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HomeCarrot "Cake" Potato Performance Muffins

Carrot "Cake" Potato Performance Muffins


Recipe by: Potatoes USA
A delicious and nutritious spiced muffin using baked potato, cooked carrots, spices and nuts for a performance-oriented twist on classic carrot cake flavors.

Ingredients


9 muffins
  • 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 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
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ½ cup golden raisins


Directions - Prep Time: 10min | Cook Time: 25min
  • Preheat oven to 350°F.
  • Put baked 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.