One month from today I will officially be done with this semester! Don’t get me wrong, I love school and the experiences I’ve had, but apparently this year of classes is the most stressful, consuming year I’ll face. I believe it and I’m ready to move past it.
That said, I really don’t want all the "extraneous" things in my life to fall to the wayside as this next month snowballs to an end. You know, the extraneous things like healthy snacks, meals at home, exercise and fun? So, I’ve decided to devote the next month to clean eating (every day) and exercise (at least five days a week). I’ve got a bunch of quick, easy, and make-ahead meals and snacks up my sleeve and I’m armed with a cheap-o gym membership and an arsenal of yoga and workout DVDs. Game on!
Enter: these dense little muffins. Y’all, I do love oatmeal but sometimes (err, all the time?) I don’t have time to make anything, particularly those mornings that have me at work or up studying long before the sun gets up. These muffins are perfect, made of wholesome (vegan!) ingredients, and pair well with a hardboiled egg and some fresh fruit.
Oatmeal Spice Muffins (makes 12 muffins)
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- 1 cup oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/2 cup unsweetened applesauce
- 1/4 cup honey (*can use agave for a vegan substitute)
- 3/4 cup unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
Combine the ground flaxseed with the warm water and set aside for a few minutes so the mixture can thicken up and become a "flax egg".
Combine all of the ingredients in a mixing bowl and stir until just combined. Evenly divide the muffin batter into 12 muffin tins that have been sprayed with a nonstick baking spray. Cook in a 350 degree oven for 20 minutes. Once out, let cool for a few minutes before digging in.
Note: you can get all fancy by combining the wet ingredients, then adding the dry – whatever y’all, I need to keep things fast, simple, and easy.
Nutrition Content per Muffin: 93 calories, 1.2 grams of fat, 13.3 mg sodium, 20 grams carbohydrates, 2.6 grams fiber, 6.9 grams sugar, 2.4 grams protein.
These muffins are also great to freeze. Throw one or two in a little baggie and toss them in your freezer. At night as you’re packing your breakfast/ lunch, take a muffin baggie out to thaw in the fridge, and they’ll be ready when you are in the morning.
Feel free to enjoy one or two with other items like yogurt, a hardboiled egg, fresh fruit, or topped with some nut butter of your choice. Enjoy!