Carrot-Orange Muffins

Recipe by Roosie
READY IN: 35mins




  • Preheat oven to 400 degrees F.
  • Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
  • In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
  • In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
  • Beat with a fork until well-combined.
  • (The mixture will look curdled.) Then stir in the carrots.
  • Add the carrot mixture to the flour mixture.
  • Stir just until moistened.
  • (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
  • Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
  • (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
  • Then remove the muffins from the pan.
  • Good served warm.