This muffin recipe* is from my friend Chloe who I have known since we were kids in elementary school. Today, Chloe is a registered dietitian (RD) and owns a nutrition consulting business in Cambridge, MA. She has a firefighter husband, four kids and two dogs. I saw Chloe as a client when I was trying to lose some weight a few years ago and she helped me immensely by giving me a plethora of recipes that are both healthy, guilt-free and delicious. You will see many more of Chloe’s recipes on my blog as I have time to upload them. I think these muffins are ingenious— They are gluten-free, dairy-free, paleo-friendly and are an easy way to get some extra veggies. They also have no added sugar with the exception of maple syrup. They have just a touch of sweetness.
*Alternately, you can put the batter in a loaf pan lined with parchment paper and turn this intro bread instead of muffins.
Original Source: Chloe Schweinshaut, RD of RiversideNutrition.com
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Ready In: 1 hr 5 minutes
Makes 10 servings (depending how large your muffin tins are)
- 1/4 cup maple syrup
- 4 eggs (separated)
- 1/4 cup coconut oil (melted)
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground flax seed
- 1 tablespoon hemp seeds
- 1/4 teaspoon sea salt
- 1 carrot (grated)
- 1 zucchini (grated)
- Preheat oven to 350 F. Grease a muffin tin or line one 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 it is too wet, add more coconut flour. If too dry, add 1 tablespoon 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.