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Servings 12 massive muffins


  • 1 cup whole wheat flour
  • 2 cups old fashioned oats
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 cup dried fruit we like raisins and cherries
  • 3 eggs
  • 2 cups zucchini grated (about 1 large)
  • 1 cup carrots grated (about 2 large)
  • 1/4 cup avocado oil
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees. Line muffin tin with liners or spray with oil.
  • In medium bowl, combine whole wheat flour, oats, cinnamon, nutmeg, baking soda, and dried fruit. Mix.
  • In a small bowl, combine eggs, zucchini, carrots, oil, maple syrup (or brown sugar), and vanilla extract. Mix.
  • Add the veggie mixture to the dry ingredients. Mix very well. The batter will be very thick and chunky.
  • Add evenly to lined muffin tin. Bake for 25-35 minutes or until tops begin to brown.


Other thoughts:
  • Sometimes I make 12 regular sized muffins and 12 mini muffins. (These need baked for about 15 minutes.) Smith calls these 'cuuuute cupcakes' which I cannot get enough of hearing him say so I easily succumb to allowing him to eat them all.
  • You can also add nuts with the dried fruit. Just keep the total of nuts/fruit to 1 cup. Pecans or walnuts are both great.
  • Store extras in the refrigerator for up to a week. They freeze great too.
  • The muffin paper sticks if you try to eat them when they are still warm. Allow them to cool or place in the refrigerator if that bothers you.
  • Inspired by Run Fast Eat Slow’s Superhero Muffins - check out their amazing, whole foods cookbook
How-to-Use Guide:
  • Athletes: Eat one (or two!) as a snack 2-3 hours before training.
  • Healthy Eating: Eat one with 2 hard-boiled eggs or 6 oz greek yogurt for a meal.
  • Kids: Eat one for breakfast, lunch, dinner, or snack :)