Today, it's time to bake more muffins, instead of buying all the costly and sweet energy bars to give to my kids for snacks, I made a vow to bake healthy muffins instead. Kids will be back to school soon and this creative recipe is just in time to provide all the energy for kids to get through their morning classes.
I am still exploring with various flours, such as Garbanzo Bean flour. It is a nice discovery and works quite well and at the same time provides an alternative for healthy eating. Adding a little wheat germ will supply more Vitamin E in our diets. "Wheat germ oil is one of the most concentrated natural sources of vitamin E" according to the US department of Agriculture."
This muffin is a little meal for on the go kids and adults and the ginger flavour warms and tucks you in just right for the Winter weather. You will notice there is no sugar in this recipe, a small amount of dark chocolate chips brings all the flavours together for everyone to enjoy!
Winter Ginger Muffin
Ingredients:
1 C Garbanzo Bean Flour
1 C Oats or Grain Blend
1/4 C Wheat Germ
1/4 C Pumpkin Seeds
1/4 C Dark Chocolate Chips
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 Tbsp of grated ginger
1 large grated carrot
1 small grated zucchini
1 tsp vanilla
2 eggs
1 cup milk or water
1/4 C Sunflower Oil
Sift dry ingredients together in a large bowl and mix all wet ingredients together in a small bowl, then add wet ingredients to dry mixing gently. Add pumpkin seeds, grate in zucchini, ginger and carrot and fold each in until all is absorbed and blended well, be gentle. Makes 12 medium sized muffins, spoon into greased pans. Bake in preheated oven for 20 minutes at 350 F.
Thank you and Buon Appetito! Mangia!
Ciao Tutti
Created & Written by Caterina Alberti
January 4th/2014
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