I posted this recipe for Carrot Coconut Cocoa Scuffins, adapted from OhSheGlow’s Carrot Cake Scuffins about a month ago. Since then I have used them not only as pre-run fuel, but also while I’m running! On my 14 mile run after I ate 1/4 of one of these I swear I could feel the power and energy running through my veins. They certainly gave me some pep! I realized in my original recipe that I left out the amount of cocoa I added (it was 2 Tbsp). I’ve fixed that here and put in italics my changes this time due to lack of ingredients! We desperately need to go grocery shopping for staples.
Carrot Coconut Cocoa Scuffins
- Flax egg: 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins (used an actual egg; used the last of my flax in my oatmeal this week.)
- 1 cup whole wheat flour
- 1/2 tsp baking power
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 2 Tbsp cocoa (1/2 Tbsp–>ran out)
- 1/2 cup regular oats
- 2/3 cup brown sugar, not packed!
- 2 tbsp canola oil
- 1/2 cup plain yogurt (though I think vanilla might be better)
- 1 tsp pure vanilla extract
- 1 cup shredded or grated carrots (approx 2 medium)
- 1/4 cup coconut
- 1/4 cup chopped walnuts
Preheat oven to 350. Mix flax and water in medium bowl. Set aside. Whisk together dry ingredients (flour through brown sugar). Add wet (oil, yogurt, vanilla, and carrots) to the flax egg. Add wet to dry and mix just until incorporated. Add coconut and walnuts and mix to disperse. I got 17 scuffins. I scooped 1/8 cup onto silpat mats. Bake for 25 minutes.
I think the shredded carrots are so pretty! Can’t wait to eat these during my 18 mile run tomorrow.
P.S. My husband and I can not find our camera. I know I had it on Sunday because I was going to take it to the Steelers game and then decided not to. Now it is nowhere to be found. I’ve torn the house apart and I’m so frustrated right now!