Immune Booster Carrot Zucchini Muffins

Ingredients:

2 cups Organic Whole Wheat Flour

1 cup Old Fashioned Oats (Certified gluten-free if necessary)

2 tsp Ground Cinnamon

1 tsp Baking Soda

2 tbsp Sei Mee Tea Immune Booster Adaptogen

2 tsp Sei Mee Tea Edible Green Sencha

1/2 tsp Fine Sea Salt

1/2 cup Walnuts, chopped, Raisins or Chocolate Chips, optional

1/2 cup Honey or Maple Syrup

3 Eggs

8 tbsp Unsalted Butter, melted

1 cup Grated Zucchini

1 cup Peeled and grated Carrots (about 3 carrots)

Note: Gluten-Free Option: substitute almond flour or almond meal, add ½ cup of oats, and reduce butter to 6 Tbsp.

Instructions:

1. Preheat the oven to 350° F. Line a 12-cup standard muffin tin with paper muffin cups, or grease the pan very well. 
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, Immune Booster, Sencha, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey or maple syrup, eggs, and butter. Whisk in the grated zucchini and carrots. Pour the mixture into 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 nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer.
6. Best served warm with a little honey butter!!!