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 calories
carbohydrate: 29.6 g
cholesterol: 0.2 mg
fat: 3.1 g
fiber: 2.5 g
protein: 3.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 173.8 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

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

Recipe Yield

1 dozen muffins

Recipe Note

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!

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