Sean and I have been eating much healthier these days. Ever since we booked our flights and hotel for our week-long Key West vacation (t-minus 2 weeks ’til we’re there!) we buckled down and vowed to do this whole “beach ready” thing as a team. Sean’s determination has totally impressed me, y’all. Seriously. The man has lost over 20 pounds!!! I’m so proud of him. It has inspired me to choose healthier options and for that reason……I gotta be honest…..I miss baking. I really truly miss it. The butter, the sugar, the flour, there’s a lot of deliciousness in there that will neither help him, nor me on this healthy track. I’m so glad we’ve worked to keep most buttery, sugary foods out of our diet (for the most part). But, what’s a baking lover pursuing healthy foods to doooooo?
Thank goodness for healthy alternatives.
And Googling recipes.
And frozen bluuuuueberries…
This morning I had the baking fever in me and had to do something about it. I researched a few healthy blueberry muffin recipes to consider some good alternatives to butter, egg yolks, and sugar. Check out my new favorite blueberry muffin recipe below! It’s pretty darn delish.
After breakfast and a little relaxing this morning, my awesome friend & fellow Tulsa-area blogger, Jessica Sprenkel, came over to run around my little country neighborhood here in Owasso, OK. Part of my favorite route was cut short because of the crazy over flooded creeks we’ve had from the non-stop rain here in Oklahoma lately, but we made it work!
She lives in Tulsa and is a fitness trainer who has really inspired me to stay focused with my running and overall healthy living. Venture on over to her blog, Sprenkled, to get yourself inspired as well on this glorious Memorial Day! We finished our workout with a smoothie: frozen bananas, spinach (never tried it in a smoothie before…and LOVED it!), frozen blueberries, milk, and ice. Highly recommended ‘lil post workout refreshment.
I sent her home with some blueberry oatmeal muffins. Enjoy, Jess! Some of you on Instagram asked for the recipe. Here it is!
Blueberry Oatmeal Muffins
1 & 1/2 cups Quaker Quick Oatmeal
1 cup Milk (skim or almond milk if you have it)
1/2 cup Brown Sugar, packed
2 Tbsp Honey
1/2 cup Applesauce (or the puree from 1 Apple)
2 Egg Whites
1 Tbps Oil
1/2 tps Vanilla Extract
1/4 tsp Cinnamon
3/4 cup White Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Blueberries (I used frozen)
Preheat oven to 400 degrees
Place the oats in a food processor & pulse 5-7 times. Remove from food processor and mix with milk. Let the chopped oats soak in the milk for at least 20 min.
If making sauce from 1 apple, remove peel & core, and slice into cubes. Puree until it looks juuuust like apple sauce 😉 Easy peezy!
Combine the applesauce with the brown sugar, vanilla extract, honey, oil, and egg whites in one bowl
Mix the salt, cinnamon, baking soda, and baking powder into the flour in a separate bowl.
Once the oats are soaked well (like, 20+ minutes well) add in everything but the dry ingredients. Soooo basically just your saucy little applesauce mixture 🙂
Add half of the dry mixture to the sauce mixture, stir slowly, then add the other half of the dry mixture until it’s blended.
My favorite step! Add in those beautiful blueberries. I prefer frozen, but if you have some delicious durable fresh berries – go for it. Fun fact – did you know that Target sells some DELICOUS fresh blueberries? I ate all of them at work but luckily I had these frozen bad boys ready on stand-by. Fold them in to your mixture – mine turned blue like…immediately. I think that’s perfectly fine. If it doesn’t, even better.
Divvy up the mixture evenly into a muffin tin for exactly 12.
Into the oven @ 400 degrees it goes! Keep a close eye on it. I set my timer for 24 minutes and that was PERFECT! Wanna see?