Strawberry Carrot Muffins

Spring has arrived! Sweet strawberries pair well with carrots in a delicious and tender muffin. 

Ingredients:

2 cups diced strawberries, plus a few sliced for topping

1 large carrot

1 parsnip

1 inch slice fresh ginger peeled or ½ teaspoon ground ginger

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon salt

1 teaspoon vanilla extract

¼ cup light brown sugar

2 large eggs

½ cup plain nonfat Greek yogurt

¼ cup unsweetened applesauce

Directions:

1. Preheat oven to 350 degrees.  Prepare muffin tins with liners or baking spray.
2. Peel carrot, parsnip, and ginger.  Cut into 1-inch sections.  Boil for 10 minutes to soften.
3. Add flours, baking powder, ginger, brown sugar, and protein powder to a large bowl.  Whisk to combine.
4. Add cooked carrots and parsnip to a food processor.  Toss the ginger.  Dice the carrots and parsnip in the food processor.
5. Fold in carrots, eggs, applesauce, and strawberries to the large bowl. Mix gently to combine.
6. Use a large cookie scooper or measuring cup to fill muffin tins.
7. Place 1-2 strawberry slices on the top of each muffin.
8. Bake 25 minutes.
9. Let cool in tins for at least 10 minutes.
10. Store in an airtight container.
11. This made 16 muffins.