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*Makes 12 muffins


  • 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


  1. Preheat oven to 350F
  2. Line a 12-cup muffin tin with paper muffin cups
  3. In a large bowl, combine almond flour, oats, cinnamon, baking soda, salt, dried fruit etc. of choice
  4. In another bowl whisk together the eggs (or flax eggs), melted butter/coconut oil, maple syrup, grated apple/carrot/zucchini/beet mixture
  5. Add dry ingredients to the wet ingredients and stir until just combined
  6. Scoop into muffin tins and bake for 25–30 minutes


  • 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