Often arriving late to the party when it comes to trends, I didn’t know “clean eating” is the term for the type of eating I continuously strive to follow. Consistency has been my downfall, but I keep getting back up, wiping off the dirt, healing my scrapes and getting on that horse yet again. I guess you can say I am consistent in my on-again/off-again healthy eating behavior. Or maybe I’m simply a neurotic with a poor body image. Whatever.
For those like me who are not up on the vernacular, the Mayo Clinic describes clean eating as eating more real foods (No barbecued hot dogs? But summer is coming!), eating for nourishment (What about stress eating?!) and eating more plant-based foods like beans, lentils, peas and whole grains (Sorry, Paleo fans).
Today, I discovered a full-flavored, nutritious muffin on the “Clean & Delicious” YouTube channel that does a great service to the clean-eating community of which I would like to consider myself a card-carrying member, even if that card expires now and then. This muffin contains no flour, refined sugar or, in my modified version, dairy. For those who love to bake but don’t want to tempt the devil, I highly recommend this recipe. In her video, Dani describes this as “a muffin on a mission.” I agree.
BLUEBERRY LEMON OATMEAL MUFFIN
- 3 cups rolled whole grain oats
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup almond milk
- 1 cup unsweetened applesauce
- 2 eggs, beaten
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 cup + 2 tablespoons monk fruit sweetener
- 3/4 cup blueberries
- 1/4 cup sliced almonds
- Heat oven to 350 F.
- Line a 12-cup muffin pan with baking cups.
- In a large bowl, stir together oats, salt and baking powder.
- Add milk, applesauce, eggs, lemon zest, lemon juice and monk fruit sweetener. Mix well.
- Stir in the blueberries.
- Stir in the almonds.
- Pour the mixture evenly into the muffin cups.
- Bake for 25 to 30 minutes until the tops are lightly browned.
Stay healthy, everyone!