This past weekend was tough! I was amid a juice cleanse and may not stop considering how much I needed a salad how big is my encounter. Or grilled fish with a glass of wine followed by some Fro Yo with major levels of sprinkles and pink-frosted animal crackers.
Then to create matters worse, I watched The Food Network again. These were playing Crimson Lobster commercials which nearly caused me to drool on myself. I guess you could say my cravings had been pretty ridiculous; on the other hand it was most likely my own mistake for viewing Diners, Drive-ins, and Dives.
There is good news though: I truly feel incredible and since I love sharing my discoveries with you, I journaled my experience with the cleanse. I anticipate posting it sometime this week. Probably it will motivate you, too!
Okay enough chatting, may we get to the muffins?
I actually baked these the day before I started juicing plus they were completely delicious, moist, and filling up. Plus they’re heart-healthy and I’ve kept calories in balance by adding the following:
Applesauce: I replaced the most common oil within the muffins with applesauce, which helps maintains them moist and provides them a tiny bit of sweetness with out a ton of added sugar. I absolutely love the texture of the!
Almond Milk: I really like baking with almond milk because it offers handful of fat for your muffins without adding calories. It’s also generally wider in consistency vs regular dairy and helps to keep muffins moist!
Oatmeal: There’s oatmeal both in and together with the muffin; it offers it an oaty taste and also provides fiber and proteins.
Whole Wheat Pastry Flour: We opted to make use of whole wheat grains pastry flour while it’s a lot lighter than regular whole wheat flour. It helps the muffins from turning dense. You can even make use of regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon go with one another perfectly and increase great flavor! Oh and did you know studies have shown 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 full all morning long. Remeber never to hesitate of the good fats!
Blueberries: A super fruit filled with antioxidants and absolutely gorgeous in muffins. They are packed with juicy blueberries that burst in the mouth area!
My favorite component (besides the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and nice. I LOVE that every muffin is 172 healthy calorie consumption and packs 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!
We ate mine warm and pass on 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 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-cup muffin tin with liners and coating the inside of these with cooking spray
In a large dish combine flour, oats, baking powder, baking soda pop, cinnamon and salt; set aside.
In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour blend and stir until just combined. Don’t overmix! The batter is going to be somewhat lumpy, and that’s okay! Gently fold in the walnuts and blueberries.
To make the topping: In a little dish combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick placed into center comes out clean or with a few crumbs attached.
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