Today’s healthy treat, dessert, whatever you want to call it–was the icing on the cake. (Well, at least in my opinion and Greg doesn’t seem to concur)
(Pun kind of intended)
Since it’s Wednesday, I’ll be linking it up with Jenn’s WIAW party! And by the way, she is feeling really ill so make sure to drop by and show her some love. <3
Today’s breakfast featured yet another bowl of oats!
These aren’t regular rolled oats. These are the kind that I have been eyeing for the longest time! Why yes, this bowl of oatmeal contains Scottish Oats from Bob’s Red Mill. Sorry, do I sound too excited? And did I just rhyme?!
The main reason why I never tried Scottish Oats before is that the price is higher than the normal kind. Thus, when I saw that they were on sale (can’t remember how much) I knew that it was my chance to finally give them a try.
Just 1/4 C of this stuff goes a long way! It fluffed up like crazy and kept me full for at least 3 hours. And this is coming from the girl who’s hungry too often. Not to mention, the creamy texture of Scottish Oats makes it even more delicious than usual.
I am the ultimate salmon lover in my household, and this was by far one of the most tender ones I’ve ever had. One of my favorite ways of eating it is just by broiling it with lemon juice, salt, and pepper. I like to dip it in a soy sauce+vinegar mixture. Try it, I dare you.
It was paired with veggies and some Korean bean paste stew on the side.
Alas! I want to share the recipe that’s perfect for breakfast, dessert, or even as a simple snack.
Low Fat & Low Sugar Blueberry Muffins
Ingredients for Muffins:
- 1 1/2 C pastry flour (or whole wheat pastry, etc)
- 1/2 C rolled oats
- 1/2 tsp salt
- 1 tsp baking soda
- 1 whole egg
- 1 TBSP melted coconut oil
- 3/4 C natural applesauce
- 1 tsp vanilla extract
- 1/4 C honey (or 1/2 C if you want it sweeter)***
- 2 TBSP almond milk (or regular)
- 1 tsp lemon zest (optional)
- 1/2 C~3/4 C fresh blueberries
Ingredients for Icing:
- 1/2 C Greek yogurt
- 1/4 tsp vanilla
- 1.5 TBSP honey
- 1/2 tsp lemon juice
1) Preheat the oven to 350 F degrees. In a large bowl, mix all of the dry muffin ingredients. Then add all of the wet ingredients except for the blueberries.
2) With a rubber or wooden spatula, gently mix everything together. Do not over mix or it will rend a “tough” or gummy muffin. Now add the blueberries and mix it up.
3) In a muffin tin already sprayed with oil, drop the batter with a spoon up to about 3/4 of the way. Bake for 14-16 minutes or until toothpick comes out clean.
4) In a small bowl, mix all of the icing ingredients until it becomes smooth. Once the muffins are cooled down, pour the icing on top with some walnut pieces. Serves 12.
***If more honey is added, the baking time may have to be longer.
Not only are these soft and delicious, but they are super healthy to boot! I am sure that they can easily be veganized if you replace the egg with a ‘flax egg’ or egg replacer.
Although Christmas may be “over”, the party must go on during New Years! Just with a healthy twist this time.
Have a beautiful day!