Name: Gluten-Free Carrot Egg White Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Carrots, chopped - 4; Fresh ginger - ¼ teaspoon; Butter - ½ cup; White sugar - ½ cup; Egg whites - 2; Unsweetened applesauce - 1 cup; Vanilla extract - 1 teaspoon; Oat flour - 2 cups; Baking powder - 2 teaspoons; Ground cinnamon - 2 teaspoons; Baking soda - ½ teaspoon; Ground allspice - ¼ teaspoon; Raisins - ¼ cup; Crushed pineapple, drained well - ¼ cup; Toasted unsweetened coconut - ¼ cup; Chopped walnuts - ¼ cup

Ingredients for - Gluten-Free Carrot Egg White Muffins

1. Carrots, chopped 4

2. Fresh ginger ¼ teaspoon

3. Butter ½ cup

4. White sugar ½ cup

5. Egg whites 2

6. Unsweetened applesauce 1 cup

7. Vanilla extract 1 teaspoon

8. Oat flour 2 cups

9. Baking powder 2 teaspoons

10. Ground cinnamon 2 teaspoons

11. Baking soda ½ teaspoon

12. Ground allspice ¼ teaspoon

13. Raisins ¼ cup

14. Crushed pineapple, drained well ¼ cup

15. Toasted unsweetened coconut ¼ cup

16. Chopped walnuts ¼ cup

How to cook deliciously - Gluten-Free Carrot Egg White Muffins

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

Fill each muffin cup 3/4 full with batter.

5 . Stage

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