<<Disclaimer: Verify this information before applying it to your situation.>>

4 mini-muffins are one serving, so don't panic over the 350 calories/serving. Looks like a delicious finger food, for healthy party-goers. Happy New Year to all my listmates.  Some of us have been together since the mid-1990's.  Oh, what changes we've seen!  Have a healthy, happy, gluten-free year!

 
GLUTEN-FREE CARROT MUFFINS
INGREDIENTS

4 egg whites
1 whole egg
1 cup of ground almonds (can use almond meal)
4 scoops vanilla protein powder
1/2 cup unsweetened coconut flakes or shredded coconut
2 tbsp coconut, set aside for topping
4 oz pureed carrots (baby food works great)
1/2 cup unsweetened apple sauce
1 tsp baking powder
2 mini carrots or 1 large carrot
Coconut oil spray

DIRECTIONS

1. Preheat oven to 350 degrees. Spray lined muffin pan with coconut oil spray or nonstick spray of your choice.
2. Mix all dry ingredients in blender or food processor (nuts, protein powder, coconut flakes, baking powder).
3. Add liquid ingredients (egg whites, whole egg, carrot puree, and apple sauce) and continue mixing.
4. Add carrots and continue mixing until completely mixed and liquified.
5. Pour batter into muffin pan and sprinkle coconut flakes over top.
6. Place in the oven allow to cook for 15-20 minutes until when punctured with a toothpick, comes out clean.
7. Remove from oven and allow to cool.

Makes 12 mini muffins and 4 servings

Recipe by Gina Aliotti, in Fitness RX for Women Magazine.  


NUTRITIONAL INFORMATION
(Per Serving)
Calories: 350
Fat: 20 grams
Saturated Fat: 8 grams
Protein: 30 grams
Carbohydrates: 20 grams
Fiber: 6 grams
Sugar: 4 grams
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC