Gluten-Free Carrot Egg White Muffins Recipe

Name: Gluten-Free Carrot Egg White Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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.
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.
4
Fill each muffin cup 3/4 full with batter.
5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 carrots, chopped, 1/4 teaspoon fresh ginger, 1/2 cup butter, 1/2 cup white sugar, and more.

Yes, Gluten-Free Carrot Egg White Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Carrot Egg White Muffins

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