Gluten-Free Carrot Muffins

Rorie Weisberg Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

Watch Rorie create these super-easy carrot muffins for her Mishloach Manot here

Ingredients (10)

Main ingredients

Start Cooking

Make the Muffins

  1. Add egg whites to food processor fitted with the 'S' blade, and let run until egg whites become stiff and fluffy. 

  2. Add apple butter, baby carrots, and egg yolks. Beat again until combined.

  3. Add almond butter, vanilla, and honey (if desired). Then add pumpkin spice, cinnamon, and baking soda. Cover and mix again until incorporated. 

  4. Add shredded carrots and mix carefully by hand with a spatula. 

  5. Pour into lined muffin tins and bake at 350 degrees for 22-23 minutes. 

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  • nechama

    Gluten-Free Carrot Muffins

    calories

    how many calories are these muffins?
    Posted by ravdeutsch@yahoo.com |March 10, 2019
    0
  • Rivka

    Gluten-Free Carrot 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.
    Posted by RivkaB |March 5, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I think being that there is no flour here, the shredded carrots add base to it to help plump it up.
    Posted by Chaiaadmin|March 5, 2019
    0
  • Miriam

    Gluten-Free Carrot Muffins

    Apple butter

    How is it called in hebrew and where can I buy it in israel?
    Posted by Merrell |March 1, 2019
    0

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