These muffins are always a favorite- not a dessert, we like them for snack or breakfast. Packed with energy ingredients and SO tasty! Can freeze em and take out individually the night before for easy breakfast or mid morning snack. Also very easy to make gluten free or lactose free if people have allergies without compromising flavor. They never disappoint!
2 cups almond meal 1 cup old-fashioned rolled oats 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon baking soda ½ teaspoon fine sea salt ½ cup chopped walnuts ½ cup chocolate chips (often I do a little less than this) 3 eggs, beaten 1 cup grated zucchini (about 1 zucchini) 1 cup grated carrots (about 2 carrots) 6 tablespoons butter, melted (or coconut oil) ½ cup dark maple syrup 1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with silicone muffin cups (environmental AND so easy to peel off, no oil needed!) 2. In a mixing bowl (or stand mixer), mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add the almond meal, oats, cinnamon, nut meg, baking soda, salt, walnuts and chocolate chips until just combined- the batter will be thick! 4. Pop the batter into the muffin cups, filling to the brim (will make 12). Bake about 25 to 30 minutes and enjoy!
Jessica Ferguson
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