Carrot Cake Muffins (with Egg Whites)

These Carrot Cake Muffins with egg whites are a healthier twist on a classic favorite. Made with whole wheat flour, grated carrots, and a sugar substitute, they’re moist, flavorful, and packed with nutrients.

Ingredients:

• 300g grated carrots
• 100g whole wheat flour
• 100g egg whites (approximately 3 large egg whites)
• 30g sugar substitute
• 5g baking powder
• 5g cinnamon

Description:

• Make a healthier version of carrot cake by using egg whites, grated carrots, and whole wheat flour. Sweeten with a sugar substitute and add spices for flavor. These Carrot Cake Muffins are moist and flavorful.

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