High-Fiber Breakfast Muffins

Ingredients

• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 0.5 cups whole wheat flour
• 0.75 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.75 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons sea salt
• 1 cup unsweetened applesauce
• 2 eggs whites
• 0.5 cups skim milk
• 0.5 cups brown sugar
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 0.5 cups fresh raspberries
• 0.25 cups fresh blueberries
• 0.25 cups fresh blackberries

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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