Description
These gluten-free muffins are a tasty and nutritious snack or a great fueling source for those athletes out there.
Scale
Ingredients
- 2 cups of almond flour
- 1 cup gluten-free oats
- 3 eggs (organic or pastured)
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 14–16 baby carrots)
- 1/2 cup chopped raw walnuts
- 1/2 cup dried cranberries, cherries, or dates (chopped)
- 3 Tablespoons applesauce
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350.
- Oil mini-muffin pan with avocado or coconut oil
- Process dates, walnuts, and carrots in a food processor, then transfer to mixing bowl
- Add the other wet ingredients to the date and carrot mixture: eggs, zucchini, applesauce, maple, and vanilla
- Mix all dry ingredients together in another mixing bowl: almond flour, oats, cinnamon, nutmeg, and baking soda
- Combine the dry ingredients and wet ingredients and mix until blended, the batter should be thick
- Divide mixture evenly among mini-muffin cups, filling them to the brim
- Bake 15-25 minutes, or until the tops of muffins begin to brown or use a toothpick to check (insert into center and it should come out clean). Large muffins will need to bake longer, 25-35 minutes
- Serve warm, room temperature, or cold
- Category: Fueling Options
- Cuisine: American (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)
Keywords: gluten free muffins