Zucchini Carrot Souffle Muffins
Let me introduce you to your new favourite treat!
Zucchini Carrot Souffle Muffins
Makes 5 servings
45 Minutes
Ingredients
2 tbsps Maple Syrup
2 Egg (separated)
2 tbsps Coconut Oil (melted)
1 1/2 tsps Vanilla Extract
1/2 cup Almond Flour
2 tbsps Coconut Flour
3/4 tsp Baking Powder
1 1/2 tsps Ground Flax Seed
1 1/2 tsps Hemp Seeds
1/8 tsp Sea Salt
1/2 Carrot (grated)
1/2 Zucchini (grated)
Directions
- Preheat the oven to 350F (177C). Grease a muffin tin or line with muffin cups.
- In a bowl, whisk together maple syrup, egg yolks, melted coconut oil and vanilla extract.
- Add dry ingredients to the wet mixture and combine thoroughly.
- Add grated carrot and zucchini. (Note: If too wet, add more coconut flour. If too dry, add 1 tbsp of warm water at a time.)
- Using a handheld or stand mixer, whisk egg whites until stiff peaks form. Gently fold egg whites into batter.
- Scoop batter into muffin cups and bake for 35 minutes or until a toothpick comes out clean. Let cool before serving.
Notes
Make as a Loaf: Line a loaf pan with parchment paper and bake as a loaf instead of muffins.
The beauty of these muffins lies in their flexibility!
Be well,
Lisa