Postpartum Recipes
Veggie protein muffins
These muffins came about because I wanted to use up a carton of egg whites that I purchased to make gingerbread house frosting for my kid. The result is a high protein muffin that is so yummy and so versatile. You can mix and match veggies and add-ins to create whatever flavor combinations you're after. Added nutrition doesn't hurt, either. It's safe to say I am going to be buying a carton of egg whites every once in a while to make these protein muffins for an easy breakfast, snack and freezer stash.
Ingredients
-1 c whole wheat flour (spooned and leveled)
-1/2 c oat flour
-1.5 tsp baking powder
-1/2 tsp baking soda
-2 tsp cinnamon
-1/2 tsp ground ginger
-1/2 tsp salt
optional: 1/4 tsp each nutmeg and cardamom for a chai spiced muffin
-2 eggs
-4 egg whites
-1/2 c plain greek yogurt
-1/4 c neutral oil (avocado, olive, liquified coconut)
-1/3-1/2 c sugar or coconut sugar
-1.5 tsp vanilla
-2 cups shredded zucchini or carrots (if using zucchini, squeeze excess liquid out using a tea towel)
Add ins: 1/4 to 1/2 c chopped walnuts, chopped pecans, any chocolate chips, chopped dates or raisins
*In the photo, I had used 1/2 c chopped walnuts and 1/2 white chocolate chips - use up what you have!
Method
-Preheat oven to 350 and line or oil a muffin tin.
-In a medium sized bowl, combine flours, baking powder, baking soda, salt and spices.
-In another bown, whisk the eggs until they are foamy and frothy.
-To your eggs, mix in greek yogurt, oil, sugar and vanilla until smooth.
-Incorporate your wet and dry ingredients slowly by mixing together until just combined.
-Fold in your shredded veggies and any add-ins- don't over mix, be gentle!
-Divide batter among muffin cups, filling 3/4 full. Depending on your add-ins, you may have more than 12- I usually end up with 15.
-Bake for 20-24 minutes or until a toothpick comes out clean.
-Let cool for a few minutes before removing from muffin tin and allowing to cool fully on a wire rack.
Note: Make sure the muffins are completely cool before packing into ziplocs or tupperware. If you plan to freeze some, wrap each one with a little plastic wrap before putting into a ziploc, for freshest taste.
