Sep 28, 2008

AdvoCare Power Muffins

2 Cups Whole Wheat Flour (to make them gluten free, I used Dry Oats – quick oats cereal – and ground them up into a flour/powder in the food processor or magic bullet)
2 AdvoCare Vanilla Meal Replacement Shake Pouches
(You could also use Vanilla Muscle Gain Powder to increase the protein content, lower the carbohydrate content. Use 2 pouches of muscle gain OR 4 – 6 scoops)
1 1⁄2 Cups Flaxseed Meal
1⁄2 Cup Oat Bran
6 AdvoCare Peaches and Cream Fiber Drink Pouches
2 Cups Splenda Brand Sweetener
4 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Salt
4 tsp. Cinnamon
3 Cups Shredded Organic Carrots (food processor or magic bullet)
5 Unpeeled Organic Apples, grated
1 Cup Organic Raisins
2 Cups Coursely Chopped Pecans, toasted (on a cookie sheet in preheated 350-degree oven for 10 minutes, cool before adding to the recipe)
1 1⁄2 Cups 1% Milk (I use vanilla soy milk)
4 Eggs, beaten
2 tsp. Pure Vanilla Extract

Mix together all dry ingredients in a large bowl. Stir in carrots, apples, raisins, and pecans. In a separate bowl, combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until moistened. Fill muffin cups 3⁄4 full. Bake at 350 degrees for 15 – 20 minutes. Makes approximately 3 1⁄2 dozen. (I also poured some batter into a bread pan and made a bread loaf. Takes a little longer to bake. Poke a dry toothpick in the center and remove the bread when the toothpick comes out dry – without batter stuck to it.)

Nutrition Facts:
Serving Size 1 Muffin
(using oats & Vanilla Meal Replacement Shake)
Calories: 110
Fat: 6g
Carbohydrates: 13g
Fiber: 4.5g
Protein: 4g

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