Oatmeal Breakfast Bread Muffins

For the topping:
3 Tbsp. brown sugar
3 Tbsp. chopped pecans
1/4 tsp. ground cinnamon

For the muffins/bread:
2 egg whites
1.25 cups unsweetened applesauce
1/3 cup flavorless oil (I used canola)
1/4 cup lowfat buttermilk
1 tsp. vanilla
3/4 cup whole wheat flour
1/2 cup AP flour
1/2 cup sugar
1.5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 cup dried fruit of  your choice (I used raisins and cranberries as that's what I had on hand)
1 cup oats

Preheat the oven to 350 and place the rack in the middle of the oven. 
Lightly grease & flour a 9"  loaf pan or about 14 muffin cups.

To make the topping, mix the brown sugar, pecans and cinnamon together. Set aside. 

To make the bread, whisk together the egg whites, applesauce, oil, buttermilk and vanilla until blended. In a separate bowl, whisk together whole wheat and AP flours, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Remove about a teaspoon of the mix and toss it with the dried fruit. Stir the oats into the bowl with the flour mixture. 

Pour the wet ingredients into the dry and using a rubber spatula, stir until just evenly moistened. Fold in the dried fruit. Scrape the batter into the loaf pan or muffin tins. Sprinkle the topping over everything. Bake for 55-60 minutes for the bread, or about 20 minutes for muffins, or until a toothpick inserted comes out clean.