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; 0.5 cup almond flour; 1 tsp baking soda; 1 cup carrots; 0.5 cup coconut; 1 Tbsp coconut oil; 2 free range eggs; 0.33 cup fresh fruit; 1 cup ground flaxseed; 1 lemon peel; 0.5 tsps salt; 0.67 cup tofu; 2 tsps vanilla extract; 0.5 cup chopped walnuts; 0.75 cup 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

0.5 cup

baking soda

1 tsp

carrots

1 cup

coconut

0.5 cup

coconut oil

1 Tbsp

free range eggs

fresh fruit

0.33 cup

ground flaxseed

1 cup

lemon peel

salt

0.5 tsps

tofu

0.67 cup

vanilla extract

2 tsps

chopped walnuts

0.5 cup

whey protein

0.75 cup

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

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