These little muffins pack a big punch of major health benefits. Grab one on the way to work for a delicious start to your day, or as a snack before a long workout.
(Recipe adapted from ‘Run Fast. Eat Slow’ cookbook)
2 cups almond meal
1 cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 fine sea salt
1/2 cup chopped walnuts
1/2 cup raisins, dates, or chocolate chips
1 cup grated zucchini
1 cup grated carrots
5 tablespoons unsalted butter, melted
1/2 cup dark amber maple syrup
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts, and raisins/dates/chocolate chips.
3. 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.
4. Spoon the batter into muffin cups and bake for 25-35 minutes. I’ve found that the perfect time is around 27 minutes.