I enjoy desserts, nibbles, and sweets...these are simple pleasures from which I could never refrain. However, because sweets are typically high in fat and artificial flavorings, I regret it quite immediately after eating them. Finding pastry recipes that are high in fiber, low in fat, and contain only natural sweeteners is the ideal way to satisfy your sweet needs without feeling guilty.
In this recipe, natural sweeteners include maple syrup, applesauce, blueberries, and apricots, while almond butter and flaxseeds act as a binder for the muffins, and natural spices add extra comfort. It contains high in fiber, protein, and omega fatty acids, all of which are beneficial to the heart and help maintain a healthy weight. So, there is really no reason to avoid sweets or sugary snacks because this recipe is a healthy treat that your body requires.
Makes 12 muffins
Equipment:
Mixing bowls
Spatula
Muffin pan and liners (optional)
Wire rack
Ingredients:
Flaxseed egg: 1/4 cup plus 1 tbsp water, 2 tbsp ground flaxseeds
2 cups rolled oats
1/4 cup unsweetened soy milk
1/4 cup unsweetened applesauce
1/2 cup almond butter
3 tbsp maple syrup
2 tsp pure vanilla extract
1tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup fresh blueberries
1/4 cup roasted, unsalted pistachios, chopped
1/4 cup dried apricots, roughly chopped
Let's Bake!
Preheat oven to 350F. Lightly grease a muffin pan or use muffin paper liners.
Make the flaxseed egg (mucilage). In a large bowl, combine the water and flaxseeds, stir and let sit for 5 minutes to thicken.
Make the batter. Once the mucilage is formed, add all the ingredients EXCEPT the blueberries, nuts and apricots. Mix until well combined. Then gently add the rest of the ingredients through the batter.
Bake. Equally scoop batter into muffin compartments and bake for 20 minutes, or until toothpick comes out clean when inserted at the center of the muffins.
Remove from and the oven, and transfer to a wire rack to cool. Enjoy!
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