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

Chocolate Black Bean Muffins

Don't ask me how or why beans bake so well but they are able to make flourless, healthier, fibre rich baked goods like nothing else. Guess what? NO bean taste! I know this sounds crazy... but you have to trust me and make these muffins. Thank me later :)

Chocolate Black Bean Muffins

• 1 (15oz) can black beans, drained and rinsed
• 1/2 cup liquid egg whites (or 4 large)
• 1/2 cup pure pumpkin puree or unsweetened applesauce
• 2 tbsp milk (I used unsweetened chocolate almond milk)
• 1 tsp vanilla extract
• 1/2 cup cocoa powder (Hershey's Special Dark)
• 2 scoops chocolate protein powder (a blend, not an isolate)
• 1 tbsp instant coffee granules
• 3/4 cup Stevia In The Raw
• 1 tsp baking powder

Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick spray.

Place the beans in a blender or food processor. Add the milk. Blend well until smooth.

Add the remaining ingredients, continuing to blend until well mixed, smooth and glossy.

Pour into prepared pan. Bake for about 22 minutes, checking at 20 minutes. Do not over bake or they will be dry!

Remove from oven and let cool. Wrap tightly and store in fridge.

*These are excellent with a smear of peanut butter over the top!

Makes 12
Per muffin: 60 calories, 1 g fat, 9g carbs, 3.3g fiber, 7.5g protein