1 cupOld-Fashion Oats (Certified gluten-free if necessary)
2tspGround Cinnamon
1tspBaking Soda
2tbspSei Mee Tea Immune Booster Adaptogen
2tspSei Mee Tea Edible Green Sencha Powder
½tspFine Sea Salt
½cupChopped walnuts, or raisins or chocolate chips, optional
½cupHoney or Maple Syrup
3Eggs
8tbspUnsalted butter, melted
1cupGrated Organic Zucchini
1cupPeeled and grated Carrots (about 3 carrots)
Instructions
Preheat the oven to 350° F. Line a 12-cup standard muffin tin with paper muffin cups, or grease pan very well.
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, Immune Booster, Sencha and optional mix-ins, if using.
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.
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.
Store leftover muffins in an airtight container in the fridge or freezer.
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.