Servings: 18

2 cups almond flour 2 cups almond flour
1½ cups old-fashioned rolled oats 1½ cups old-fashioned rolled oats
2 tsp ground cinnamon 2 tsp ground cinnamon
1 tsp baking soda 1 tsp baking soda
½ tsp kosher salt ½ tsp kosher salt
½ cup chopped pecans ½ cup chopped pecans
3 large eggs 3 large eggs
½ cup raw honey or pure maple syrup ½ cup raw honey or pure maple syrup
½ cup coconut oil (melted if solid) ½ cup coconut oil (melted if solid)
Grated zest of 1 orange Grated zest of 1 orange
1 Granny Smith apple, unpeeled and grated on the large holes of a box grater (discard the core and seeds) 1 Granny Smith apple, unpeeled and grated on the large holes of a box grater (discard the core and seeds)
2 carrots, peeled and grated on the large holes of a box grater 2 carrots, peeled and grated on the large holes of a box grater
1 small zucchini, grated on the large holes of a box grater 1 small zucchini, grated on the large holes of a box grater

Preheat the oven to 350°. Line two 12-cup muffin tins with paper liners.
In a large bowl, combine the almond flour, oats, cinnamon, baking soda, salt, and pecans and toss to combine.
In a separate large bowl, combine the eggs, honey, coconut oil, and orange zest and whisk to combine. Add the apple, carrots, and zucchini and toss to combine. Transfer the egg mixture to the bowl of dry ingredients and stir until just combined.
Divide the mixture evenly among 18 muffin cups, filling each to the rim.
Bake until the muffins are nicely browned on top and a knife inserted into the center comes out clean, about 25 minutes. Allow to cool completely before storing in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer.