Today I am revisiting Run Fast. Eat Slow. to bring you a muffin recipe that I’ve been making over and over again.
- 2 cups almond meal
- 1 cup old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup walnuts (optional)
- 1/2 cup raisins, chopped dates, or chocolate chips
- 3 eggs, beaten
- 1 cup grated zucchini
- 1 cup grated carrots
- 6 tablespoons unsalted butter, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Grease or line a 12-cup muffin tin.
- In a large bowl, combine the almond meal, oats, spices, baking soda, salt, and any optional items.
- 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.
- Spoon the batter into the muffin cups, filling each to the brim. (I use an ice cream scoop to fill the tins.) 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.
My notes: These are super versatile. I have used a variety of types of wheat, including coconut and spelt, in a variety of combinations. If you don’t have carrots, just use extra zucchini, or vice versa. Any of these combinations will be healthy and delicious. Enjoy!