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Carrot “Cake” Potato Performance Muffins

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 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 9
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