These muffins are hearty and packed with good for you ingredients. They're the perfect way to start your morning or re-energize you throughout the day.
Ingredients (Serves 12)
- 2 cups almond flour
- 1 cup old-fashioned oats
- 2 tsp. ground cinnamon
- 1⁄2 tsp. ground nutmeg
- 1 tsp. baking soda
- 1⁄2 tsp. fine sea salt
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 2 large carrots)
- 6 Tbsp. unsweetened applesauce
- 1⁄2 cup pure maple syrup
- 1 tsp. vanilla extract
- Optional add-ins: chopped walnuts, dark chocolate chips, or raisins
Preparation
- Preheat the oven to 350̊ F. Line a 12-cup standard muffin tin with paper muffin cups, or spray with non-stick cooking spray.
- In a large bowl, combine almond flour, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).
- In a separate bowl, mix the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients and mix until well combined.
- Spoon the batter into the muffin tin, filling each to the brim. Bake until the muffins are nicely browned, or until a toothpick comes out clean, about 25-35 minutes.
Adapted from the Run Fast, Eat Slow cookbook.
This recipe is curated by the culinary medicine team at the CU Anschutz Health and Wellness Center. Find more healthy recipes here.