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Fiber-Packed Breakfast Muffins

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
12 servings
Breakfast
Fiber-Packed Breakfast Muffins
Ingredients
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup unsweetened applesauce
  • 2 egg whites
  • 1/2 cup skim milk
  • 1/2 cup brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh blackberries
Instructions
1
Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Prepare a dozen muffin cups by either lining them with paper or foil, or greasing if you don't have liners.
2
In a large mixing container, combine rolled oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla extract. Blend the ingredients until they are well combined.
3
Next, gently fold in the raspberries, blueberries, and blackberries into the mixture. The batter will be unevenly textured and quite dense.
4
Divide the batter evenly among the prepared muffin cups.
5
Place the muffins in the preheated oven and bake until a toothpick inserted into the center of one of the muffins comes out clean, taking 15 to 17 minutes.
6
Allow the muffins to rest in the pan for five minutes before transferring them to a wire rack to cool.