Protein Packed Carrot Muffins

Ingredients

• •1 tbsp russian mulling spice
• •½ cup almond meal
• •1 teaspoon baking powder
• •1 tsp baking soda
• •1 cup carrots
• •½ cup dried desiccated coconut
• •1 tbsp coconut oil
• •2 eggs
• •⅓ cup dried fruit
• •1 cup ground flaxseed
• •lemon zest
• •½ tsp salt
• •⅔ cup tofu
• •2 tsp vanilla extract
• •½ cup walnut pieces
• •¾ cup whey powder

Method

Adapted from foodista.com

1. 1Preheat oven to 350 f.
2. 2Grease a muffin tin or line it with cups.
3. 3Mix dry ingredients in a medium sized bowl.
4. 4In a large bowl combine coconut oil, eggs, vanilla, carrot, tofu, dried fruit and lemon zest.
5. 5Fold the dry mix into the large bowl just enough to properly combine them.
6. 6It is important not to over mix this batter.
7. 7Pour mixture into muffin tins.
8. 8Bake 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.