Baking & Desserts

High-Fiber Breakfast Muffins


  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 cup unsweetened applesauce
  • 2egg whites
  • ½ cup skim milk
  • ½ cup brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • ½ cup fresh raspberries
  • ¼ cup fresh blueberries
  • ¼ cup fresh blackberries
  • Directions

  • Step 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.


  • Step 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.

  • Step 3

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

  • Step 4

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

  • Cook's Notes:

    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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