GLUTEN-FREE CARROT EGG WHITE MUFFINS
Super moist and guilt-free muffins!
Provided by dianaautry
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Place carrots in a saucepan with water to cover. Bring to a boil, reduce heat, and cover. Simmer until carrots are soft, 7 to 10 minutes. Drain well and transfer to a blender. Add grated ginger and puree until very smooth. Drain out the juices.
- Combine sugar and butter together in a large bowl. Add egg whites, 1 at a time, mixing well after each addition. Stir in applesauce and vanilla extract. Stir in pureed carrot-ginger mixture. Add oat flour, baking powder, cinnamon, baking soda, and allspice. Stir until just combined, but do not overmix. Fold in raisins, pineapple, coconut, and walnuts.
- Fill each muffin cup 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 28.5 g, Cholesterol 20.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 215.7 mg, Sugar 14.6 g
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Kegkl
[email protected]These muffins are a great way to start my day. They are filling and satisfying.
Sama Khaled
[email protected]I'm allergic to eggs. Can I use a flax egg instead of an egg white?
Thomas Modlaire
[email protected]I made these muffins with whole wheat flour instead of all-purpose flour. They turned out just as good!
luzmila navarro
[email protected]These muffins are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
RED KERALA
[email protected]I'm always looking for new and healthy muffin recipes. These carrot egg white muffins are a great addition to my collection.
Md Rakib Uddin
[email protected]These muffins are a great source of protein and fiber. They are a perfect snack to keep me going between meals.
celeste Martinez1
[email protected]I love that these muffins are gluten-free. It's hard to find gluten-free baked goods that are also healthy and delicious.
Kashif Ahmad
[email protected]These muffins are so easy to make and they are always a hit with my family and friends.
Mariah Hicks
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
Troy Gaza
[email protected]These muffins are a bit bland for my taste. I think they would be better with some added spices or a glaze.
De makumaz2
[email protected]I'm not a big fan of carrots, but these muffins were actually really good. The carrot flavor is subtle and the muffins are very moist.
Shani Shani
[email protected]I made these muffins for my kids and they loved them! They are a great way to get them to eat their vegetables.
Jen Williams
[email protected]These muffins are a great way to use up leftover carrots. I always have a few carrots in my fridge, so it's nice to have a recipe that uses them up.
DIPKIRAN THAPA
[email protected]I love the texture of these muffins! They are so light and fluffy.
Titus Tschetter
[email protected]These carrot egg white muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized with different spices and add-ins.