Protein Packed Carrot Muffins

• 1 cup ground flaxseed
• 1/2 cup almond meal
• 1/2 cup coconut desicated
• 3/4 cup whey powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon spice Russian Mulling
• 1/2 teaspoon salt
• 1 tablespoon coconut oil
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup carrots grated, about 2 medium sized
• 6 ounces soft tofu
• 1 lemon
• 1/3 cup Sun-Maid Raisins or Fruit Bits
• 1/2 cup walnut pieces

1. Preheat oven to 350 f.
2. Grease a muffin tin or line it with cups.
3. Mix dry ingredients (the first 7) in a medium sized bowl.
4. In a large bowl combine coconut oil, eggs, vanilla, carrot, tofu, dried fruit and lemon zest.
5. Fold the dry mix into the large bowl just enough to properly combine them. It is important not to over mix this batter.
6. Pour mixture into muffin tins.
7. Bake 20-25 minutes or until a tester comes out clean and dry.
8. Makes 6 over sized or 8 small muffins.
9. Muffins freeze well for 2 months.

ground flaxseed, almond meal, coconut desicated, whey powder, baking powder, baking soda, salt, coconut oil, vanilla, eggs, carrots, tofu, lemon, raisins, walnut pieces

Taken from www.yummly.com/recipe/Protein-Packed-Carrot-Muffins-1669901 (may not work)