*I adapted this recipe from the cookbook "Run Fast. Eat Slow"

Carrot & Zucchini Muffins

2 Cups Almond Meal
1 Cup Gluten Free Oats
2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Chopped Walnuts (optional)
2/3 Cup Raisins
3 Eggs
1 Cup Grated Zucchini (~1 zucchini)
1 Cup Grated Carrots (~2 carrots)
6 tbsp melted Ghee
1/2 Cup Maple Syrup
1 tsp Vanilla Extract

  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts, and raisins.
  3. In a separate bowl,  beat 3 eggs.  Add zucchini, carrots, ghee, maple syrup, and vanilla to the egg mixture and stir to combine
  4. Add the wet ingredients to the dry ingredients and mix until just combined.  Batter will be thick
  5. Spoon the batter into muffin cups, filling each to the brim
  6. Bake for 25-35 minutes

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