Berry Muffins

Got this great muffin recipe from one of my blogger friends. I switched it up a little so I'll post how I did it (you'll notice she used a strudel, I don't like strudel so skipped that whole part)

Ingredients
1 c white flour
1 c whole wheat flour

1/2 c wheat bran
1 c rolled oats
1 T baking powder
1 t baking soda
1/2 t sea salt

3/4 c honey
1 c plain yogurt

1/2 cup raspberry yogurt
1 6oz container of blueberry yogurt
1/2 c milk
3 T unsweetened applesauce
1 large egg
1 c each frozen blueberries and raspberries

Prepare muffin tins with non-stick cooking spray or paper cups. Preheat oven to 400 degrees. Mix dry muffin ingredients well. In a separate bowl, mix all wet ingredients except berries and beat together well. Pour the wet ingredients into the dry and beat firmly and quickly until just thoroughly moistened. Add berries and fold in gently. Divide into muffin tin. Bake for 15 minutes or until toothpick comes out clean. Cool 15 minutes in muffin tin and the move to a wire rack. Makes about 30-32 small muffins or 18 larger muffins. (Adjust cooking time for larger muffins.) ***This made 18 regular sized muffins and 18 mini muffins for me***

With the ingredients as I wrote them, it's only 104 calories per muffin and 2g fiber, 3g protein and less than a g of fat! Wooooo!

Lee says they compare in yumminess with Tim Horton's Fruit Explosion muffins. Which is aweeeeeesome considering the nutritional facts of my muffins compared to Tim's (360 cals and 11g of fat!)