- 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
- 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. 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.
09/16/2019
recipepes.com
high-fiber breakfast muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
