I love muffins in the morning or for a snack midday--these are great for those times and I greatly reduced the sugar and fat content from an original recipe I found online, as well as making them gluten free and protein infused. If you want to try to ViShape protein just click on the name and it will get you to a place you can order some online.
To Make these muffins you will need:
King
Arthur - Gluten Free Multi-Purpose Flour, 1 Cup
Vi-Shape,
8 rounded scoops (equals 1 Cup)
Whole
Ground Flaxmeal, 2 TBSP
Splenda
- Baking 3/4 Cup
Applesauce-
Unsweetened, 1 1/2 cup
Oil,
¼ Cup
1 cup Unsweetened Almond Milk
2
Eggs
Vanilla
Extract, 3 tsp
Shredded
Carrots, 2 Cup
Shredded
Coconut, Unsweetened, 1/2 cup
¼ cup Craisins
¼ Cup White Chocolate Chips
2 tsp Cinnamon
¼ tsp Salt
2 tsp baking soda
Mix dry ingredients into wet with
a spoon in a large bowl. Spoon into a
lightly oiled muffin pan--non wheat flours do best in silicon pans-don't use
paper muffin cups because they will stick terribly. Bake in a 350 degree oven for 20-25 minutes.
Amount of muffins will be determined by how large your muffin tin is and how
high you fill it. This recipe made 22
muffins for my tin I sprinkled some
Quinoa flakes on the top prior to baking.
If you want to decrease the fat,
you can eliminate the coconut or the oil all together--decrease the almond milk
if not using the coconut to 1/2 a cup and if not using oil, replace it with
applesauce. You can also eliminate the
craisins and chips, replace with nuts and raisins or use 1 chopped apple in
place of ¼ cup of applesauce.
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