One of the biggest challenges to staying healthy on the road is nutrition. I find that one of the most difficult meals to keep healthy and clean while on the road is breakfast. Next time you are hitting the road, prepare a batch of these muffins and take them on the road with you for a healthy and clean breakfast or snack. To make them easy to travel with, prepare them a day or two before, place in ziploc baggies and freeze. They will defrost naturally while you are on the road.
Fall Muffins
(Sweet potato or pumpkin)
Ingredients:
• 2 cups cooked carrots
• ½ cup cooked/mashed sweet potato (or canned pumpkin)
• 1 cup oat bran
*For individuals trying to lose weight, you can cut this to 1/4 cup the
consistency is a little bit different, but the taste is still great!)
• 4 egg whites
• 2 whole eggs
• 1 cup greek yogurt
• 1 Tbsp vanilla
• 1 tsp baking powder
• ½ tsp baking soda.
• 1 Tbsp honey
• 4 stevia packets (or to taste) *you can also use more honey and omit the stevia
• cinnamon (I really like cinnamon so I just kind of sprinkle in what looks good )
Directions: *Cook and mash the carrots – (a magic bullet works really well!)
*Cook and mash sweet potatoes
*mix all ingrediaents together in a large mixing bowl
* use a ¼ measuring cup to fill muffin tins (I found that tin-foil muffin cups sprayed w/pam work best)
*bake at 350 for about 20 minutes
Serving:
Makes 4 servings (16 muffins)
Serving size = 4 muffins
Alternatives: •Substitute canned pumpkin for the sweet potatoes (changes the consistency a bit , but very yummy!)
•To get your good fats in, add chopped almonds/walnuts to the batter before baking (I usually make some with nuts and some without – I will divide 1 oz. chopped nuts between 4 muffin tins and top w/ ¼ cup batter to make one serving)
•If you are looking to add more starch to your muffins I would suggest increasing the amount of oat bran (this will give you a more dense muffin).
•Instead of oat bran you may also blend raw oats to make “oat flour” and use that as a substitute.
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