Protein Packed Carrot Muffins | Made by Meaghan Moineau
**Title: Protein-Packed Carrot Muffins: A Nostalgic Fusion of Flavor and Family**
**Description:** Dive into the delightful world of Protein Packed Carrot Muffins, a wholesome treat that combines the heartwarming nostalgia of family gatherings with the nutritious benefits of protein-rich ingredients. Perfect as a delicious dessert or a guilt-free snack, these muffins are sure to become a cherished staple in your kitchen. Discover the secret to their irresistible charm and learn how to make them at home with our easy-to-follow recipe.
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In the realm of family recipes, there are a few that stand the test of time—those that not only fill our bellies but also warm our hearts with cherished memories. One such recipe in my family is the Protein Packed Carrot Muffins. This delightful fusion of flavor and nutrition transports me back to my grandmother's cozy kitchen, where the aroma of freshly baked goods always signaled a gathering filled with laughter and love.
**Ingredients:**
- 2 teaspoons Russian mulling spice
- 1 cup almond meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup grated carrots
- 1/2 cup desiccated coconut
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/4 cup fruit bits
- 2 tablespoons ground flaxseed
- Zest of 1 lemon
- 1/2 teaspoon salt
- 4 ounces tofu, crumbled
- 1 teaspoon vanilla extract
- 1/2 cup walnut pieces
- 1/4 cup whey powder
**Instructions:**
1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper cups.
2. In a medium-sized bowl, mix the dry ingredients: Russian mulling spice, almond meal, baking powder, baking soda, desiccated coconut, ground flaxseed, salt, whey powder, and walnut pieces.
3. In a large bowl, combine the wet ingredients: melted coconut oil, eggs, vanilla extract, grated carrots, crumbled tofu, fruit bits, and lemon zest.
4. Gently fold the dry mixture into the wet ingredients, being careful not to overmix. This ensures the muffins remain tender and fluffy.
5. Pour the batter evenly into the prepared muffin tin. Bake for 20-25 minutes, or until a tester inserted into the center of a muffin comes out clean and dry.
6. Allow the muffins to cool slightly before serving. They can be stored in an airtight container and freeze beautifully for up to 2 months.
**A Nostalgic Tale:**
Every Sunday, my family gathered at my grandmother's house for a leisurely brunch. The highlight of these gatherings was always her famous carrot muffins. As a child, I would sit on the countertop, eagerly watching her magic unfold. She would regale us with stories of her childhood in the countryside, where she first learned the art of baking from her mother.
The secret to her muffins, she would say with a twinkle in her eye, was the perfect balance of spices and the love she kneaded into every batch. As the muffins baked, the kitchen filled with a warm, spicy aroma that was both comforting and invigorating. Those Sundays taught me the true essence of family—a blend of shared stories, laughter, and the simple joy of a homemade treat.
**Difficulty Rating:** 4/10
**Classification:** Dessert
These Protein Packed Carrot Muffins are more than just a treat; they are a testament to the power of food in bringing people together. Whether you're making them for a family gathering or as a personal indulgence, they promise to deliver a nostalgic taste of home with every bite.