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Zucchini Carrot 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!!
Lemon fat bombs!
LEMON MELTAWAY BALLS (RAW, VEGAN, GLUTEN-FREE, DAIRY-FREE, EGG-FREE PALEO-FRIENDLY, NO REFINED SUGAR)
Lemon Meltaway Balls (Raw, Vegan, Gluten-Free, Dairy-Free, Egg-Free Paleo-Friendly, No Refined Sugar)
www.thehealthyfamilyandhome.com The Healthy Family and Home
INGREDIENTS
DRY INGREDIENTS
1 1/2 cup organic unpasteurized almond flour
1/3 cup organic raw coconut flour
1 – 2 pinch Himalayan pink salt
WET INGREDIENTS
6 tablespoons organic liquid sweetener (maple syrup, coconut nectar, raw honey, etc)
1/4 cup organic lemon juice
1 tablespoon organic lemon zest
2 teaspoons organic vanilla extract
1/4 cup organic coconut oil (+ 1 tablespoon, melted/liquid)h
DIRECTIONS
Step 1 Add all the dry ingredients into a bowl and stir together.
Add all the wet ingredients (EXCEPT the coconut oil) to a small bowl and stir together.
Using an electric mixer, slowly add the wet ingredients (EXCEPT the coconut oil) to the dry ingredients until they are well combined.
While the mixer is on, slowly add the melted/liquid coconut oil and mix until it is blended in.
Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
Leave them plain or roll in shredded coconut flakes, raw cane sugar, almond flour, or powdered sugar (not raw).
Put them in the refrigerator to firm for about 15 – 30 minutes.
Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.
Enjoy!
NOTE
This recipe will make approximately 12 – 14 small balls.
Recipe lightly adapted from: http://www.addictedtoveggies.com/2011/10/coconut-lemon-meltaways.html
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