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Energy-Boosting Muffins for Endurance Athletes

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Ingredients

Adjust Servings:
1 1/4 cups whole grain spelt flour
1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup textured soy protein granules
1/3 cup protein powder (vanilla)
1/3 cup brown sugar
1/3 cup sucanat or 1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups grated carrots
3/4 cup milk
1/2 cup low-fat buttermilk
1/3 cup low-fat ricotta cheese

Nutritional information

77
Calories
9 g
Calories From Fat
1 g
Total Fat
0.4 g
Saturated Fat
11 mg
Cholesterol
131.1 mg
Sodium
14.8 g
Carbs
1.7 g
Dietary Fiber
4.1 g
Sugars
2.7 g
Protein
56g
Serving Size

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Energy-Boosting Muffins for Endurance Athletes

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    Cuisine:

    These are a tasty, healthy snack for anyone, not just endurance athletes (and we love our snacks). I found this recipe on the web years ago, and made some tweaks to increase the protein and fiber, and lower the sugar and fat. Instead of canned pumpkin, try leftover cooked sweet-potato, and really pile it in. You can add dried fruit or nuts if you like. I enjoy these muffins warm from the oven, and spread with a little apple butter. The recipe makes almost 2 dozen, and they freeze really well.

    • 70 min
    • Serves 22
    • Easy

    Ingredients

    Directions

    Share

    Triathlete Power Muffins, These are a tasty, healthy snack for anyone, not just endurance athletes (and we love our snacks) I found this recipe on the web years ago, and made some tweaks to increase the protein and fiber, and lower the sugar and fat Instead of canned pumpkin, try leftover cooked sweet-potato, and really pile it in You can add dried fruit or nuts if you like I enjoy these muffins warm from the oven, and spread with a little apple butter The recipe makes almost 2 dozen, and they freeze really well , These are a tasty, healthy snack for anyone, not just endurance athletes (and we love our snacks) I found this recipe on the web years ago, and made some tweaks to increase the protein and fiber, and lower the sugar and fat Instead of canned pumpkin, try leftover cooked sweet-potato, and really pile it in You can add dried fruit or nuts if you like I enjoy these muffins warm from the oven, and spread with a little apple butter The recipe makes almost 2 dozen, and they freeze really well


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    Steps

    1
    Done

    Mix the Dry Ingredients (flour Through Grated Carrots) in a Large Bowl.

    2
    Done

    in a Separate Bowl, Mix the Wet Ingredients (milk Through Egg Whites).

    3
    Done

    Make a Well in the Dry Ingredients, Add Wet Mixture, and Stir Until Just Combined.

    4
    Done

    Fill Greased Muffin Tins Until Almost Full.

    5
    Done

    Bake For 20 Minutes at 400 Degrees.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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