Breakfast Muffins
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 1.5cup grated zucchini(about 1 small zuke)
  • 1cup grated carrots
  • 3 eggs
  • 1/3cup olive oil(or melted coconut or sesame)
  • 1tsp vanilla
  • 2tsp cinnamon
  • 1tsp nutmeg(or cardamom)
  • 1/2tsp salt
  • 1/2cup raisins or currants
  • 1/2cup chopped nuts or whole seeds(I used pumpkin or sunnies)
  • 2cups almond flour(with skins removed, not meal)
  • 1cup rolled oats(not quick, old-fashioned)
  • 1tsp baking soda
  1. Preheat the oven to 350 degrees F.
  2. For the zucchini and carrots, you need 2.5 cups total. I usually grate the small zucchini and then fill up to 2.5 cups with the carrot. It’s not usually 1 cup of each. You can use one or the other successfully, too.
  3. In a mixing bowl, stir together the grated zuke and carrots and all wet ingredients, spices, and salt… (I reduced the added sweetener. The original recipe had 1/4 c maple syrup, which I took down to 1/8 c, then 1 T, then none. If you want more sweet, add it to this mix.)
  4. Stir in the dried fruit and nuts or seeds. (You could substitute other dried fruit.)
  5. Sprinkle the almond flour on top, breaking up any clumps. Then sprinkle the oats, and then the baking soda on top. Stir all together, combining well. It will be a very thick batter.
  6. Spoon into muffin tins–I like to line them with parchment paper baking cups for ease. (If the waste bothers you, I find I can reuse them a few times!) Fill to the brim and bake until brown on top, about 30-35 minutes. Check with a toothpick to make sure they are dry inside.
  7. Remove from the muffin tins and place on a rack to cool. These are ready to eat when you are and keep well!
Recipe Notes

Adapted from my mom, who adapted it from a recipe in one of my sister’s running magazines! I can’t find the original to give attribution to…