Immune Booster Carrot Zucchini Muffins

A nutritious muffin using both our Immune Booster Adaptogen and Edible Green Sencha
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins


  • 2 cups Organic Whole Wheat Flour
  • 1 cup Old-Fashion Oats (Certified gluten-free if necessary)
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • 2 tbsp Sei Mee Tea Immune Booster Adaptogen 
  • 2 tsp Sei Mee Tea Edible Green Sencha
  • ½ tsp Fine Sea Salt
  • ½ cup Chopped walnuts, or raisins or chocolate chips, optional
  • ½ cup Honey or Maple Syrup
  • 3 Eggs
  • 8 tbsp Unsalted butter, melted
  • 1 cup Grated Organic Zucchini
  • 1 cup Peeled and grated Carrots (about 3 carrots)


  • Preheat the oven to 350° F. Line a 12-cup standard muffin tin with paper muffin cups, or grease pan very well. 
    immune booster healthy muffins
  • In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, Immune Booster, Sencha and optional mix-ins, if using.
  • In a separate bowl, whisk together the honey or maple syrup, eggs, and butter. Whisk in the grated zucchini and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
  • Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
  • Store leftover muffins in an airtight container in the fridge or freezer.
  • Best served warm with a little honey butter!!!
  • Note: Gluten-Free Option: substitute almond flour or almond meal, add ½ cup of oats and reduce butter to 6 Tbsp.
Keyword Carrot Zucchini, Muffin