Hearty Morning Harvest Muffins
Hearty Morning Harvest Muffins are loaded with heart-healthy rolled oats, almond meal, walnuts, zucchini, carrots, and maple syrup to help you get your morning started off right!
Servings: 14 muffins
Ingredients
- 2 c rolled oats
- 1 c almond meal
- 3 tsp cinnamon
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp sea salt
- 3 eggs, beaten
- 1½ c zucchini, grated (about 1 zucchini)
- 1½ c carrots, grated (about 2 to 3 medium carrots)
- ½ c maple syrup
- ¼ c vanilla unsweetened almond milk
- 6 Tbsp olive oil butter, melted
- 1 tsp vanilla extract
- ½ c walnuts, coarsely chopped
- 2 Tbsp mini chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F. Line muffin tins with liners or spray with cooking spray.
- In a large mixing bowl, combine oats, almond meal, cinnamon, baking soda, nutmeg, and salt.
- Combine the shredded zucchini and carrots with the eggs, melted olive oil butter, maple syrup, almond milk, and vanilla extract in a separate mixing bowl.
- Make a well in the dry ingredients and add the wet ingredients. Mix a few times until ingredients are loosely incorporated. It’s alright if there are some bumps in the batter.
- Add the chopped walnuts and chocolate chips. Fold the mix-ins into the batter until loosely incorporated.
- Scoop a few spoonfuls of batter into the muffin tins. It’s okay to fill the tins to the top, as these will not rise very much when baked.
- Bake muffins about 16 to 18 minutes. Be careful not to over-bake, as these muffins will dry out quickly. Test for doneness using a toothpick. It should come out clean from the center.
- Let the muffins cool inside their tins for a few minutes before transferring to a baking rack to finish cooling.
Notes
- You can make your own almond meal in about 10 seconds. Add a few cups of roasted, unsalted almonds in the blender, pulse on high speed for about 10 seconds until they turn into a fine powder.