Superhero Apple Zucchini Carrot Muffins

Name: Superhero Apple Zucchini Carrot Muffins
Prep time: 30 min
Cook time: 25 min
Yield: 12 serving
Ingredients: 2 cups almond meal; 1 cup gluten-free old-fashioned rolled oats; ½ cup chopped; ½ cup raisins or other dried fruit; ½ cup dark or semi-sweet chocolate chips; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon baking soda; ½ teaspoon fine table salt; 3 large eggs; ½ cup grated zucchini; ½ cup peeled; 1 cup peeled; 6 tablespoons melted coconut oil; ½ cup pure honey; 2 teaspoon vanilla; paper muffin liners

User Reviews

4.9

48 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
12
Calories
265 kcal
Course
Breakfast
Cuisine
American

Superhero Apple Zucchini Carrot Muffins

Iris Warren

Report

These are called Superhero Muffins for good reason. They're loaded with fresh apples, zucchini, and carrots, plus a dose of chocolate chips if you're so inclined. These are gluten-free, dairy-free, and sweetened only with honey. These muffins are everything your body needs and your taste buds want.

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Ingredients

Servings

2 cups almond meal
1 cup gluten-free old-fashioned rolled oats
½ cup chopped toasted pecans (or other nuts/seeds of your choice)
½ cup raisins or other dried fruit
½ cup dark or semi-sweet chocolate chips optional
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon fine table salt
3 large eggs lightly beaten
½ cup grated zucchini no need to peel
½ cup peeled grated carrot
1 cup peeled shredded apple
6 tablespoons melted coconut oil or butter
½ cup pure honey
2 teaspoon vanilla
paper muffin liners

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Instructions

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, pecans, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt. Stir to incorporate well. In a separate large bowl, use a hand whisk to stir together the eggs, zucchini, carrot, apple, coconut oil (or butter,) honey, and vanilla. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients, folding until just combined; do not over-mix batter.
Divide the batter evenly into the muffin cups, filling each to the brim. Bake about 25 minutes, or just until the muffins are golden on top and a toothpick inserted in the center of a muffin comes out with a few tender crumbs attached. Start watching a couple minutes before bake time is up, to ensure muffins are not over-baked.
Let muffins come to almost room temp before removing from muffin tin. Muffins are best served the day they're made, but can be kept in airtight container at room temp for 2 days.

Notes

**Using butter and semi-sweet chocolate chips are totally optional. To keep these muffins dairy free, use coconut oil. To keep them refined-sugar free, stick with nuts, seeds, or unsweetened dried fruits for the add-ins. ** Baked muffins can be wrapped airtight the day they're made and frozen for breakfast on-the-go.

Nutrition Information

Show Details

Calories 265kcal (13%) Carbohydrates 24.4g (8%) Protein 6.8g (14%) Fat 15.4g (24%) Saturated Fat 6.8g (34%) Cholesterol 46.5mg (16%) Sodium 224.8mg (9%) Fiber 4.3g (17%) Sugar 14.1g (28%)