Talia Staiger from Shalane Flanagan and Elyse Kopecky’s Run Fast Eat Slow
Breakfast/ Gluten-free
Ingredients
2 cups almond meal
1 cup old fashioned rolled oats
½ cup chopped walnuts
½ cup currants, raisins, or chocolate chips
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
½ tsp salt
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrot
6 tbsp butter or coconut oil, melted
½ cup maple syrup
1 tsp vanilla
Paper muffin cups
Directions
Arrange a rack in the center of the oven and preheat to 350° F.
Line a 12 cup standard muffin tin with paper muffin cups or spray them with cooking spray.
In a large bowl, combine the almond meal, oats, walnuts, currants/raisins/chocolate chips, 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.
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