Protein Packed Carrot Muffins
By: Julie Cecchini
Published: Saturday, February 22, 2014 - 10:10am

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.

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.