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 desicated coconut
• •1 tbsp coconut oil
• •2 eggs
• •⅓ cup fruit bits
• •1 cup ground flaxseed
• •lemon zest
• •½ tsp salt
• •⅔ cup oz tofu
• •2 tsp vanilla extract
• •½ cup walnut pieces
• •¾ cup whey powder

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Method

From foodista.com — read the original

1. 1Preheat oven to 350 f. Grease a muffin tin or line it with cups.
2. 2Mix dry ingredients (the first
3. 3in 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.
4. 4Pour mixture into muffin tins.
5. 5Bake 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.