- 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
- 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.
10/18/2019
recipepes.com
gluten-free carrot egg white muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
