These pumpkin carrot muffins are not only a great way to mix up the mundaneness of eating eggs for breakfast every day, but they are also a great portable snack for tournament days. Two of these muffins yield 39 grams of carbs making them an excellent pre-exercise meal or during-exercise snack. They also contain a whopping 25 grams of protein per serving (2 muffins), so they are a great breakfast or post-workout meal too! Plus, they are gluten and dairy-free which helps to avoid inflammation associated with these ingredients.
These are great fall or winter recipes to make in batches and freeze for later. Then you can just pop them in the oven for a few minutes to warm them up and optionally serve them with cinnamon butter. YUM!
When I have to wake up super early for practice or to drive to a tournament, I will make a batch of these the night before and eat a couple on the way. Having these made ahead of time makes for a very convenient pre-game snack!
I’ve also made these a few weeks ago for a pot-luck brunch I was invited to. I knew that most other people at the party were bringing high-carb breakfast options like pastries and pancakes, so I decided to bring a lower-carb option that is much healthier with more nutrients and is higher in fiber. If you’re following a low-carb or keto diet, you can omit the honey altogether. This is my own pumpkin carrot muffins recipe. So do check it out and tell me if you liked it?
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