These muffins are an easy holiday season snack

Carrot Cake Performance Muffins are a delicious snack designed for convenience and can be made in a blender for easy prep and clean up.

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

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Ingredients …

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

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Directions …

Preheat oven to 350°F.

Put 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.

Learn more about this and other great recipes at PotatoGoodness.com.

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