Apple Carrot Muffins

5 from 3 votes

These moist and fluffy apple carrot muffins are gluten-free, dairy-free, and only require one mixing bowl to combine the ingredients.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: muffins

Preheat oven 350 F. Line a muffin tin with muffin liners or spray with avocado oil spray or olive oil 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 flax 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 3/4 full. Bake at 350 F 25 to 30 minutes until a toothpick can be removed clean. Remove from the oven and cool muffins in the pan 10 minutes before removing from the baking pan.

Don’t over mix the batter, or your muffins won’t rise and will be dense and gummy. Fold the ingredients together until they are just combined, then stop mixing.
Save time and effort by using the food processor to shred your apples and carrots to the desired consistency.
Mix the wet ingredients until the egg whites are bubbly and frothy to ensure they rise and have the right consistency.
You can also use oat flour or whole wheat flour for this recipe if you are not gluten-free.
Note: the recipe makes 10 regular muffins or 12 small muffins (as pictured).
Store in the refrigerator in a sealed container up to 7 days or in the freezer up to 60 days.