Yield: 12
INGREDIENTS
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
- 1/2 cup chopped walnuts
- 1/2 cup currants, raisins, or chocolate chips (optional)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrot (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup pure maple syrup (not Aunt Jemima’s)
- 1 teaspoon vanilla
- paper muffin cups (however I always just spray the pan with non-stick spray- it works better)
INSTRUCTIONS
- Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.
Read the original recipe from Run Fast Eat Slow here!
