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Our New Favorite Breakfast Muffins… They’ll Stick to Your Ribs

  • Author: Mavis Butterfield



2 cups almond meal {basically it’s just 10 ounces of almonds finely ground}
1 cup old fashioned oats
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almonds, chopped {walnuts work well too}
1/2 cup chocolate chips {raisins if you are saying no to chocolate}
3 eggs, beaten
1 cup shredded zucchini
1 1/4 cup shredded carrots
6 tablespoons unsalted butter, melted
1/2 cup maple syrup
1 teaspoon vanilla extract


Preheat oven to 350 degrees and line muffin tin with paper muffin cups. Or kick it old school and grease your pan.

Combine the dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Drop into muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are totally full. Bake for 25-30 minutes or until the muffins are nicely browned and a toothpick inserted into the center of the muffin comes out clean.