Happy Easter! This year I gave to day to myself…and it was great after a long hard week of auditioning and working. Starting with a sunny morning walk and afternoon with friends and family and en evening with candlelight yoga. I made fresh burberry oatmeal muffins along with indian dal, and my 6 by 6 visitor Nikki brought a quinoa salad.
The blueberry muffins were from Gina’s Skinnytaste blog once again with only a few slight changes. First I added frozen blueberries to the batter (which I did not thaw before adding to the batter) and I added cinnamon to the batter for a little extra flavor. I give these an 9/10 as they were best straight out of the oven and I wish they were slightly less dense (maybe using AP flour next time will help).
- 1 1/2 cups Quaker rolled oats, slightly processed
- 1 cup unsweetened almond milk (I used vanilla)
- 1/2 cup brown sugar, packed
- 2 tbsp agave (I used honey)
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tbsp oil (I used olive)
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- baking spray
Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.
Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Spoon into the muffin tin and bake for 22 minutes. Let sit a few minutes so middle sets without overcooking the outside.