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Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
  • Calories 145.0
  • Total Fat 2.4 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.4 g
  • Cholesterol 18.5 mg
  • Sodium 270.6 mg
  • Potassium 108.6 mg
  • Total Carbohydrate 25.3 g
  • Dietary Fiber 4.4 g
  • Sugars 6.3 g
  • Protein 6.5 g
  • Vitamin A 8.4 %
  • Vitamin B-12 1.8 %
  • Vitamin B-6 10.3 %
  • Vitamin C 0.9 %
  • Vitamin D 2.5 %
  • Vitamin E 0.7 %
  • Calcium 9.5 %
  • Copper 2.4 %
  • Folate 6.6 %
  • Iron 11.4 %
  • Magnesium 3.7 %
  • Manganese 20.7 %
  • Niacin 6.9 %
  • Pantothenic Acid 2.0 %
  • Phosphorus 6.9 %
  • Riboflavin 7.4 %
  • Selenium 7.5 %
  • Thiamin 9.5 %
  • Zinc 2.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in High Fiber, High Protein Muffins

View the full High Fiber, High Protein Muffins Recipe & Instructions
Submitted by: MEANDMICKEY
TAGS:  Snacks |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of High Fiber, High Protein Muffins

32 calories of Whole Wheat Flour, (0.08 cup)

28 calories of Instant, Quick, and Regular Oats Cereal, cooked with water, (0.08 cup, dry, yields)

18 calories of *Flax Seed Meal (ground flax), (0.50 tbsp)

17 calories of Raisins, (0.04 cup (not packed))

16 calories of Splenda Brown Sugar Blend, (1 tsp)

13 calories of Bob's Red Mill TVP, (0.04 cup)

6 calories of Milk, 1%, (0.06 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

4 calories of Applesauce, unsweetened, (0.04 cup)

2 calories of Cinnamon, ground, (0.13 tbsp)

1 calories of Egg white, large, (0.04 serving)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

I made carrot juice and used the grated carrots in the recipe. Only made half the batch, and used more flax seed and whey protein instead of TVP. Added blackstrapp molasses for iron. Great recipe. Submitted by:
JERIAKA1

(9/7/09)
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Very yummy! Did not have enough oats/flax, so used wheat bran to make up for extra msrmts. Used instant oatmeal to eliminate soak time (w/light van. soy milk). Left out the raisins to cut cals. This changed nutrition to 106 cals, 4g fiber and 6g protein! Great as a light snack! Thanks for recipe! Submitted by:
MMSCLS04

(5/8/08)
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As a Vegetarian I'm always looking for things high in natural proteins for my children and these were great, full of great flavour and straight from the oven they reminded me of a hotcross bun - thanks for sharing this wonderful healthy snack. I have never used TVP this way only in savory - thanks! Submitted by:
BUSTIE1

(3/19/08)
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