• 2 cups organic whole wheat flour 
  • 1 cups old-fashioned oats (certified gluten-free if necessary)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 2 tablespoons Sei Mee Tea Immune Booster Adaptogen 
  • 2 teaspoons Sei Mee Tea Edible Green Sencha
  • ½ teaspoon fine sea salt
  • Optional mix-ins: ½ cup chopped walnuts, or raisins or chocolate chips
  • ½ cup honey or maple syrup
  • 3 eggs
  • 8 tablespoons unsalted butter, melted
  • 1 cup grated  organic zucchini 
  • 1 cup peeled and grated carrots (about 3 carrots) 


  1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups, or grease 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!!!

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