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

Ingredients:

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.