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Before you jump to Blueberry Pumpkin Muffins recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
Enjoying healthy foods can make all the difference in how we feel. Increasing our intake of sensible foods while decreasing the intake of unhealthy ones contributes to a more healthy feeling. A bit of pizza does not make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be difficult when it’s snack time. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
Have a shot at eating almonds unless you suffer from nut allergies. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. They do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you won’t need a nap after eating and enjoying almonds. These nuts relax the muscles and offer a general sense of comfort. Your emotional state can often be lifted by simply eating almonds.
You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to blueberry pumpkin muffins recipe. To make blueberry pumpkin muffins you need 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Blueberry Pumpkin Muffins:
- You need 1 tsp baking soda
- Provide 2 1/2 cup AP flour
- You need 1 tsp pumpkin pie spice
- Prepare 1 tsp vanilla extract
- Prepare 1/2 tsp salt
- Take 1 cup raw honey
- Get 2 eggs
- Use 2 cup or a 15 oz can pumpkin puree
- Take 1/2 cup applesauce
- Take 1 cup fresh blueberries
Instructions to make Blueberry Pumpkin Muffins:
- Preheat oven 350°F
- Mix all dry ingredients. Add the rest, except berries and mix partially. Fold in berries. Do not over mix. Spoon into lined muffin tins.
- Bake 18-20 minutes or until inserted toothpick comes out clean.
- Let rest in pans for 15 minutes then transfer onto cooling racks and cool completely. Store in an air tight container.
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