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Before you jump to Macro Friendly Baked Oatmeal Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically think that healthy diets demand a great deal of work and will significantly change the way they live and eat. In reality, though, simply making a few minor changes can positively affect daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably choose many items out of habit. For example, have you ever checked how much sugar and salt are in your favorite cereal? One healthy option that can give you a great start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.
Obviously, it’s easy to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to macro friendly baked oatmeal muffins recipe. You can have macro friendly baked oatmeal muffins using 5 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Macro Friendly Baked Oatmeal Muffins:
- Get 20 grams of Oatmeal.
- Provide 50 ml of Almond milk.
- Get 15 grams of Egg whites.
- You need 20 grams of Fruit of choice.
- Prepare of Cinnamon.
Instructions to make Macro Friendly Baked Oatmeal Muffins:
- Mix all ingredients in a bowl.
- Like a muffin pan with cupcake liners and pour mixture into the liner.
- Bake at 350*F until firm and golden brown on the top.
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