Superhero Muffins
Gluten-free, vegetarian muffins packed full of veggies and sweetened with maple syrup instead of refined sugar. Almond meal and whole grain oats replace nutrient-stripped white flour for a nourishing grab-and-run breakfast.
Nutrition per serving
Ingredients
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (gluten-free if sensitive)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup chopped walnuts (optional)
- ½ cup raisins, chopped dates, or chocolate chips (optional)
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- ½ cup dark amber maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
- 2
In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).
- 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 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 to 35 minutes.