Recipe By KC
Published Mar 5th
Prep 10m Cook 15m Additional 5m Ready In 30m
Servings 1 dozen muffins Calories 159.6

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!

Recipe 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

Cooking Directions

  1. 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. 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. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  4. 4 Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Nutrition Facts

  • Calories 159.6
  • Carbohydrate 29.6 g
  • Cholesterol 0.2 mg
  • Fat 3.1 g
  • Fiber 2.5 g
  • Protein 3.8 g
  • Saturated Fat 0.3 g
  • Sodium 173.8 mg
  • Sugar 12.4 g

Chef'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.


  1. We love these muffins! I added fiber by substituting prunes for some of the berries, and substituted Stevia/coconut sugar and coconut oil for the brown sugar and canola oil. I also added chopped nuts for some crunch. When my grandson complained about the "brown bits" (chopped prunes), I blended them with the applesauce in a - Read more ...
  2. This is a low-sugar healthy muffin. The addition of the oats and seeds from the fruit give it a great hearty texture. It is moist without being gummy. The only change I made was to use frozen mixed berries. Although the batter was a little runny the berries did not fall to the bottom. As - Read more ...
  3. I had to sub almond flour for the whole wheat flour, and used only blueberries.
  4. This is a wonderful muffin. We really love it. It’s not so sweet that you think you are having a dessert. The fruit is the sweetener and the muffins are so moist from the applesauce. Happy to have a healthier option!
  5. Very easy to make but on the bland side. They also needed a crunch factor, like chopped nuts. I made half the recipe and got exactly 6 muffins. They were baked in 18 minutes. Not a recipe I would make again.

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