Ginger Apple Carrot Muffins
- 1/2 cup carrots, roughly chopped
- 1 tbsp gratedfresh ginger
- 3 eggs
- 1/4 cup plus1T non dairy milk of your choice
- 3 tbsp maplesyrup
- 1/2 tsp salt
- 1 tsp groundginger
- 1 cup cassava flour
- 1 scoop (approximately2 T) unsweetened or vanilla protein powder of your choice (such as BeWell byKelly)
- 1 tsp bakingpowder
- 1/2 cup gratedapple
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1. Preheat the oven to 350 degreesand spray a muffin pan with olive oil cooking spray.
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2. In a high speed blender combine the carrots, fresh ginger, eggs, non dairy milk, maple syrup, salt and ground ginger. Blend on high until well combined.
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3. Transfer the contents of the blender to a medium bowl and add the cassava flour, protein powder and baking powder. Stir until fully combined and then add the grated apple and fold into the batter.
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4. Divide the batter among 8 spaces in the muffin pan and place into the oven.
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5. Bake for 18-22 minutes or until a skewer or toothpick inserted into the muffins comes out clean.
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