When it comes to feeding my triathlete, I’m always trying to come up with meals and snacks that meet all of his needs and mine, too. They have to be tasty, nutritious, relatively easy to make, and made with as much real food as possible. We both happen to love Nuttzo, which is a medley of 7 nuts and seeds, organic of course. So, I decided to put it in a muffin that we could have for breakfast or anytime on the go. Here’s my Muffin Recipe That Fuels.
Makes 12 muffins
In a large mixing bowl combine the following:
- 1 cup whole wheat pastry flour (you can use whole wheat flour, but I like pastry for a lighter muffin)
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
In a smaller bowl combine:
- 1/3 cup honey
- 1 cup milk (we use whole but you can use your choice)
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla
Mix wet mixture into dry and then add:
- 3/4 cup Nuttzo of your choice
- 1/2 cup dark chocolate pieces (optional)
- Preheat oven to 400 degrees.
- Either grease muffin tin or use paper muffin cups.
- Divide batter into muffin tins.
- Bake for 18-22 minutes.
- Eat, freeze, and store for later!
WHAT’S YOUR FAVORITE MUFFIN RECIPE THAT FUELS?
Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.