Some of you know that my husband & I recently started a new program that we're a little over 5 weeks into.
Details on our 80 Day Obsession progress (4 week photos/results!! woowoo)
& WHAT the program is coming to the blog SOON.
Well, a HUGE part of this program is the nutrition plan - not just the WHAT to eat, but the HOW MUCH & even the WHEN to eat it.
Our first meal of the day is a little after 5am & we've gotta have some sort of veggie, grain & protein combination.
That's EARLY for a full meal, right?! So I'm sure you can see the appeal of finding some winning recipes to try!
For the first few weeks, we were chowing down on egg + spinach muffins with toast & peanut butter OR turkey bacon with cut broccoli (yes, I'm serious) with oats & peanut butter. Some days it just felt like a LOT to eat so early. Other days, it was fine but we were still becoming eager for a little variety in our mornings.
Enter THIS recipe - which we saw many variations of online, but found our own little sweet spot combination that we INHALED this morning at 5:15 & decided was going to be part of our regular meal repertoire!!
Shout out to my hubby, Nate, for making them.
You da best, boo.
So whether you're on a regimented meal plan also, are simply trying to find another healthy breakfast or snack OR maybe you're desperately needing to sneak veggies into food for your picky kids or spouse - you're going to want to give this recipe a spin.
CARROT BREAD MUFFINS
INGREDIENTS:
1 cup carrots
(roughly 10 large baby carrots)
1/4 cup rolled oats - uncooked
2 eggs
3/4 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. vanilla
(you could also throw in some clove, dried ginger or pumpkin pie spice!!)
*optional sweetener: truvia, stevia, agave or honey to taste*
(we used baking truvia to sweeten ours & stay on track with our meal plan!)
DIRECTIONS:
Pre-heat oven to 350 degrees.
Grease muffins tins or miniature loaf pans.
(I use coconut oil baking spray).
Combine ingredients in blender & let it run until SMOOTH.
Pour mixture into muffin tins or mini loaf pans.
(One serving of this mix will "fill" 4 muffin tins OR 1 mini loaf pan)
Bake for 20-25 minutes or until a tooth pick comes out of the center clean.
Remove from pan or tin & allow to cool on baking rack, before storing in fridge.
Why hello, beauties..
Oh! I can't forget!
Here's a little serving suggestion that takes this RIGHT over the top.
We added 1 teaspoon of natural, crunchy peanut butter to the top of our warm muffins before serving with a dash or three of cinnamon! Holy smokes it decadent.
{this is me literally eating my breakfast in bed this morning}
Y'ALL.
This was seriously so good.
Simple, naturally "sweet", light & YUMMY!
And if you're working through the same program as us, it will likely fit ONE of your meal plan options to a T. For us, it's our pre-workout combo!!
For my friends following the Beachbody fixate meal plan, here is the container breakdown for 80 Day Obsession and 21 Day Fix:
Each serving is 1 red 1 yellow 1 green 1 teaspoon.
FYI, we made 6 total servings of this at one time & refrigerated them in our portions so all we have to do is heat, drizzle with PB & eat - so that's 24 muffins at once!
BULK PREP APPROVED!
*be realistic & open minded when you taste these the first time, friends. remember that these are very healthy muffins & taste really yummy. BUT, don't be expecting carrot cake cupcakes with cream cheese frosting when you bite in. Ha!*
Give this recipe a try & let me know what you think
+ if you make any awesome substitutions, share!
ENJOY!
