Carrot Pumpkin Muffins

I modified this recipe that I found on my Weight Watchers recipe section.  Started off making them for Layla and realized these would be awesome pre-workout snacks to start the morning. They are a bit higher in carbs and protein than I typically recommend, but since it will be utilized as pre-workout, it will be a great way to start the morning with a boost of energy.  You can also use these as a healthy dessert.

Nothing says fall like the spice trinity of pumpkin, nutmeg and cinnamon.  My house smells like Thanksgiving after cooking these!

Ingredients:

  • 1 cup ground oatmeal
  • 1 cup oat flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 2/3c unsweetened applesauce
  • 3/4c canned unsweetened pumpkin
  • 1/3c cooked carrot puree
  • 2/3c stevia
  • 1 egg
  • 2/3c unsweetened coconut milk

First make sure you have cooked carrots that you pureed in the blender. I always have some handy to sneak into my daughter’s food since she doesnt like to eat veggies

Preheat oven to 450 and coat a 12 hole muffin tin with cooking spray and line with cupcake wrappers if you like.

Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl.  Then combine applesauce, pumpkin, stevia, egg, and milk in a medium bowl. Mix thoroughly.  Add both sets of ingredients and mix until completely incorporated.

Pour batter into muffin tins so each hole is about 2/3 full.  Bake for 20 to 30 minutes or until a tester inserted in the center comes out clean.  1 muffin per serving.

Each muffin: 2 weight watchers points

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About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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