Ingredients
- 1 cup baked russet potato with skin cooled
- ½ cup cooked carrots sliced
- 1 banana peeled
- 3 eggs
- ¼ cup coconut flour
- ¼ cup coconut sugar
- 2 Tbsp coconut oil melted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 pinch sea salt
- ½ cup chopped walnuts or pecans optional
- ½ cup golden raisins optional
Instructions
- 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.