I Think I Found Perfection!

Name: Carrot Zucchini Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 c old-fashioned rolled oats (not quick-cooking); 1/2 c Monkfruit sweetener (Lakanto is my fave); 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; 1/4 c Apple Cider Vinegar; 1 medium zucchini, shredded; ½ c shredded carrots

What to make for dessert when most of your dinner party guests are on a restricted diet? Carrot Zucchini muffins, of course!

It is October 8, 2017 and I am enrolled in the State of Slim program at work. The program gives excellent guidelines on what to eat and when. However, 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 various 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), freshly squeezed lime, sparkling water, liquid stevia, and some ice cubes. Delicious!

For dessert, I rolled out the Carrot Zucchini Muffins. Everyone on a restricted diet indulged and felt satiated. Those who could eat as they pleased took a few bites without wincing. It tastes like perfection to me as it has been over a month since I’ve had any kind of bread—your turn to try. Let me know what you think!

Healthy Gluten-free Blueberry Muffins Breakfast Recipe – [Eating for More Energy with Michelle Fox]https://youtu.be/sxgDlzwdarEThis was our second hands-on workshop with AARP and was so – much – fun! In honor of April Fools’ Day, we made breakfast for dinner. That’s no joke!2021-10-30

Carrot Zucchini Muffins

Yield: 12

Author: Michelle Fox

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

These magical muffins are dairy and gluten-free. They are sure to delight even your pickest eaters!

Ingredients

1 c old-fashioned rolled oats (not quick-cooking)
1/2 c Monkfruit sweetener (Lakanto is my fave)
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
1/4 c Apple Cider Vinegar
1 medium zucchini, shredded
½ c shredded carrots

Instructions

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, apple cider vinegar, 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.

Notes

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. Parchment paper muffin liners make it super easy to unwrap these delights!

Adapted from State of Slim

Nutrition Facts

Calories

71.05

Fat

0.98 g

Sat. Fat

0.31 g

Carbs

17.4 g

Fiber

1.76 g

Net carbs

9.7 g

Sugar

4.27 g

Protein

6.46 g

Sodium

218.78 mg

Cholesterol

10.26 mg

Nutritional information has been AI generated. Please consult a medical professional if you have questions.

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https://www.michellefox.com/blog/i-think-i-found-perfection

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Breakfast, Snack

American

Did you make this recipe?

Share a photo and tag me @michellefoxlove – I can’t wait to celebrate your creation!

Enjoy!

Michelle

P.S. Don’t forget to add about ¼ inch of water to the empty cups in the second muffin tin, so your pan does not burn. You will know that the muffins are done when a butter knife comes out clean once you poke one of the center muffins.&ZeroWidthSpace;