Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Protein Morning Glory Muffins
Morning glory muffins have been one of my favorite muffins since I was a kid. They have grated apples, carrots, and zucchini, walnuts, and raisins. I don’t have a big sweet tooth so I only put 3 tbsp maple syrup and 1 tbsp of honey in a batch of 10 muffins. If you like things sweeter, feel free to add a little more.
My favorite way to eat these muffins is with 2 scrambled eggs and a warm mug of chai. It makes for a delicious and healthy afternoon snack. Anyways I hope you enjoy these protein muffins as much as I do!
With love from my kitchen to your,
Kayley
Protein Morning Glory Muffins
AuthorKayley O'BrienPreheat oven to 350 degrees Fahrenheit, make sure the oven rack is positioned in the center of the oven, and line a muffin pan with 10 muffin tins.
In a large bowl, add all the dry ingredients together, except the carrots and zucchini, and mix well. Then add the carrots and zucchini and mix again.
Melt the butter in a sauce pan. Be careful not to over heat, instead cook till it just melts. Then transfer to a medium sized bowl and add the rest of the wet ingredients. Whisk together with fork to mix thoroughly. Make sure you transfer to a new bowl and don’t mix everything in the pot u melted the butter in because the heat will begin to cook the egg and you don’t want that yet.
Then add the wet ingredients to the dry and mix well.
Divide the batter evenly between 10 muffin tins and bake for about 30 minutes. Once done enjoy your muffins! To store, let cool completely then place on plate and cover with plastic wrap. If you place plastic wrap over then too soon, condensation (accumulation of water droplets) can make your muffins soggy and go bad quicker. The muffins are best the first day but will last up to about 4 days.
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit, make sure the oven rack is positioned in the center of the oven, and line a muffin pan with 10 muffin tins.
In a large bowl, add all the dry ingredients together, except the carrots and zucchini, and mix well. Then add the carrots and zucchini and mix again.
Melt the butter in a sauce pan. Be careful not to over heat, instead cook till it just melts. Then transfer to a medium sized bowl and add the rest of the wet ingredients. Whisk together with fork to mix thoroughly. Make sure you transfer to a new bowl and don’t mix everything in the pot u melted the butter in because the heat will begin to cook the egg and you don’t want that yet.
Then add the wet ingredients to the dry and mix well.
Divide the batter evenly between 10 muffin tins and bake for about 30 minutes. Once done enjoy your muffins! To store, let cool completely then place on plate and cover with plastic wrap. If you place plastic wrap over then too soon, condensation (accumulation of water droplets) can make your muffins soggy and go bad quicker. The muffins are best the first day but will last up to about 4 days.
Notes
Nutrition:
| Ingredients | Cals | Fat | Carbs | Protein |
| 6 tbsp whole wheat flour | 210 | 0g | 42g | 9g |
| 1/4 cup white flour | 120 | 0.5g | 25g | 4g |
| 1/4 cup walnuts | 170.5 | 17g | 3.5g | 4g |
| 1 1/2 scoops Garden of life Raw Fit Original Protein Powder (1/2 cup) | 255 | 3g | 15g | 42g |
| 2 tbsp shredded coconut | 35 | 3g | 2g | 0.5g |
| 1/4 cup rasins | 108 | 0.2g | 28.7g | 1.1g |
| 1/2 cup grated zucchini | 18 | 0.2g | 3.8g | 1.4g |
| 1 cup grated carrot | 45 | 0.3g | 10.5g | 1g |
| 1/4 cup apple sauce | 25.5 | 0.1g | 7g | 0.1g |
| 1 tbsp honey | 60 | 0g | 17g | 0g |
| 3 tbsp maple syrup | 150 | 0g | 79.5g | 0g |
| 2 eggs | 140 | 10g | 0g | 12g2 |
| 2 tbsp butter | 204 | 24g | 0g | 0g |
| total (10 muffins) | 1,581 | 58.3g | 234g | 75.1g |
| 1 serving (2 muffins) | 316.2 | 11.7g | 46.8g | 15g |
My Favorite Way to eat the muffins with scrambled eggs:
| Ingredients | Cals | Fats | Carbs | Protein |
| 2 muffins | 316.2 | 11.7g | 46.8g | 15g |
| 2 eggs | 140 | 10g | 0g | 12g |
| 1/2 tsp butter | 17 | 2g | 0g | 0g |
| total | 473 | 23.7g | 46.8g | 27g |
(1, 2, 3, 4, 5, 6, 7)
Notes:
Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 21 January 2019.
2. “Nutrition Label of Eggs.” Vital Farms, Austin, Tx, 2019.
3. “Nutrition Label of Garden of Life Raw Original Fit Protein Powder.” Garden of Life, Palm Beach Gardens, FL, 2019.
4. “Nutrition Label of Honey.” Wild Mountain, Oakland, CA, 2019.
5. “Nutrition Label of Maple Syrup.” Trader Joes, Monrovia, CA, 2019.
6. “Nutrition Label of White Flour.” Bob’s Red Mill, Milkwaukie, OR, 2019.
7. “Nutrition Label of Whole Wheat Flour.” Bob’s Red Mill, Milkwaukie, OR, 2019.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
