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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Hloniphile Zulu
zhloniphile@hotmail.frMeh.
Delwar Hussain
d.hussain@gmail.comThese carrot egg white muffins are a lifesaver! I've been looking for a healthy and gluten-free breakfast option that my whole family would enjoy
Braylen Horton
braylen.horton78@yahoo.comThese muffins are a great healthy snack option. They're filling and satisfying, and they're also a good source of protein and fiber.
Simrah Omar
simrah.o71@yahoo.comI'm not usually a fan of carrot cake, but these muffins were surprisingly good. They're moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Aieden Riley
aieden@yahoo.comThese muffins are a great way to use up leftover carrots. I always have a few carrots left over after making dinner, and these muffins are a great way to use them up.
Tameka Michael Sagar
s_t18@yahoo.comI love the texture of these muffins. They're so light and fluffy, and they just melt in your mouth.
Ava Copus
ca@yahoo.comThese muffins are a great healthy snack option. They're filling and satisfying, and they're also a good source of protein and fiber.
Namukisa Sandra
sandra_n17@yahoo.comI'm not a huge fan of carrot cake, but these muffins were surprisingly good. They're moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
mahafuz Islam
islam_m2@yahoo.comThese muffins are a great way to start your day. They're light, fluffy, and full of flavor. I love that they're made with all natural ingredients.
Samuel Blaq
samuel_blaq@gmail.comI've made these muffins several times now, and they're always a hit. I love that they're gluten-free and packed with healthy ingredients.
Minnie Sawyer
m-sawyer@yahoo.comThese carrot egg white muffins are a great way to get your kids to eat their vegetables. My kids love them, and they don't even realize they're eating carrots.
Md Dinar
m-d66@aol.comI'm always looking for healthy and delicious breakfast options, and these muffins definitely fit the bill. They're packed with nutrients and they taste amazing.
MD Ajbir
am@yahoo.comThese muffins are the perfect way to use up leftover carrots. I always have a few carrots left over after making dinner, and these muffins are a great way to use them up.
janith rathnayake
janith-rathnayake@aol.comI made these muffins for a brunch party and they were a huge hit. Everyone loved them, even the people who don't usually like carrot cake.
Insha Ji
j.i@yahoo.comI was pleasantly surprised by how delicious these muffins were. I'm not usually a fan of carrot cake, but these muffins were moist and flavorful. I'll definitely be making them again.
Izzy Bloop
izzy_b@aol.comThese muffins are so versatile. I've added different spices and mix-ins to change up the flavor. They're always a hit with my family and friends.
pol capilitan
pol_capilitan@aol.comI love that these muffins are made with all healthy ingredients. I always feel good about eating them. They're also really easy to make, which is a plus for busy mornings.
Faryan Ahmed Sajib
fsajib@gmail.comI followed the recipe exactly and the muffins turned out perfectly. The texture was so light and fluffy. I was worried they would be dry, but they were anything but. I will definitely be making these again.
Raja Siraj
sirajr@hotmail.frThese carrot egg white muffins are a lifesaver! I've been looking for a healthy and gluten-free breakfast option that my whole family would enjoy, and these definitely fit the bill. They're moist, fluffy, and packed with flavor. My kids love them, an