How often do you eat the same exact items for breakfast, lunches and snacks? Are you- like myself- in a bit of a food rut?
Alright guys, it’s time to fess up. I’ve been in a muffin rut. Yea, you heard me right. I make my blueberry oat muffins nearly every week (sometimes substituting apples and cinnamon or bananas for the blueberries) and I’m getting board of them!
I am starting to develop a philosophy about nutrition and eating where it is of utmost importance to not only eat healthy, but more importantly eat a variety of healthy items. The blueberry oat muffins I make are healthy-yes-, but isn’t it more beneficial for my body to be exposed to various ingredients that are chock full of unique nutrients?
Have you ever done a lifting route over and over again? Remember how the first time you did it you were so incredibly sore, but somehow over time it just wasn’t taxing your muscles in the same way? My trainer, Deb always reminds me how important it is to “keep the body guessing” during strength training and your overall running regime so you don’t become mentally and physically bored with the routine.
I have started to apply this “keep the body guessing” mentality to how I structure my diet. I can eat a piece of Ezekiel bread with peanut butter and a glass of milk for breakfast, a yogurt and an apple for a snack, a spinach salad with turkey for lunch, trail mix for afternoon snack and black bean burger and broccoli for dinner and call it a healthy day. But would it still be considered healthy if I ate this every day for a week?
Bottom line: I need to start branching out with my meals and try some new recipes!!
I’ve been on the lookout for other healthy muffin recipes and I’ve finally found I’m super excited to share!! This recipe for apple-bran muffins yields 12 moist, delicious and flavorful muffins that are perfect for an on-the-go breakfast. I never thought of using molasses for muffins (I thought molasses was only used for baking gingersnaps, who knew?), but am pleased to report that they add a ton of flavor without being overly sweet. Enjoy!!
1 cup whole wheat flour
1 cup oat bran (can substitute wheat bran)
2 apples (peeled and finely chopped)
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup + 1 Tbsp unsweetened applesauce
1/4 cup skim milk
1/4 cup (2) egg whites
1/4 cup molasses
2 tablespoons extra-virgin olive oil
1. Preheat oven to 350 degrees. Coat muffin tins with nonstick cooking spray (I use nonstick silicone muffin liners).
2. In a large mixing bowl, combine dry ingredients: flour, oat bran, cinnamon, baking powder, baking soda, salt. Add apples. Stir to mix thoroughly.
3. In a separate small mixing bowl, stir together wet ingredients: applesauce, milk, egg whites, molasses and oil.
4. Slowly add wet ingredients to dry ingredients (in 3 stages) and stir just until fully moistened. Spoon batter into muffin tray!
5. Bake for 20 minutes or until tops are firm to the touch. Allow to cool completely before removing from tin.