Muffins! What’s not to like about them! Especially these. I found this recipe in one of my favorite cook books. They are easy to make, tasty and yes healthy! Best of all they are Bryan approved. Freeze them if you have left overs! Enjoy!
(from the book Run fast. Cook fast. Eat slow.)
- 2 cups almond meal
- 1 ½ cup old-fashioned rolled oats (use gluten-free if sensitive)
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 teaspoon fine sea salt
- ½ cup walnuts, raisins or chocolate chips
- 3 eggs, beaten
- 1 cup grated carrots (about 2 carrots), peeled
- 1 cup grated granny smith apples (about 1 apple
- 6 tablespoons unsalted butter, melted
- 1/2 cup Grade B maple syrup or Honey
- paper muffin cups
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, cinnamon, walnuts raisins or choc chips, baking soda, and salt.
In a separate bowl, mix together the eggs, apple, carrot, butter, and maple syrup or honey.
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.
Store muffins in an airtight container in the fridge or freezer. Reheat if you like them warm.