I would love to say I have the time to make and sit down to eat a healthy filling breakfast every day, but that’s just not true. I think the only day I have time to do that is Sunday. So, I wanted to create something that I could bring to work that’s healthy, filling, and tastes good. I worked on these muffins for a few weeks (my freezer is stocked) and came up with what I think is a great version of these muffins. I grab these to bring to work for breakfast as I’m always in a hurry in the morning. I also eat them to fuel for workouts either in the afternoon for an evening run or in the morning before a longer run.
They’re so good and healthy – packed full of zucchini, carrots, and almond flour. These are gluten-free too! I highly recommend doubling up the recipe and putting them in the freezer.
I plan to create some new versions of this that will add even more of a nutritional punch to these so stay tuned!
Good Morning Muffins
- 2 cups almond flour or almond meal
- 1 cup gluten free oats
- 1 cup shredded carrots (about 3-4 carrots)
- 1 cup shredded zucchini (about 1 large zucchini)
- 2 tsp baking soda
- 3 eggs
- 1/2 cup butter, melted (coconut oil could also be a replacement though I haven’t tried this yet)
- 1 Tablespoon cinnamon
- 1 tsp nutmeg
- 1 Tablespoon vanilla
- 1/2 cup maple syrup
- 1/2- 3/4 cup of chopped almonds and pecans
- 1/4 cup chia seeds
- 1/2 cup of dried fruit (I used cranberries, raisins, and chopped dates)
- Optional: These would be great with a few dark chocolate chips sprinkled in, but I haven’t added them into my muffins yet. I find they’re perfectly sweet already.
Preheat the oven to 350 degrees
Add the almond meal, oats, baking soda, cinnamon, and nutmeg to a bowl.
In a separate bowl, whisk the eggs, add the zucchini and carrots and stir. Add the vanilla, maple syrup, and melted butter and continue to stir until well mixed.
Add the wet ingredients to the dry ingredients and stir until everything is well mixed. Add in the chopped nuts, dried fruit, chia seeds and if using the chocolate chips.
Spoon batter into lined and greased muffin cups (I recommend greasing the liners because the muffins do stick to them).
Bake in the oven for 30-35 minutes. Or if using large muffin tins it may take 35-45 minutes. Make sure a toothpick comes out clean and then you’ll know they are ready.
Enjoy! These went fast the first time I made them so I learned my lesson and the following week doubled the recipe. These freeze well.