Protein Packed Carrot Muffins
Ingredients
1 cup ground flaxseed
1/2 cup almond meal
1/2 cup desicated coconut
3/4 cup whey powder
1/2 tsp baking powder
1 tsp baking soda
1 tbsp Russian Mulling Spice
1/2 tsp salt
1 tbsp coconut oil
2 tsp vanilla extract
2 eggs
1 cup grated carrots (about 2 medium sized)
2/3 cup or about 6 oz soft tofu
the zest of 1 lemon
1/3 cup Sun-Maid Raisins or Fruit Bits
1/2 cup walnut pieces
Preparation
1
Preheat oven to 350 f.
2
Grease a muffin tin or line it with cups.
3
Mix dry ingredients (the first 7) in a medium sized bowl.
4
In a large bowl combine coconut oil, eggs, vanilla, carrot, tofu, dried fruit and lemon zest.
5
Fold the dry mix into the large bowl just enough to properly combine them. It is important not to over mix this batter.
6
Pour mixture into muffin tins.
7
Bake 20-25 minutes or until a tester comes out clean and dry.
8
Makes 6 over sized or 8 small muffins.
9
Muffins freeze well for 2 months.
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About
Grain and sugar free this recipe is as healthy as it gets. Hearty and full of flavor they are the perfect accompaniment to a savory stew and as a simple breakfast on the go.
Added:
Saturday, February 22, 2014 - 10:10am
