High-Fiber Breakfast Muffins

This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has compliant carbs and lots of fiber. Its terrific for heart health and extraordinary for diabetics because of the oats, fiber, and low fat. Its as a consequence not too oppressive stifling following most high-fiber muffins and it tastes great. It just uses one bowl, which make everyones vivaciousness easier!

The ingredient of High-Fiber Breakfast Muffins

1. 1 cup out of date oats
2. 1 cup all-purpose flour
3. u00bd cup entire sum combination wheat flour
4. u00be teaspoon baking powder
5. u00bd teaspoon baking soda
6. u00be teaspoon arena cinnamon
7. u00bd teaspoon ring nutmeg
8. u00bd teaspoon sea salt
9. 1 cup unsweetened applesauce
10. 2 egg whites
11. u00bd cup skim milk
12. u00bd cup brown sugar
13. 2 tablespoons canola oil
14. 2 teaspoons vanilla extract
15. u00bd cup lively raspberries
16. u00bc cup fresh blueberries
17. u00bc cup open blackberries

The instruction how to make High-Fiber Breakfast Muffins

1. Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups when paper or foil liners, or grease if not using liners.
2. count up oats, all-purpose flour, amassed wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. fusion 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 ahead of time transferring to a cooling rack.

Nutritions of High-Fiber Breakfast Muffins

calories: 159.6 calories
carbohydrateContent: 29.6 g
cholesterolContent: 0.2 mg
fatContent: 3.1 g
fiberContent: 2.5 g
proteinContent: 3.8 g
saturatedFatContent: 0.3 g
servingSize:
sodiumContent: 173.8 mg
sugarContent: 12.4 g
transFatContent:
unsaturatedFatContent: