When I was eating low GI, I used to enjoy a weekly wholegrain breakfast muffin along with some hardboiled eggs or a mini frittata. I quite fancied being able to fit this tradition into my primal diet.
This delicious recipe at Elana's Pantry for Carrot Banana Muffins fit the bill perfectly. They freeze well, so I made the whole batch, wrapped each muffin well in cling film and froze them in a large Ziploc bag.
One thing to note for international readers - based on the recipe text, I initially tried to make these in what passes for a mini-muffin tin in the UK and the cups (which hold a tablespoon or so) were way too small. A normal bun tin or regular muffin tin held all of the mixture and produced 18 muffins.
Estimated nutritional information (per muffin): 169 calories, 13g carbs, 3g fiber, 4g protein, 12g fat, 33mg sodium
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