These moist muffins make a delicious and healthy breakfast or snack. Loaded with veggies, nuts, wheat germ and whole wheat flour; each muffin has only 8.7 grams of total sugar plus over 7 grams of protein. Bake a batch and store them in the fridge or freezer to enjoy when you're on the run.
Prep Time 20 minutesminutes
Cook Time 22 minutesminutes
Total Time 42 minutesminutes
Servings 8arge muffins
Calories 210kcal
Author from JoElle @ www.acraftycomposition.com
Ingredients
DRY INGREDIENTS (Bowl One)
1cupWhite whole wheat flour
1/3cupWhite all purpose flour
1/3cupWheat Germ
1/4tspSalt
1/2 tspBaking powder
1/2tspBaking soda
1 tspGround Cinnamon
1/4tspAllspice
WET INGREDIENTS & Sugar (Bowl Two)
1/2cupCarrots shredded
1mediumZucchini, shredded
1inch pieceFresh ginger, peeled and finely grated
1pouchSimply Balanced Apple Carrot Puree(3.2oz) OR equal amount of carrot & apple babyfood
2Eggs
2TbspCoconut butter (manna)you can substitute w/coconut oil
1/3cupBrown sugar, packed
LAST INGREDIENT
1/2cupWalnuts, broken into pieces
Instructions
Preheat Oven to 375 degrees (f). Prepare enough muffin tins for 8 or 9 muffins (lightly grease or add liners).
In a food processor or with a grater, shred the carrots and zucchini. Place in sieve and press out the excess moisture. Place into a bowl, "Bowl Two"
With the smallest size grater, grate the piece of ginger into the carrots/zucchini, (Bowl Two).
Add all other "Bowl Two" ingredients and stir well with a fork to make sure the coconut mana and eggs are well incorporated.
In a separate small bowl (Bowl One) add all the dry ingredients and stir.
Add "Bowl One" (dry) to "Bowl Two" (wet) and stir JUST UNTIL BLENDED. Do not over mix. Gently fold in Walnuts
Fill each muffin tin about 2/3 to 3/4 full. Place in preheated oven and bake for 22 minutes. If you make smaller muffins (more than 9 muffins), reduce your cooking time.