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:

  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.

 

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:

Quickview
448k Calories
17g Protein
33g Total Fat
23g Carbs
23% Health Score
Limit These
Calories
448k
22%

Fat
33g
52%

  Saturated Fat
9g
57%

Carbohydrates
23g
8%

  Sugar
10g
12%

Cholesterol
70mg
23%

Sodium
510mg
22%

Alcohol
0.48g
3%

Get Enough Of These
Protein
17g
35%

Vitamin A
3852IU
77%

Manganese
1mg
60%

Fiber
10g
43%

Phosphorus
421mg
42%

Vitamin B1
0.55mg
36%

Magnesium
142mg
36%

Calcium
331mg
33%

Copper
0.56mg
28%

Selenium
15µg
22%

Vitamin B2
0.34mg
20%

Potassium
672mg
19%

Iron
3mg
19%

Zinc
2mg
16%

Vitamin B6
0.3mg
15%

Folate
52µg
13%

Vitamin D
1µg
13%

Vitamin B12
0.65µg
11%

Vitamin K
10µg
10%

Vitamin B5
0.99mg
10%

Vitamin B3
1mg
7%

Vitamin C
4mg
6%

Vitamin E
0.57mg
4%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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