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

1. Preheat the oven to 350F (177C). Grease a muffin tin or line with muffin cups. 
2. In a bowl, whisk together maple syrup, egg yolks, melted coconut oil and vanilla extract.
3. Add dry ingredients to the wet mixture and combine thoroughly.
4. 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.)
5. Using a handheld or stand mixer, whisk egg whites until stiff peaks form. Gently fold egg whites into batter.
6. 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

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.