Protein Packed Carrot Muffins

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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.

Ingredients

image of russian mulling spice russian mulling spice (1 Tbsp)
image of almond meal almond meal (56 g)
image of baking powder baking powder (1 tsp)
image of baking soda baking soda (1 tsp)
image of carrots carrots (128 g)
image of desicated coconut desicated coconut (40 ml)
image of coconut oil coconut oil (1 Tbsp)
image of eggs eggs (2)
image of fruit bits fruit bits (79 g)
image of ground flaxseed ground flaxseed (160 g)
image of lemon zest lemon zest (1)
image of salt salt (0.5 tsps)
image of oz tofu oz tofu (165.333 ml)
image of vanilla extract vanilla extract (2 tsps)
image of walnut pieces walnut pieces (58.5 g)
image of whey powder whey powder (81 ml)

Steps

  1. 1 Preheat oven to 350 f.Grease a muffin tin or line it with cups.
  2. 2 Mix dry ingredients (the first
  3. 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. 4 Pour mixture into muffin tins.
  5. 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.
View original recipe on foodista.com