Carrot Cake Potato Performance Muffins

Name: Carrot Cake Potato Performance Muffins
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 Cup Baked potato cooler (russet potato with skin); ½ Cup Sliced cooked carrots (about 2 medium carrots); 1 Banana (peeled); 3 Eggs; 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

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Carrot Cake Potato Performance Muffins

Potatoes USA

A delicious spiced muffin using baked potato, 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 Appetizer, Dessert

Servings

Ingredients

1 Cup Baked potato cooler (russet potato with skin)
½ Cup Sliced cooked carrots about 2 medium carrots
1 Banana peeled
3 Eggs
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

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.