Saturday, August 6, 2011

Whole Grain Morning Glory Muffins

Rise and SHINE...that's my motto. Every single day we can start over no matter how crazy the prior day was. Let's face it, life's not perfect and it thank goodness it's not. The pursuit of perfection- silly and outrageous. The pursuit of perfect effort on the other hand- that's the root of success! The same goes for diet. Start your day off right and odds are the rest of your eats will follow similar suit.

Have you seen the size of those bakery muffins? The tops are as big as my head. Most are beaming with more sugar and fat than a candy bar. Dear gorgeous reader........those are not the way to start your day rocking and rolling. You will crash and burn. And let's face it- not so bikini friendly. I love a good homemade muffin, and you can too. This is my version of a morning glory muffin that won't weigh you down.

  • 1 1/4 cup oat flour (ground oats)
  • 3/4 cup (60g) oatbran
  • 1/4 cup ground flaxseed
  • 2 scoops vanilla protein powder (not an isolate- this will make them dry)
  • 3/4 cup Stevia In the Raw
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp bakingsoda
  • 2 tsp ground cinnamon
  • pinch of nutmeg
  • 4 egg whites
  • 1 whole egg
  • 2 tsp vanilla extract
  • 1/2 cup pumpkin puree or unsweetened applesauce
  • 2/3 cup milk (I use unsweetened vanilla almond milk)
  • 1 cup (200g) grated carrots
  • 1 cup grated zucchini
  • 1 apple, peeled and grated
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup rolled oats (toasted in a pan gives a nice nutty flavour)
Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick cooking oil.

In a large bowl beat the eggs whites and egg until fluffy. Add the pumpkin, milk and vanilla.

In a separate bowl sift together the dry ingredients. Stir into wet mixture but do not overmix. <---flat heavy muffins. Fold in the carrot, zucchini, apple and coconut.

Evenly distribute batter into prepared muffin cups. Sprinkle with toasted oats.

Bake for 22 to 25 minutes until spring to touch and lightly golden. Remove from oven, let cool in pan about 5 minutes before transferring to a wire rack to cool.

Makes 12 muffins

Per Serving: 130 calories, 4g fat, 15g carbs, 4g fiber, 9g protein

1 comment:

  1. I tried these today, and they are wonderful! Thanks for the recipe :)