We are back! It has been awhile since out last post (darn work) but I needed to pass this recipe on. While we were visiting friends in Miami, Beth had these muffins for us. She got the recipe here – Superhero-muffins – from the RunFastEatSlow blog. Great site for some healthy recipes. These muffins are packed with goodness and soooo tasty!
Let’s get cooking! I always like to get all the ingredients before I start mixing things up. 
First up is mixing the dry ingredients together. Toss them in a large bowl and mix away.
Toss the wet ingredients in another bowl and mix well. 
Now add the wet to the dry and stir just until incorporated. 
Put the mixed batter in muffin lined cups. I use my ice cream scoop for this. It is the perfect size to fill the cups.
Bake in a preheated 350 degree oven for 25-35 minutes. Mine took 30 minutes. The muffins will be done when a toothpick comes out clean. Cheers!
Ingredients
2 cups almond meal
1 cup old-fashioned rolled oats (use gluten-free if sensitive)
1/2 cup chopped walnuts
1/2 cup currants or raisins, optional
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrot (about 2 carrots)
6 tablespoons unsalted butter, melted
1/2 cup Grade B maple syrup
1 teaspoon vanilla
paper muffin cups
Directions
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.