5. Pumpkin blueberry muffins
These positively delicious and pregnancy-safe pumpkin and blueberry muffins will keep you energized throughout the day, and are packed with vitamin C to help your immune system stay strong.
Ingredients
Wet
- 1/4 c. minus 1 tsp plain, unsweetened almond milk
- 1/2 tsp. apple cider vinegar
- 1 and 1/2 c. pumpkin puree
- 1/4 c. maple syrup
- 1/2 tb. canola oil
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
Dry
- 2 c. quick oats (gluten-free if needed), ground as finely as possible in a food processor
- 1 and 1/2 tb. ground psyllium husk
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- ~1/2 c. frozen blueberries (do not thaw)
Directions:
- Preheat the oven to 375 degrees.
- In one bowl, whisk together the wet ingredients until the oil is incorporated
- In another bowl, sift together the dry ingredients
- Gently add the wet ingredients into the dry ingredients and mix together only as much as needed to combine them – do not overmix
- Gently fold in the blueberries
- Scoop about 1/4 cup of the mixture into each space in a greased muffin tin
- Bake for 20 minutes at 375, then reduce the oven to 350 and bake about 15 more minutes or until done, but no more than 20 more minutes
- Let cool at least 10 minutes before eating
Credit: https://www.ovuline.com
6. Blueberry Pancake Smoothie
Ingredients
- 1 cup reduced-fat milk
- 2/3 cup reduced-fat plain Greek yogurt
- 1 1/4 cups frozen blueberries
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
Directions:
- Add all of the ingredients to the blender, starting with the milk.
- Cover and blend until smooth, about 30 seconds.
Credit: http://www.parents.com
