Grab-n-go muffins packed full of veggies!
Recipe for building strong bones by Dr. Claudia Tamas
The zucchini and carrots in these muffins are a great way to start off your day by adding vegetables to your diet! These muffins are made with almond flour, making them a gluten-free breakfast option.
- 2 cups almond meal
- 1 cup rolled oats (not instant oats)
- ½ cup chopped walnuts
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking soda
- 1 Tbsp. hemp, flax, and chia seeds
- ½ tsp. sea salt
- 3 eggs, beaten
- 1 cup grated zucchini
- 1 cup grated carrots
- 6 Tbsp. unsalted butter
- ¼ cup maple syrup
- ¼ cup applesauce
- 1 tsp. vanilla
Preheat oven to 350° and line a 12-cup muffin tin with paper muffin cups.
In a large bowl, combine almond meal, oats, walnuts, cinnamon, nutmeg, baking soda, hemp, flax, chia seeds and salt.
In a separate bowl, combine the eggs, zucchini, carrots, melted butter, maple syrup, applesauce, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the prepared muffin tins and bake for 25-35 minutes.
Enjoy now or keep some in the freezer for another time.