Zucchini Carrot Souffle Muffins

Notes

Make it as a Loaf – Line a loaf pan with parchment paper and bake it as a loaf instead of muffins.

Ingredients

1/4 cup Maple Syrup

4 Egg (separated)

1/4 cup Coconut Oil (melted)

1 tbsp Vanilla Extract

1 cup Almond Flour

1/4 cup Coconut Flour

1 1/2 tsps Baking Powder

1 tbsp Ground Flax Seed

1 tbsp Hemp Seeds

1/4 tsp Sea Salt

1 Carrot (grated)

1 Zucchini (grated)

Directions

1. Preheat oven to 350. Grease a muffin tin or line 1. 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.