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Trader Tiff’s Paleo Plus Almond Meal Muffins
These paleo muffins are a homemade version of a favorite snack Tiffany Smith used to buy at Trader Joe’s.
2 cups almond flour
1 cup old-fashioned oatmeal
½ cup oat flour or bran
¼ cup chia seeds
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 eggs
½ cup maple syrup and/or honey
½ cup butter, melted and cooled slightly (can substitute coconut oil)
2 teaspoons vanilla
1½ cups grated zucchini (about 1 large), press with paper towel to release some moisture
1 cup grated carrots (about 3 medium), press with paper towel to release some moisture
½ cup grated apple (about 1 small), press with paper towel to release some moisture, or ½ cup applesauce (can use individual serving cup of applesauce)
¾ to 1 cup dried cherries and/or cranberries, to taste
½ to ¾ cup walnuts and/or pecans, to taste
Preheat the oven to 350 degrees. Spray large muffin tins with cooking spray or line with paper cups. In a medium bowl, whisk together dry ingredients. Set aside.
In large bowl or KitchenAid mixer, mix together eggs, maple syrup, melted butter and vanilla until well blended. While the paddle is running, stir in zucchini, carrots, apple, dried fruit and nuts. Gently add dry ingredients to wet mixture and stir until combined, but don’t over mix.
Scoop batter into muffin cups; fill to the top if using traditional-sized muffin cups. Bake 30 to 35 minutes (if baking at 350 convection, bake 20 to 25 minutes), or until a toothpick comes out clean. Let muffins rest in baking pans about 15 minutes. Remove to rack to cool completely. Best if kept refrigerated.
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