High-Fiber Breakfast Muffins

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!

Step: 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.

Step: 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.

Step: 3

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

Step: 4

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

Per Serving: 160 calories; protein 3.8g; carbohydrates 29.6g; fat 3.1g; cholesterol 0.2mg; sodium 173.8mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.