DirectionsHeat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside. In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Tip: add an additional 2 tablespoons of flour if using old fashioned oats instead of quick.