Whole Wheat Carrot Muffins

As I mentioned in my last Challenge post, muffins are a great breakfast item because of their convenience, but many of the packaged muffins available in the grocery store are more than one serving and stuffed full of ingredients I can't pronounce. I'm also a big fan of incorporating as much whole grain into my diet as I possibly can.

Also, today I'm starting Georges St. Pierre's Rushfit program. About 50% of every exercise program should be diet, and Rushfit is no different. The nutrition guidelines for the program are pretty simple: whole foods, high fiber, lean protein, and low sugar. Because Rushfit is a pretty intense workout program, I know I'm going to need to change my crappy breakfast habits and get the most out of every meal. So I decided to bite the bullet and turn on my oven in the middle of summer to test a few healthy modifications to my recipe for Zucchini Bread. The goal was to create a high-fiber, high-protein version. I substituted unsweetened applesauce for the oil, whole wheat flour for the all-purpose flour, and added flaxseed meal. And I used carrots from the garden instead of zucchini. 

These muffins smelled so wonderful as they were baking, and my mouth was watering in anticipation of a taste! As soon as they were out of the oven, I carefully peeled off the paper liner and dove in. The Man tried a bite...and then another...and then a muffin of his own, and The Munchkin sat on my hip, gleefully munching away at every bite I gave her. They have definitely received the Man/Munchkin seal of approval!

Here's the recipe:

(makes 24 muffins)

3 eggs, beaten
1 c unsweetened applesauce
2 c sugar
2 c carrots, shredded
2 t vanilla
3 c whole wheat flour
2 T flaxseed meal
1 t baking soda
1/4 t baking powder
1 t nutmeg
1 t cinnamon

Preheat oven to 325 degrees.

Line muffin tins with paper liners and set aside.

In a large mixing bowl, combine eggs, applesauce, sugar, carrots, and vanilla. Add dry ingredients.

Fill muffin tins 2/3 full.

Bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.


Nutrition Information for 1 muffin:
148 calories
1 g fat
3 g protein
3 g fiber

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