Protein Packed Carrot Muffins

Name: Protein Packed Carrot Muffins
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp Russian Mulling Spice; 1/2 cup almond meal; 1 teaspoon Baking powder; 1 tsp baking soda; 1 cup grated carrots (about 2 medium); 1/2 cup desicated coconut; 1 tbsp coconut oil; 2 Eggs; 1/3 cup Sun-Maid Raisins or Fruit Bits; 1 cup ground flaxseed; the zest of 1 lemon; 1/2 tsp salt; 2/3 cup or about 6 oz soft tofu; 2 tsp vanilla extract; 1/2 cup walnut pieces; 3/4 cup whey powder

Protein Packed Carrot Muffins is a gluten free, fodmap friendly, and ketogenic recipe with 6 servings. One serving contains 427 calories, 25g of protein, and 30g of fat. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

427 kcal

Calories

25 g

Protein

30 g

Fat

20 g

Carbs

Ingredients

For 6 servings

Kitchen Tools

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Instructions

1
Preheat oven to 350 f.Grease a muffin tin or line it with cups.
2
Mix dry ingredients (the first
3
in a medium sized bowl.In a large bowl combine coconut oil, eggs, vanilla, carrot, tofu, dried fruit and lemon zest.Fold the dry mix into the large bowl just enough to properly combine them. It is important not to over mix this batter.
4
Pour mixture into muffin tins.
5
Bake 20-25 minutes or until a tester comes out clean and dry.Makes 6 over sized or 8 small muffins.Muffins freeze well for 2 months.