Carrot "Cake" Potato Muffins

Freshly baked carrot cake potato muffins
Prep Time: 
10 minutes prep, 25 minutes cook
Number of Servings: 
9 muffins
Recipe Source: 


  • 1 cup baked potato, cooled (russet potato with skin)
  • 12 cup sliced cooked carrots (about 2 medium carrots)
  • 1 banana, peeled
  • 3 eggs
  • 14 cup coconut flour
  • 14 cup coconut sugar
  • 2 Tbsp coconut oil, melted
  • 1 tsp baking powder
  • 12 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 12 tsp nutmeg
  • 14 tsp cloves
  • Pinch of sea salt
  • 12 cup chopped walnuts or pecans (optional)
  • 12 cup golden raisins (optional)


  1. Preheat oven to 350°F.
  2. Put potato, carrots, banana, and eggs into a blender or food processor. Blend until smooth.
  3. Pour into a bowl, and mix in remaining ingredients until just combined.
  4. Fold in nuts and raisins, if desired.
  5. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool completely before eating. Extra muffins can be stored in fridge for up to five days or in freezer for up to three months.  Thaw frozen muffins in fridge for a few hours before eating.