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Protein Packed Carrot Muffins

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.

Protein Packed Carrot Muffins

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.

Protein Packed Carrot Muffins


More quick breakfast treats:

Photo Credit: Julie Cecchini


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