Potatoes, onions and more.

Carrot “Cake” Potato Performance 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

1CupCup baked potato, cooler (russet potato with skin)
1⁄2CupSliced cooked carrots (~2 medium carrots)
1 Banana, peeled
3 Eggs
1⁄4CupCoconut sugart
2TablespoonCoconut oil, melted
1TeaspoonBaking powder
1⁄2TeaspoonBaking soda
1TeaspoonVanilla extract
1TeaspoonCinnamon
1⁄2TeaspoonNutmeg
1⁄4Teaspooncloves
  Pinch of sea salt

Instructions

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.

Summary

Yield
9 Servings
SourcePhoto and recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time25 minutes
RecipesBaked