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
russian mulling spice
1 tbsp
almond meal
0.5 cup
baking powder
1 teaspoon
baking soda
1 tsp
carrots
1 cup
desicated coconut
0.5 cup
coconut oil
1 tbsp
eggs
2
fruit bits
0.33333334 cup
ground flaxseed
1 cup
lemon zest
1
salt
0.5 tsp
oz tofu
0.6666667 cup
vanilla extract
2 tsp
walnut pieces
0.5 cup
whey powder
0.75 cup
Cooking in Steps
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1Preheat oven to 350 f.Grease a muffin tin or line it with cups.
muffin tray
oven -
2Mix dry ingredients (the first
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3in 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.
coconut oil
dried fruit
lemon zest
vanilla
carrot
egg
tofu
bowl -
4Pour mixture into muffin tins.
muffin tray -
5Bake 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.
oven
