Preparation Time: 15 minutes
Cooking Time: 18-23 minutes
Servings: 5
Ingredients:
• ¾ cup almond meal
• ½ tsp baking soda
• ¼ cup concentrate powder
• 2 teaspoons fresh dill, chopped
• Salt, to taste large organic eggs
• 1½ tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• 3 tablespoons fresh lemon juice
• 2 tablespoons coconut oil, melted
• 1 cup coconut butter, softened
• 1 bunch scallion, chopped
• 2 medium carrots, peeled and grated
• ½ cup fresh parsley, chopped
Directions:
1 Set the oven to 350F. Grease 10 cups of your large muffin tin.
2 In a large bowl, mix together flour, baking soda, Protein powder, and salt.
3 In another bowl, add eggs, nutritional yeast, vinegar, lemon juice, and oil and beat till well combined.
4 Add coconut butter and beat till the mixture becomes smooth.
5 Put egg mixture into the flour mixture and mix till well combined.
6 Fold in scallion, carts, and parsley.
7 Place the amalgamation into prepared muffin cups evenly.
8 Bake for about 18-23 minutes or till a toothpick inserted inside center comes out clean.