Healthy Cool Stool® high fibre and saw seed muffin mix recipe

Try this healthy high-fibre muffin mix recipe to easily include more fibre in your child’s diet – packed with raw seeds and other nutritious ingredients that support digestion, energy, and satiety. It’s naturally sweetened, whole-grain, and great for lunchboxes and snacks.

Cool Stool® high fibre muffin mix

Dry Ingredients (Muffin Mix Base):

  • 1 ½ cups whole wheat flour
  • ½ cup rolled oats
  • ½ cup COOL STOOL®
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon (optional)
  • ¼ tsp salt
  • ½ cup sunflower seeds (raw or lightly toasted)

Wet Ingredients (Add When Baking):

  • 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
  • ¾ cup unsweetened applesauce or mashed ripe banana
  • ½ cup milk or non-dairy milk
  • ½ cup honey or ½ cup brown or coconut sugar
  • ¼ cup olive oil or melted coconut oil
  • 1 tsp vanilla extract (if not using Cool Stool® vanilla flavour)

Instructions

  1. Combine all dry ingredients in a large bowl.
  2. Preheat oven to 350°F (175°C). In another bowl, whisk together wet ingredients. Add the dry muffin mix and stir until just combined. Don’t overmix.

Tip: Let the batter rest for 5-10 minutes before baking so the Cool Stool® and oats can absorb moisture and offer maximum gut health benefits.

  • Spoon into muffin tins:
    Line or grease a muffin tin. Fill ¾ full.
  • Bake for 18–22 minutes, or until a toothpick comes out clean.
  • Cool on a wire rack and enjoy

Optional Add-ins (choose 1–2):

  • ½ cup grated carrot or zucchini
  • ¼ cup dried cranberries or raisins
  • ½ tsp ginger or nutmeg
  • ¼ cup chopped nuts
  • 2 tbsp hemp seeds for extra protein

Cool Stool® high fibre Gluten Free muffin mix

Swap the base ingredients to make it fully gluten-free:

 Dry Ingredients (Gluten-Free)

  • 1 cup gluten-free oat flour
  • ½ cup almond flour or coconut flour
  • ½ cup gluten-free rolled oats
  • ½ cup COOL STOOL Gluten Free
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup sunflower seeds (raw or lightly toasted)

Tip: Let the batter rest for 5-10 minutes before baking so the Cool Stool® and oats can absorb moisture and offer maximum gut health benefits.

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