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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 160 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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 3

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 4

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