Join Shalane and Elyse for a LIVE book launch event on Talk Shop Live
This cooking class is FREE for all – we want to celebrate fans who have supported us. Join us on Tuesday Sept 14th, grab your muffin tins, and let’s get cooking.
We'll be making our fave muffin for fall: Yam Spice Superhero Muffins and other Rise & Run favorites. These muffins are Elyse's go-to fuel before a long run because they're packed with electrolytes, complex carbs, and ginger to help soothe digestion.
Cook the recipes alongside us or just hang out while we cover topics like discussing alternative flours for those with sensitivities and answer your questions from nutrition to training to culinary advice. Get a behind-the-scenes glimpse into the making of Rise & Run.
We will also make the Matcha Green Tea Smoothie, download this recipe in our pre-order booklet.
We hope to see you on September 14th!
- Where: Talk Shop Live
- When: September 14th at 4pm PST/7pm EST
- What: Cook delicious recipes from the new Rise & Run cookbook with us!
RSVP: Follow our Talk Shop Live channel to pre-order your discounted signed copy (makes a great gift!) and get notified when we go live. Book purchase not required to join.
Yam Spice Superhero Muffins
**This recipe will be available on our blog for one week only for the Talk Shop event**
Makes 12 muffins
- 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.