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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).
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