Healthy Muffins with vegetables

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Name: Superhero Zucchini Carrot Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 cups almond flour/meal; 1 cup old fashioned rolled oats; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp Baking soda; 1/2 tsp fine sea salt; 1/2 cup walnuts chopped - optional; 1/2 cup raisins, chopped dates or chocolate chips/chunks optional; 3 eggs beaten; 1 cup zucchini grated (about 1 zucchini); 1 cup carrot grated (about 2 carrots); 6 Tbsp butter (unsalted) melted; 1/2 cup maple syrup; 1 tsp vanilla extract

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INGREDIENTS

2 cups almond flour/meal
1 cup old fashioned rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp Baking soda
1/2 tsp fine sea salt
1/2 cup walnuts ; chopped - optional
1/2 cup raisins, chopped dates or chocolate chips/chunks ; optional
3 eggs ; beaten
1 cup zucchini ; grated (about 1 zucchini)
1 cup carrot ; grated (about 2 carrots)
6 Tbsp butter (unsalted) ; melted
1/2 cup maple syrup
1 tsp vanilla extract

Servings

INSTRUCTIONS

Position rack in the centre of the oven. Preheat the oven to 350 degrees. Line a 12 cup standard muffin tin with paper muffin cups.

In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt and walnuts, raisins, dates or chocolate chips (if using)

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.

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 centre of a muffin comes out clean. 25 - 35 minutes.

From www.runfasteatslow.com and Catherine Bond Mills

NOTES

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Superhero Zucchini Carrot Muffins

2 cups almond flour/meal
1 cup old fashioned rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp Baking soda
1/2 tsp fine sea salt
1/2 cup walnuts chopped - optional
1/2 cup raisins, chopped dates or chocolate chips/chunks optional
3 eggs beaten
1 cup zucchini grated (about 1 zucchini)
1 cup carrot grated (about 2 carrots)
6 Tbsp butter (unsalted) melted
1/2 cup maple syrup
1 tsp vanilla extract

Position rack in the centre of the oven.  Preheat the oven to 350 degrees.  Line a 12 cup standard muffin tin with paper muffin cups.

In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt and walnuts, raisins, dates or chocolate chips (if using)

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.

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 centre of a muffin comes out clean.  25 - 35 minutes.

From www.runfasteatslow.com and Catherine Bond Mills

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 12 Servings

Calories: 274
Calories from Fat: 225 (82%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.8g
Cholesterol 57.1mg		18 %
Sodium 248.1mg		9 %
Potassium 172.8mg		5 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 8.9g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 274

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