Ingredients

The following ingredients have 12 Servings
  • 2 cups almond meal
  • 1 cup gluten-free old-fashioned rolled oats
  • 1/2 cup chopped (toasted pecans (or other nuts/seeds of your choice))
  • 1/2 cup raisins or other dried fruit
  • 1/2 cup dark or semi-sweet chocolate chips (optional)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine table salt
  • 3 large eggs (lightly beaten)
  • 1/2 cup grated zucchini (no need to peel)
  • 1/2 cup peeled (grated carrot)
  • 1 cup peeled (shredded apple)
  • 6 tablespoons melted coconut oil (or butter)
  • 1/2 cup pure honey
  • 2 teaspoon vanilla
  • paper muffin liners

Instruction

  • 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, pecans, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt. Stir to incorporate well. In a separate large bowl, use a hand whisk to stir together the eggs, zucchini, carrot, apple, coconut oil (or butter,) honey, and vanilla. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients, folding until just combined; do not over-mix batter.
  • Divide the batter evenly into the muffin cups, filling each to the brim. Bake about 25 minutes, or just until the muffins are golden on top and a toothpick inserted in the center of a muffin comes out with a few tender crumbs attached. Start watching a couple minutes before bake time is up, to ensure muffins are not over-baked.
  • Let muffins come to almost room temp before removing from muffin tin. Muffins are best served the day they're made, but can be kept in airtight container at room temp for 2 days.