Protein Packed Carrot Muffins

In a medium bowl, whisk together your dry ingredients, including flour, sugar, and baking powder.

Ingredients

475 mL of Flour

120 mL of Sugar

10 mL of Baking Powder

Equipment

Bowl

Whisk

In a separate large bowl, combine the coconut oil, eggs, vanilla, pureed tofu, grated carrots, and dried fruit, mixing until smooth.

Ingredients

80 mL of Coconut Oil

2 pieces of Egg

5 mL of Vanilla

120 mL of Tofu

240 mL of Carrots

120 mL of Dried Fruit

5 mL of Lemon Zest

Equipment

Bowl

Whisk

Gently fold the dry mixture into the wet ingredients until just combined, being careful not to overmix the batter.

Equipment

Wooden Spoon

Divide the batter evenly into the prepared muffin tin and bake for 20 to 25 minutes, or until a tester inserted into the center comes out clean.

Equipment

Muffin Tin

Oven