Sandpoint High Volleyball

Zucchini Carrot Soufflé Muffins

10 servings 12g carbs 12 ingredients

45 minutes to cook

Ingredients

· 4 tbsps maple syrup
· 4 eggs (separated)
· 4 tbsps coconut oil (melted)
· 3 tsps vanilla extract
· 1 cup almond flour
· 1/4 cup coconut flour
· 1/2 tbsp 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 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.

Enjoy!!