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Carrot “Cake” Potato Performance Muffins

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchDessertSnack

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 9 muffins

Description

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

  1. Preheat oven to 350°F.
  2. Put potato, carrots, banana and eggs into a blender or food processor. Blend until smooth.
  3. Pour into a bowl, and mix in remaining ingredients until just combined.
  4. Fold in nuts and raisins, if desired.
  5. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. 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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Nutrition Facts Per Serving

Calories

125

Fat

5g

Vitamin C

5.2mg

Carbohydrates

17g

Fiber

2.4g

Protein

3g

Potassium

236mg

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