I know Thanksgiving is quickly approaching and blueberry muffins aren’t exactly a typical traditional Thanksgiving food. Well, the truth is I ran out of time for doing a Thanksgiving recipe. I am working this entire week (including the holiday) and then headed on a 4 hour drive to see my family on Thursday evening. So, I won’t even be cooking on Thanksgiving, I’ll be driving up as the table is set. I’m sorta bummed about this, but sometimes it is what it is. I promise next year to make something totally delicious. However, these muffins were super yummy. They would be good for a brunch or breakfast side dish the day after Thanksgiving. Maybe you could put one in your purse for a power snack during black Friday shopping.
These muffins are surprisingly moist and flavorful. The are a whole grain, light on fat, oatmeal loaded and fruit filled delight. A great choice for those wanting to enjoy a muffin without any of the guilt. Hope everyone has a wonderful Thanksgiving, enjoy the day. There are so many things to be thankful for.
Yield: 12 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375°. Line a 12 cup muffin tin with baking cups. I like to use parchment paper cups, because the batter doesn’t stick to the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. Whisk together.
In a medium bowl combine applesauce, buttermilk, brown sugar, oil and beaten egg. Mix well.
Next add applesauce mixture to the dry ingredients and stir until just combined. Do not over-stir. Fold in blueberries.
Fill muffin cups with batter, divided evenly until all batter is used. Bake for 15-18 minutes, or until toothpick inserted into muffin comes out clean.
Adapted from: joythebaker
Tis the season for pumpkin. I was inspired to make this recipe when on the search for a quick healthy post workout snack. They remind me of some of my favorite energy bars, but a smaller version. I like the concept of the bites, so when you need a quick energy boost you can just pop one in your mouth and your not committed to eating an entire bar. They are very easy to make, packed with protein and super delicious. You can also easily adapt this recipe by adding different ingredients to cater to your own taste. Try adding chocolate chips,
chia seeds or cinnamon chips. Cheers, here’s to fall.
- 1 cup chopped dates
- 1/4 cup agave nectar
- 1/4 cup pumpkin puree
- 1 tablespoon flax seeds
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 1 cup old-fashioned oats (dry, not cooked)
- 1 cup shredded coconut
- 1 cup toasted pepitas (pumpkin seeds)
1. Combine dates, agave nectar, pumpkin puree, flax seeds, cinnamon, pumpkin pie spice and salt in a food processor. Pulse until thoroughly combined.
2. Placed date mixture into large mixing bowl. Stir in oats, coconut, and pepitas until combined. Cover and place in refrigerator for 1 hour.
3. After an hour, use a spoon or cookie scoop to shape mixture into desired size for energy bites. I made mine about 1″ in diameter.
**Store in a airtight container in the refrigerator for up to two weeks. Storing them in the refrigerator helps the bites to keep their shape.
Adapted from: gimmesomeoven
With all the rage of Greek yogurt right now, it’s no wonder I came a across a muffin recipe including this delicious stuff. This recipe makes enough for just one muffin, so there’s no risk of having a dozen muffins sitting around tempting you to eat, “just one more.” Another perk of this recipe, using chia seeds adds healthy Omega-3 oils and being that they are a complete protein, when added to the nutritional benefit of Greek yogurt, you have a low fat, high protein muffin. Awesome! It is finally okay to eat muffins again. You should know this is a dense protein rich muffin and is filling enough to use as a meal. I actually had this muffin with a banana for breakfast and felt satisfied for hours. Try it out, get creative using different types of Greek yogurt and make your own special muffin.
Yield: 1 muffin
- 4 Tbsp Chobani Blueberry nonfat Greek Yogurt
- 3 Tbsp whole wheat flour
- 1 Tbsp liquid egg whites
- 1 Tbsp chia seeds
- 1/2 tsp pure vanilla extract
- 1/4 tsp of stevia
- 1/4 tsp baking powder
- Preheat oven to 375°
- Combine all ingredients in small mixing bowl. Stir until thoroughly mixed. (Batter will be very thick).
- Place cupcake liner into muffin pan. Pour batter into cupcake liner.
- Place tin into preheated oven and bake for 15-18 minutes or until toothpick poked into center of muffin comes out clean.
- Allow muffin to cool for 5 minutes. Eat warm out of the oven or save for later
Adapted from: RFFMBT