Here's my high fiber banana muffins recipe. They're "perfect" for what I like in a high-fiber low-sugar muffin, but I have to put in a disclaimer that I wouldn't necessarily call them perfect muffins for jane & joe public.
Pictures below are of the time I made mini-muffins with dried blueberries (in summer I use fresh). I put nuts in my husbands half of the batch and keep mine nut-free. Sometimes I add chopped 70% dark chocolate instead of blueberries. BTW I buy all the weird ingredients in the recipe at Trader Joe's.
Tonight, I'll be trying the Epicurious recipe for Banana bread that 4chowpups and pumpkin recommended. Will post results.
High-fiber Banana Muffins with Blueberries
Makes 12 regular size muffins (24 mini)
3/4 cup ground flaxseed meal
3/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup oat bran
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon kosher salt
3 very ripe bananas, mashed (1½ cups)
1/4 cup packed brown sugar
1 teaspoon Stevia
1/3 cup canola oil
Add-ins (approximate amounts):
1/2 cup dried wild blueberries (or 1 cup fresh)
1 cup chopped nuts
The following baking temps are for a convection toaster oven; a regular sized oven might need to be set hotter. You could probably use whatever baking directions youve used for other muffin recipes.
For mini-muffins: Bake at 350° for 4 minutes, then at 275° for another 4-5 min.
For regular muffins: Bake at 350° convection for 8 minutes, then at 275° for another 8-9 minutes.
Nutrition info per regular muffin (calculated using USDA Nutrition database):
~300 calories, 16 g fat (2 g saturated), 32 g carbs (8 g fiber), 7 g protein, 18 mg cholesterol
% Daily Values: 12% saturated fat, 6% cholesterol, 11% carbs, 30% fiber