Where would you like to go?
Carrot “Cake” Potato Performance Muffins
Ready Time: 35min
Prep Time: 10min
Cook Time: 25min
Serves: 9 muffins
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.
1 cup baked potato, cooled (
russet potato with skin) 1/2 cup sliced cooked carrots (about 2 medium carrots)
1 banana, peeled
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
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).
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to