POWER ADVENTURE MUFFINS
*Makes 12 muffins
INGREDIENTS:
- 2 cups almond flour
- 1.5 cups Stoked Oats, Run of the Mill Quick Oats or regular rolled oats
- 2 tsp cinnamon
- 1 tsp baking soda
- Pinch sea salt
- ½ cup dried fruit, chocolate chips, nuts, seeds of choice
- 3 eggs or 3 flax eggs
- 2 cups grated apple, carrots, zucchini, beets (your combo choice)
- ⅓ cup melted butter or coconut oil
- ½ cup maple syrup
INSTRUCTIONS:
- Preheat oven to 350F
- Line a 12-cup muffin tin with paper muffin cups
- In a large bowl, combine almond flour, oats, cinnamon, baking soda, salt, dried fruit etc. of choice
- In another bowl whisk together the eggs (or flax eggs), melted butter/coconut oil, maple syrup, grated apple/carrot/zucchini/beet mixture
- Add dry ingredients to the wet ingredients and stir until just combined
- Scoop into muffin tins and bake for 25–30 minutes
NOTES:
- 1 flax eggs = 1 TBSP ground flax + 3 TBSP warm water and let sit for 5 minutes.
- Regular whole wheat flour or spelt flour can be used but requires a little more butter or coconut oil and reduce the oats slightly. Highly recommend trying the almond flour though – super moist and flavourful!
- Adapted from Run Fast, Cook Fast, Eat Slow
