
07/25/2025
On-the-go breakfasts for busy summer mornings? Yes please. ☀️ These carrot zucchini muffins are a quick, protein-rich option that the whole family can enjoy.
Let me know if you try them out!
Ingredients
1/4 cup maple syrup
4 eggs (separated — yolks and whites used separately)
1/4 cup melted coconut oil
1 tbsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
1 1/2 tsp baking powder
1 tbsp ground flax seed
1 tbsp h**p seeds
1/4 tsp sea salt
1 grated carrot
1 grated zucchini
Directions
1. Preheat oven to 350°F (177°C). Grease or line a muffin tray.
2. In a bowl, whisk together maple syrup, egg yolks, melted coconut oil, and vanilla.
3. Add all dry ingredients and stir to combine.
4. Mix in grated carrot and zucchini. (Tip: If batter feels too wet, add more coconut flour. Too dry? Add 1 tbsp warm water.)
5. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
6. Scoop into muffin tray and bake for 35 minutes, or until a toothpick comes out clean.
Let cool, and enjoy!