Protein Added Almost Paleo Muffins

I don’t follow a Paleo diet, but I’m definitely intrigued by it and find some of the recipes quite delicious.  I typically alter every recipe I make to fit my ratios of protein, fat and carbs to keep my blood sugar stable.  When a friend emailed this Carrot, Banana Paleo Muffin recipe to me, I knew I had to try it, and modify it, to bring the fat way down and the protein up.  The carbs were fine as is.  By adding the protein powder, I de-paleo’d the original recipe.  I also used egg whites instead of whole eggs and decreased the coconut oil.  The best part is, I throw everything in a food processor, so it’s quick and easy.  And there’s zero sugar or flour; the carrots and bananas are all you need for sweetness.  They freeze great too.  To make into a balanced snack or breakfast, add about 18 grams of protein, so 3 ounces or so of lean turkey, and a few berries or jam if you want some extra carbs.  Or, pair with some plain Greek fat-free yogurt, which has the extra carbs and protein you need.

Erin’s “Almost” Paleo Muffins: 139 cal, 8 g. fat, 11 g. carb, 7 g. pro.

2 large carrots peeled and shredded or cut (to be pulsed in food processor)

2 ripe bananas, chopped

1/4c unsweetened applesauce

6 egg whites

1 teaspoon apple cider vinegar

1 teaspoon vanilla

3 tablespoons melted coconut oil

2 cups almond flour

2 teaspoons baking soda
1 teaspoon sea salt
1 tablespoon cinnamon
3 scoops vanilla protein powder (I used Proto Whey)

1/4 cup unsweetened coconut flakes or shredded (optional)
In a large food processor, toss in the cut/chopped carrots and pulse.  Add chopped banana and process until there are no banana chunks.  Add the applesauce, egg whites, vinegar, vanilla and oil and pulse 3-4 times.  Add all the dry ingredients (almond flour, protein powder, baking soda, salt, cinnamon) and pulse until thoroughly combined.
Stir in coconut, if using.

Spoon mixture into FOIL lined muffin tins spritzed with Pam – you can fill close to the top since they don’t rise much.  These are super moist and should feel very soft to the touch.  They have a different texture, almost “custard-y,” said one of my taste-testers, than muffins made with flour.
Bake at 350° for 25-30 minutes
Makes 12 jumbo muffins or 15 regular.


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