This last weekend was tough! I was amid a juice cleanse and may not stop considering how much I wanted a salad how big is my face. Or grilled seafood with one glass of wines accompanied by some Fro Yo with major levels of sprinkles and pink-frosted pet crackers.

Then to create matters worse, I watched The Food Network again. They were playing Red Lobster commercials which nearly triggered me to drool on myself. I assume you could say my cravings were pretty ridiculous; on the other hand it was probably my own fault for viewing Diners, Drive-ins, and Dives.

There is good news though: I must say i feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on publishing it sometime this week. Perhaps it will inspire you, too!

Okay more than enough chatting, may we get to the muffins?

I baked these the day before We started juicing and they were completely delicious, moist, and filling. Plus they’re heart-healthy and I’ve kept calories in check by adding the next:

Applesauce: I replaced the most common oil in the muffins with applesauce, which assists helps to keep them moist and gives them handful of sweetness without a ton of added glucose. I absolutely love the texture of these!

Almond Milk: I love baking with almond milk because it adds handful of fat for your muffins without adding calories. It is also generally wider in persistence vs regular dairy and keeps muffins moist!

Oatmeal: There’s oatmeal both in and on top of the muffin; it gives it an oaty flavor and also provides fiber and proteins.

Whole Wheat Pastry Flour: I opted to use whole wheat pastry flour as it’s a whole lot lighter than regular whole wheat flour. It helps the muffins from turning dense. You can even make use of regular flour or all-purpose gluten-free!

Cinnamon: Applesauce and cinnamon compliment each other perfectly and add great taste! Oh and did you know studies have shown that cinnamon helps to regular blood sugar? Win!

Walnuts: They’re are high in Omega-3 and good fats, thus they’ll help with keeping you full all morning long. Remeber not to hesitate of the nice fats!

Blueberries: A super fruit filled with antioxidants and absolutely gorgeous in muffins. These are packed with juicy blueberries that burst in the mouth area!

My favorite part (besides the juicy blueberries) may be the walnut-oat streusel; it’s a little bit crunchy and special. I LOVE that every muffin is 172 healthy calories and packages 5g of proteins; trust me, they’re filling up! Oh and theses infants may also be freezer-friendly so you can grab one, reheat, and proceed!

I actually ate mine warm and spread with almond butter along with a drizzle of honey. Enjoy!

Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel

Ingredients

3/4 mugs rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon olive oil

1/4 cup brown sugar

1 egg, slightly beaten

1 1/4 glass blueberries

1/2 cup cut walnuts

1 tablespoon butter, melted

Instructions

Preheat oven to 375 levels F. Line 12-glass muffin tin with liners and coating the inside of them with cooking food spray

In a large dish combine flour, oats, baking powder, baking soda pop, cinnamon and salt; set aside.

In a medium dish combine applesauce, oil, brown sugars, egg, and almond dairy. Add flour mixture and stir until just combined. Don’t overmix! The batter is going to be somewhat lumpy, and that’s okay! Gently flip in the walnuts and blueberries.

To help make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.

Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center happens clean or with a few crumbs attached.

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