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 cups almond meal
1 cup old-fashioned rolled oats (gluten-free)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp 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 tbsp unsalted butter, melted
1/2 cup dark amber maple syrup
1 tsp vanilla extract
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 combined. The batter will be thick.
4. 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, 25-35 min.
Run Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky