Loaded Morning Muffins

I am sharing a recipe for wholesome, healthy muffins that are perfect for an on-the-go snack or with breakfast in the morning.  They are also super simple to make – you only need two bowls to mix everything together.  These muffins are also naturally gluten free because they use almond flour and oats.  

This recipe is slightly changed, but is from Run Fast Eat Slow which has amazing recipes for simple, nourishing dishes.  I hope you give this recipe a go!

The almond flour and oat mixture
Adding the eggs to the carrots and zucchini
The wet ingredients mixed together
The muffin batter – ready to put into the muffin tin and into the oven

Loaded Morning Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins


  • 2 cups almond flour
  • 1 1/2 cups whole rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cups shredded carrots (about 3-4 carrots)
  • 1 cup shredded zuchinni
  • 6 tablespoons butter melted
  • 1/2 cup maple syrup
  • 1/2 cup walnuts
  • 1/2 cup raisins or chocolate chips (or both)


  1. Pre-heat the oven to 350 degrees. Grease a 12 cup muffin tin with butter or oil.

  2. Combine the almond flour, oats, cinnamon, allspice, baking soda, and vanilla powder in a bowl.

  3. Combine the eggs, butter, maple syrup, carrots, and zucchini to a bowl and whisk together.

  4. Add the almond flour mixture to the egg mixture and stir together.

  5. Before the almond flour mixture to the egg mixture and sitr together.

  6. Before, the almond flour is completely mixed in, add the walnuts and raisins to the batter and mix.

  7. Divide the batter between the muffins pan and bake for 25 minutes.

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