Strawberry Carrot Muffins

Strawberries are one of my favorite fruits and carrots pair so well with other foods in muffins. These muffins get a boost of protein from almond flour and vanilla protein powder while also adding a little bit of fruit and vegetable to kickstart your day.

Ingredients:

1 cup diced cooked carrots

1 cup diced strawberries (3 reserved to slice for topping)

1 mashed banana

2 eggs

1 cup almond flour

2 tablespoons flax seeds

1 scoop vanilla protien powder

1 teaspoon baking soda

1/4 teaspoon dried diced ginger

1/4 cup powdered freeze dried strawberries

Directions:

1. Preheat oven to 350 degrees.
2. Line 10-12 muffin tins with liner or spray with nonstick baking spray.
3. Boil carrot slices in water with 1/4 teaspoon dried ginger for 10 minutes until soft.
4. Mash banana in a large bowl.
5. Dice strawberries to small pieces in food processor. Add strawberries to bananas in bowl.
6. Drain carrots. Dice in food processor. Add to bowl.
7. Add flour, protein powder, flax seeds, baking soda, and dried strawberries to bowl and mix lightly. Add 2 eggs lightly beaten. Mix to combine.
8. Use a large ice cream scooper or measuring cup to fill muffins.
9. Place 1-2 strawberry slices on the top of each muffin and press down gently.
10. Bake 25 minutes. Let cool on a rack for at least 10 minutes before removing from muffin tins.
11. Store in an air tight container. Refrigerate leftovers after 2 days.