Protein Packed Carrot Muffins
Protein Packed Carrot Muffins is a gluten free, lacto ovo vegetarian, and fodmap friendly breakfast. This recipe serves 6. For $1.54 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 34g of fat, and a total of 449 calories. It is brought to you by spoonacular user gymmio. A mixture of eggs, almond meal, milk powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, take a look at these similar recipes: Protein Packed Carrot Muffins, Protein Packed Microwave Muffins, and Protein Packed Microwave Muffins.
Servings: 6
Ingredients:
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
Equipment:
muffin tray
oven
bowl
Cooking instruction summary:
- Preheat oven to 350 f.
- Grease a muffin tin or line it with cups.
- Mix dry ingredients (the first 7) 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.
- Pour mixture into muffin tins.
- 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
