This past weekend was tough! I had been in the midst of a juice cleanse and may not stop considering how much I wanted a salad the size of my face. Or grilled fish with a glass of wine accompanied by some Fro Yo with main amounts 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 guess you could say my cravings were pretty ridiculous; then again it was most likely my own mistake for viewing Diners, Drive-ins, and Dives.
There is good news though: I must say i feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on publishing it sometime this week. Probably it will inspire you, too!
Okay plenty of chatting, may we get to the muffins?
I baked these your day before I started juicing and they were completely mouth watering, moist, and filling. Plus they’re heart-healthy and I’ve kept calories in balance by adding the next:
Applesauce: I replaced the usual oil within the muffins with applesauce, which assists continues them moist and provides them a tiny bit of sweetness without a ton of added sugars. I absolutely like the texture of the!
Almond Dairy: I love baking with almond dairy because it offers handful of fat for your muffins without adding calorie consumption. It’s also generally thicker in uniformity vs regular milk and continues muffins moist!
Oatmeal: There’s oatmeal both in and on top of the muffin; it gives it an oaty taste and also provides fiber and proteins.
Whole Wheat Pastry Flour: I opted to make use of 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 also make use of regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon compliment each other perfectly and increase great flavor! Oh and did you know studies show that cinnamon helps to regular blood sugar? Win!
Walnuts: They’re are saturated in Omega-3 and good fats, thus they’ll help with keeping you total all morning long. Remeber never to hesitate 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 your mouth!
My favorite part (aside from the juicy blueberries) may be the walnut-oat streusel; it’s a bit crunchy and sweet. I LOVE that all muffin is 172 healthy calories from fat and packs 5g of proteins; believe me, they’re filling up! Oh and theses babies are also freezer-friendly in order to get one, reheat, and go!
We ate mine warm and pass on 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 levels F. Line 12-cup muffin tin with liners and layer the inside of them with cooking food spray
In a large dish 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 milk. Add flour mixture and mix until just mixed. Don’t overmix! The batter is going to be slightly lumpy, and that is okay! Gently fold within the walnuts and blueberries.
To help make the topping: In a little bowl combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon more than each muffin. Bake muffins for 15-19 a few minutes or until toothpick put into center arrives clean or with a few crumbs attached.
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