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  • Desiree Montesano

Trader Joe’s inspired Muffins!

I tweeked this recipe a little bit. I’m not into baking because it’s so precise.. here goes ;) Eleanor loves these muffins, so I tried to keep it as healthy as possible ;)



2 ¼ cups gluten-free* flour

2 tsp ground cinnamon

½ tsp ground allspice

¼ tsp ground nutmeg

1 ½ tsp baking powder

¾ tsp baking soda

¼ tsp salt

½ tbsp coconut oil, melted and cooled slightly

2 large egg whites, room temperature

2 tsp vanilla extract

½ cup plain nonfat Greek yogurt ( no dairy applesauce)

1 cup nonfat milk, divided (If you do no dairy add what you drink ;)

1 ½ cups freshly grated carrots

¾ cup finely diced apple

¼ cup raisins

2 tbsp smashed walnuts(can take out if baby is allergic)

2 tbsp shredded unsweetened coconut



Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots, apples, raisins, pecans, and coconut.Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.





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