High-Fiber Breakfast Muffins
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
old-fashioned oats
1
cup
all-purpose flour
1
cup
whole wheat flour
½
cup
baking powder
¾
teaspoon
baking soda
½
teaspoon
ground cinnamon
¾
teaspoon
ground nutmeg
½
teaspoon
sea salt
½
teaspoon
unsweetened applesauce
1
cup
egg whites
2
skim milk
½
cup
brown sugar
½
cup
canola oil
2
tablespoons
vanilla extract
2
teaspoons
fresh raspberries
½
cup
fresh blueberries
¼
cup
fresh blackberries
¼
cup
 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; batter will be lumpy and thick. 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.
