Recipe by Elky Friedman

Oil-Free Carrot Muffins

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Parve Parve
Easy Easy
8 Servings
Allergens

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.

Ingredients

Main ingredients

  • 1 and 1/2 cups flour

  • 1/2 cup almond flour

  • 3 teaspoons orange juice

  • 1/4 cup brown sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon Haddar Baking Powder

  • 1/2 teaspoon salt

  • 2 cups shredded carrots (about 3 to 4 large)

  • 2 eggs plus 3 egg whites, divided

  • 1 and 1/4 cups sugar or 1 and 2/3 cups Health Garden Allulose, divided

  • 1 teaspoon Gefen Vanilla

Directions

Prepare the Carrot 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.

Prepare the Carrot Muffins

Yield: 18 muffins

Oil-Free Carrot Muffins

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Malka S
Malka S
2 months ago

Can I make this with whole wheat flour? And what can I substitute for the almond flour?

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Chana Fox
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Reply to  Malka S
1 month ago

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

Rita Landa
Rita Landa
3 years ago

It says serves 8 muffins then further down says yield 18 muffins ?