Ingredients

The following ingredients have 4 Servings
  • 1 cup carrots (peeled (~2 medium carrots))
  • 2 apples (peeled and cored)
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups Gluten Free 1 to 1 baking flour
  • 1/4 cup flax meal
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar

Instruction

  • Preheat oven 350 F. Line a muffin tin with muffin liners or spray with avocado oil spray or olive oil spray.
  • In a food processor, add the carrots and apples. Pulse a few times until shredded. Set aside.
  • In a standing mixer or using a hand mixer, add egg whites, olive oil, applesauce and cinnamon. Mix until eggs become frothy.
  • Add sugar, baking powder and flax and mix to combine. Then slowly add flour to the mixture while mixing on low.
  • Fold in the apples and shredded carrots into the batter.
  • Spoon batter into muffin cavities 3/4 full. Bake at 375 F 25 to 30 minutes until a toothpick can be removed clean. Remove from the oven and cool muffins in the pan 10 minutes before removing from the baking pan.
  • Store in the refrigerator in a sealed container up to 7 days or in the freezer up to 60 days.