Counting Every Blessing
Sunshine Nursery Tour
Blueberry Zucchini French Toast
I'm Becca - mom to three cute kiddos, professional photographer, chocolate addict, in love with all thing wildflowers, and (most importantly) a sinner saved by grace through faith!
Icy roads in North Texas means NO SCHOOL!
*commence happy dance*
I was NOT looking forward to driving all the way to school, over a ton of bridges and on roads that have only gotten worse as they day has gone on. And honestly… I kind of needed this bad weather day, because there were a few things I didn’t quite get to this weekend. Like grading papers and finalizing lesson plans. Oh and laundry. Yeah I don’t know where the weekend went, but I sure didn’t get done what I should have!
Also, having an ice day means I get to do fun things that I want to do… Like watch movies with my family, play with puppies, have a puppy shoot of the ones we haven’t sold yet and catch up on some blog posts!
This Saturday I was able to get most of my meal prepping for the week done and I decided to try a variation on the baked oatmeal muffins I made last week. I was craving something carrot cake-y, and this hit the spot! As an added bonus, it has a ton of carrots in it- a great way to sneak some veggies in if you have picky eaters. The white chocolate added the perfect amount of sweetness and creaminess to them and I loved the addition of pecans for some crunch. I think something like almonds or peanuts would be good too! Ahh the possibilities are endless.
To make these muffins, I followed the same basic recipe of the other ones, but this time changed the filling ingredients. Easy peasy!
2 1/2 cups oats
1 cup almond flour
1 Tbsp ground flax seed
1 scoop protein powder (I used PerfectFit Cinnamon Roll flavor)
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp pumpkin pie spice
2 tsp cinnamon
1 cup unsweetened vanilla almond milk
1/4 cup egg whites
5 oz nonfat vanilla Greek yogurt
1 tsp vanilla
1 cup shredded carrots (I shredded about 2 large, peeled carrots)
1/4 cup chopped pecans
1/3 cup white chocolate chips
Preheat oven to 350 and spray a 12 space muffin tin with nonstick spray.
Mix the dry ingredients together in a bowl then the wet ingredients together in a large bowl. Slowly pour the dry into the wet, stirring as you pour. Mix until a smooth batter has been formed. Add the filling ingredients and make sure they are well incorporated. Place 1/4 cup of batter into each spot- they will rise some.
Bake for 25-35 minutes, or until they hold up when you press down on the top and a toothpick comes out clean. Let them cool for a bit in the tins, then take them out with a knife or spoon. Eat them warm, cold or room temperature… Any way is delicious! But I prefer warm so the chocolate is melty and the muffin is nice and gooey. Mmmm.
In the mornings, I microwave two muffins for 20 seconds and eat on my way to school with a banana! They are filing, delicious and the perfect way to eat a healthy breakfast on the go.
Stay warm and safe friends!
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