May 27, 2013

Power Muffin with Zucchini, Carrot & Millet


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: http://www.nwedible.com/2011/06/oh-what-glorious-morning-muffin.html 


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 myfitnesspal.com 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 soda
1 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!

1 comment:

Leah said...

Welcome back!