These muffins are great for those mornings when you are in a rush and you need to get out of the house quickly. These traveling muffins are just that, great for traveling! They are also healthy and you probably have all the ingredients on hand to make them!
2 cups of almond meal (easily made by grinding 10 ounces of almonds)
1 cup of oats (not quick oats)
2 tsp. Cinnamon
½ tsp. Nutmeg
1 tsp. Baking soda
½ tsp. salt
½ cups nuts (almonds, walnuts, pecans)
½ cup either raisins or chocolate chips
3 eggs, beaten
1 cup of shredded zucchini
1 ¼ cup shredded carrots
6 Tbsp. butter, melted
½ cup maple syrup
1 tsp. Homemade vanilla
Preheat your oven to 350. Line your muffin tin with silicon liners. Combine the dry ingredients in a large bowl. Stir in the wet ingredients until just blended. Use a cookie scoop to fill the muffin cups. They should be totally full. Bake for 25-30 minutes, or until the muffins are browned and cooked through. Let cool on a wire rack. Enjoy with your next cup of tea.
Tis post in linked to the Weekend Potluck!