Zucchini Carrot Soufflé Muffins




Yield 10-12 Muffins

These muffins bake up light and are a great way to sneak a few veggies into your kids day (or yours) in a delicious way!


  • 1/4 cup Maple Syrup
  • 4 Eggs (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)


  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.


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

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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