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Carrot “Cake” Potato Performance Muffins


A delicious spiced muffin using baked potato, cooked carrots, spices and nuts for a performance-oriented twist on classic carrot cake flavors.


1CupCup baked potato, cooler (russet potato with skin)
1⁄2CupSliced cooked carrots (~2 medium carrots)
1 Banana, peeled
3 Eggs
1⁄4CupCoconut sugart
2TablespoonCoconut oil, melted
1TeaspoonBaking powder
1⁄2TeaspoonBaking soda
1TeaspoonVanilla extract
  Pinch of sea salt


Preheat oven to 350°F.

Put potato, carrots, banana and eggs into a blender or food processor. Blend until smooth.

Pour into a bowl, and mix in remaining ingredients until just combined.

Fold in nuts and raisins, if desired.

Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool completely before eating. Extra muffins can be stored in fridge for up to 5 days or in freezer for up to 3 months.  Thaw frozen muffins in fridge for a few hours before eating.


9 Servings
SourcePhoto and recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time25 minutes