Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
This past weekend was tough! I was in the midst of a juice cleanse and could not stop thinking about how much I wanted a salad the size of my face. Or grilled fish with a glass of wine followed by some Fro Yo with major amounts of sprinkles and pink-frosted animal crackers.
Then to make matters worse, I watched The Food Network again. They were playing Red Lobster commercials which nearly caused me to drool on myself. I guess you could say my cravings were pretty ridiculous; then again it was probably my own fault for watching Diners, Drive-ins, and Dives.
There is good news though: I truly feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on posting it sometime this week. Perhaps it will inspire you, too!
Okay enough chatting, can we get to the muffins?
I baked these the day before I started juicing and they were completely delicious, moist, and filling. Plus they’re heart-healthy and I’ve kept calories in check by adding the following:
Applesauce: I replaced the usual oil in the muffins with applesauce, which helps keeps them moist and gives them a tiny bit of sweetness without a ton of added sugar. I absolutely love the texture of these!
Almond Milk: I love baking with almond milk because it adds a tiny bit of fat to your muffins without adding calories. It’s also generally thicker in consistency vs regular milk and keeps muffins moist!
Oatmeal: There’s oatmeal both in and on top of the muffin; it gives it an oaty flavor and also adds fiber and protein.
Whole Wheat Pastry Flour: I opted to use whole wheat pastry flour as it’s a lot lighter than regular whole wheat flour. It helps the muffins from turning dense. You can also use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon compliment each other perfectly and add great flavor! Oh and did you know that studies have shown that cinnamon helps to regular blood sugar levels? Win!
Walnuts: They’re are high in Omega-3 and good fats, so they’ll help to keep you full all morning long. Remeber not to be afraid of the good fats!
Blueberries: A super fruit full of antioxidants and absolutely gorgeous in muffins. These are packed with juicy blueberries that burst in your mouth!
My favorite part (besides the juicy blueberries) is the walnut-oat streusel; it’s a little bit crunchy and sweet. I LOVE that each muffin is only 172 healthy calories and packs 5g of protein; trust me, they’re filling! Oh and theses babies are also freezer-friendly so you can grab one, reheat, and go!
I ate mine warm and spread with almond butter and a drizzle of honey. Enjoy!
- Cooking spray
- 1 1/3 cups whole wheat pastry flour
- 3/4 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 heaping cup unsweetened natural applesauce
- 1 teaspoon olive oil
- 1/4 cup brown sugar
- 1 egg, slightly beaten
- 1/2 cup unsweetened vanilla almond milk
- 1 1/4 cup blueberries
- 1/2 cup chopped walnuts
- For topping:
- 3 tablespoons oats
- 1/4 cup chopped walnuts
- 1 tablespoons whole wheat pastry flour
- 1 tablespoon butter, melted
- 1/4 teaspoon cinnamon
- Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray
- In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
- In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don’t overmix! The batter will be slightly lumpy, and that’s okay! Gently fold in the walnuts and blueberries.
- To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
- Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.