This last weekend was tough! I had been amid a juice cleanse and could not stop thinking about how much I needed a salad how big is my face. Or grilled seafood with one glass of wines accompanied by some Fro Yo with main amounts of sprinkles and pink-frosted pet crackers.
Then to make matters worse, I watched THE MEALS Network again. These were playing Crimson Lobster advertisements which nearly caused me to drool on myself. I guess you could state my cravings were pretty ridiculous; on the other hand it was most likely my own fault for viewing Diners, Drive-ins, and Dives.
There is very good news though: I truly feel incredible and since I enjoy sharing my discoveries along with you, I journaled my experience with the cleanse. I plan on posting it sometime this week. Perhaps it will inspire you, too!
Okay plenty of chatting, may we reach the muffins?
We baked these your day before I started juicing plus they were completely great tasting, moist, and filling. Plus they’re heart-healthy and I’ve held calories in check by adding the following:
Applesauce: We replaced the most common oil in the muffins with applesauce, which assists will keep them moist and gives them a tiny bit of sweetness without a ton of added sugars. I absolutely love the texture of these!
Almond Dairy: I really like cooking with almond milk because it offers handful of fat for your muffins without adding calories. It is also generally fuller in consistency vs regular milk and retains muffins moist!
Oatmeal: There’s oatmeal both in and together with the muffin; it gives it an oaty flavor and also adds fiber and proteins.
Whole Wheat Pastry Flour: We opted to use whole wheat pastry flour while it’s a whole lot lighter than regular whole wheat grains. It can help the muffins from turning thick. You can even use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon compliment one another perfectly and add great taste! 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 great fats, so they’ll help with keeping you full all morning long. Remeber never to be afraid of the good fats!
Blueberries: An excellent fruit full of antioxidants and absolutely gorgeous in muffins. They are filled with juicy blueberries that burst in the mouth area!
My favorite part (besides the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and nice. I LOVE that all muffin is 172 healthy calorie consumption and packages 5g of protein; trust me, they’re filling! Oh and theses babies are also freezer-friendly so you can grab one, reheat, and go!
We ate mine warm and spread with almond butter along with a drizzle of honey. Enjoy!
Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
3/4 mugs rolled oats
1 teaspoon cooking powder
1/2 teaspoon cooking soda
1 teaspoon essential olive oil
1/4 cup brown sugar
1 egg, slightly beaten
1 1/4 glass blueberries
1/2 cup chopped walnuts
1 tablespoon butter, melted
Preheat oven to 375 degrees F. Line 12-glass muffin tin with liners and coat the inside of these with cooking food spray
In a large bowl combine flour, oats, baking natural powder, baking soda pop, cinnamon and sodium; set aside.
In a medium bowl combine applesauce, oil, brown sugars, egg, and almond milk. Add flour blend and mix until just mixed. Don’t overmix! The batter is going to be somewhat lumpy, and that is okay! Gently flip within the walnuts and blueberries.
To help make the topping: In a little dish combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon more than each muffin. Bake muffins for 15-19 moments or until toothpick inserted into center comes out clean or with several crumbs attached.
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