Protein Packed Carrot Muffins

October 17, 2024

45

medium

6

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease a muffin tin or line it with muffin cups for easy removal.
  • Prepare the Dry Mix:
    • In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well to ensure even distribution of the dry ingredients.
  • Mix the Wet Ingredients:
    • In a large bowl, whisk together the melted coconut oil, eggs, vanilla extract, grated carrot, blended tofu, dried fruit, and lemon zest until fully combined.
  • Combine Wet and Dry Mixtures:
    • Gently fold the dry mixture into the wet ingredients. Mix just until combined; be careful not to overmix, as this can make the muffins tough.
  • Fill the Muffin Tin:
    • Pour the batter into the prepared muffin tins, filling each cup about 3/4 full.
  • Bake:
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Store:
    • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
    • These muffins freeze well for up to 2 months.
Reviews

Ingredients:

Adjust Servings
1tbsp russian mulling spice
0.5cup almond meal
1teaspoon baking powder
1tsp baking soda
1cup carrots grated, ( 2 medium)
0.5cup desicated coconut
1tbsp coconut oil
2 eggs
0.33333334cup fruit bits
1cup ground flaxseed
1 lemon zest
0.5tsp salt
0.6666667cup oz tofu soft
2tsp vanilla extract
0.5cup walnut pieces
0.75cup whey powder

Directions

1.
Preheat the Oven
1. Preheat your oven to 350°F (175°C). | 2. Grease a muffin tin or line it with muffin cups for easy removal.
Mark as complete
2.
Prepare the Dry Mix
In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well to ensure even distribution of the dry ingredients.
Mark as complete
3.
Mix the Wet Ingredients
In a large bowl, whisk together the melted coconut oil, eggs, vanilla extract, grated carrot, blended tofu, dried fruit, and lemon zest until fully combined.
Mark as complete
4.
Combine Wet and Dry Mixtures
Gently fold the dry mixture into the wet ingredients. Mix just until combined; be careful not to overmix, as this can make the muffins tough.
Mark as complete
5.
Fill the Muffin Tin
Pour the batter into the prepared muffin tins, filling each cup about 3/4 full.
Mark as complete
6.
Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Mark as complete
7.
Cool and Store
1. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. | 2. These muffins freeze well for up to 2 months.
Mark as complete
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