Ahhhhh, the challenges of eating healthy.
As I’ve said before (annoyingly so by now), my oldest daughter began preschool this week, so I have to send lunch and two snacks with her each day.
This has proven to be a bit unusual to the staff there, as they routinely supply the snacks, and has garnered me a few frowns of displeasure and annoyance.
As the other children dine on the school’s treats, I am loath to have her eat the food that they would serve, some of which includes high sugar fig bars and white flour crackers. I can only imagine how she would come home….itchy, red, moody, and hyperactive.
Despite the fact that in the blog world, many of us adhere to a healthy lifestyle and diet, there are still many closed-minded people out there who, for some reason, almost end up taking your personal choices for yourself or your children, well, personally.
For someone like me, who is already shy and sensitive, this can be a bit distressing. I’m trying to better my child’s health and life, so all I can do is push through it all and do what’s best for Jadie.
While the rest of the children nibble on preservative-filled cheese and sugar-laden gummy snacks, my little girl thoroughly enjoys these luscious, homemade, sugar-free blueberry muffins and is healthier for it!
Low in fat and fruit-sweetened blueberry muffins.
- 8 large dates I used Medjool
- 1/3 c. applesauce
- 2 t. oil I used olive
- 1/2 c. dairy-free milk
- 1/2 t. lemon juice
- 3/4 c. rolled oats
- 1/4 c. brown rice flour
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. sea salt
- 1/2 t. cinnamon
- 1/8 t. powdered stevia extract
- 1/2 c. blueberries if you use frozen, thaw them prior to adding
- Preheat the oven to 400 degrees.
- In a small bowl, mix the milk with the lemon juice and set aside for a few minutes.
- Process the dates until broken down and they form a ball of paste.
- Add in the applesauce and oil and process until mixture is smooth.
- Add in the milk mix and process until smooth.
- In another bowl, mix the oats, flour, baking powder, baking soda, cinnamon, salt, and stevia.
- Add the dry mix into the processor and pulse just until combined.
- STIR in the blueberries, don't process them unless you want blue batter.
- Divide the batter among 7-8 muffin cups (be sure they are lined or oiled).
- Bake 20-25 minutes until the tops are golden.
- Cool and enjoy!
Nutrition facts are based on using olive oil and unsweetened almond milk. Weight Watchers points (new system): 3
Adapted from this recipe
My daughter is really picky when it comes to muffins, but she just loves these!
The use of dates creates a soft, sweet, and rich density, while the applesauce holds them together without the use of eggs.
Though the amount of oil is minute, I would suggest adding it. I tried this recipe without it, and I noticed a difference that wasn’t positive. If you’re determined to make them fat-free, perhaps yogurt would work!
Have you ever felt like you’ve been treated differently because of a health or food choice?