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

1. Preheat the oven to 350 degreesand spray a muffin pan with olive oil cooking spray.
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.
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.
4. Divide the batter among 8 spaces in the muffin pan and place into the oven.
5. Bake for 18-22 minutes or until a skewer or toothpick inserted into the muffins comes out clean.