Morning Glory Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups almond flour
  • 1 cup rolled oats, certified gluten-free if needed
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts
  • ¼ cup golden raisins
  • ⅓ cup mini chocolate chips, dairy free if needed
  • 3 eggs
  • ½ cup maple syrup
  • 6 tablespoons butter or unrefined coconut oil (the one that doesn't taste like coconut)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (see notes)
  • 1 cup grated carrots (see notes)
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tray and set aside. In a mixing bowl, combine dry ingredients- almond flour through chocolate chips. In a separate bowl, combine wet ingredients- eggs, maple syrup, butter (or coconut oil), vanilla extract, zucchini and carrots. Add wet ingredients to dry ingredients and stir gently to combine. Divide mixture amongst the 12 muffin cups. Bake for 25-28 minutes or until lightly brown around the edges.
Notes
Once your carrots and zucchini are grated, use a clean towel to press down to remove some of the moisture. Once pressed down the amount looks closer to ½ to ¾ cup full.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/morning-glory-muffins-gluten-free/