Thursday, February 11, 2016

Carrot Cake Oatmeal Muffins

I was stricken with what I will call the black plague of death about a week ago. Charlie had to be picked up from daycare vomiting- she woke up fine the next morning. Twenty-four hours later I got hit hard... from Friday to Tuesday I hardly ate and couldn't even keep water down. As bad as this was I also had another competition coming up and being sick through Tuesday was not good for my body or training. Not fun part of parenting!

Matt and I competed anyway that Saturday in a partner competition... my last one for a long time. We took 4th which is great and disappointing at the same time. Being 4th out of 30 teams is fantastic, but the fact that one bad workout, and most likely me being sick the week of the competition, knocked us off the podium after being so close is defeating. Oh well... onto the OPEN!

Matt and I have cleaned up out eating even more lately because of the competing and the CrossFit open coming up... lunches have been salads with high protein for 3 weeks:
Week 1- romaine with grilled chicken and asparagus
Week 2- romaine/baby greens with taco meat, avocado and salsa
Week 3- romaine with chopped lunch meat and hard boiled egg (Chef's salad)
All salads were eaten with balsamic vinegar and olive oil

Lunch is great, but I always want a little treat after. Since my carbs have been low I can afford to have a muffin for dessert and therefore this muffin was developed. Low in sugar, high in taste.

Carrot Cake Oatmeal Muffins

(makes 12 muffins)
- 2 Cups Old-Fashioned Rolled Oats (gluten free)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Cinnamon
*- 1/8-1/4 tsp Nutmeg (optional)
- 2 Carrots, Grated (about 3/4 cup)
- 1/4 Cup Honey
- 1 Cup Milk (any kind)
- 1 Egg
- 2 tsp Vanilla
- 1/2 Cup Unsweetened Applesauce
- 1/2 cup Finely Chopped Walnuts* (optional! Adds 29 cal, 3g Fat, 1g Carbs, 1g Protein)

Preheat the oven to 350 degrees.  1. Whisk the dry ingredients in a large bowl.

Add the remaining ingredients and stir until combined. (batter is very wet)

2. Fill a greased or non-stick muffin tin with the batter- they can be almost to the top since they won't rise much. Bake 30-35 minutes until browning on top and firm to the touch. Let them cool at least 15 minutes in the pan before removing.

Servings 12.0
Amount Per Serving
calories 99
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g3 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 17 mg6 %
Sodium 333 mg14 %
Potassium 82 mg2 %
Total Carbohydrate 18 g6 %
Dietary Fiber 2 g8 %
Sugars 8 g
Protein 3 g6 %
Vitamin A35 %
Vitamin C9 %
Calcium3 %
Iron4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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