High-Fiber Breakfast Muffins

01Method

1. 1

   Heat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper or foil liners, or coat the cups with cooking spray.

2. 2

   In a large mixing bowl, combine the oats, both flours, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla. Stir until just combined. Gently fold in the raspberries, blueberries, and blackberries — the batter will be thick and slightly lumpy. Spoon the batter evenly among the prepared muffin cups.

3. 3

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

4. 4

   Allow the muffins to rest in the pan for 5 minutes before moving them to a wire rack to finish cooling.