One of Justin’s favorite desserts is carrot cake. He likes it so much we even had it as a layer in our wedding cake. I’m not quite as enthusiastic about the flavor myself, but it’s tasty enough for me to make into something we can consume as much as our typical protein breads. Plus, making the hubby happy through my food is pretty fun.
This recipe isn’t completely original in that it is based on the Morning Glory Muffin which has been around forever. There are tons of variations out there, but I stuck with the basics of fruit, veggies and warm spices like cinnamon and nutmeg. I call our version the Afternoon Glory simply because we eat it as our afternoon snack. I’m super creative, I know!
While trying to come up with the perfect combination of whole grains to veggies and fruit, I remained very mindful of it’s caloric value because I know some versions of the Morning Glory can be upwards of 300 calories per muffin and full of refined sugar and butter. Although I’m absolutely positive Justin would not mind a 300 calorie muffin, I would not!
To Justin’s delight, these muffins turned out amazing. I’ll be making them again for next week for sure!
- 2 c Organic Oat Flour
- 3 scoops Whey Protein Powder, Vanilla
- 1 t Baking Powder
- 1 t Baking Soda
- 1 t Ground Cinnamon
- 1/2 t Ground Cardamom
- 1/2 t Ground Nutmeg, fresh
- 1/4 t Allspice
- 1/2 t Celtic Sea Salt
- 1/2 c Sucanat (or Xylitol Brown Sugar)
- 1/2 c Natural Unsweetened Applesauce
- 1/2 c Non-Fat, Plain Greek Yogurt
- 2 t Pure Vanilla Extract
- 4 Egg Whites
- 1 c Carrots, grated
- 1 c Zucchini, grated
- 1 Fuji Apple, diced
- 1/2 cup Organic Unsweetened Shredded Coconut
- 1/4 c Raisins
- 1/2 c Pecans, chopped and toasted
- 1 T Natural Raw Wheat Germ
- Preheat the oven to 375 and line a muffin tin with paper liners. Grate the carrots and the zucchini. With a clean dish cloth, squeeze out all the excess liquid from the zucchini. Peel, core and dice the apple. Set all the above aside.
- Toast the pecans and wheat germ in a pan on low heat until fragrant about 2 - 3 minutes and set aside.
- Mix the flour, protein powder, baking powder, baking soda, salt and spices in a large bowl. In a separate bowl, whisk together the remaining wet ingredients (this includes the sucanat, fruits and veggies). Incorporate all the wet ingredients into the dry ingredients and portion into the muffin tin and top with the pecan/wheat germ mixture. Bake for 20 - 30 minutes or until a toothpick comes out dry.
- Store in the refrigerator
This is actually a picture of my second attempt of toasting the wheat germ and pecans. Thank goodness I bought an extra bag of nuts! Be sure and really pay attention during this step so you don’t make the same mistake I did!
Always mix all your dry ingredients really well and your wet ingredients really well in their separate bowls before you combine them. This will help make sure you don’t over-stir your finished batter.
I was able to portion out about 1 tsp of the pecan mixture on top of each muffin. When the muffins are done baking be aware that there will be some excess wheat germ that will fall off when you pick them up. This made a fun little mess for me to clean up!
Damn, these look good!