- eggs - 6 large, divided
- sugar - 1 1/4 cups, divided
- cinnamon - 1/2 tso
- salt - dash
- almond flour - 2 cups (or finely ground almonds- I grind them myself in a coffee grinder)
- baking powder - 1 tsp (optional)
- gluten-free cake meal (or potato starch) - 1/2 cup
- carrots - 1 1/2 cups chopped (use a food processor with metal blade and chop until you have tiny pieces), about 3 large carrots
- zucchini - 1/2 cup shredded (1/2 medium zucchini), unpeeled
- walnut halves - 1 cup, chopped into half inch pieces
Preheat oven to 350°F. Place paper liners into 18 cups of a muffin tin and set aside.
Place the egg yolks, 1 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 ¼ cup 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 ¾ full. Bake for 35 to 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. Store covered at room temperature for up to four days or freeze for up to three months.