Mommy MizFit

 

Each week I try to get up and make a yummy, fun and healthy breakfast at least once a week.  Our kids typically eat either a bowl of oatmeal, some eggs, yogurt or a bowl of cereal with fruit each morning. I might add that their Dad is the King of breakfast time, but I like to make a special breakfast like pancakes, waffles. french toast or muffins too.  This week I adapted my Betty Crocker zucchini bread recipe to the one I posted below.

I adapted this recipe because I wanted to add more fiber, find a way to get a few more veggies into my kids diets and also add protein which helps build muscle and sustains energy throughout your day.

A typical muffin is primarily comprised of carbohydrates, which your body uses very quickly for energy and the excess is stored as fat. And it is typically loaded with extra sugar and saturated fats that only eventually make you feel tired AND the excess calories gets stored as fat. So I try even things up a bit by adding some balance in the protein, fat and carb department without adding extra calories.

When I looked at the original recipe I liked that it had eggs and nuts that add healthy fats(Omega 3 Fatty Acids) that our bodies need for brain function and proper nutrition. I liked that it had zucchini for the obvious reason being it is a vegetable that is sweeter in taste and is delicious when baked in a muffin or bread. The recipe also called for an oil in which I substituted apple sauce in its place. The reason behind this substitute was not because oils aren’t healthy for us, but because we were already getting enough healthy fats from the eggs and nuts. Of course, you can always leave out the nuts and keep in the oil too. Just a matter of preference.

By adding in some carrots and applesauce, it increased the fiber content and lower the calorie count while adding other great nutrients.

Lastly, I also added in a cup of protein powder, which added about 40 grams of protein. This sounds like a lot, but when it is divided out between each individual muffin along with the protein from the nuts and eggs(6 grams each egg), it really is a great amount so that you stay fuller longer. You also have more energy to stay focused on your tasks until your next healthy and delicious refueling meal!

 

 

 

 

Ingredients

2 Zucchini, chopped

3 carrots, chopped

1 cup of brown sugar

2/3 cup apple sauce

2 tsp. vanilla

4 large eggs

3 cups 50/50 Whole wheat flour

1 cup vanilla protein powder(I used Arbonne protein powder)

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. baking powder

1/2 cup chopped nuts

Directions

Step 1 – Combine zucchini, carrots, brown sugar, apple sauce, vanilla, and eggs in  alarge mixing bowl.

Step 2 – Stir in remaining ingredients – flour, protein powder, baking soda, salt, cinnamon, ground cloves and baking powder.  Mix well, then stir in nuts.

Step 3 – Spray mini muffin tins with non stick spray.  Fill each muffin tin up half way.  Bake at 350 degrees for 8-10 minutes or until light brown on top.  

Let cool and enjoy your muffins with some fresh fruit for breakfast!!!!

Related posts:

1. Ginger Bread Muffins recipe from Joshua's Aunt Bobbi
2. Chili-Lime Lamborghini & Shrimp
3. Creamy Coconut Carrot Soup
4. Banana-Berry Protein Pancakes with Strawberry Agave Syrup
5. Vanilla Cinnamon Protein French Toast