Recipe only slightly adapted from Simply In Season
1 1/2 cups whole wheat flour
1 cup old-fashioned rolled oats
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup milk (low-fat or skim is fine)
1/4 cup oil
1/4 cup honey
1 1/2 cups fresh or frozen mixed berries (I used raspberries, blueberries, and blackberries)
1 Tbsp cinnamon sugar, to sprinkle on top (optional)
cooking spray or paper muffin liners to prevent sticking
Preheat oven to 400 degrees. Spray or grease muffins tins or line each with a paper muffin cup.
In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. In a medium bowl, whisk together the egg, milk, oil, and honey (the honey may not blend completely). Add the wet ingredients to the dry ingredients and gently stir to combine. Fold in the berries, and fill muffin cups evenly with the batter (each cup will be almost full). Sprinkle the cinnamon sugar on top of the batter, if using, and bake muffins for 15-20 minutes until a toothpick inserted in the center comes out clean. These muffins will keep for several days if stored in an airtight container.