Gluten free

Fodmap friendly

Ketogenic

Protein packed carrot muffins

Name: Protein packed carrot muffins
Total time: 45 min
Yield: 6 servings
Ingredients: 1 Tbsp seasoning blend; 56 g almond flour; 1 tsp baking soda; 128 g carrots; 40 ml coconut; 1 Tbsp coconut oil; 2 free range eggs; 79 g fresh fruit; 160 g ground flaxseed; 1 lemon peel; 0.5 tsps salt; 165.33 ml tofu; 2 tsps vanilla extract; 58.5 g chopped walnuts; 81 ml whey protein

Protein Packed Carrot Muffins - a gluten-free, fodmap friendly, and ketogenic recipe that covers 22% of your daily vitamins and minerals. Best as a breakfast option, ready in 45 minutes.

Ingredients

seasoning blend

1 Tbsp

almond flour

56 g

baking soda

1 tsp

carrots

128 g

coconut

40 ml

coconut oil

1 Tbsp

free range eggs

fresh fruit

79 g

ground flaxseed

160 g

lemon peel

salt

0.5 tsps

tofu

165.33 ml

vanilla extract

2 tsps

chopped walnuts

58.5 g

whey protein

81 ml

Method

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.

Nutrition:

427 kcal

Carbs

20 g

Fat

30 g

Protein

24 g

Share recipe: