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
Preheat oven to 350ºF (177ºC). 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.