January means getting back on track for me. Instead of some gooey cinnamon rolls this weekend, I decided to break from the decadent pregnancy cravings, and opt for a healthier-yet-still-delicious choice. These Blueberry Oatmeal Muffins from Clean Cooking Made Simple magazine are so filling, a perfect pre-yoga snack, and healthy and wholesome enough to serve my growing toddler. Find a link for the magazine and modifications below.
How to make it an A+: These are great for healthy muffins. They will never be the super-sweet, fluffy, buttermilk muffins sold at your local baker, but they will be something that you feel good about and appreciate for the taste of grains, oats and berries. For the berries, make sure you use fresh over frozen–this will give you that pop of sweetness you need. Use paper liners, as with most healthy muffins, these are more crumbly. It will help them keep their shape. Consume within a day or two. Lastly, Whole Foods was out of millet flour so I purchased teff as a good substitute. Do what you can.