Ginger Apple Carrot Muffins
Course Breakfast
Servings 8 Muffins
Ingredients
- 1/2 cup carrots, roughly chopped
- 1 tbsp grated fresh ginger
- 3 eggs
- 1/4 cup plus 1T non dairy milk of your choice
- 3 tbsp maple syrup
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 cup cassava flour
- 1 scoop (approximately2 T) unsweetened or vanilla protein powder of your choice (such as BeWell byKelly)
- 1 tsp baking powder
- 1/2 cup grated apple
Instructions
- Preheat the oven to 350 degreesand spray a muffin pan with olive oil cooking spray.
- 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.
- 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.
- Divide the batter among 8 spaces in the muffin pan and place into the oven.
- Bake for 18-22 minutes or until a skewer or toothpick inserted into the muffins comes out clean.