These muffins were designed for superheroes like you. They’re packed full of veggies, and are sweetened with maple syrup instead of refined sugar. In addition, almond flour and whole-grain oats replace nutrient-stripped white flour. These are a great go-to muffin—nourishing and sweetly satisfying for an easy grab-n-run 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. Photo and recipe Credit:Run Fast Eat Slow
Yields: 12 muffins
- 2 cups almond meal or oat flour (simply pulse oats in a possessor until finely mixed)
- 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
- 1/2 cup chopped almonds
- 1/2 cup raisins or dried cranberries, optional
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrot (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup Pure maple syrup or honey (or a mix of both)
- 1 teaspoon vanilla
- paper muffin cups
- Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond meal, oats, nuts, raisins, if using, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup/honey, and vanilla.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- 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, about 25 to 35 minutes.
Tip: Keep a batch in the freezer for a sweet grab-n-run breakfast. Simply defrost on low power in the microwave