Zucchini Carrot Souffle Muffins


  • 1/4 cup maple syrup

  • 4 eggs (yolks & whites separated)

  • 1/4 cup coconut oi, melted

  • 1 tbsp vanilla extract

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1.5 tsp baking powder

  • 1 tbsp ground flax

  • 1 tbsp hemp hearts

  • 1/4 tsp salt

  • 1 carrot, medium & grated

  • 1 zucchini, small & grated


  1. Preheat oven to 350ºF (177ºC). 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.

  7. Enjoy!