Healthy Muffins with vegetables
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 12 Servings|
|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 %|
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Calories per serving: 274
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