Protein Packed Carrot Muffins
Protein Packed Carrot Muffins might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 449 calories, 17g of protein, and 34g of fat per serving. This recipe serves 6. For $1.54 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 21 person have tried and liked this recipe. This recipe from Foodista requires tofu, almond meal, coconut oil, and vanillan extract. With a spoonacular score of 79%, this dish is pretty good. Try Protein Packed Carrot Muffins, Protein Packed Microwave Muffins, and Protein Packed Microwave Muffins for similar recipes.
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
