Lemon Carrot Oatmeal Protein Muffins

Lemon and Carrots (as well as beets) are all great foods to support a heathy liver.  

These delicious muffins are a great snack to take when you’re gardening, seeding, harvesting, or just out and about.  

Enjoy!

Wet ingredients

• 1 cup shredded carrots (2 medium carrots)
  
• 2/3  cup + 2 Tbsp unsweetened applesauce
  
• 2 eggs, at room temperature
  
• 1 cup unsweetened almond milk or coconut milk
  
• ¼ cup pure maple syrup
  
• 1 tablespoon melted and cooled coconut oil

Dry ingredients

• 2 cups old fashioned rolled oats, gluten free if desired
• 1 scoop protein powder
  
• 1 teaspoon baking powder
  
• 1 ½ teaspoons cinnamon
  
• ¼ teaspoon salt
  
• ½ cup unsweetened shredded coconut
  
• ½ cup raisins
  
• 1/2 cup chopped pecans
  

Instructions

1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
   
2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
   
3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
   

Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.