Here we are, it is the first day of freedom for lots of parents and the first day of school for lots of kiddos 🙂
I don’t know how it works in your house, but the first few days are always a little shaky as we try to detox from summer relaxed schedules & summer fun and get a good handle on new schedules, new routines, and new hungers!!
This summer, we realized how food was impacting the overall health of our family. Between all of us that live at home, we are allergic to gluten, casein, lactose, all of the chemicals in chocolate, soy, nightshades,eggs, and corn- Yeah, don’t be jealous because it IS a whole lot of fun trying to feed this group of hungry kids! We started following the Auto-Immune Protocol Diet, and despite all of the obstacles, this has been a HUGE blessing for our family. Though it worked well for us this summer, I am a little worried about how this will translate into fast paced mornings, multiple school schedules,after-school activities and food that can be packed and eaten from a lunch box. Stuff like this just won’t fly around these parts ‘no more!
I am 1000% certain that this basic recipe for Protein Muffins will turn into our go-to for the school year.
They are SOOOO easy to make, super yummy, and completely friendly for our multiple food sensitivities. This recipe is so unbelievably flexible- we use pumpkin, banana, or butternut squash in place of the zucchini. We add soy free choco-chips, nuts, craisins, raisins, apples, blueberries, and carob powder mixed with chocolate vega protein powder.
This recipe is one of those “If you Build it, They will Come” type of recipes- so build it the way they like it!
These muffins are good for breakfast, as a protein snack after a workout, for a lunch, or for a great and guilt free after-school snack! Be prepared, because you’ll make these a LOT!
- 1 cup shredded zucchini
- 1/2 cup applesauce
- 1/2 cup lemon flavored coconut yogurt
- 3 egg whites (substitute if needed)
- 1 3/4 cups old fashioned oats (separated)
- 1/4 cup Vega* Vanilla Flavored Protein Powder
- 1/4 cup baking stevia
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. maple sugar
- Lemon rind, lemon juice (from one lemon; or use orange)
- Add ins (for these lemon muffins, I use freeze dried blackberries)
- Preheat oven to 350 degrees. Line mini-muffin tins with liners or spray with your favorite cooking spray (these muffins are really moist, so you'll need something to help them come out of the tin.
- In a blender, mix all of the ingredients together, layering according to the ingredient list. I like to taste the oats, so I add 1 1/2 cup during the first few blends and add the final 1/4 cup at the very end with my mix-in's. This is really thick, so you may need to help it along.
- Divide mixture evenly in muffin tins. Bake for 15 minutes; the tops will brown slightly, but the muffins will NOT pass a toothpick test.
- Cool muffins, and divide into serving sizes of 4 or 5 muffins.