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Superhero Muffins

Superhero Muffins

To thank our incredible fans for their support of our cookbook project, we're giving you a sneak peak of a favorite recipe from Run Fast Eat Slow. We never expected to receive over 650 inspiring stories from each of you in response to our search for runners willing to help us with recipe testing. Thanks for your enthusiasm! Happy baking. XO, Shalane & Elyse

Superhero Muffins

Yield: 12

These muffins were designed for superheroes like you. They're packed full of veggies, and are sweetened with maple syrup instead of refined sugar. In addition, almond flour and whole-grain oats replace nutrient-stripped white flour. These are Shalane’s go-to muffins—nourishing and sweetly satisfying for an easy grab-n-run breakfast.

And don’t fear the butter. Fueling up with healthy fats is a great way to start your day. Fat helps transport important vitamins throughout your hardworking body and will help keep you satisfied longer.

As a bonus, these muffins are gluten-free.

Photo by our recipe tester, Megan Scott, from Joy of Cooking.

 Ingredients

  • 2 cups almond meal
  • 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins, optional
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup Grade B maple syrup
  • 1 teaspoon vanilla
  • paper muffin cups

 Instructions

Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 

In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  

In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.

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.   

Tip: 

Keep a batch in the freezer for a sweet grab-n-run breakfast. Simply defrost on low power in the microwave

25 comments

Nov 06, 2019

What is a good sub for almond flour/meal? I have a nut allergy kid.

Thanks!

Zoila
Oct 19, 2019

I subbed 1 cup flaxseed meal + chia seeds instead of oats (paleo) & they were delicious! Also added dark chocolate because why not.

Shea
Sep 20, 2019

I just made these and they are delicious! I only had instant oats but they still came out great. I used about 1/5th less maple syrup.

Cynthia
Sep 09, 2019

Is almond flour and almond meal the same thing?

Georgi Wellington
Sep 08, 2019

In response to the comments about the tops burning, the first time I made these the tops of mine also burned (not fully scorched, just really dark brown) and I took them out after 20 mins and they were cooked through. Almond flour tends to brown quickly when baking. The next time I made them I turned my convection oven down to 325, baked them for 25 mins and they were perfect!

Cheri S.
Aug 10, 2019

These are delicious but I’m wondering why mine ended up so crumbly. I followed the recipe with no changes but they do not stay together at all. Cooked for 25 minutes and they are definitely fully cooked.

Heidi M.
Jul 08, 2019

Why did mine burn on top and bottom after 15 min? Did the pumpkin ones w muffing cups in middle rack as recipe said and then turned down heat and last two also burned. I made things in my oven that came out fine before and after this the same day… ?? They did taste amazing, just had to peel off the bottom and wrapper so hope they keep ok.

Jenn W
Jul 08, 2019

Why did mine burn on top and bottom after 15 min? Did the pumpkin ones w muffing cups in middle rack as recipe said and then turned down heat and last two also burned. I made things in my oven that came out fine before and after this the same day… ?? They did taste amazing, just had to peel off the bottom and wrapper so hope they keep ok

Jenn W
Apr 13, 2019

One last comment. Those nutrition facts are with Raisins and Walnuts as called for.

M
Apr 13, 2019

Those were all in grams (except calories of course.) If you want to remove chia and flax reduce by:
Cals: 80
Fat: 5.8g
Sat. Fat: .3g
Protein: 3.1g
Fiber: 4.8g
Carbs: 20g

M

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