Protein Packed Carrot Muffins is a gluten free, fodmap friendly, and ketogenic recipe with 6 servings. One serving contains 427 calories, 25g of protein, and 30g of fat. For $1.64 per serving, this recipe covers 22% of your daily requirements of vitamins and...Read More
Preheat oven to 350 f.Grease a muffin tin or line it with cups.
Mix dry ingredients (the first
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.
