These muffins were created by the authors of Run Fast. Eat Slow. They have since become a LAB favorite, so we wanted to share them with our readers.
They're full veggies, lightly sweetened with maple syrup, and use almond flour and whole-grain oats instead of white flour. Bonus! These muffins are gluten-free.
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
- 1/2 cup chopped walnuts
- 1/2 cup currants or raisins, optional
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrot (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup Grade B maple syrup
- 1 teaspoon vanilla
- paper muffin cups
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.