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%. This score is tremendous. If you like this recipe, you might also like recipes such as Protein Packed Carrot Muffins, Protein Packed Microwave Muffins, and Protein Packed Microwave Muffins.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp russian mulling spice
- 0.5 cup almond meal
- 1 teaspoon baking powder
- 1 tsp baking soda
- 1 cup carrots
- 0.5 cup desicated coconut
- 1 tbsp coconut oil
- 2 eggs
- 0.33333334 cup fruit bits
- 1 cup ground flaxseed
- 1 lemon zest
- 0.5 tsp salt
- 0.6666667 cup oz tofu
- 2 tsp vanilla extract
- 0.5 cup walnut pieces
- 0.75 cup whey powder
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.