It’s not always about bacon. Well, alright, bacon should always be a consideration, but there are other alternatives too. Yes, there are. Right.
The summer blueberry crop has started trickling in here on the East Coast. This excites me. Blueberries are my most favourite berry and there are no less than a thousand ways to eat them. I like them on their own, with a touch of sugar and drenched in canned milk, baked in a cake, with yogurt, baked in a pie, jammed, in muffins…
In the quest to eat a healthy, well balanced diet, muffins aren’t often on the menu. “But I LOVE muffins!”, I protest. And I do. I love cake of all sorts, and most muffins are just breakfast cake. Unless you try to your own healthified version at home. Yes, it IS possible to make a healthy, delicious muffin.
I’m about to prove it.
[Recipe] Oatmeal Blueberry Muffins
Per muffin: 176 calories, 26g carbs, 5g fat, 5g protein, 2g fibre
You will need:
1 cup rolled oats
1 cup greek yogurt
2 tsp lemon zest
2 tbsp orange juice
2 large eggs
1/2 cup unsweetened applesauce
3 tbsp oil
1 tbsp lemon juice
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar, packed
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh (or frozen) blueberries
Preheat oven to 375F.
Combine the first 4 ingredients in a medium bowl. Let stand for 10 minutes. Let me just say that the wet ingredients, once combined, smell amazing. I almost want to eat it all on its own. Must remember the greater good.
Add the next 5 ingredients and mix well.
Combine the next 7 ingredients (dry ingredients) in a large bowl. Make a well in the centre.
Add the wet ingredients to the dry ingredients, and add blueberries. Mix until just combined.
Divide batter amongst 12 sprayed or lined muffin cups.
Bake for 22-24 minutes, or until they pass the toothpick test for doneness.
Let stand in the pan for 5 minutes before removing from the pan and setting on a wire rack to cool.
Then you can do this: