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Fruit Veggie & Protein Muffin

QUICK FACTS

  PREPARATION TIME
10 min (for 12 serves)

 
  COOKING TIME
25 min (for 12 serves)
  BREAKFAST
Muffin
 

SUMMARY

 

This delicious muffin recipe is made with cranberries, carrots, apples and walnuts which makes it an power-packed breakfast or snack!

INGREDIENTS

150 g
  apples, cored, unpeeled and chopped
6.00 tablespoon (72 g)
  Splenda brown sugar blend
200 g
  cranberries, chopped
0.50 cup (58 g)
  carrots, shredded
30 g
  walnuts, chopped
2.00 1 Rounded Scoop (78 g)
     Optimum Nutrition Platinum Hydrowhey, Vanilla flavour   
275 g
  wholemeal flour
15 g
  baking powder
10 g
  baking soda
1 g
  salt
1.00 teaspoon (2 g)
  cinnamon
2.00 egg (88 g)
  eggs, beaten
60 g
  canola oil
 

METHOD

1. Preheat oven to 375 F (190 C).

2. Grease 12 muffin cups or line with paper liners.

3. In a large bowl, mix apples and Splenda, cranberries, carrots, and nuts; stir gently to combine. Set aside.

4. Sift together dry ingredients. 

5. In a separate bowl combine eggs and oil; Stir in egg mixture into the dry mixture;

6. Add apple mixture into the batter.

7. Divide batter evenly among muffin cups.

8. Bake 25 to 30 minutes.

9. Cool for 5 to10 minutes; remove to wire rack.

10. Serve or store in air-tight container.

  NUTRITIONAL PANEL
Per Serve
Energy:
865.4 kJ  (206.8 kcal)
Protein:
9.2 g
Total Fat:
8.1 g
-Saturated:
0.8 g
-Mono-Unsaturated:
3.6 g
-Poly-Unsaturated:
2.9 g
Total Carbs:
20.4 g
-Complex Carbs:
12.2 g
-Sugar:
8.5 g
Fibre:
3.6 g
Water:
37.8 mL
Alcohol:
0.0 g
Cholesterol:
27.0 mg
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