Alright I've experimented awhile on making muffins with high fiber, medium protein, medium carbs, low fat, and low sugar. I based my ideas off of the all-bran muffins. For the extra protein I add more eggs than what it usually calls for.

Servings 12 muffins

Ingredients.
1 bag of Fiber-One cereal or about 3.5 cups.
1 cup of wheat flour
1 1/2 cup of milk
1 cup of Egg beaters or 4 egg whites.
1/8 cup of Sugar
1/8 cup of Canola Oil
1 Teaspoon of Baking Powder
Mix all in a bowl well

Preheat oven to 425 and put them on for about 18 minutes.

Nutrional Value
1 muffin= 115 Calories
3.1g Fat
6g Protein
3.5 g Sugar
16g Carbs
10g Fiber

Thanks for posting that recipe, it looks to be just what i was looking for as a bagel substitute for my lunch. Can Splenda be substituted for the sugar and if so would the measurement remain the same? I was also wondering if reconstituted skim milk would be ok for this recipe, or if i could add blueberries or bananas to it.

I just made fiber one muffins this weekend.

I used the recipe on the box with the following substitutions:
whole wheat flour rather than white flour
applesauce rather than oil
egg whites rather than eggs
brown sugar rather than white sugar (not that this is better than white, but I think it tastes better)
blueberries (frozen)

Have you tried adding protein power?
Does the extra egg whites make the muffins more fluffy?

I tried the original recipe listed and added blueberries. It might just be my cooking, but I didn't care for the taste of them much. I started trying some different things and I found a variation of this I like. It isn't quite as healthy as the original recipe, but not too far off.

This is mostly the original recipe with some minor changes.
* denotes the changes.

Ingredients.
*3.5 cups Fiber-One Honey Clusters
1 cup of wheat flour
1 1/2 cup of milk
1 cup of Egg beaters or 4 egg whites.
*1/4 cup of Baking Splenda
1/8 cup of Canola Oil
1 Teaspoon of Baking Powder
*1 Tablespoon Cinnamon
*1 cup of apples diced into small pieces
Mix all in a bowl well

Preheat oven to 425 and put them on for about 20-22 minutes. *they seem to need to bake a little longer when the apples are added.

Note: I tried a batch with honey as the sweetener, but after a few days the honey solidified and would leave a thing string of honey between your mouth and the muffin as you pulled it away after you took a bite. This wasn't very appealing.