Appetizers and Snacks, Breakfast

Carrot Cake Potato Performance Muffins

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Carrot Cake Potato Performance Muffins


  • 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


  • 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.