It is 10 a.m., you are at your desk, or on the road driving and you are looking for that mid-morning pick-me-up. Sure, you could grab your second cup of coffee of the day, or you can grab that large scrumptious looking muffin from the local café. Yes, but then you will most likely be hungry a few minutes later as well as experience the inevitable sugar crash.
It is important and we find it better for us through the day, to have snacks that will fuel us, instead of reaching for a quick boost that soon leaves us feeling like we need to snooze.
Instead of grabbing that large muffin, make a batch of these Protein Muffins, filled with seeds, fruits, veggies, cinnamon, whole wheat flour and more goodness – providing some much needed protein and fibre. We have been making these for some time now and often will make double batches to pass along to family as well.
They are not only great to have as a snack in the mornings, but you can also have it instead in the mid-afternoon or as your dessert with some fruit, why not?! This is great to have with some fruit and yes, don’t judge, but I have been known to add some natural peanut butter on the top – an alternative to the cupcake?!
We always have some Joe’s Tasty Travels natural nuts and seeds products from Walmart on hand for our SEED BARS and for when we make our Homemade TRAIL MIX and these are added in along with some chia seeds in the recipe.
Here is the recipe for these DELICIOUS Protein Muffins courtesy of Art and the Kitchen
Ingredients:
2 cups whole grain flour - we use Robin Hood Whole Wheat flour
1 cup of brown sugar
1 tbsp cinnamon
2 tsp of baking powder
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins/driend cranberries/driedblueberries (or any kind of dried fruit - we just add in dried cranberries)
2 cups grated carrots
1 apple shredded
8 oz. can crushed pineapple (we dont add this but sure it is delicious!)
1/2 cup sunflower seeds (natural/plain)
1/2 cup pumpkin seeds (we use natrual/plain pepitas)
1/4 cup chia seeds
1/4 cup hemp seedds
3 eggs
2/3 cup veggie or oilve oil
1 tsp vanilla
Directions:
1. Mix flour, brown sugar, cinnamon, baking powder, and salt in large bowl.
2. Add in the dried fruit, coconut, seeds, raisins, crushed pineapple, apple and carrots. Stir to combine.
3. In a seperate bowl whisk eggs with oil and vanilla.
4. Combine this mixture with dry ingredients and blend well. This will be very thick. GREAT FOR AN ARM WORKOUT - lots of elbow grease.
5. Fill 12 cupcake baking cups heaping full.
6. Bake at 350 degreees for 30-40 minutes.
For our oven, ours are ready at 30 minutes, you don't want them to be too hard or burn at the bottom.
These muffins are absolutely delicious, it is pretty much like having a meal in a muffin cup. You will enjoy making something of your own and everyone at work and family, friends, etc., will want to know where you got that muffin as they are eating their “café” muffin…and will hopefully be influenced to try this recipe instead.
Homemade is always best and by taking some time over the weekend to whip up a batch for the week, you will surely be less likely to head for those store bought muffins and sugary snacks. You will be fueling your day in a beneficial way and will be proud indulging in your protein filled muffin for your snack break.
They are great to freeze! We usually have them three times a week, and the rest we freeze for the following week, take out in the morning, pop it in the microwave for a few seconds if you want it a little softer and there you go.
Over the next few weeks, I will be sharing some of our favourite healthy snacks to help fuel your day – especially after indulging a bit – well a lot over the holiday season! Good thing we made batches of our Seed Bars and had our Trail Mix on hand for some mid-day pre-party snacking.
Let us know if you try this recipe (by commenting below or on our FB page) and what you think of them!
STAY TUNED for more delish and healthy snack ideas!