This last weekend was tough! I was amid a juice cleanse and could not stop thinking about how much I wanted 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 pet crackers.

Then to make issues worse, I watched THE MEALS 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; then again it was probably 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 love sharing my discoveries together with you, I journaled my experience with the cleanse. I anticipate posting it sometime this week. Maybe it will inspire you, too!

Okay enough chatting, can we get to the muffins?

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

Applesauce: I replaced the most common oil within the muffins with applesauce, which helps continues them moist and provides them handful of sweetness with out a lot of added glucose. I absolutely love the texture of these!

Almond Milk: I love baking with almond milk because it offers a tiny bit of fat for your muffins without adding calorie consumption. It is also generally thicker in uniformity vs regular milk and will keep muffins moist!

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

WHOLE WHEAT GRAINS Pastry Flour: I opted to make use of whole wheat pastry flour while it’s a lot lighter than regular whole wheat grains. It can help the muffins from turning thick. You can also use regular flour or all-purpose gluten-free!

Cinnamon: Applesauce and cinnamon compliment one another perfectly and put great taste! Oh and did you know that studies have shown that cinnamon really helps to regular blood sugar levels? Win!

Walnuts: They’re are high in Omega-3 and great fats, so they’ll help to keep you full all morning hours long. Remeber not to be afraid of the good fats!

Blueberries: An excellent fruit filled with antioxidants and absolutely gorgeous in muffins. These are filled with juicy blueberries that burst in your mouth!

My favorite part (besides the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and special. I LOVE that each muffin is only 172 healthy calories and packages 5g of protein; believe me, they’re filling! Oh and theses babies will also be freezer-friendly so you can get one, reheat, and move!

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 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon cooking soda

1 teaspoon essential 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

Instructions

Preheat oven to 375 levels 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, 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 mixed. Don’t overmix! The batter is going to be slightly lumpy, and that’s okay! If you loved this article and you would like to obtain additional facts relating to stuffed Zucchini boats allrecipes kindly stop by our internet site. Gently flip 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 placed into center arrives clean or with several crumbs attached.