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These muffins seem like the perfect compliment to National Nutrition Month.
A good friend, who is also a future dietitian and a fellow food blogger, taught me about these muffins long ago when we were sitting in early morning classes during college. What made them so perfect is that they were actually a healthy muffin that left you feeling satisfied because they were packed with fiber and protein, while contributing very little calories and fat. If you ask me that's a perfect deal, plus there were blueberries and I love blueberries.
The uniqueness of these muffins doesn't stop there though. There is absolutely no eggs or butter in this batter. Yep you heard me right. The eggs are swapped out for non-fat plain yogurt and applesauce replaces the butter/oil (except for 2 tablespoons). This goes to show the millions of possibilities there are to swap, make substitutions, and put twists on recipes.
Another great thing about this recipe is all the different variations you could make. Don't like blueberries swap it out for something else or leave the fruit out completely. The recipe calls for walnuts, which I didn't include, but you could use almonds or another nut instead. This would definitely be fun to experiment with. One final thing I accidentally bought wheat bran instead of oat bran, which overall I don't think messed the recipe up. The difference between wheat bran and oat bran is what types of fiber they have. Wheat bran is high in insoluble fiber, while oat bran is high in soluble fiber.
Here is the link to my friend's blog where you will find the recipe for the amazing Blueberry Oat Bran Muffins.
A good friend told me I really needed to try roasting chickpeas, that they would be like candy to me. I was all excited to try this out and for one reason or another I became sidetracked by other things and never got around to it. Fast forward a few months and here I am finally getting around to making them. For some reason I didn't think this would be a really common thing to do, but I told the girl I work with that I was going to make these and she instantly began raving about them, so I was very confident that I would love these.
What makes these so perfect is that they can be a perfect healthy snack. They're packed full of protein and plenty of fiber as well as being low in fat so you really can't go with these. Plus there are so many options on how to season these. I personally like to make them a little on the spicy side with either chili powder or cayenne pepper.
Originally when I was checking some directions on how to make these they said to coat the chickpeas in olive oil and then add salt (only if you're not using canned), garlic powder, and seasoning and then bake. This seems like a good idea, but I found out from a few reviews that I read that this starts out well, but by the next day the chickpeas are soggy....So I'm dry roasting my chickpeas. This means I'm roasting them without adding olive oil or any seasoning and then when they come out of the oven I sprinkle them with my seasoning. Doing it this way means I completely omit the olive oil and avoid the possibility that they become soggy.
Now if I can only make sure to stop munching on them so that I can take them as a snack to work, we'll see how that one goes.
The uniqueness of these muffins doesn't stop there though. There is absolutely no eggs or butter in this batter. Yep you heard me right. The eggs are swapped out for non-fat plain yogurt and applesauce replaces the butter/oil (except for 2 tablespoons). This goes to show the millions of possibilities there are to swap, make substitutions, and put twists on recipes.
Another great thing about this recipe is all the different variations you could make. Don't like blueberries swap it out for something else or leave the fruit out completely. The recipe calls for walnuts, which I didn't include, but you could use almonds or another nut instead. This would definitely be fun to experiment with. One final thing I accidentally bought wheat bran instead of oat bran, which overall I don't think messed the recipe up. The difference between wheat bran and oat bran is what types of fiber they have. Wheat bran is high in insoluble fiber, while oat bran is high in soluble fiber.
