May 27, 2013

Morning Power Muffin

It's been a year and a half since I last posted. A lot has happened in that time, including my husband and I welcoming our beautiful daughter, Eliana. I also regretfully have not had the same inspiration since not many people were reading the blog - I sort of felt bored of writing just for me.

Now that my daughter is 13 months old and I have recently committed to eating healthy and working out, I have a new drive for blogging again. I am always looking for healthier breakfast foods and I came across a unique muffin here: 

I love that it has zucchini and carrot in it - which makes me feel good about it. I added protein powder to my muffin to give it that "power" for the mornings but you can certainly leave it out. The raw millet is my favorite part. It's what gives this muffin its uniqueness and addicting crunchiness. For those of you who may not be familiar with millet, it is a grain that has a sweet, nutty flavor. It is also gluten free, high in fiber and rich in B vitamins. 

I use apple sauce in place of oil and it does a wonderful job at keeping it moist. The spices make it taste like you are indulging in a decadent carrot cake but this muffin is only 140 calories per serving!! (information via see below)

Here is my version:

Morning Power Muffin
Serves 30

Dry Ingredients:
2 cups whole wheat flour
1 scoop gaspari myofusion protein powder - vanilla1 cup millet, raw1 tablespoon baking soda1 tablespoon cinnamon
1/8 tablespoon cloves

pinch salt

Wet Ingredients:
3 medium eggs
1 cup granulated sugar
1 cup applesauce

The Chunky Stuff:
2 cups shredded carrot
2 cups shredded zuchinni (squeezed gently)
1 cup mixed raisins
1 cup chopped walnuts

1. Preheat oven to 350 degrees and fill 30 muffin tins with cupcake liners. No spray is needed.
2. Whisk together all the dry ingredients in a very large bowl. Set aside.
3. Whisk together all of the wet ingredients in a medium bowl. Pour the wet mixture into the dry mixture    
    and stir to just combine. Add in all the chunky stuff. (experiment here) 
4. Bake muffins in the preheated oven for about 18 minutes, or until a toothpick inserted in the muffin   
    comes out clean. Enjoy!
Serves  people
Squash - Zucchini, includes skin, raw, 2 cup, chopped40803254Ico_delete
Carrots - Raw, 2 cup, chopped105251217712Ico_delete
Diamond - Chopped Walnuts, 1 cup80016802004Ico_delete
Raisins Sunmaid - California Golden Raisins, 1 cup5201240440116Ico_delete
Great Value - Granulated Sugar - 5 lb. Bag (Corrected Per Package Label), 1 cup774200000200Ico_delete
Great Value - Apple Sauce, 1 cup (126g)18044002036Ico_delete
Eggs - Medium Egg, 3 egg198313171950Ico_delete
Wheat flour - Whole-grain, 2 cup814174433121Ico_delete
Baking soda, 3 tsp00003,7760Ico_delete
Spices - Cinnamon, ground, 1 tbsp1850020Ico_delete
Spices - Cloves, ground, 0.13 tbsp310020Ico_delete
Arrowhead Mills - Organic Whole Millet, 1 Cup Dry (44g)60013261600Ico_delete
Gaspari Nutrition - Myofusion Probiotic Series - Vanilla, 1 scoop15092241003Ico_delete
Add Ingredient      
Per Serving:140254414513

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