Best 3 Gluten Free Carrot Egg White Muffins Recipes

Seeking a delightful gluten-free treat that is both nutritious and bursting with flavor? Look no further than our collection of Carrot Egg White Muffins. These delectable muffins are not only easy to make but also pack a punch of wholesome goodness. Made with wholesome ingredients like almond flour, coconut flour, and plenty of grated carrots, they offer a symphony of textures and flavors in every bite. Whether you're a gluten-free enthusiast, seeking a healthier muffin option, or simply craving a delicious snack, these Carrot Egg White Muffins are sure to satisfy. With the option of adding raisins or walnuts for an extra taste dimension, these muffins are incredibly versatile and customizable. Get ready to tantalize your taste buds with this delightful gluten-free creation.

In addition to the classic Carrot Egg White Muffins, we present two enticing variations to cater to diverse preferences and dietary needs. For those with a sweet tooth, the Carrot Cake Muffins are an absolute delight. Featuring a moist and flavorful carrot cake batter studded with raisins and topped with a luscious cream cheese frosting, these muffins are a true indulgence. If you're seeking a vegan alternative, the Vegan Carrot Egg White Muffins are the perfect choice. Made with flax eggs and plant-based yogurt, these muffins provide a satisfying and nutritious treat without compromising on taste. With three fantastic recipes in store, you're sure to find the perfect Carrot Egg White Muffins to suit your cravings.

Let's cook with our recipes!

GLUTEN FREE CARROT MUFFINS

Gluten Free Carrot Muffins image

These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.

Provided by Nicole Hunn

Categories Muffins

Number Of Ingredients 14

Ingredients

2 cups all purpose gluten free flour blend ((I used Better Batter; click through for details))
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 cups fresh carrots (peeled and grated)
6 ounces raisins ( or semi-sweet chocolate chips)
9 tablespoons virgin coconut oil (at warm room temperature (See Recipe Notes0)
4 eggs (at room temperature, beaten)
3/4 cup buttermilk ( at room temperature)
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar (for sprinkling (optional))

Steps:

Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE CARROT EGG WHITE MUFFINS

Gluten-Free Carrot Egg White Muffins image

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

Ingredients

4 carrots, chopped
¼ teaspoon fresh ginger
½ cup butter
½ cup white sugar
2 egg whites
1 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups oat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
¼ cup raisins
¼ cup crushed pineapple, drained well
¼ cup toasted unsweetened coconut
¼ cup chopped walnuts

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

GLUTEN FREE, DAIRY FREE, EGG FREE & YEAST FREE CARROT MUFFIN

Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin image

I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao

Provided by lacona.armstrong

Categories Breads

Time 40m

Yield 8 Muffins, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup soy flour or 1 cup any type flour
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup grated carrot
1/4 cup dried shredded coconut
1/4 cup raisins
1/2 cup soymilk

Steps:

Preheat oven to 190°c or 375°f.
Mix together all dry ingredients in a medium size bowl .
Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
Remove from the oven and let cool.

Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5

Tips:

Use almond flour and oat flour for a gluten-free base. Almond flour adds a moist texture, while oat flour provides a chewy texture.
Egg whites make the muffins light and fluffy. Be sure to beat them until stiff peaks form.
Grated carrots add moisture and sweetness. They also provide a boost of nutrients.
Honey adds a natural sweetness. You can substitute maple syrup or agave nectar if desired.
Vanilla extract and cinnamon add flavor. Feel free to experiment with other spices, such as nutmeg or ginger.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will make them dry.

Conclusion:

These gluten-free carrot egg white muffins are a delicious and healthy way to start your day. They're packed with nutrients from the carrots, and they're light and fluffy thanks to the egg whites. Plus, they're easy to make and can be enjoyed by people with and without gluten sensitivities. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!