Fruit & Nut Muffins are packed with trail mix and cranberries while the whole wheat batter gets a protein boost from @nakednutrition Naked Rice. Easy to pack and eat, they're perfect any time of the day!
Muffins are a food that has so much memory attached to it for me. When I would take swimming lessons as a child, every so often my dad would spring for a giant (think Costco-sized) muffin as a morning treat. Somehow, they made the endless laps and 7AM start worthwhile! Over the years, muffins were always my go-to snack over things like doughnuts or cookies, because who doesn't like a individual cake in the middle of the day?
These days the muffins I make tend to be more manageable in size, and lean away from the super sweet "cake" ones of my youth. Because they're such a handy snack or breakfast and you can add almost anything to them, I decided to whip up a batch of trail-mix packed, protein infused muffins for my sister's boyfriend. The whole grains and protein keep you full for longer while the yogurt adds a hint of tang that offsets the sweetness of the batter and dried fruit.
Makes 8
1/2 cup vanilla yogurt (not Greek style)
1/2 cup vanilla yogurt (not Greek style)
1/4 cup milk
1/4 cup vegetable oil
1 tbsp vanilla extract
1/4 cup vegetable oil
1 tbsp vanilla extract
1/4 cup crushed bran flakes (I used Nature's Path Heritage Flakes)
2 tbsp ground flax 1/2 cup sugar
1 1/4 cups whole wheat flour
2 scoops Naked Rice protein powder
1 1/2 tsp baking powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp salt
2/3 cup trail mix (mine had dark and golden raisins, craisins, peanuts, and pumpkin seeds), I recommend this one if you need nut free
- Heat the oven to 400°F and grease a muffin pan.
- In a bowl, mix together the yogurt, milk, oil, vanilla, crushed cereal and flax. Let stand 5 minutes.
- Add the sugar and mix well.
- Stir in the flour, rice protein, baking powder, baking soda and salt until just combined.
- Fold in the trail mix.
- Scoop batter into muffin tins, filling each about 2/3 full.
- Bake for 18-20 minutes, then turn out immediately and cool on a wire rack.
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