Gluten-Free Carrot Egg White Muffins Popular Recipes

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Gluten-Free Carrot Egg White Muffins

"Super moist and guilt-free muffins!"

Ingredients :

• 4 carrots, chopped
• 1/4 teaspoon fresh ginger
• 1/2 cup butter
• 1/2 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
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 cup raisins
• 1/4 cup crushed pineapple, drained well
• 1/4 cup toasted unsweetened coconut
• 1/4 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 12M	Ready in : 50M

• 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.

Notes :

• You should have about 1 cup of pureed carrots.

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