frozen mango to make these muffins. I used frozen mango chunks that were rather large—too large to use as-is in this recipe. But frozen mango cuts easily enough and I was able to dice it up without even thawing it first. There are two types of Fiber One cereal in my area—Orginal Bran Breakfast Cereal and Honey Clusters. I used the whole grain bran breakfast cereal to make these muffins. I used unsweetened almond milk, but any dairy or non dairy milk will work. I used coconut oil but feel to substitute whatever oil you prefer - olive, canola, grape seed, vegetable, etc.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Crush cereal into fine crumbs using a blender or food processor. Alternatively, you can place cereal in a sealed plastic baggy and crush with a rolling pin. You can use either fresh or frozen mango to make these muffins. I used frozen mango chunks that were rather large—too large to use as-is in this recipe. But frozen mango cuts easily enough and I was able to dice it up without even thawing it first. There are two types of Fiber One cereal in my area—Orginal Bran Breakfast Cereal and Honey Clusters. I used the whole grain bran breakfast cereal to make these muffins. I used unsweetened almond milk, but any dairy or non dairy milk will work. I used coconut oil but feel to substitute whatever oil you prefer - olive, canola, grape seed, vegetable, etc.
Nutrition
Serving: 1muffin | Calories: 96kcal | Carbohydrates: 20.5g | Protein: 2.5g | Fat: 2.3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Cholesterol: 14mg | Sodium: 219mg | Potassium: 57mg | Fiber: 3.7g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 1mg