Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

Select your site

Please select your delivery destination.

Blueberry muffins

5 high fibre breakfast recipes

Recipe 1 – Fibre frittata

Serves 4

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
215 kcal 15 g 3.2 g 14 g 2.7 g 3.9 g 2.6 g 0.69 g

Ingredients

  • 3 eggs
  • 1 bell pepper
  • 80g spinach
  • 70g broccoli
  • 70g mushrooms
  • 60ml soya milk *
  • 1 cup sun dried tomatoes
  • Pinch of salt and pepper
* Available from Holland & Barrett

Method

Step 1
In a pan over a medium heat, add the broccoli, mushrooms and peppers to the pan with a low-fat oil, cook until soft.

Step 2
Add in the spinach, tomatoes and turn down the heat for 2 minutes. Beat the eggs with a little salt and pepper to taste along with the soya milk.

Step 3
Transfer all of the softened vegetables into the bowl with the beaten eggs and mix to ensure it is well mixed. Add back to the frying pan over a medium heat for about 10 minutes or until egg begins to look set around the edges.

Step 4
Finish it off by placing it under the grill for a couple of minutes so this can finish cooking on the top.

Recipe 2 – Fibre muffin

Serves 8

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
231 kcal 12 g 1 g 5.4 g 4 g 24 g 7.6 g 0.37 g

Ingredients

  • 1 apple, thinly chopped
  • 1 cup wholemeal flour
  • 120ml soya milk *
  • 1 cup chopped pecans *
  • ¾ cup oats *
  • 40g blueberries, mashed
  • 2 tbsp maple syrup *
  • 2 tsp baking powder
* Available from Holland & Barrett

Method

Step 1
Preheat oven to 180 C and line some muffin tins.

Step 2
Mix flour, chopped pecans, baking powder and oats in a large bowl. Mix generously.

Step 3
In another bowl mx together the thinly chopped apples, mashed blueberries, maple syrup and soya milk.

Step 4
Fold in the dry ingredients and wet ingredients.

Step 5
Divide muffin mixture into muffin tix until ¾ full and bake in oven for 20-25 minutes, or until cooked through.

Step 6
Let cool for 10 minutes then enjoy.

Recipe 3 – Fibre pancakes

Serves 6

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
247 kcal 13 g 1.1 g 10 g 4.2 g 21 g 4.6 g 0.63 g

Ingredients

* Available from Holland & Barrett

Method

Step 1
Sift the flour, baking powder and protein powder into a bowl, whisk in the almond milk and stir until well mixed.

Step 2
Next mash the bananas, chopped pecans and milled mix seed to the mixture. You may wish to add some water to ensure the mixture isn't too lumpy.

Step 3
Heat a lightly oiled frying pan on a medium heat and add the mixture in large spoonfuls into the centre of the pan and cook until dry and browned.

Recipe 4 – Fibre porridge

Serves 1

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
245 kcal 8 g 1 g 9.2 g 9.7 g 29 g 2.2 g 0.18 g

Ingredients

* Available from Holland & Barrett

Method

Step 1
Add the oats and almond milk to a saucepan and bring to the boil and then reduce to a low heat and allow to simmer until all of the liquid has been absorbed, add water or more milk if needed.

Step 2
Once poured into the bowl, add your raspberries and chia seeds.

Recipe 5 – Fibre smoothie

Serves 1

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
172 kcal 2.9 g 2.4 g 2.2 g 14 g 27 g 2.3 g 0.35 g

Ingredients

* Available from Holland & Barrett

Method

Step 1
Wash, peel and slice the pears.

Step 2
Add the pears, raspberries, kale and almond milk to the blender and add water if need to aid with the consistency of the smoothie.

Step 3
When happy with the consistency, add in the inulin powder and blend for a further minute.

Step 4
Pour into a glass and enjoy.

Shop Food & Drink

Related Topics