Author Notes
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
Ingredients
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1 cup
carrots, peeled (~2 medium carrots)
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2
small apples, peeled and cored
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2
egg whites
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1/2 cup
unsweetened applesauce
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1/4 cup
extra virgin unrefined olive oil
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1 1/2 cups
Gluten Free 1 to 1 baking flour
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1/4 cup
ground flaxseed
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1 teaspoon
cinnamon
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1 1/2 teaspoons
baking powder
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1/3 cup
coconut sugar
Directions
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Preheat oven 375 degrees F. Line a muffin tin with muffin liners or spray with non stick cooking spray.
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In a food processor, add the carrots and apples. Pulse a few times until shredded. Set aside.
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In a standing mixer or using a hand mixer, add egg whites, olive oil, applesauce and cinnamon. Mix until eggs become frothy.
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Add sugar, baking powder and flaxseed and mix to combine. Then slowly add flour to the mixture while mixing on low.
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Fold in the apples and shredded carrots into the batter.
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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.
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Store in the refrigerator in a sealed container up to one week.
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