High-Fiber Breakfast Muffins

unknown breakfast main sweet sour savory umami hard fast

Prep

24 min

Cook

24 min

Total

48 min

Ingredients (17)

1 cup old-fashioned oats g

1 cup all-purpose flour g

½ cup whole wheat flour g

¾ teaspoon baking powder g

½ teaspoon baking soda g

¾ teaspoon ground cinnamon g

½ teaspoon ground nutmeg g

½ teaspoon sea salt g

1 cup unsweetened applesauce g

2 egg whites g

½ cup skim milk g

½ cup brown sugar g

2 tablespoons canola oil g

2 teaspoons vanilla extract g

½ cup fresh raspberries g

¼ cup fresh blueberries g

¼ cup fresh blackberries g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.

Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.

Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.