One of my favorite muffin recipes is this easy to prepare and very healthy snack. What I really love outside of the moist and sweet taste is the ability to prepare many muffins early in the week, store in the fridge, and eat as needed generally as little snacks. They are easy to take along to work at my contracting jobs, and I imagine you could find a similar benefit.
- 1 cup fresh or frozen blueberries
- 3 cups of old fashioned oats
- ½ tsp salt
- 2 cups almond or soymilk
- 2 tbsp ground flaxseed
- ½ cup unsweetened applesauce
- 2 tsp baking powder
- ½ cup brown sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
3 Add liquid ingredients to dry ingredients and stir to combine. Gently stir in blueberries.
4 Place in a 9x13 ungreased pan. Bake at 350° degrees for 35 minutes.
We like to eat this for breakfast in a large bowl drizzled with almond milk and maple syrup!
1 Peel sweet potatoes and slice into thin French fry shapes ¼-½ inch thick.
2 Spread on pan lined with parchment paper and sprinkle spices on top.
3 Bake in the oven at 400° degrees for 20 minutes.
4 After 20 minutes flip and bake for an additional 25 minutes.
Note: Sweet potatoes get crispier the thinner you are able to slice them!