1-1/2 c raw zucchini
1/2 c raw carrot
6 eggs
1-1/2 c sweet potato, cooked and mashed
3 scoops vanilla egg white protein (I used Vitol)
1 teaspoon vanilla
1 1/2 teaspoons baking powder
3 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2/3 c ground flax seed
1/3 c almond flour
2/3 c shredded unsweetened coconut
2/3 c chopped pecan
2 tsp stevia powder
Preheat oven to 350 degrees F. Line muffin tin with paper cups or grease with coconut oil.
Shred carrots and zucchini with food processor then transfer to mixer. Add egg and sweet potato, blend until incorporated. Add all other ingredients, blend until smooth.
Divide batter into 12 large muffin cups, bake 20-30 minutes or until lightly browned on crowns and set. Serve immediately, or keep in refrigerator.
I have these in the oven as I'm posting this recipe... the smell is heavenly
p.s. These tasted ok, but I think next time I'm going to omit the zucchini in favor or pumpkin or more sweet potato, use maple syrup in place of the stevia, and up the spices a bit... I will keep you posted.
