Yes, they are actually called Superhero muffins! They taste like the most delicious, moist muffins you've ever had, but they're gluten-free! Also, maple syrup is the only sweetener. It's made with almond meal, zucchini, carrots, oats, eggs, maple syrup, and butter/coconut oil. It's a muffin that actually makes me feel good! Since we've been making maple, I've made quite a few batches of these in the last couple weeks. The kids and I both gobble them up. They do freeze well, but I haven't had enough to save, and I always make a double batch! In fact, I finished off the last one of my most recent batch as I was writing this post! I included a photo of the recipe, but am writing out my double-recipe version. I adjusted the spices a fats a little.
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.