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The Best Cardamom Carrot Zucchini Muffins

These whole grain cardamom carrot zucchini muffins are nourishing, satisfying, and delicious! The chocolate chips add instant appeal for even the most veggie shy.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Fika, Snack
Cuisine: American, Scandinavian
Ingredients Method

Ingredients
  

  • 12 muffin liners or nonstick spray
  • 1 cup white whole wheat or spelt flour
  • 1 cup almond flour sometimes called almond meal
  • 1 cup old-fashioned oats
  • 2 teaspoons ground cardamom or cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 3 large eggs
  • ⅓ cup unsalted butter, melted or avocado or canola oil
  • ½ cup maple syrup
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • ¼ cup chocolate chips optional (but recommended!)
  • ¼ cup pumpkin or sunflower seeds optional

Method
 

  1. Preheat oven to 350 degrees F.
  2. Line a standar 12-batch muffin pan with muffin liners (or use nonstick spray).
  3. In a large bowl, stir together whole wheat or spelt flour, almond flour, old-fashioned oats, cardamom, baking soda, baking powder, and salt.
  4. In another bowl, stir together the eggs, butter or oil, and maple syrup. Mix in the grated carrots and zucchini. Add dry ingredients and stir until just combined. The batter will be thick.
  5. Scoop batter into muffin cups, filling almost all the way. Top with chocolate chips and/or seeds. Bake for 25-28 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.