If you have been following my blog, you already know the benefits of eating oatmeal. It is especially important to include this nutritious food into your diet if you are an athlete a runner, or a yoga participant. Instead of using flour as a base for my blueberry muffins, I use oatmeal. The muffins are moist because of the applesauce and fruit and great in flavor. One of my favorite fruits are blueberries. Although blueberries are considered to be a summer berry, and therefore hard to find fresh one’s that are local and cheap, Trader Joe’s has incredible frozen blue berries year round that work perfectly for baking. They rank the highest of any fruit for antioxidants (those free-radical-fighting powerhouses), and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C (according to livestrong.com). Blueberries are also low in calories — fewer than 100 for a full cup. They owe their distinct hue to their high anthocyanin content, which gives certain fruits and veggies their deep blues and reds. I put this post-workout meal power-muffin together after I run and it is ready by the time I get out of the shower. I hope you all enjoy!
- Preheat the oven to 375 degrees.
- In a large mixing bowl, mix together to oatmeal, baking soda.
- In a small bowl, beat the egg.
- Add in the applesauce and water.
- Pour the wet ingredients into the prepared dry ingredients.
- Stir in the frozen blueberries.
- Spoon the batter into a non-stick cupcake pan
- Place the baking sheet in the oven and bake for 20 min.
- Allow to cool in the pan for 5 min before eating.