high-fiber breakfast muffins

high-fiber breakfast muffins
  • 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


  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. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  4. Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

09/16/2019
high-fiber breakfast muffins, recipe PT15M PT1H 5 455 calories

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