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Lemon Chia Seed Blueberry Superhero Muffins

Lemon Chia Seed Blueberry Superhero Muffins

Mother's Day Recipe 

Healthy Quarantine Baking 

By Elyse Kopecky

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

Makes 12

Ingredients:

  • 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)

Directions:

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.

23 comments

Apr 26, 2020

Thank you for posting this Superhero variation. I substituted diced rhubarb for the blueberries and they are delicious!

Karen
Apr 26, 2020

For those who were having trouble with coconut oil overpowering the muffins or leaking to the bottom; I’ve had this trouble in the past with other recipes; what made a difference for me was melting the oil and measuring the quarter cup from liquid. For this recipe I had measured out what seemed like less than 1/4 cup solid oil, melted it, and it was just over 1/4 cup as liquid. Poured off the excess, added it to the batter and it was perfect. I don’t think I would’ve noticed the swap of coconut oil from butter (from the other superhero muffin recipes) if I hadn’t made it myself.

Missy
Apr 24, 2020

Made tonight & turned out perfect!!! I used a purple carrot and white carrot bc I only had one white. The purple blended in easy with the blueberries! I might go a little stronger with the lemon next time or make a lemon glaze to put on top. 😍

Julie Ann Price
Apr 24, 2020

Just made these and they were delicious! I didn’t have carrot so I subbed grated yellow squash and squeezed out the excess water before adding. Great recipe, thank you!

Kelsey
Apr 24, 2020

These are delicious!!

Although the same thing happened to me with the coconut oil (melted to the bottom of the muffins and made the liner greasy), and coconut was more of a prominent flavor than I would’ve liked (I’m not a huge coconut fan). What would be a good substitute? Butter? Olive oil?

CathyLee McNeill
Apr 23, 2020

To make these vegan use ground flax seed! It’s 1 tblsp spoon of flax to 3 tblsp spoon of water for one egg. Make sure you stir and let it sit for a few before mixing it in!!

Christina Chapman
Apr 23, 2020

Do you have any suggestions if I want to cut out the honey? Can I just sub 1/2 c maple syrup?

Brittany
Apr 22, 2020

Would like to use applesauce instead of the oil, and cut some of the honey.

Barbara Titus
Apr 22, 2020

Hi! I’m vegan. Suggestions best way to make these without eggs?

Katherine Theodore
Apr 22, 2020

Tree nut allergy here – what substitute options can you offer and in what measurements – e.g. coconut flour

Kim

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