Carrot "Cake" Potato Muffins

Prep Time:

10 minutes prep, 25 minutes cook

Number of Servings:

9 muffins

Recipe Source:

Ingredients

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 to 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 five days or in freezer for up to three months. Thaw frozen muffins in fridge for a few hours before eating.