Watch Rorie create these super-easy carrot muffins for her Mishloach Manot here!
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.
Sponsored by Heaven and Earth
This recipe was updated and revised in March 2022.