Zucchini Carrot Muffins

Zucchini Carrot Muffins
(no added sugar)

Combine the following dry ingredients:
2 cups almond flour
1 cup rolled oats (after measuring, pulse in food processor to get a coarse flour)
2 1/4 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts, chopped
1/2 cup dates, chopped

Combine the following wet ingredients:
3 eggs
1 cup grated zucchini, lightly packed
1 cup grated carrots, lightly packed
6 TBSP butter, melted
1/2 cup maple syrup (can use a combination of agave and maple syrup)
1 TBSP vanilla extract

Preheat oven to 350 F. Line 14-16 muffin tins with paper liners. Mix wet and dry ingredients together, then scoop into muffin tins. Bake for 25 minutes or until a toothpick comes clean. Freezes well.