Carrot “Cake” Potato Performance Muffins

Name: Carrot “Cake” Potato Performance Muffins
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 Cup Baked Alsum potato, cooled (russet potato with skin); 1/2 Cup Sliced cooked carrots; 1 Banana, peeled; 3 Eggs; 1/4 Cup Coconut flour; 1/4 Cup Coconut sugar; 2 Tablespoons Coconut oil, melted; 1 Teaspoon Baking powder; 1/2 Teaspoon Baking soda; 1 Teaspoon Vanilla extract; 1 Teaspoon Cinnamon; 1/2 Teaspoon Nutmeg; 1/4 Teaspoon Cloves

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Carrot “Cake” Potato Performance Muffins

Potatoes USA

A delicious spiced muffin using baked russet potatoes, cooked carrots, spices and nuts for a performance-oriented twist on classic carrot cake flavors.

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Prep Time 10

Cook Time 25

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings

Calories 125 kcal

Ingredients

1 Cup Baked Alsum potato, cooled (russet potato with skin)
1/2 Cup Sliced cooked carrots
1 Banana, peeled
3 Eggs
1/4 Cup Coconut flour
1/4 Cup Coconut sugar
2 Tablespoons Coconut oil, melted
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1 Teaspoon Vanilla extract
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cloves

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.

Nutrition

Calories: 125kcalCarbohydrates: 17gProtein: 3gFat: 5gPotassium: 236mgFiber: 2.4gVitamin C: 5.2mg