Prepare the Carrot Muffins
Preheat oven to 350 degrees Fahrenheit. Prepare muffin pans by spraying with non-stick baking spray.
In a large bowl, whisk together flour, almond flour, orange juice, brown sugar, cinnamon, baking powder, salt, and shredded carrots. Set aside.
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.
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.
Pour the batter into prepared muffin pans. Bake for 20 minutes or until a toothpick inserted comes out clean.









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Can I make this with whole wheat flour? And what can I substitute for the almond flour?
Hi Malka,
Technically you can, it would just change the consistency a bit. Almond flour adds some fat content, which makes the recipe more moist, and whole wheat flour would make the recipe more dry. You can likely use 2 cups of the whole wheat flour but add some oil (1-2 Tablespoons) and possibly some water (1-2 Tablespoons) as well to make sure its loose enough.
I hope this is helpful!
-Chana Tzirel from Kosher.com
It says serves 8 muffins then further down says yield 18 muffins ?