4 cups almond meal (you can either buy or make food-process whole almonds)
2 cups old-fashioned rolled oats
4 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons baking soda
1 teaspoon sea salt
1 cup chopped walnuts
1 cup raisins (or chocolate chips or chopped dates but I always use raisins)
6 eggs, beaten
2 cups grated zucchini (Barr Farms when in season)
2 cups grated carrots (Barr Farms when in season)
6 tablespoons butter, melted
6 tablespoons coconut oil, melted
1 cup Barr Farms maple syrup
1 teaspoons vanilla extract
1. Position rack in center of oven. Preheat oven to 350. Grease muffin pan
2. In a large bowl, combine almond meal, oats, cinnamon, nutmeg, allspice, baking soda, salt. Stir in raisins and walnuts.
3. In a separate bowl, mis together eggs, zucchini, carrots, butter, coconut oil, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined. Batter will be thick.
4. Spoon batter into the muffin cups. Bake until the muffins are nicely browned and a toothpick inserted into the center comes out clean, 25 to 35 minutes.
Enjoy as a quick breakfast or mid-morning snack.