Name: High-Fiber Breakfast Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: 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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - High-Fiber Breakfast Muffins

1. Old-fashioned oats - 1 cup

2. All-purpose flour - 1 cup

3. Whole wheat flour - ½ cup

4. Baking powder - ¾ teaspoon

5. Baking soda - ½ teaspoon

6. Ground cinnamon - ¾ teaspoon

7. Ground nutmeg - ½ teaspoon

8. Sea salt - ½ teaspoon

9. Unsweetened applesauce - 1 cup

10. Egg whites - 2

11. Skim milk - ½ cup

12. Brown sugar - ½ cup

13. Canola oil - 2 tablespoons

14. Vanilla extract - 2 teaspoons

15. Fresh raspberries - ½ cup

16. Fresh blueberries - ¼ cup

17. Fresh blackberries - ¼ cup

How to cook deliciously - High-Fiber Breakfast Muffins

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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