Mother's Day Recipe
Healthy Quarantine Baking
I’m posting my absolute favorite new Superhero Muffin recipe here, in case anyone asks me what I want for Mother’s Day Brunch (hint, hint!). Since “Superhero Muffins” is the number one searched term on our website and everyone is quarantine baking, we figured you guys would want this recipe. You might recognize the recipe because we shared it a while ago in our email newsletter. We received so many rave reviews and requests to resend the email that we are making it a permanent post here. Also this version has a few updates.
Take the classic Lemon Poppy Seed Muffin to a whole new level by using power-packed chia seeds instead of poppies. Stir in fresh or frozen blueberries and you have a muffin that will impress mom (and everyone in the family!).
For a fancier look we recommend using almond flour instead of almond meal, which keeps the muffins the color of lemons. Also use yellow or white carrots instead of orange ones so they blend in (if you have picky kids).
Theses muffins pair perfectly with any of our other favorite Mother's Day breakfast recipes. Plan a Run Fast Eat Slow-themed menu for mom that she can enjoy after heading out for a morning run. Complete the gift with an autographed Run Fast Eat Slow Meal Planner or cookbook.
From now until the end of April, we are offering all three of our books at a discount and with every cookbook purchased, you'll receive an autographed bookplate signed by Shalane and Elyse. More info here.
Lemon Chia Seed Blueberry Superhero Muffins
For quarantine baking you can feel good about
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats (gluten-free if sensitive)
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 3 eggs
- 1 cup grated yellow or white carrots (about 2 carrots), peeled
- 1⁄2 cup honey
- zest of 1 lemon
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup virgin coconut oil, melted
- 1 cup blueberries (fresh or frozen)
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond flour, oats, chia seeds, baking soda, and salt.
In a separate bowl, whisk together the eggs, carrot, honey, lemon zest, lemon juice, and melted coconut oil. Add to the dry ingredients, mixing until just combined. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
GLUTEN-FREE: Use certified gluten-free oats. DAIRY-FREE. VEGETARIAN.
AN AUTOGRAPHED COOKBOOK MAKES A SPECIAL GIFT FOR MOTHER'S DAY (OR TREAT YOURSELF)! OFFER ENDS APRIL 30TH 2020 AND BOOKS SHIP EARLY MAY.