Start your day with Healthy Carrot Apple Flax Muffins! Made with lighter and nutritious ingredients these portable snacks are bursting with flavor. A gluten free, low calorie breakfast or snack for spring! —Megan Olson
carrots, peeled (~2 medium carrots)
small apples, peeled and cored
extra virgin unrefined olive oil
1 1/2 cups
Gluten Free 1 to 1 baking flour
1 1/2 teaspoons
In This Recipe
Preheat oven 375 degrees F. Line a muffin tin with muffin liners or spray with non stick cooking spray.
In a food processor, add the carrots and apples. Pulse a few times until shredded. Set aside.
In a standing mixer or using a hand mixer, add egg whites, olive oil, applesauce and cinnamon. Mix until eggs become frothy.
Add sugar, baking powder and flaxseed and mix to combine. Then slowly add flour to the mixture while mixing on low.
Fold in the apples and shredded carrots into the batter.
Spoon batter into muffin cavities 1/2 full. Bake at 375 F 25 to 30 minutes until a toothpick can be removed clean. Remove from the oven and cool muffins on a rack another 10 minutes.
Store in the refrigerator in a sealed container up to one week.