Superhero Muffins

These are one of my favorite healthy muffin recipes! The #SuperHeroMuffins from the #RunFastEatSlow cookbook are so good you might just end up eating them all in one day (or maybe I have a problem). They're also a great way to get your kids to include some veggies in their snacks without even knowing it.       Ingredients:     

• 2 cups almond meal (or almond flour)

• 1 cup old-fashioned rolled oats (use gluten-free if sensitive)

• 1/2 cup chopped walnuts (I sub these for choc chips)

• 1/2 cup craisins or raisins, optional

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp baking soda

• 1/2 tsp fine sea salt

• 3 eggs, beaten

• 1 cup grated zucchini (about 1 zucchini)

• 1 cup grated carrot (about 2 carrots)

• 6 Tbsp unsalted butter, melted

• 1/2 cup maple syrup

• 1 tsp vanilla

• paper muffin cups      

Instructions:      Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup muffin tin with paper muffin liners.  In a large bowl, combine the almond meal, oats, walnuts, choc chips, craisins or raisins, cinnamon, nutmeg, baking soda, and salt.   In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla. Add the wet ingredients 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 toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.