This last weekend was tough! I had been in the midst of a juice cleanse and could not stop thinking about how much I wanted a salad the size of my encounter. Or grilled seafood with one glass of wines followed by some Fro Yo with main levels of sprinkles and pink-frosted animal crackers.
Then to make issues worse, I watched THE MEALS Network again. They were playing Red Lobster advertisements which nearly triggered me to drool on myself. I assume you could say my cravings were pretty ridiculous; on the other hand it was most likely my own problem for watching Diners, Drive-ins, and Dives.
There is very good news though: I must say i feel incredible and since I enjoy sharing my discoveries along with you, I journaled my experience with the cleanse. I anticipate posting it sometime this week. Maybe it will motivate you, too!
Okay more than enough chatting, can we reach the muffins?
I actually baked these the day before I started juicing and they were completely great tasting, moist, and filling up. Plus they’re heart-healthy and I’ve held calories in check by adding the next:
Applesauce: We replaced the usual oil in the muffins with applesauce, which helps will keep them moist and provides them a tiny bit of sweetness with out a ton of added glucose. I absolutely like the texture of the!
Almond Dairy: I love baking with almond milk because it offers handful of fat for your muffins without adding calorie consumption. It is also generally thicker in uniformity vs regular dairy and will keep muffins moist!
Oatmeal: There’s oatmeal both in and on top of the muffin; it offers it an oaty taste and also provides fiber and proteins.
WHOLE WHEAT GRAINS Pastry Flour: We 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 thick. You can even use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon go with each other perfectly and increase great taste! Oh and did you know studies show that cinnamon helps to regular blood sugar? Win!
Walnuts: They’re are high in Omega-3 and good fats, so they’ll help with keeping you total all morning hours long. Remeber never to hesitate of the nice fats!
Blueberries: A super fruit full of antioxidants and absolutely gorgeous in muffins. They are packed with juicy blueberries that burst in the mouth area!
My favorite component (aside from the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and sugary. I LOVE that every muffin is only 172 healthy calorie consumption and packages 5g of protein; believe me, they’re filling up! Oh and theses babies will also be freezer-friendly in order to get one, reheat, and proceed!
I actually 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 glass blueberries
1/2 cup chopped walnuts
1 tablespoon butter, melted
Preheat oven to 375 levels F. Line 12-glass 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 sodium; set aside.
In a moderate bowl combine applesauce, oil, brown glucose, egg, and almond milk. Add flour mixture and stir until just combined. Don’t overmix! The batter is going to be slightly lumpy, and that is okay! Gently fold in the walnuts and blueberries.
To 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 a few minutes or until toothpick put into center happens clean or with a few crumbs attached.
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