Orange Triple Berry Muffins

• 1-1/2 cup All-purpose Flour
• 1 cup Old Fashioned Oats, Plus More For Sprinkling
• 3/4 cups Packed Light Brown Sugar, Plus More For Sprinkling
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 pinch Fine Sea Salt
• 1 whole Orange, Zested
• 2 whole Eggs
• 1/2 cups Canola Oil
• 1/4 cups Unsweetened Applesauce
• 1 cup Frozen Berries (blueberries, Raspberries And Blackberries Work Best)

1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
2. In a large bowl whisk together the flour, oats, sugar, baking powder, baking soda, salt and orange zest. Set aside.
3. In a medium bowl whisk together the eggs, oil and applesauce. Pour the wet mixture into the flour mixture and stir until well combined. Fold in the frozen berries*.
4. Using an ice cream scoop, fill each muffin cup about 3/4 full, approximately 1 scoop. Sprinkle with oats and brown sugar, pressing lightly into the batter.
5. Bake for 20 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then move to a wire rack to cool completely. Serve warm or at room temperature.
6. Notes:
7. * Remove any large berries from the mixture, especially if you are using blackberries, as they tend to create soggy spots in the muffins.
8. - To make these muffins even healthier, replace all of the oil with applesauce. This will change the texture of the muffins slightly-they will be a little chewy and denser, with a strong apple flavor.

allpurpose, oats, brown sugar, baking powder, baking soda, salt, orange, eggs, canola oil, ubc, frozen berries

Taken from tastykitchen.com/recipes/breads/orange-triple-berry-muffins/ (may not work)