Triathlete Power Muffins Recipes
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.
Provided by Wendybird 2
Categories Quick Breads
Time 50m
Yield 22 muffins, 22 serving(s)
Number Of Ingredients 20
Steps:
- Mix the dry ingredients (flour through grated carrots) in a large bowl.
- In a separate bowl, mix the wet ingredients (milk through egg whites).
- Make a well in the dry ingredients, add wet mixture, and stir until just combined.
- Fill greased muffin tins until almost full.
- Bake for 20 minutes at 400 degrees.
Nutrition Facts : Calories 77, Fat 1, SaturatedFat 0.4, Cholesterol 11, Sodium 131.1, Carbohydrate 14.8, Fiber 1.7, Sugar 4.1, Protein 2.7
POWER MUFFINS
The basic recipe came from bob's red mill, but i have substituted several things to boost it up even higher in nutrition. there is no oil or sugar and is such healthy loaded muffins and more than that, taste good. YOU CAN ADJUST THE NUTMEG AND CINNAMON IF YOU LIKE.
Provided by CHEF GOLDEN WINGS
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the dry ingredients together, then add wet ingredients, stir well and put in greased muffin pans.
- SPRINKLE WITH CINNAMON AND BAKE AT 400 FOR FIFTEEN MINUTES.
Nutrition Facts : Calories 150.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 19.8, Sodium 152.1, Carbohydrate 29.3, Fiber 4.4, Sugar 13.6, Protein 4.8
TODDLER POWER MUFFINS
I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.
Provided by sarahmarie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 27m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
- Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
- Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 12.2 g, Cholesterol 7.8 mg, Fat 3.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 4.8 g
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