Protein Packed Carrot Muffins
Grain and sugar free this recipe is as healthy as it gets. The recipe is adapted from one by Dr Ann Louise Gittleman. Hearty and full of flavor they are the perfect accompaniment to a savory stew and as a simple breakfast on the go.
If you have a sweet tooth that needs to be fed we suggest you enjoy these muffins hot with a pat of butter or Earth Balance (soy butter) and sprinkle brown sugar or drizzle local honey on top. I make extra and keep them in the freezer. They are absolutely delicious and a nutritious way to kick start your day.
- 1 cup ground flaxseed
- 1/2 cup Almond Flour
- 1/2 cup Desiccated Coconut
- 3/4 cup whey powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp Russian Mulling Spice
- 1/2 tsp salt
- 1 tbsp Coconut Oil
- 2 tsp vanilla extract
- 2 eggs
- 1 cup grated carrots (about 2 medium sized)
- 2/3 cup or about 6 oz soft Tofu
- the zest of 1 lemon
- 1/3 cup Sun-Maid Raisins or Fruit Bits
- 1/2 cup Walnuts
Preheat oven to 350 f. Grease a muffin tin or line it with cups. Mix dry ingredients (the first 7) 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. You will get 6 over sized or 8 small muffins. Bake 20-25 minutes or until a tester comes out clean and dry. Muffins freeze well for 2 months.
More quick breakfast treats:
Photo Credit: Julie Cecchini
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