Carrot Cake Potato Performance Muffins
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 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.