Nancy’s Muffins Recipe from: Nancy G., Enderby, BC

• 2 cups Almond Flour
• 1 cup Rolled Oats, old-fashioned
• 1 tsp Cinnamon, ground
• ½ tsp Nutmeg, ground
• 1 tsp Baking Soda
• ½ tsp Salt
• ½ cup Pecans, chopped
• ⅔ cup Baker’s Fruit Medley
• 3 Eggs, large, beaten
• 1 firmly packed heaping cup Zucchini, grated
• 1 cup Carrot, grated
• 6 Tbsp Coconut Oil, melted
• ½ cup Maple Syrup, darker syrup has a more pronounced flavour
• 1 tsp Vanilla Extract

Makes 12 Muffins

Preheat your oven to 350°F.

Line muffin tin with paper or silicone cups.

In a large bowl, combine Flour, Oats, Cinnamon, Nutmeg, Baking Soda, Salt, Nuts & Fruit Medley.

In a separate bowl, combine Eggs, Zucchini, Carrot, Oil, Maple Syrup and Vanilla. Add to the dry ingredients and stir

until moistened.

Spoon the batter into the muffin cups and bake for 25-35 minutes. They are ready when a toothpick inserted into the centre comes out clean.

• Almond Flour – Blanched, Extra Fine
• Pecans – Raw, Baby Halves – ORGANIC
• Pecans – Raw, Jumbo Halves
• Pecans – Raw, Jumbo Halves – ORGANIC
• Pecans – Raw, Pieces
• Pecans – Raw, Pieces – ORGANIC
• Baker’s Fruit Medley