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Tuesday, January 21, 2014

Clean Blueberry Crumb Cake Muffins

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I know we have been saying this a lot lately (like we did with our new Chocolate Almond Oatmeal Protein Shake), but this is one of our new favorite recipes! Initially we made it for breakfast since Jim was getting a little sick of eggs, but soon discovered these tasted like a treat more than a breakfast food. (You can still eat them for breakfast if you want though.)

If you miss the crumby taste and texture of muffins laden with butter and unhealthy ingredients, you need to try these! Nothing that isn't healthy and gluten-free, these will be your go-to recipe for wowing guests and keeping your kids (and husband) happy!


Eat Clean Blueberry Crumb Cake Muffins

Ingredients:
1/2 cup unsweetened applesauce
1 small banana, peeled
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2 eggs
1 egg white
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1 cup unsweetened almond milk
1 TBSP pure vanilla extract
1 TBSP pure maple syrup
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2 tsp baking powder
1/4 tsp sea salt
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1 1/2 cups frozen blueberries



Directions:
1. Heat oven to 375 degrees Fahrenheit. 
2. Using a large food processor or blender, puree applesauce and banana until smooth. 
3. Add eggs and process for approximately 45 seconds.
4. Add remaining wet ingredients and mix.
5. Add dry ingredients and mix thoroughly.
6. Remove blade from food processor and fold blueberries into batter mixture.
7. Add to muffin tin and bake for 17-20 minutes until golden brown. 

Serving size is 2 muffins.

Approximate Metrics per serving:
Calories: 411
Protein: 15g
Fat: 12g
Carbs: 61g

Enjoy!

Tiffany

12 comments:

  1. How many servings does this recipe make?

    ReplyDelete
    Replies
    1. It makes 12 muffins, which is 6 servings at 2 muffins/serving.

      Delete
  2. I'm kind of sad. I made these tonight and I used a 12 muffin tin and the batter was almost over flowing. And even though I followed the recipe exactly they came out looking nothing like these. And they weren't like crumb cake at all. They taste great but I was expecting crumbly cakey muffins : ( wondering if you left out something in the recipe?

    ReplyDelete
    Replies
    1. Sarah,

      That makes me so sad! I double and triple-checked - this is the exact recipe that I used. I didn't leave anything out. Perhaps it is your brand of oat flour or coconut flour. It could be that some absorb more liquid than others... Not really sure!

      Tiffany

      Delete
  3. Mine turned out great! Thanks! I didn't have Stevia (other than liquid) so I subbed in about 3/4 C of Xylitol. Turned out great -- even my husband liked them and he's a picky eater :)

    ReplyDelete
  4. I wonder how these would taste if I sub. with apples....hmmm decisions decisions

    ReplyDelete
    Replies
    1. Natasha,

      I think you could, but they may not be as moist since the blueberries tend to "burst" while cooking.

      If you do apples, I would try adding 1/8 c of applesauce to the mixture as well.

      Tiffany

      Delete
  5. Hello! Just had a quick question about this recipe. How did you come up with the macros on this recipe? I entered in all the info exactly as the recipe states on SparkPeople.com to see how much fiber and all the measurements were completely different. Thanks! :)

    ReplyDelete
    Replies
    1. Hi Jennifer,

      We used MFP, but that's why we stopped including macros with our recipes - everyone uses ingredients that are different (flours, protein powders, etc) and also different calculators. Unfortunately as a whole, they are very inaccurate.

      Delete
  6. Could you sub the oat flour for more coconut or even whole wheat? I don't have oat flour but I have coconut and whole wheat...

    ReplyDelete
  7. The texture might be a little different, but you could certainly try it!

    ReplyDelete
  8. Hi there - new to the website, but LOVE it! Is the 411 cal. count correct for the muffins?

    ReplyDelete

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