Super Hero Muffins

Ingredients

• Almonds

  Nuts, raw

  2 cup, whole or 286g

• Rolled oats

  Plain, dry oatmeal

  1 cup or 80g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Carrots

  Raw

  1 cup grated or 110g

• Butter

  Unsalted

  6 tbsp or 85g

• Maple syrups

  ½ cup or 161g

• Vanilla extract

  1 tsp or 4g

Directions

1. 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, walnuts, currants or raisins, if using, 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.

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