This last weekend was tough! I had been in the midst of a juice cleanse and could not stop considering how much I needed a salad how big is my encounter. Or grilled fish with a glass of wine accompanied by some Fro Yo with major amounts 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 caused me to drool on myself. I assume you could state my cravings had been pretty ridiculous; then again it was probably my own mistake for viewing Diners, Drive-ins, and Dives.
There is very good news though: I truly feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on posting it sometime this week. Probably it will inspire you, too!
Okay more than enough chatting, may we reach the muffins?
We baked these your day before We started juicing and they were completely mouth watering, moist, and filling. Plus they’re heart-healthy and I’ve kept calories in check by adding the next:
Applesauce: We replaced the usual oil within the muffins with applesauce, which assists will keep them moist and provides them handful of sweetness without a ton of added glucose. I absolutely like the texture of the!
Almond Dairy: I really like cooking with almond milk because it offers a tiny bit of fat for 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 together with the muffin; it offers it an oaty flavor and also adds fiber and proteins.
WHOLE WHEAT GRAINS Pastry Flour: We opted to use whole wheat grains pastry flour seeing that it’s a whole lot lighter than regular whole wheat grains. It helps the muffins from turning thick. You can even use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon go with one another perfectly and put great flavor! Oh and did you know studies show that cinnamon really helps to regular blood sugar? Win!
Walnuts: They’re are high in Omega-3 and good fats, thus they’ll help to keep you total all morning hours long. Remeber not to hesitate of the good fats!
Blueberries: An excellent fruit full of 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 bit crunchy and nice. I LOVE that every muffin is only 172 healthy calories from fat and packages 5g of protein; trust me, they’re filling up! Oh and theses babies are also freezer-friendly in order to grab one, reheat, and proceed!
I ate mine warm and spread with almond butter and a drizzle of honey. Enjoy!
Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
3/4 cups 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 cup blueberries
1/2 cup cut 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 salt; set aside.
In a medium bowl combine applesauce, oil, brown sugar, egg, and almond dairy. Add flour mixture and mix until just combined. Don’t overmix! The batter will be somewhat lumpy, and that’s okay! Gently fold in 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 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.
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