Superhero Muffins x 3
From Carolyn Sizemore
Yield: About 12 servings
Total Time: 45 min | Prep: 20 min | Cook: 20 - 25 min
Ingredients
2 cups almond meal *
1 ½ cups old-fashioned rolled oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
½ cup walnuts, raisins, or chocolate chips (optional)
2 eggs
1 cup grated Granny Smith apple (about 1 apple)
1 cup grated carrots (about 2 carrots), peeled
6 Tablespoons unsalted butter, melted
½ cup honey
* If you have a high-powered blender, you can make your own almond meal (flour). For 2 cups of almond meal , pulse 10 ounces of whole raw almonds on high speed until finely ground.
**To make these gluten-free, be sure to use certified gluten-free oats
Instructions
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).
In a separate bowl, whisk together the eggs, apple, carrot, melted butter, and honey. Add to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
