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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. 

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Gut Health Seminar 9/27/23

If you are struggling with ongoing gastrointestinal symptoms such as pain, gas. bloating, reflux, constipation/diarrhea along with the ever-accompanying fatigue and are tired of the same old recommendations of antacids and antibiotics, we may have effective, drug free solutions for you.

Join us for a FREE Seminar on 9/27/23 at 6:30pm to learn what may be causing these symptoms and how to restore Gut Health and a healthy microbiome.