Alright, for one day I want all of you to forget you are a basic b*tch and put down the pumpkin! As soon as fall hits everyone is ALL ABOUT that pumpkin. I don’t know about you, but that flavor gets old real quick. So it’s nice to mix up some bakes or recipes with some other yummy fall flavors. I feel bad for clove, cinnamon, apples and all of those other amazing ingredients. They always get overshadowed by the damn pumpkin.
I found a pretty healthy muffin recipe that tastes awesome and has ZERO pumpkin. Highly suggest making these for a snack or healthy go-to breakfast option!
- 2 cup whole wheat flour
- 3/4 cup granulated sugar (I used mixture of coconut sugar and Swerve sugar substitute)
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking soda
- 3 large eggs**
- 1/2 cup buttermilk**
- 1/3 cup canola oil**
- 2 tsp vanilla
- 2 cups shredded carrots
- 1 medium apple, shredded (didn’t even remove the skin, used honeycrisp)
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional – I threw in 1/4c slivered almonds)
- **I added zest of 1/2 orange to give it a lighter flavor. This made it so tasty with the other ingredients!
**For lower fat, use the following substitutions :
- 6 egg whites subbed for 3 whole eggs (I used 2 eggs, 2 egg whites)
- 1/3c applesauce subbed for oil
- 1/2 c cashew milk subbed for buttermilk
- added 2 scoops vanilla Quest protein powder (note, if you do this, remove about 1/4 c of the flour)
- Preheat oven 350 degrees. Mix flour, sugar, baking powder and soda, salt, cinnamon and nutmeg (and protein powder if you are adding) in a bowl.
- In separate bowl, whisk applesauce, eggs, milk and vanilla. Then add shredded carrots, raisins, nuts and apple.
- Combine dry with wet, adding slowly.
- Place large scoop in muffin tins and bake 23-36 minutes.
The original recipe gave 12 servings. Pffff I made 24 of these with those ingredients. Nutrition facts for 1/24 muffins without those low fat substitutions include: 115 cals, 3.5f, 19c, 2.5p
With my substitutions, muffins basically have no fat, slightly higher carb and protein (by ~few grams). **Note I prob didn’t pack as much batter in each tin because I doubled the serving size. So I baked mine for 20 minutes rather than 23-26.
Have at it! If you try the recipe, tag #crossfitipa in your story and/or post and let us know what you think!