If you don't want to buy a whole bag of Almond Meal, stores like Whole Foods allow you to buy what you need. Although after you taste these muffins, you might decide it's more convenient to buy a bag of Almond Meal so you don't have to keep running back to the store to get some. Spoiler Alert: You will make these muffins more than once.
Super Hero Muffins (Slight adaptation to the Superhero Muffins recipe shared in the cookbook Run Fast East Slow by Shalane Flanagan and Elyse Kopecky)
Makes 12 standard sized muffins
2 cups almond meal
1 cup old fashioned rolled oats
1/2 cup walnuts, toasted and chopped
1/2 cup raisins or currants (optional)
2 teaspoons cinnamon
1/4 to 1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 cup unpeeled and grated zucchini, drained and squeezed to remove any remaining moisture (about 1 medium sized zucchini)
1 cup peeled and grated carrot (about 2 medium sized carrots)
6 Tablespoons unsalted butter, melted and cooled slightly
1/2 cup Grade A or B (real) maple syrup
1 teaspoon vanilla
Optional: 1/2 cup chopped dark chocolate (at least 70% cocoa)
Optional: 12 walnut halves for topping each muffin
1. Preheat oven to 350 degrees (F). Line a 12 cup stand muffin tin with paper muffin cups.
2. In a large bowl combine the almond meal, oats, walnuts, raisins, cinnamon, nutmeg, baking soda and salt. Also add chopped chocolate, if using.
3. In a medium sized bowl, mix together the eggs, grated zucchini, grated carrots, melted butter, maple syrup and vanilla.
4. Add wet ingredients to dry ingredients. Mix until just combined.
5. Using an ice cream scoop, spoon the batter into the muffin cups, filling each to the brim. Top each with a walnut half if using.
6. Bake for 25-35 minutes, or until tops are nicely browned and lightly spring back when pressed in the center and/or a cake tester comes out clean when inserted into the center of the muffin.
7. Transfer muffins to a cooling rack. Allow to cool completely before serving.
8. Individually wrap with plastic wrap or bag and store any remaining muffins in either the refrigerator or freezer.
Notes: (1) If you use gluten-free oatmeal, these muffins will be completely gluten free. (2) Grate, drain and press dry your zucchini before measuring. (3) Muffins can be stored in the freezer. Can defrost in the microwave on low power for 20-30 seconds.