Kitchen Sink “Superhero” Muffins

Prep Time: 15 mins  | Cook Time:  28 min | Course: Breakfast | Servings: 12

These little gems have it all: apple, carrot, zucchini, dried cherries, walnuts, coconut, chocolate and a bit of nice spice. These are tender and moist with a waft of cinnamon and cloves. Oh and they are good for you, gluten free and with a dairy free option. Let these muffins get your superhero’s on their way.

2 cups almond flour

2 cups oats

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp ground cloves

½ cup chopped walnuts

½ cup dried cherries

½ cup coconut, shredded

½ cup dark chocolate chips

½ cup maple syrup

3 eggs

8 Tbsp butter or coconut oil

1 cup zucchini, shredded

1 cup carrot, shredded

1 cup granny smith apples, shredded

2 tsp vanilla

Preheat oven to 350*. Line a muffin tin with tulip parchments or standard muffin tin liners. Mix almond flour, oats, cinnamon, baking soda, salt, nutmeg and cloves together in a stand mixing bowl. Add in walnuts, cherries, coconut and chocolate chips. Stir in with maple syrup, eggs and butter or oil. Shred zucchini, carrot and apples in a food processor with the grater disc. (or using the large panel of a box grater). Mix into the muffin mix with the vanilla. Spoon about ⅓ cup batter into each liner. Bake for 25-30 minutes until a toothpick comes out clean.