Protein Packed Carrot Muffins
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
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
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.