I decided to make healthy baked goods for Christmas this year since I am still training for my marathon. Also, I know if I make unhealthy baked goods, I will eat them. All of them. That does not for the waistline do good!! I also want to make dog treats, but I’ll save that for a later post.
I had a special request for muffins with blueberries, bananas, or strawberries, so I decided to go for a blueberry and raspberry recipe I found on the skinny-beyond an apple a day. They have tips for getting rid of the bulge, healthy eating, exercise, and healthy recipes!
Here is the recipe with my modifications to make it even more health conscious:
Blueberry Raspberry Whole Wheat Oatmeal Muffins
(recipe adapted from the basic muffin recipe in Better Homes and Gardens New Cookbook, pg. 115, and further adapted from this blog)
· 1 1/3 cup whole wheat flour (I used whole wheat organic pastry flour)
· 3/4 cup rolled oats
· 1/3 cup sugar (I used the brown sugar Splenda Blend)
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 beaten egg (I used 2 egg whites)
· 3/4 cup milk (I used unsweetened almond milk)
· 1/4 cup cooking oil (I used the same amount of applesauce)
· 3/4 cup frozen (or fresh) raspberries and blueberries (I used fresh ones)
Combine whole wheat flour, oats, sugar, baking powder, and salt in a mixing bowl (I put mine in the mixing bowl of my new KitchenAid mixer!!!). Once ingredients are combined, make a well in the center.
In another bowl (I do it in my 2 cup measuring cup so I can measure my ingredients and then I don’t have to get another bowl dirty) combine milk, oil, and egg. Pour all at once into the flour mixture. Mix with mixer until combined.
Mix in blueberries and raspberries (no need to thaw, if frozen).
Spoon muffin batter into 12 lined or greased muffin cups (makes exactly 12.)
Bake for 18 minutes at 400 degrees Fahrenheit or until a toothpick inserted in the middle of a muffin comes out clean. Cool on wire rack.
Make sure to spray muffin cups well with cooking spray! I definitely need to spray mine better next time, because I did have some muffins where the muffin cups were really hard to remove. That was the only problem I had with these, and it was my fault.
Overall, these muffins get an A+ for taste and nutritional value! They are nearly guilt free (if eaten in moderation), and are a perfect on-the-go breakfast!
This recipe could be adapted into numerous varieties of muffins! Change the fruit, add nuts, add spices like cinnamon, nutmeg, or ginger, etc. I am going to do all of the above this Holiday season.
Stay tuned for a weekend race recap and a yummy What’s For Dinner Wednesday!!
What are you baking this Christmas??
What is your favorite kind of muffin?
Any ideas for me to try?
Happy Healthy Muffin Monday!