Super moist and guilt-free muffins!

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

You should have about 1 cup of pureed carrots.

Nutrition Facts

227 calories; protein 3.6g 7% DV; carbohydrates 28.5g 9% DV; fat 12.1g 19% DV; cholesterol 20.3mg 7% DV; sodium 215.7mg 9% DV. Full Nutrition
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