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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are a tasty, healthy snack for anyone, not just endurance athletes (and we love our snacks). I found this recipe on the web years ago, and made some tweaks to increase the protein and fiber, and lower the sugar and fat. Instead of canned pumpkin, try leftover cooked sweet-potato, and really pile it in. You can add dried fruit or nuts if you like. I enjoy these muffins warm from the oven, and spread with a little apple butter. The recipe makes almost 2 dozen, and they freeze really well. Ingredients:
1 1/4 cups whole grain spelt flour |
1 1/2 cups whole wheat flour |
1 cup rolled oats |
1/2 cup textured soy protein granules |
1/3 cup protein powder (vanilla) |
1/3 cup brown sugar |
1/3 cup sucanat or 1/3 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1 1/2 cups grated carrots |
3/4 cup milk |
1/2 cup low-fat buttermilk |
1/3 cup low-fat ricotta cheese |
3/4 cup pumpkin |
1/2 cup applesauce |
1 tablespoon vanilla |
1 large egg |
1 egg white |
Directions:
1. Mix the dry ingredients (flour through grated carrots) in a large bowl.
2. In a separate bowl, mix the wet ingredients (milk through egg whites).
3. Make a well in the dry ingredients, add wet mixture, and stir until just combined.
4. Fill greased muffin tins until almost full.
5. Bake for 20 minutes at 400 degrees.
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