From: Run Fast. Eat Slow by Shalane Flanagan & Elyse Kopecky
2 cups almond meal
1 cup old fashioned rolled oats (gluten free if sensitive)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins, chopped dates, or chocolate chips (optional)
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrots (about 2 carrots)
6 tablespoons unsalted butter, melted
1/2 cup dark amber maple syrup
1 teaspoon vanilla extract
1. Position a rack in the center of the oven. Preheat the oven to 350F. Line a 12 cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal oats, cinnamon, nutmeg, baking soda, salt and walnuts, raisins dates or chocolate chips (if using).
3. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup and vanilla. Add to the dry ingredients mixing until just combined. The batter will be thick.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a tooth pick inserted in the center of a muffin comes out clean, 25 to 35 minutes.