A healthy alternative to breakfast heavy in fat. Healthy Pre-race Muffins are great before or after workouts, snacks, and on-the-go quick breakfasts. They are packed full of vitamins and nutrients and taste like a moist carrot cake.
1cupcarrotsgrated, roasted or raw, about 2 carrots
3tablespoonsbuttermelted
3tablespoonscoconut oilin liquid form
1/2cupagave syrup
1teaspoonvanilla extract
Instructions
Line a standard-sized muffin tin with cupcake liners.
Place the oven rack in the middle position and preheat to 350 degrees F.
In a large bowl combine flour, oats, cinnamon, nutmeg, soda, salt, and dates.
In another bowl, mix the eggs, zucchini, carrots, butter, coconut oil, syrup, and vanilla.
Add wet ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Using a spring-release scoop, fill the cupcake liners to the top.
Bake for 18 to 22 minutes.
For substitutions see post above
Notes
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you