Make the Muffins
Add egg whites to food processor fitted with the ‘S’ blade, and let run until egg whites become stiff and fluffy.
Add apple butter, baby food, and egg yolks. Beat again until combined.
Add almond butter, vanilla, and honey (if desired). Then add grain-free flour, pumpkin spice, cinnamon, and baking soda. Cover and mix again until incorporated.
Add shredded carrots and mix carefully by hand with a spatula.
Pour into lined muffin tins and bake at 350 degrees for 22-23 minutes.
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Extremely disappointing.
Apple butter Can I use apple sauce instead?
Amazingly delicious despite being gluten free and healthy!! Delish!
calories how many calories are these muffins?
skip shredded carrots? Will it come out good without the shredded carrots? Any idea if I dont have a parve shredder / food processor?
I make her regular muffins- that are the same without the carrots added, and totally fine, so I dont think it needs carrots for the texture... im thinking the shredded carrots add a dimension to the feel of it, and make it 'more carroty' If I try it, Ill report back and tell you how it came out.
I think being that there is no flour here, the shredded carrots add base to it to help plump it up.