ALCOTT ELEMENTARY PTSA

BREAKFAST MEAL PREP

TUESDAY, APRIL 19TH AT 5:30 PM
WITH MONIKA JACOBSON,REGISTERED DIETITIAN NUTRITIONIST
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FOR SPRING KID'S COOKING CLUB REGISTRATION CLICK HERE

SUPERHERO MUFFINS
ADAPTED FROM RUN FAST EAT SLOW COOKBOOK
MAKES 12 BIG MUFFINS
Ingredients:
2 cups almond meal
1 cup old-fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup currants or raisins, optional (or chocolate chips)
SHOPPING LIST: 2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
Pantry: 1/2 teaspoon fine sea salt
almond meal,rolled oats (not 3 eggs, beaten
quick cook), walnuts, 1 cup grated zucchini (about 1 medium zucchini)
currant/raisins/chocolate chips (all 1 cup grated carrot (about 2 carrots)
options), cinnamon, nutmeg, 6 tablespoons unsalted butter, melted (or avocado oil or
baking soda, salt, vanilla,maple melted coconut oil)
1/2 cup real maple syrup
syrup
1 teaspoon vanilla

Produce: 1. Arrange a rack in the center of the oven and preheat the oven
zucchini, carrots to 350°F. Line a 12-cup muffin tin with paper muffin cups or
generously spray.
Dairy/Protein: 2. In a large bowl, combine the almond meal, oats, walnuts,
raisins, cinnamon, nutmeg, baking soda, and salt.
eggs, butter
3. In a separate bowl, mix together the eggs, zucchini, carrot,
butter, maple syrup, and vanilla. Add the wet ingredients to
the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups filling each to the brim.
5. Bake until the muffins are nicely browned on top and a
toothpick inserted in the center of a muffin comes out clean,
about 25 to 35 minutes.
6. Store in the freezer and defrost on low power in the
microwave (or on counter top overnight for the morning).