My family and I have been loving these superhero muffins since discovering the recipe in Shalane Flanagan’s book Run Fast. Eat Slow. There is so much I revolutionized in the way I eat since getting back into marathoning in 2018. Sadly, when I marathoned in my twenties, as most other twenty year olds, I clearly ate like total garbage. Thankfully, I could eat anything in any quantity to my heart’s content and not worry. Gladly and luckily, eating like this is something I could still very well do, but have lost the desire to do.
Superhero Muffins
Ingredients
- 2 cups almond meal (same thing as almond flour)
- 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
- 1/2 cup chopped chopped walnuts
- 1/2 cup raisins
- 1/2 cup chocolate chips
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 eggs, beaten
- 1 cup grated carrot (about 2 carrots)
- 1 cup grated zucchini (about 1 zucchini)
- 6 tablespoons unsalted butter, melted
- 1/2 cup dark amber maple syrup
- 1 teaspoon vanilla
Prepare
- First, arrange a rack in the center of the oven and preheat the oven to 350°F. Spray a 12-cup muffin tin with Baker’s Joy or prepare your preferred way.
- Combine the almond meal, oats, walnuts, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt in a large bowl.
- Now, in a separate bowl, mix together the eggs, carrot, zucchini, butter, maple syrup, and vanilla.
- Next, add the wet ingredients to 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 toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.
- Finally, devour! These make a great breakfast prep for busy weeks where you are going to be struggling to make breakfast or eat something relatively healthy.
