Published: by Absolutely Recipes, in the recipes category.

Carrot “Cake” Potato Performance Muffins Recipe.

Ingredients:

1 cup baked potato, cooled (russet potato with skin)
1/2 cup sliced cooked carrots (about 2 medium carrots)
1 banana, peeled
3 eggs
¼ cup coconut flour
¼ cup coconut sugar
2 TBSPs coconut oil, melted
1 TSP baking powder
½ TSP baking soda
1 TSP vanilla extract
1 TSP cinnamon
½ TSP nutmeg
¼ TSP cloves
Pinch of sea salt
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup golden raisins

Recipe Instructions:

Preheat oven to 350 Degrees.

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.


Nutritionals are per serving (without nuts or raisins).

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