Protein Packed Carrot Muffins

Protein Packed Carrot Muffins

Protein Packed Carrot Muffins

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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
Instructions

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.

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