Protein Packed Carrot Muffins
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 $1.64 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It works best as a breakfast, and is done in roughly 45 minutes. This recipe is liked by 21 foodies and cooks. If you have baking soda, carrots, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 81%.
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.
Recipe from foodista.com
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Ingredients (16)
- •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