High-Fiber Breakfast Muffins recipe
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Ingredients
- 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 2 egg 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
Nutrition Info
- 159.6 caloriescarbohydrate: 29.6 gcholesterol: 0.2 mgfat: 3.1 gfiber: 2.5 gprotein: 3.8 gsaturatedFat: 0.3 gservingSize: -sodium: 173.8 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions High-Fiber Breakfast Muffins
Directions
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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.