YAM SPICE SUPERHERO MUFFINS RECIPE
THE BEST MUFFIN RECIPE FOR FALL
HEALTHY FALL BAKING
Let’s make my FAVE Superhero Muffin flavor for Fall. It was a toss-up between sharing the Yam Spice recipe (page 103 in Rise & Run) or our beloved Pumpkin Streusel Superhero Muffins (page 96 in Rise & Run), but I decided on Yam Spice because it has less ingredients and is perfectly balanced to energize your morning workout.
These muffins are Elyse's go-to fuel before a morning run because they're packed with electrolytes, healthy fats, complex carbs, fiber and protein and are sweetly spiced with cinnamon and ginger to help soothe digestion. Also muffins pair so perfectly with coffee on a cold day.
I also highly recommend bookmarking the Pumpkin Streusel Superhero Muffins, as the buttery pecan streusel topping is unreal. These pumpkin pie spiced muffins will make your home feel cozy and festive and are the perfect recipe to share at a holiday brunch or party.
In our NY Times Bestselling cookbook Rise & Run, we share 24 savory and sweet muffin variations, specially designed for busy superheroes like you!
Check out the recipe below. And level up your Superhero Muffin baking skills by following these tips.
Yam Spice Superhero Muffins
Makes 12 muffins
Ingredients:
- 2 cups almond flour or almond meal
- 11⁄2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup chopped walnuts or pecans (optional)
- 3 eggs
- 2 cups grated peeled sweet potato or yam (about 2)
- 1⁄3 cup maple syrup or honey
- 4 tablespoons (1⁄2 stick) unsalted butter, melted
- 2 tablespoons grated fresh ginger (or 1 teaspoon ground ginger)
- Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl, combine the almond flour, oats, baking soda, cinnamon, salt, and walnuts (if using).
- In a separate bowl, whisk together the eggs, sweet potato, maple syrup, melted butter, and ginger. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
- Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
- Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
