Gluten-Free Carrot Egg White Muffins

Filled with nutritious ingredients like egg whites, applesauce, oat flour, carrots, pineapple and walnuts, these gluten-free muffins are hearty and delicious.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 227 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

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.

Step 3

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.

Step 4

Fill each muffin cup 3/4 full with batter.

Step 5

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.