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
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Garlic mushroom frittata

Eat for Eight Bucks: Broiled Hanger Steak

Serious Eats

Cheesy turkey nuggets with smoking chips

BBC Good Food

Yellow Rice

Foodnetwork

Slow Cooker Pork Stew with Oyster Mushrooms

The Healthy Foodie