Today I am starting the New Rules of Lifting for Women program (fitness only) and continuing with my nutrition plan from my RD, Carly. One of my New Years Resolutions was to add more strength training to my workout routine. Two days a week I was taking a half hour class at the gym, but heard a lot of good reviews of this book and program and decided to check it out. I will lift 2-3 days a week and stick to cardio (mostly running) the other 2-3 days.
I also wanted to share a recipe that I made over the weekend. I originally found the recipe through Pinterest, but am interested in the Shrinking Jeans community which seems like a great place to find fitness and nutrition advice!
These Oatmeal Applesauce Muffins took only minutes to throw together (minus an hour of letting oats soak in milk). I love oats. And I love cinnamon. These muffins came out moist and delicious and make a great pairing with some greek yogurt for breakfast. The only modifications I made were to add a dash (or two) of cinnamon to the dry ingredients and I used 3-4 packets of Splenda mixed with cinnamon for the topping instead of sugar. The recipe only makes 12, so if the Boyfriend ends up enjoying these I'll probably double the recipe in the future.
Applesauce Oatmeal Muffins
1 cup old fashioned rolled oats (not instant)1 cup nonfat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites (I’ve used EggBeaters)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
raisins or nuts (optional but I haven’t used either yet)
Preheat the oven to 400 degrees. Soak the oats in milk for an hour. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. These can also be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 12
Calories: 92
Fat: .5
Protein: 2.9 g
WW Points: 1
