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Oat Fiber and Psyllium Husk Muffins

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Recipe for wholesome Oat Fiber and Psyllium Husk Muffins and oh be still my heart, this is superb.

Oat Fiber and Psyllium Husk Muffins
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an image of Oat Fiber and Psyllium Husk Muffins plain and with cheese in a wooden board

Oat Fiber and Psyllium Husk Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: EsmeSalon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy


Enjoy one or perhaps two of these easy-to-prepare oat fiber muffins for breakfast, or as an afternoon snack with some butter and coffee.

You can prepare it as a muffin, bread, or a roll.


Units Scale

Standard Version

Cheesy Version


  1. Combine everything but the psyllium husk powder with a whisk until smooth.
  2. Then sprinkle the husk powder in and mix well to combine.
  3. Bake in a muffin tin or on a baking sheet as buns at 350F / 175C for 15-20 mins depending on size until lightly golden brown.
  4. I will definitely make these again!!
  5. You can flavor the basic muffin with something like garlic powder, or what about some onion powder?
  6. You may wish to try playing around and add some nuts or seeds, how about some chocolate chips or even some berries? The choices are endless.
  7. Add cheese as we did, or anything you wish to add as this is a very versatile base version to adapt to your own liking.

Standard Version

I added a few tablespoons of sugar to breakfast muffins.

Cheesy Version

I will definitely make this again!!


  • Serving Size: 1 muffin
  • Calories: 96
  • Sugar: 2.2 g
  • Sodium: 37 mg
  • Fat: 8.1 g
  • Carbohydrates: 11.7 g
  • Fiber: 9.2 g
  • Protein: 3.2 g
  • Cholesterol: 108.3 mg
Recipe Card powered byTasty Recipes

Note the Nutritional value represents ONLY the plain version.

an image of Oat Fiber and Psyllium Husk Muffins plain and with cheese in a wooden board
Oat Fiber and Psyllium Husk Muffins

In need of regular muffin recipes?

What is Oat Fiber?

Oat fiber is an insoluble fiber made from grinding the oat hull, which is the shell that surrounds the oat groat (or kernel).

What do you use oat fiber for?

With a mild taste and a very fine powdered texture, oat fiber can be used in everything from muffins and pancakes to smoothies and cereals. Whatever floats your oat. It’s all about that fiberFiber is excellent for digestion, weight management, lowering cholesterol, and helping to control blood sugar levels

Can I make my own oat fiber?

In a word, no. Oat flour is ground-up oats (you can do this in a good blender or coffee grinder) and thus a carb source. Oat fiber has no carbs or fats and can be purchased online. Not all brands are created equally, and some have a much lighter taste and texture than others.

Is oat fiber the same as oatmeal?

No, oatmeal and oat fiber are not the same thing. Grinding the husk or hull of the oat grain makes oat fiberOatmeal is derived from the de-hulled oat groat.

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18 thoughts on “Oat Fiber and Psyllium Husk Muffins”

  1. Hi. I had to start a new thread because there was no longer a reply button on our old thread. So I made another batch and this time I put in 1/2 cup sugar instead of 1/4 cup sugar and I added one teaspoon of vanilla. And they came out great!! Also, I looked up the LifeSource Foods Oat Fiber 500 and noticed that the fiber content is a lot less than the NuNaturals brand I bought. I think it said the LifeSource has 5 g of fiber per tablespoon. The NuNaturals has 9 g per tablespoon. And it’s probably about the same price. I paid $4 something for a 16 oz bag on Give it a try in your recipe and see how it goes. Next I’m going to add a handful of dried fruit to these muffins. Thanks again for this great recipe!!

    • No problem about starting a new thread. I think the system limits the number, but I am glad that you did start up a new thread. Thanks and I am super happy that you made another batch, as well as the information on NuNaturals and the fiber content. That’s absolutely awesome. I am looking forward to your update when you add the dried fruit. I just ♥ it when people try out different variations and put a new spin on a recipe.
      May I respectfully ask when you have a moment, to scroll down to the very bottom and you will see: Leave a Comment and Recipe rating. Please rate the recipe for us as this is super helpful for other people seeing it and knowing that you enjoy it so much and made some modifications and tested it numerous times and added sugar, and fruit. You’re awesome. Thank you so much

  2. I don’t understand your nutritional content:

    Serving Size: 1 Calories: 2711 Sugar: 29 Sodium: 3355 Fat: 210 Saturated Fat: 113 Unsaturated Fat: 81 Trans Fat: 6 Carbohydrates: 127 Fiber: 19 Protein: 90 Cholesterol: 2446

    2711 calories for one muffin? 2446 mg of cholesterol for one muffin? Please clarify your nutritional content. Thanks.

    • Thank you so much for pointing this out! Please accept my humble apologies. I have updated the recipe and now you will find the plain version nutritional information for 1 muffin. You should be able to get 12 muffins out of a batch. I recently started to add the nutritional value and the older recipes were auto-updated, and obviously, a huge error occurred on this one. Again, sorry for any inconvenience caused.

          • I’m definitely going to give these a try. One more question…

            I’m looking for a high fiber muffin, but not low carb or keto as sugar is not a problem for me. So if I want to make these as sweet as regular muffins is it okay to use 1/2 cup of sugar? Will they still come out good, or will I have to adjust some of the other ingredients?

            • Thanks for checking in again, and I am so glad that you wish to try this out. To be very honest we have not tested it with 1/2 cup of sugar as yet, so I am not able to say what the consistency will be like, but it’s worth a try if you feel up to it. To my mind, the only way to find out is to try and adapt as you go along. Maybe start with a 1/4 cup and see what the consistency is and if ok, then add some more. Please let us know once you tested it and how it turned out for you.

              You will notice the following on the recipe: Standard Version – I added a few tablespoons of sugar to breakfast muffins.

                  • Ok, I finally made them. I used 1/4 cup of sugar and they came out pretty good. I’m definitely going to try 1/2 cup of sugar for my second batch as I’d like them to be as sweet as regular muffins. But for not having any flour in them, the consistency was great!! Light and airy and they rose nicely. I used a 6 cavity jumbo muffin pan. They only filled up halfway through. So next batch will be a double batch made in a 12 cavity regular muffin pan. I like that I can get 18 g of fiber out of one muffin. Thanks so much for this recipe. I’m going to try different add-ins over time as well. By the way, what brand of oat fiber did you use? I used the NuNaturals brand.

                    • WOW, so happy that you made these muffins and by your results. Keep it up and keep me posted on your next batch. My daughter said she used LifeSource Foods Oat Fiber 500 (Pack of 2) and she bought it off Amazon. Note we are in Canada, so you may well have something different, but I am sure that the NuNaturals will taste as good.

    • Hi Nadine, I am not in South Africa, but my guess would be that you will be able to find it at specialty shops or specialty baking stores. Also, I do not know where in South Africa you are.
      As a side note: What is a substitute for oat fiber? What is a substitute for oat fiber? Oat flour can be substituted for oat fiber in most baking recipes. There is a fundamental difference in the absorption rate within liquids, however, the difference should be negligible.


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