Would you like a recipe for super yummy, super healthy muffins . . .so good that even if you don’t need to be gluten-free you’ll still enjoy them?
Recently my Chicago kids visited, and Linda helped her oldest (aged 7) make us “Super Hero Muffins,” which were so moist and delicious that it was hard to believe they could also be good for you, but I think they are! 🙂 Want to know how? Here is Linda’s recipe (inspired by but considerably changed from what she could find online):
Start by preheating your oven to 350°F. and then grate:
1 cup± carrots (about 2 medium carrots; you can give or take a little on the one cup)
1 cup± zucchini (about one large zucchini)
Place in a large mixing bowl, and then add:
1 teaspoon vanilla
6 tablespoons melted butter (can replace with 3/4 cup coconut oil if you want your muffins to be dairy-free as well)
1/2 cup sugar (can also use maple syrup if you want)
2 cups almond meal (if you don’t need to be gluten free, you can use regular flour)
1 cup old-fashioned rolled oats (use gluten-free if sensitive)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (or 1/2 cup raisins or currants if you prefer)
1/2 cup chopped walnuts (or other favorite nuts)
1/2 teaspoon ground nutmeg
Mix in the blender just enough to make sure all the ingredients are well mixed, then scoop out and divide the mix evenly into twelve cupcake liners in a baking tin.
Bake at 350°F. for about 30 minutes±, or until a toothpick inserted into the center comes out clean.
Enjoy for breakfast, lunch, tea time, dinner, or midnight snack . . . anytime you need to be a super hero!! 🙂
“Be of good courage, and he shall strengthen your heart, all ye that hope in the Lord.” (Psalm 31:24)