These muffins are a family favorite! Not only are the so delicious, but they included veggies, fruit, whole grains, protein, and eggs for a nice balanced breakfast or snack.When viewing recipes from home page, click here for full recipe.
- ¼ cup Agave Nectar, (I use raw organic you can substitute 1/4 honey OR 1/2 cup brown sugar instead)
- ½ cup peanut butter (crunchy or creamy – preferably natural)
- ½ cup carrot, finely grated and firmly packed (about 1 large – preferably organic)
- ½ cup ripe banana, mashed (1 to 1 ½ bananas)
- 1 egg
- 1 cup whole-wheat flour
- 1 teaspoon baking powder (look for “Aluminum Free”)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon to 1 tablespoon flaxseeds, ground (optional)
- brown sugar for topping
- Prep time: 20 minutes
- Cook time: 8 minutes (mini) 15 minutes (large)
- Servings: 12 to 18
- Difficulty: easy
1. First grate the carrot. I try to pick the thickest carrot in the bag so that there is more surface area to grate. Make sure you pack down the carrots when measuring to make sure you are getting the full 1/2 cup as this is where the muffins get a lot of their moisture.
2. In a large bowl, mix Agave (or honey or brown sugar), peanut butter (I make my own peanut-nut butter and will post that recipe later), carrot, banana, and the egg.
3. In a separate bowl, combine flour, baking powder, baking soda, salt, and ground flaxseed.
36 mini muffins (1.45 grams of protein each) or
13 large muffins (4.35 grams of protein each)
These are great to make when you have time on the weekend and store in an airtight container or Ziploc bag for a quick grab during the week. They will last at room temperature for a couple of days but it is best to store them in the refrigerator, where they will last a week, or in the freezer, where they will stay fresh for a month. If you freeze them, you may want to wrap them individually to maintain their moisture.