I’m currently leading a group through a cleanse and participating in it as well. This means staying away from dairy, sugar and anything with yeast for three weeks. Why do this? Well, it gives the body a chance to rebalance itself. Some people learn that they are sensitive to one or more of these foods and when they give their body a break some really positive effects often take place. These range from having more energy, clearer skin, better digestion, improved moods and more.
So, along those lines I thought it would be fun to experiment with a muffin recipe. These are dairy free, sugar free, and could be gluten free, too if you wanted. The version I made isn’t very sweet at all. It’s more like a bread. If you wanted to add some sweetener you easily could (I might try honey sometime). They are moist and I found them quite tasty.
Oatmeal Blueberry Applesauce Muffins
~ yields 12 large muffins or 18 small muffins
– 1 1/4 cups Flour (I used gluten-free Semolina and some whole wheat)
– 1 1/4 cups Rolled Oats
– 1 tsp. Baking Powder
– 1/2 tsp. Baking Soda
– 1/4 tsp. Salt
– 1/2 tsp. Cinnamon
– 1 tbsp. fresh grated Ginger
– 1 cup Unsweetened Applesauce
– 1/2 cup Liquid (I used rice milk)
– Sweetener (I just used a little Stevia. You could try 1/4 cup sugar)
– 2 – 4 tbsp. Oil (I used Olive oil)
– 1 tsp. Vanilla Extract
– 2 Eggs
– 1 cup Blueberries
1. Preheat oven to 375
2. Put oats into a bowl then add mixed Applesauce and liquid. Let sit while you prepare the other ingredients.
3. Beat the eggs, oil, and vanilla. I added the stevia to this mixture, too.
4. Mix all dry ingredients.
5. Add egg mix to the oat mix and stir it together well.
6. Fold in the dry ingredents.
7. Place muffin liners in the pan (highly recommend using these. Otherwise it’s messy and hard to remove the muffins)
8. Spoon into pan.
9. Bake at 375 for about 15 minutes.