Muffins with Superpowers
Today is National Muffin Day and we had to share with you our favorite muffin recipe. This recipe is from Shalane Flanagan and Elyse Kopecky’s cookbook “Run Fast. Eat Slow.”
These Superhero Muffins might literally make you a superhero in your own eyes because you will feel amazing if you eat one pre-run. They are packed with veggies but still sweet from the maple syrup and they have the fats you need to allow you to run hard and long.
Plus they can be gluten-free and they freeze really, really well. Our pro tip: freeze half your batch for later.
2 cups almond meal
1 cup old-fashioned oats (gluten-free if sensitive)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon fine sea salt
½ cup chopped walnuts (optional - but highly recommended by us)
½ cup raisins, chopped dates or chocolate chips (optional - we love dark chocolate chunks in ours)
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrots (about 2 carrots)
6 tablespoons unsalted butter, melted
½ cup dark amber maple syrup
1 teaspoon vanilla extract
- Position a rack in the center of the oven. Preheat the oven to 350°F. Line, spray or butter a 12-cup standard muffin tin.
- In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates or chocolate chips (if using).
- In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until combined. The batter will be thick.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Source: This recipe can be found on page 42 of the cookbook “Run Fast. Eat Slow” by Shalane Flanagan and Elyse Kopecky.