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Parve
Easy
12 Servings
Allergens 
30 Minutes
Diets
Not only gluten free and Pesach-friendly, but healthy too. You’ll hardly believe there are vegetables hiding in these muffins.
6 large eggs, divided
1 and 1/4 cups sugar, divided
1/2 teaspoon cinnamon
dash of salt
2 cups Gefen Almond Flour (or finely ground almonds- I grind them myself in a coffee grinder)
1 teaspoon Haddar Baking Powder (optional)
1/2 cup gluten free cake meal (or Manischewitz Potato Starch)
1 and 1/2 cups chopped carrots (use a food processor with metal blade and chop until you have tiny pieces), about 3 large carrots
1/2 cup shredded zucchini (1/2 medium zucchini), unpeeled
1 cup walnut halves, chopped into 1/2-inch pieces
Preheat oven to 350 degrees Fahrenheit. Place paper liners into 18 cups of a muffin tin and set aside.
Place the egg yolks, one cup of the sugar, and cinnamon into a medium or large bowl and beat for one minute with an electric mixer on medium speed, or vigorously by hand. Add the almond flour, baking powder and gluten free cake meal or potato starch and mix well. Add the carrots, zucchini and walnuts and mix to distribute.
In a separate bowl, beat the egg whites on high speed until soft peaks form. Turn speed to low and add the remaining sugar, a little at a time, and then turn the speed back to high and beat another minute.
Use a silicone spatula to fold the whites into the batter in four to five parts, mixing increasingly slower with each addition.
Fill the muffins cups about three-fourths full. Bake for 35–40 minutes or until a skewer inserted comes out clean and the top is golden browned; these are better a little over-baked than under-baked. Let cool.
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can these be froozen?
Yes!