This last weekend was tough! I had been amid a juice cleanse and could not stop considering how much I needed a salad how big is my face. Or grilled seafood with one glass of wine followed by some Fro Yo with major levels of sprinkles and pink-frosted animal crackers.
Then to create issues worse, I watched The Food Network again. They were playing Crimson Lobster advertisements which nearly caused me to drool on myself. I guess you could say my cravings were pretty ridiculous; on the other hand it was probably my own problem for viewing Diners, Drive-ins, and Dives.
There is very good news though: I truly feel incredible and since I love sharing my discoveries along with you, I journaled my experience with the cleanse. I plan on publishing it sometime this week. Probably it will motivate you, too!
Okay enough chatting, may we reach the muffins?
We baked these your day before We started juicing plus they were completely mouth watering, moist, and filling. Plus they’re heart-healthy and I’ve held calories in balance by adding the next:
Applesauce: We replaced the usual oil in the muffins with applesauce, which helps keeps them moist and gives them a tiny bit of sweetness without a ton of added sugars. I absolutely love the texture of the!
Almond Dairy: I love cooking with almond dairy because it gives handful of fat to your muffins without adding calories. It is also generally wider in uniformity vs regular milk and maintains muffins moist!
Oatmeal: There’s oatmeal both in and on top of the muffin; it offers it an oaty flavor and also adds fiber and proteins.
WHOLE WHEAT GRAINS Pastry Flour: I opted to use whole wheat pastry flour seeing that it’s a lot lighter than regular whole wheat grains. It helps the muffins from turning dense. You can even make use of regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon go with each other perfectly and add great flavor! Oh and did you know studies show that cinnamon really helps to regular blood sugar levels? Win!
Walnuts: They’re are saturated in Omega-3 and good fats, so they’ll help with keeping you full all morning hours long. Remeber never to be afraid of the nice fats!
Blueberries: An excellent fruit filled with antioxidants and absolutely gorgeous in muffins. These are packed with juicy blueberries that burst in your mouth!
My favorite part (aside from the juicy blueberries) is the walnut-oat streusel; it’s a little bit crunchy and sweet. I LOVE that all muffin is only 172 healthy calories from fat and packs 5g of protein; believe me, they’re filling! Oh and theses babies are also freezer-friendly in order to grab one, reheat, and move!
We ate mine warm and pass on with almond butter and a drizzle of honey. Enjoy!
Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
3/4 mugs rolled oats
1 teaspoon baking powder
1/2 teaspoon cooking 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
Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and layer the inside of these with cooking food spray
In a big bowl combine flour, oats, baking natural powder, baking soda, cinnamon and salt; set aside.
In a medium dish combine applesauce, oil, brown sugar, egg, and almond dairy. Add flour mixture and stir until just combined. Don’t overmix! The batter will be slightly lumpy, and that is okay! Gently flip within the walnuts and blueberries.
To make the topping: In a small dish combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 moments or until toothpick placed into center happens clean or with several crumbs attached.
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