Tuesday, July 21, 2015

Recipe ReDux Post # 36, Morning Glory Muffins






The Recipe ReDux challenge for July is"Fresh From the Garden" and we have been asked to create recipes using fruits and vegetables that are in season this month.  July is a good time to stock up on Summer squash and I almost always buy zucchini weekly during the Summer.  I have yet to grow it in my garden, but that is a future plan for sure! I decided to use my weekly stash in muffins as a nice way to get in some veggies at breakfast.  I chose a morning glory theme which also incorporated some carrots, apple and even some banana.These muffins are a powerhouse of nutrition- they have 2 fruits, 2 veggies, whole grains, and protein, PLUS they taste amazing! Hope you will try them out and take a look at all the fresh in season recipes from the talented Recipe ReDux bloggers too!

Ingredients:

2 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3 large sized over ripe bananas, mashed
6 Tablespoons liquid egg white
6 Packed tablespoons brown sugar
½ cup finely grated carrot
½ cup finely grated zucchini
½ cup finely grated apple
1/4 cup milk (I used unsweetened vanilla almond milk)
1 tablespoon vanilla extract
cooking spray
Optional: 6 Tablespoons protein powder *(preferably natural
unflavored, see notes on the one I use below) 

Directions:

Preheat oven to 350 degrees. Combine the oats, oat flour, baking soda, baking powder, (protein powder) and cinnamon in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk, vanilla, carrots, zucchini and apple. Add the oats/flour mixture to the wet ingredients and mix well. Spoon into muffin pans (see size options below) coated with cooking spray or muffin liners and bake on the bottom rack of the oven for about 30-35 minutes, until top is firm, lightly browned and firm. 

Makes:
6 jumbo size muffins

or

12 regular size muffins

or

6 dozen mini muffins

Note for protein muffins * I have had great success with using Nature’s Best Isopure PerfectNatural Protein Powder, unflavored- it is gluten-free, lactose free


Jumbo muffin, 6 servings

Serving size 1 very large muffin (with protein powder) Calories 310 Protein 13 g Carb 57 g Fiber 7 g Sugars 25 g Fat 3 g Saturated fat 0 g Sodium 280 mg

Serving size 1 very large muffin (without protein powder) Calories 280 Protein 7 g Carb 57 g Fiber 7 g Sugars 25 g Fat 3 g Saturated fat 0 g Sodium 130 mg

Regular muffin, 12 servings

Serving size 1 muffin (with protein powder) Calories 150 Protein 7 g Carb 29 g Fiber 3 g Sugars 12 g Fat 1.5 g Saturated fat 0 g Sodium 140 mg

Serving size 1 very large muffin (without protein powder) Calories 140 Protein 3 g Carb 29 g Fiber 3 g Sugars 12 g Fat 1.5 g Saturated fat 0 g Sodium 120 mg

Mini muffin, 72 servings

Serving size 1 muffin (with or without protein powder) Calories 25 Protein 1 g Carb 5 g Fiber 1 g Sugars 2 g Fat 0 g Saturated fat 0 g Sodium 25 mg



IMPORTANT NOTE: these muffins are very moist so the ones you do not eat on the day you bake them must be stored in the fridge.  I just leave one out for an hour or two to get to room temp or pop one in the microwave for 40 seconds right out of the fridge.


4 comments:

Kelly July 21, 2015 at 5:18 PM  

These look delicious! I love using oat flour in muffin recipes.

Kelly @ Kitchology July 24, 2015 at 2:21 PM  

Love carrot muffins! I will definitely have to make these, they sound perfect for before a run!

Esha Collin July 28, 2015 at 2:54 AM  

I was looking for articles on fresh milk and I came across yours inspiring read. Great post!

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