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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