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Breakfast/Brunch Dessert Snack Carrot “Cake” Potato Performance Muffins
Ready Time: 35min
Prep Time: 10min
Cook Time: 25min
Serves: 9 muffins
Baked Description Recipe by: Potatoes USA
A delicious spiced muffin using baked potato, cooked carrots, spices and nuts for a performance-oriented twist on classic carrot cake flavors.
Ingredients 1 cup baked potato, cooled (russet potato with skin) 1/2 cup sliced cooked carrots (about 2 medium carrots) 1 banana, peeled 3 eggs ¼ cup coconut flour ¼ cup coconut sugar 2 Tablespoons coconut oil, melted 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves Pinch of sea salt Optional: ½ cup chopped walnuts or pecans Optional: ½ cup golden raisins Preparation
Prep Time: 10min | Cook Time: 25min
Preheat oven to 350°F. Put potato, carrots, banana and eggs into a blender or food processor. Blend until smooth. Pour into a bowl, and mix in remaining ingredients until just combined. Fold in nuts and raisins, if desired. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool completely before eating. Extra muffins can be stored in fridge for up to 5 days or in freezer for up to 3 months. Thaw frozen muffins in fridge for a few hours before eating. Nutritionals are per serving (without nuts or raisins). Nutrition Calories125 Fat5g Vitamin C5.2mg Carbohydrates17g Fiber2.4g Protein3g Potassium236mg Potatoes USA Disclaimer
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