I’m one of those people who ended up with a stack of healthy cookbooks and ‘eat well, live well’ kinds of inspirational books. I’ve often thought – oh, this is a good idea, I should change how I eat and I’ll lose weight. Sigh… those ideas never stuck. But, here I am, having lost 12 lbs in 2 rounds of the Beachbody 21 Day Fix #21dayfix and committed to do more once I get some stitches out, and because Jay needs to bring down his cholesterol and lose weight too.
I found this recipe in Tosca Reno’s The Eat-Clean Diet Cookbook, one of the many books in my pile… it turns out Tosca also has a good website and a blog where you can find more recipes, tips, tricks, and inspiration for eating healthier and exercising. I encourage you to check it out: www.toscareno.com
With the applesauce, these muffins are moist and satisfying. They’re easy to make too. You can also switch up the dried fruit to whatever you’d like. I didn’t include raisins the first time – I used 1/2 cup of a dried berry blend (cherries, blueberries, strawberries) and 1/4 cup dried cranberries. Oddly, I found the berry blend and a variety of other neat dried fruits at London Drugs. My only note about dried fruit is the additional sugar that’s added. Perhaps other brands are sugar free – it’s worth looking into (I’m new to this world of ‘healthy’ so you likely know more than me… please comment!).
1 cup dry old-fashioned oats (not instant and not steel-cut)
1 cup unsweetened applesauce
1/2 cup skim milk, soy milk, rice milk or almond milk (I used almond milk)
2 egg whites, beaten (I just beat them by hand with a fork until they were nice and fluffy and it was fine)
2 Tbsp ground flaxseed (I have whole seeds so I ground them in my Nutribullet)
2 Tbsp + 1 tsp canola oil
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
3/4 cup whole wheat flour
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup raisins
Preheat oven to 375F. Prepare 12 muffin tins with liners or spray with cooking spray.
Combine oatmeal, applesauce, milk, eggs, flax and oil in a medium bowl. In another medium bowl, combine dry ingredients, including fruit. Make a well in the centre of the dry ingredient and pour wet ingredients into it. Stir until all ingredients are just combined.
Using a spoon, fill muffin cups 2/3 full. Bake 15-20 mins. Cool on a wire rack. Once cool, store in an airtight container or individually wrap in plastic wrap then place in a freezer bag or container for easy lunchbox snacks during the week.
Makes 12 muffins. 120 Calories, 3g Protein, 20g Carbs, 3g Fibre, 3g Sugar, 3g Fat, 17mg Sodium (dependant on the fruit and milk you choose)