Cozy Brown butter power muffins

These naturally fermented zucchini carrot muffins are a wholesome, veggie-packed treat with cozy spices, rich browned butter, and a touch of sweetness from maple syrup, dates, and chocolate chips. Made with almond flour and sprouted oats, they’re nutrient-dense, easy to digest, and perfect for breakfast or snacking. Whether you ferment overnight or whip them up same-day, they’re moist, flavorful, and freezer-friendly.

cozy brown butter power muffins

Servings: 12 Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

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Ingredients

• 2 cups almond flour
• 1/2 cup maple syrup
• 1/4 cup sourdough discard, optional
• 1 cup zucchini, shredded
• 1 cup carrot, shredded
• 3 eggs
• 2 tsp vanilla
• 8 tbsp butter
• 1 cup oats, sprouted
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp baking soda
• 1/4 cup chocolate chips
• 1/2 cup walnuts, chopped
• 1/4 cup dates, chopped

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Instructions

Optional Overnight Fermentation: The night before baking, mix together the almond flour, maple syrup, and sourdough discard in a glass bowl. Cover and let sit at room temperature overnight. This step helps naturally ferment the batter, making the muffins easier to digest. No sourdough discard? No problem—just skip this step and proceed with the recipe as usual.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
2. Brown the Butter: In a skillet over medium-high heat, melt the butter. Let it cook for 5–8 minutes, stirring occasionally, until it turns golden brown and smells nutty. Set aside to cool slightly.
3. Prep the Veggies: Wash and shred the zucchini and carrots. Add them to the bowl with the almond flour mixture (or start fresh if skipping fermentation).
4. Add Wet Ingredients: Crack in the eggs and stir in the vanilla. Pour in the cooled browned butter and mix until well combined.
5. Add Dry Ingredients & Mix-ins: Chop the walnuts and dates. Add them to the bowl along with oats, chocolate chips, salt, spices (cinnamon, cardamom, nutmeg, allspice), and baking soda. Stir thoroughly until the batter is evenly mixed.
6. Fill & Bake: Divide the batter evenly into the muffin tin using a ¼ cup measure. Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted comes out clean.
7. Cool & Enjoy: Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

• Store in an airtight container at room temperature or in the fridge for up to 1 week.
• Freeze for longer storage—just thaw at room temp or warm gently before serving.