Ever since being diagnosed with gestational diabetes I’ve had to work really hard at portion control and at figuring out what foods my body can process and what it can’t. When I was pregnant the first time I could get away with a burger every now and then but this time around it seems that my body works very much on portion control and what type of sugar it can process. I learned quickly that I could not have potatoes in any form, tortillas, or anything fried. This was difficult but it was actually the best thing for me because it increased my non starchy vegetable intake and I figured out that it was so much more worth it for me to eat scrambled eggs on a piece of whole wheat toast with bacon than one very small pancake with no syrup. I also found out that I could eat rolled oats any time despite the insane amount of carbs in them. My body did a great job processing them and thus my infatuation with oatmeal muffins was born. Now, in the beginning I made so many mistakes. I made them with so much fiber that they came out pretty dry and gross. I also tried making them without any sugar and realized that a little goes a long way and is ultimately better than muffins that remain flavorless and uneaten.
Here we are, several months into muffin making and I give you super moist, high fiber, healthy muffins.