What to make for dessert when most of your dinner party guests are on a restricted diet? Carrot Zucchini muffins of course!
So most of you know I am enrolled in the State of Slim program at work. The program is great at giving me guidelines on what to eat and when, but this girl likes to color outside of the lines. I also want to reach my weight loss goals and am motivated to follow the process. Soooooo…I’ve been experimenting inside the lines but with extra flair.
Prince Charming and I hosted my family for dinner last week. Most of us were on the #healthysexyseptember 30 day sugar cleanse, so I took it as a challenge to bring some fun to everyone’s barren taste buds.
We served lemon grilled salmon, quinoa, salad loaded with a variety of colorful veggies, and Cosmos! What? Alcohol is not sugar free. Yep, my circle looked at me sideways as well. I used Diet Cranberry Pomegranate juice (no sugar), fresh squeezed lime, sparkling water, liquid stevia and some ice cubes. Delicious!
- 1 c old-fashioned rolled oats (not quick cooking)
- 1/2 c Splenda
- 2 scoops Vega Vanilla Chai protein powder
- 1 T fat-free pistachio pudding mix
- 2 T cinnamon
- 2 t nutmeg
- 1 t baking powder
- 1 t baking soda
- 1 c liquid egg whites
- 1/2 c plain nonfat Greek yogurt
- 1 medium zucchini (shredded)
- ½ c shredded carrots
- Preheat oven to 350 degrees.
- Coat two 12-cup muffin pans with cooking spray.
- In a food processor, grind oats to a flour-like consistency.
- Mix all dry ingredients in a large bowl.
- In another bowl, combine egg whites, yogurt, zucchini and carrots and mix until smooth.
- Pour the liquid mixture into the dry mixture and blend.
- Divide evenly among muffin cups.
- Bake 12 - 15 minutes.
- You may need to add a touch of water if the batter is too thick. Do not use paper liners – oat flour sticks to them.