Many people I know have a tradition to include a carrot muffin as a side dish in one or two of their Rosh Hashanah meals. I’ve been searching for a lighter version of the typical carrot muffin for a while, one that gives us the sweetness we crave at a Rosh Hashanah meal, without the fat that’s equivalent to a piece of cake. This is the carrot muffin I always wanted…with no oil at all. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

Yield: 18 muffins

1. Preheat oven to 350 degrees Fahrenheit. Prepare muffin pans by spraying with non-stick baking spray.

2. In a large bowl, whisk together flour, almond flour, orange juice, brown sugar, cinnamon, baking powder, salt, and shredded carrots. Set aside.

3. In the bowl of an electric mixer, combine whole eggs and one cup of sugar. Beat on medium-high speed until pale and thick, about three minutes. Gently fold into carrot mixture.

4. In the clean bowl of an electric mixer, beat egg whites on high speed until foamy. Add remaining quarter cup sugar and beat until stiff peaks form, about six minutes. Gently fold the beaten egg whites into the carrot mixture.

5. Pour the batter into prepared muffin pans. Bake for 20 minutes or until a toothpick inserted comes out clean.