Ingredients: |
Ingredients: 2 c. almond meal 1 c. old-fashioned rolled oats (gluten free if sensitive) 2 tsp. ground nutmeg 1 tsp. baking soda 1/2 tsp. fine sea salt 1/2 c. chopped walnuts (optional) 1./2 c. raisins, chopped dates, or chocolate chips (optional) 3 eggs, beaten 1 c. grated zucchini (about 1 zucchini) 1 c. grated carrots (about 2 carrots) 6 tbsp., unsalted butter, melted 1/2 c. dark amber maple syrup 1 tsp. vanilla extract
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Directions: |
Directions:Position a rack in the center of the oven. reheat the oven to 350º F. Line a 12 c. standard muffin tin with paper muffin cups. IN a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).
IN a separate bowl, mix together the eggs, zucchini, carrots, butter maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
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, 25 - 35 minutes. |
Personal
Notes: |
Personal
Notes: These muffins were designed for superheroes like you. They're packed full of veggies and sweetened with maple syrup instead of refined sugar. In addition, almond meal and whole grain oats replace nutrient-stripped white flour. These are go to muffins- nourishing and sweetly satisfying for an easy grab-'n go breakfast.
And don't fear the butter. Fueling up with healthy fats is a great way to start your day. Fat helps transport important vitamins throughout your hardworking body and will help keep you satisfied longer.
As a bonus, these muffins are gluten-free.
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