190g almond meal (£5.99 for 250g, nutriseed.co.uk) 100g rolled oats 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp baking soda 1/2 tsp fine sea salt 60g chopped walnuts 100g raisins, chopped dates or chocolate chips (optional) 3 eggs, beaten 175g grated courgette 50g grated carrots 6 tbsp unsalted butter, melted 120ml dark amber maple syrup (Amber no. 2 Maple Syrup, £5.49 for 250ml, ocado.com) 1 tsp vanilla extract
MAKES 12 MUFFINS
1/ Heat the oven to 180C. Line a 12-cup muffin tin with paper muffin cups.
2/ In a bowl, combine the ground almonds, oats, cinnamon, nutmeg, baking soda, salt and walnuts, plus raisins (or dates or chocolate chips if using those).
3/ In another bowl, mix the eggs, courgette, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined.
4/ Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are browned on top and a toothpick inserted in the centre of a muffin comes out clean (25-35 mins).
ALMOND MEAL AND WHOLEGRAIN OATS IN SHALANE’S GRAB-ANDGO VEGGIE SNACK OFFER MORE NUTRIENTS THAN WHITE FLOUR.