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High-Fiber Breakfast Muffins

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"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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30 m servings 160
Original recipe yields 12 servings (1 dozen muffins)


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  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.


  • Cook's Notes:
  • You can use any flavor applesauce that you'd like. You can also use 2% milk instead of skim, and safflower oil instead of canola.
  • You can substitute 2/3 cup of dried cranberries, cherries, chopped apricots, or chopped dried plums for the fresh berries, if desired.
  • The batter will be lumpy and thick.

Nutrition Facts

Per Serving: 160 calories; 3.1 29.6 3.8 < 1 174 Full nutrition

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