Whole Wheat Veggie Muffins

I’ve been trying to find ways to add vegetables to every meal, because that’s my mantra. Add vegetables to each meal to gain the most nutrient benefit from everything you eat. When you nourish yourself this way, you have a steady and firm foundation or health, which gives you the flexibility for some freedom and indulgence.  

As a pregnant mama of a toddler, I am also trying to find fast, portable snack options that are healthy for Emma & I. Enter: the veggie muffin. I loosely based this recipe off of one from Against All Grain & Dashing Dish, and I must say this version tastes the most like a traditional muffin, but still has amazing health benefits! Full of fiber, healthy fats, and even vitamin A, these muffins are the perfect snack, or even quick breakfast when you are on the go. Hope y’all enjoy! 

 

Whole Wheat Veggie Muffins (makes 12) 


3/4 cup whole wheat flour

1/4 cup almond flour

2 scoops vanilla protein powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

8-10 packets stevia or 1/3 cup sweetener of choice

1 egg

1 cup milk or water

3 T coconut oil

1/2 cup applesauce

1 zucchini, grated

1 carrot, grated

 

1. Grate the zucchini and carrots and use a paper towel to squeeze out extra liquid.  

2. Add to a bowl, then mix in remaining ingredients.  

3. Pour the batter into muffin liners and bake on 350 degrees for 20-22 mins, or until a toothpick comes out clean. 

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Each muffin has 2g of fiber, almost 6g of protein and 25% of your daily needs of Vitamin A!  

Let me know what y’all think and if you try them!  

Whole Wheat Banana Oat Muffins

Happy Friday, everyone! Have I got a recipe for you! I experimented this week and baked some delicious muffins at 5am because I was up and the brown bananas were just staring at me. I whipped these up in 10 minutes, did my workout while they baked, and viola, fresh baked muffins for breakfast!! We all have been enjoying them all week, especially smeared with some peanut butter! Hope y’all enjoy the recipe! 

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Makes 12-15 muffins  

1.5 cups whole wheat flour 

1/4 cup rolled oats   

1/2 cup almond flour  

1 tsp baking soda  

1 tsp cinnamon  

1/4 tsp salt  

1/2 cup stevia of sugar equivalent  

1/3 cup coconut oil  

2 eggs  

3 brown bananas, mashed 

3/4 cup almond milk  

1 tsp vanilla extract  

 

Preheat your oven to 350 degrees and line your muffin tin. Mix the dry ingredients in one bowl and the wet in another, then mix together by adding the dry to the wet until incorporated!  

Pour the batter into the muffin tins, only till about 2/3 full. Bake for 22-25 mins or until a toothpick comes out clean!

I love having these as quick preworkout fuel, or with my breakfast as a side to some scrambled eggs/protein! 

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And since it’s the weekend, I highly recommend you make these muffins and enjoy them as well!! Happy Friday folks!