Strawberry Carrot Muffins

Strawberries always make me smile.  These strawberry carrot muffins will help you greet your morning with a smile too. 

Ingredients:

1 cup cooked diced carrots

1 cup diced strawberries, plus a few sliced strawberries for topping

2 large eggs

½ cup unsweetened applesauce

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

¼ cup freeze dried strawberry powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

Directions:

1. Preheat oven to 350 degrees.  Line a muffin tin with liners or spray with nonstick baking spray.
2. Peel and roughly chop 2-3 large carrots.  Boil for 10 minutes.  Then transfer to a food processor and dice. 
3. In a large bowl add flours, protein powder, baking soda, salt, strawberry powder, ginger, and cinnamon and mix.
4. Add carrots, eggs, and applesauce.  Mix to combine.
5. Use a large cookie scooper or measuring cup to fill muffin tins.
6. Slice strawberries and press on the top of the muffins.
7. Bake for 20 minutes.
8. Let cool on a wire rack for at least 10 minutes before removing muffins from tins.
9. Store in an air-tight container.