As many of you may already know, last month brought some new changes into our household. As the New Year was beginning, we did what almost all people seem to do come January 1. We started on those resolutions and one of those resolutions was to eat healthier on a more regular basis.
The hubby and I were never "bad" eaters. We love kale and wouldn't inhale fast food on a regular basis and we never drink soda. However, we just felt as if we need to be more aware of what we are putting into our mouths. While we don't buy large amounts of processed foods, once we started our yearly detox, this year we were shocked to realize just how much we did eat and we thought we didn't eat that much processed foods!
Snacks was the obvious culprit. Sometimes it was so much easier to just grab a granola bar or protein bar (all those chemicals in them now make my stomach churn) and this has been the main thing that has stuck with us. Eating less processed foods and snacks was our numero uno offender.
Since I am a beekeeper and have tons of honey in my house, any recipes that feature this ingredient are a hit with me and the whole wheat and flaxseed in these muffins make them a great and healthy snack. Enjoy!
Whole-Wheat-Applesauce Mini Muffins
Makes 2 dozen
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1.5 cups plus 2 tablespoons whole-wheat flour
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated ginger
1/2 teaspoon vanilla extract
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
1. Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15-20 minutes. Spread in an even layer on a rimmed baking sheet and let cool completely.
2. Transfer to a large bowl, and stir in buttermilk, egg, honey, ginger and vanilla. Let stand for 10 minutes.
3. Meanwhile, whisk together the flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
4. Spoon batter into prepared tins using a small scoop (about 1-2 tablespoons) Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into the center comes out clean, 21-23 minutes. Let cool completely in pans on wire racks.
Source Adapted from: Whole Living