These muffins are a delicious and healthy morning treat that will distract you from the fact that cake isn’t an acceptable breakfast food. With only a 1/4 cup of oil and a cup of flour in the entire recipe not only are these dairy-free but they are heart healthy. The protein from the almond flour will keep you feeling full longer and using egg whites reduces the fat content. I like to use avocado oil, but feel free to use any light tasting oil you may have on hand. If you like nuts add a cup of chopped pecans for some added crunch. If you prefer to make a cake pour the mixture into a 9X13″ pan instead of muffin tins.
Prep Time: 15 minutes Bake Time: 20 minutes Makes 17 – 20 muffins
3 cups of grated carrots
1 cup of flour
1 cup almond flour
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 cup canned crushed pineapple with juice
2/3 cup egg whites
1/4 cup avocado oil
2 tsp vanilla extract
1/2 cup shredded coconut (optional)
1 cup chopped pecans (optional)
Preheat oven to 350 degrees and line a standard muffin tin with cupcake liners for easy clean-up. You may hand grate the carrot on a box grater but I find it faster to place the carrots in a food processor. (It will require approximately 5-6 small carrots to equal 3 cups of grated carrots.)
In a large bowl combine the grated carrot, flours, sugar, baking soda, baking powder, salt, cinnamon and ginger. In a separate bowl whisk together the pineapple, egg whites, vanilla extract, oil, pecans and coconut (optional). Combine the wet and dry ingredients and stir until combined. Take a 1/4 cup measuring cup and scoop the batter into the lined muffin tins for uniformed muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing them from the pan.
If you use a 13X9″ pan cook for 40 minutes at 350 degrees.