Then to create matters worse, I watched The Food Network again. These were playing Crimson Lobster advertisements which nearly caused me to drool on myself. I assume you could state my cravings were pretty ridiculous; then again it was most likely my own problem for watching Diners, Drive-ins, and Dives.
There is very good news though: I truly feel incredible and since I love sharing my discoveries together with you, I journaled my experience with the cleanse. I plan on publishing it sometime this week. Probably it will inspire you, too!
Okay enough chatting, can we reach the muffins?
I baked these your day before We started juicing and they were completely great tasting, moist, and filling up. Plus they’re heart-healthy and I’ve kept calories in balance by adding the next:
Applesauce: I replaced the most common oil in the muffins with applesauce, which helps helps to keep them moist and gives them handful of sweetness without a lot of added sugars. I absolutely like the texture of these!
Almond Dairy: I really like cooking with almond dairy because it gives handful of fat to your muffins without adding calorie consumption. It’s 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 protein.
WHOLE WHEAT GRAINS Pastry Flour: I opted to use whole wheat grains pastry flour as it’s a whole lot lighter than regular whole wheat flour. It can help the muffins from turning dense. You can even use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon go with each other perfectly and put great flavor! Oh and did you know studies show that cinnamon helps to regular blood sugar levels? Win!
Walnuts: They’re are saturated in Omega-3 and good fats, thus they’ll help to keep 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 the mouth area!
My favorite component (besides the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and special. I LOVE that every muffin is 172 healthy calorie consumption and packs 5g of protein; trust me, they’re filling! Oh and theses infants are also freezer-friendly in order to get one, reheat, and go!
I 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 mugs 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 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 layer the inside of these with cooking food spray
In a large dish combine flour, oats, baking powder, baking soda pop, cinnamon and salt; set aside.
In a moderate bowl combine applesauce, oil, brown sugars, 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 collapse in the walnuts and blueberries.
To help make the topping: In a small 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 placed into center arrives clean or with several crumbs attached.
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