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.
You can use any flavor applesauce that you’d like. You can also use 2% milk instead of skim, and safflower oil instead of canola.
You can substitute 2/3 cup of dried cranberries, cherries, chopped apricots, or chopped dried plums for the fresh berries, if desired.
The batter will be lumpy and thick.
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