Clean Eating #132: Blueberry Struesel/Oatmeal raisin muffins by Paris

Blueberry Struesel muffins by Paris

My 13 year old Daughter, Paris (shown here in her paperclip shirt she designed:), made this recipe for the blog and they turned out tasting AWESOME!

Ingredients:

1/2 cup oat bran

1 cup old fashioned oats (we used groats for part of it)

1 cup whole wheat flour or unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup dark raw agave nectar

2 egg whites

1 cup milk w/1 tsp of vinegar (to replace buttermilk) 

1/4 cup oil

1 1/2 cups blueberries, washed

*Adapted from THIS RECIPE for clean eating

                                                 start by blending the oatmeal into oatmeal flour

Now add the oat bran, Whole wheat pastry flour, cinnamon,  baking powder and soda                                                                                   in a big bowl and stir well so everything is mixed together.

                         Then mix molasses, egg (or egg substitute), buttermilk, and oil all together,

                            and finish by mixing everything together in one bowl with a hand held mixer,

    Now add the blueberry's (or raisins if you are making oatmeal raisin muffins) After mixing the other ingredients together, Unless you are making  mini muffins like me in that case you fill the cupcake cups 1/2 the way full then put the blueberry's in and THEN finish by covering the berry's (or raisins) with batter until the muffin cups are almost full and then.... top with struesel 

My mom and I put the batter into a cake decorating bag to make it easier.  It was a LOT less messy that way!

                    Oil and flour your pan (or like me use muffin cups) and scoop pour or squirt your batter into the muffin pan 

           add struesel and blueberry's 

and bake on 375 degrees for 10-15 minutes (for mini muffin pans)

And enjoy!   

Clean Eating #14: Pumpkin Chocolate "chip" muffins

Clean Pumpkin Chocolate Muffins

Verdict:  Delicious!!!  The girls said they should be sweeter, but I honestly liked them just the way they were.  I pretty heavily modified the recipe we've used for years. 

Mix together Dry Ingredients:
2 cups Whole Wheat Pastry Flour
1 cup Whole Wheat White Flour
3/4 cup Xylitol Brown Sugar blend
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Mix together Wet Ingredients:

3/4 Cup dark Agave Nectar (you can use honey or light nectar just as well)
6 Egg Whites
1 cup unsweetened applesauce (I didn't have any again, so I made some right quick)
1/4 cup of oil
Unsweetened Chocolate Baking squares, shredded

I tried using our grater for the chocolate... but found that "slicing" it with a knife was much faster and gave me slightly bigger pieces.

I was a little worried that the unsweetened chocolate was going to be too 'harsh' in the muffins, but I thought it was a nice compliment to the sweet pumpkin flavor. 

What I'll do differently next time:
Maybe use a little more chocolate... or melt the chocolate and blend it in.  All in all, though, I thought these turned out REALLY well.  Definitely a nice treat with my coffee this afternoon! 

Hold the phone.  I decided to melt another 2 oz of unsweetened chocolate and mix it in with my second pan of muffins.  Not so much.  If you try it, add some extra sweetener.  They were almost... savory at that point.