Ever since I was a little kid, I’ve had the strangest “craving” behavior. I don’t get cravings very often … I’m the type of person that can eat the same thing every day for breakfast 80% of mornings and still get super excited about it. When it comes to dinner, maybe fish will sound slightly better than eggs, or kale will sound slightly better than zucchini, but in general, I’m pretty simple and most things sound good to me most of the time.
When I do get a craving, though … I must have that food, or I’ll never get it out of my mind. I distinctly remember a time in high school when I got a strange craving for shrimp, and I talked about it every day until my mom went to the store and bought some shrimp. I’m not sure what it says about me that the biggest craving I can remember is for shrimp rather than chocolate ice cream, but I’ll go with it.
So what does all of this have to do with Foodie Friday today? Well, the other night, I was having dessert – it was strawberry Arctic Zero (which I got sent for free – review coming one of these days!) mixed with Heritage Flakes cereal and almond butter. Kevin walked over and said “Mmm! Smells like blueberry muffins!” Well, needless to say, what I was eating was neither blueberry nor a muffin, but ever since then, I just have not been able to get the idea of blueberry muffins out of my head.
When Heather re-started her Meatless Mondays from A-Z this month and revealed that the current ingredient to create with is “oats,” it just added fuel to the fire. And then, just because I love “healthifying” my recipes, I went a step further. I was in the shower thinking about these blueberry muffins (see? my cravings haunt me!) and I thought … why not add chickpeas? Once I had the idea, I just had to execute. And since it’s a little off the beaten path, I’m excited to link up with Laura‘s amazing Strange but Good concoctions. She always amazes me with her creativity!
So … today, I offer you a secretly healthy blueberry muffin recipe, that is good on its own, even better smeared with a bit of almond butter, and of course, great crumbled over that breakfast that you just happen to eat 80% of the year :).
Secretly Healthy Blueberry-Oat Streusel Muffins
Makes 15 (smallish) muffins
- 1 can of chickpeas, rinsed and drained
- 1/2 cup egg substitute (or 2 large eggs)
- 1/4 cup unsweetened vanilla almond milk (or other milk)
- 1/2 cup unsweetened applesauce
- 1 Tbsp olive oil
- 1 tsp vanilla extract
- 1/3 cup oat flour
- 1/2 cup oats
- 1/4 cup almond flour (or almond meal)
- 1/4 cup xylitol (or granulated sugar)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 1/4 cups blueberries
For streusel topping:
- 1.5 Tbsp almond flour (or almond meal)
- 2 Tbsp xylitol (or granulated sugar)
- 1 tsp cinnamon
- 1/2 tsp salt
- Preheat oven to 325 degrees.
- Rinse and drain your chickpeas (remember the saponins?). Empty into a food processor, and process until no whole chickpeas remain.
- Add all liquid ingredients (from egg through vanilla), and process until smooth.
- In a separate mixing bowl, combine all dry ingredients besides blueberries.
- Pour chickpea mixture into dry ingredients, and stir to combine.
- Once batter is ready, fold in rinsed blueberries.
- Divide batter into greased muffin tins.
- In a small bowl, mix ingredients for streusel topping, and sprinkle over tops of unbaked muffins.
- Bake for 30 minutes. (Side note: I honestly have no idea why these needed to bake for so long; I expected something like 15 minutes. Anyone have any idea?)
If made according to these instructions, each muffin will contain 85 calories, 2g fat, 15g carbohydrates, and 3g protein.
So tell me in the comments … How often do you get cravings? What’s the last craving you had?