Updated: Apr 20, 2019
These morning muffins make a great snack or breakfast when you're on-the-go.
2 cups Almond meal
1 cup rolled oats
1/2 cup chopped walnuts
1/2 cup Agave syrup or Maple syrup
6 tablespoons virgin olive oil
3 tablespoons of organic unsweetened apple sauce
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon Himalayan Pink salt
2 carrots (grated)
1 zucchini (grated)
1/2 cup raisins OPTIONAL
Preheat oven to 350. Line a 12 cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts, raisins, cinnamon, nutmeg, baking soda and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, olive oil, apple sauce, maple syrup and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Scoop the batter into the muffin cups filling. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of muffin comes out clean, about 25 to 35 minutes.
These muffins are packed with veggies, gluten free and sweetened with maple syrup instead of refined sugar.
Great option to fuel up for an easy grab-and-run breakfast or snack.
Zucchinis are a great source to get extra fiber and improve digestion, lower blood sugar, slow down aging and support healthy circulation and healthy heart.
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Recipe Based off of RunFastEatSlow's Version