Makes 12 Muffins
2 cups almond meal
1 cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins, chopped dates, or chocolate chips (optional)
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrots (about 2 carrots)
6 tablespoons unsalted butter, melted
1/2 cup dark amber maple syrup
1 teaspoon vanilla extract
1. Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups
2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt and walnuts, raisins, dates, or chocolate chips (if using).
3. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean - 25-35 minutes.