Tuesday, January 3, 2017

Superhero Muffins Recipe

My favorite gift I received for Christmas this year was the new cookbook, "Run Fast. Eat Slow", by Shalane Flanagan and Elyse Kopecky.  One of my goals for 2017 is to focus on my running and start eating like a distance runner....we shall see how this goes ;-)

One of the things I love about this book is that it's not just full of delicious recipes, but it talks about how to eat like an athlete, foods that can help different running ailments, qualities in different foods - it's a comprehensive nutrition tool for athletes, especially runners.  I haven't processed all the information yet, but I am enjoying learning more about how foods can fuel and heal our bodies!

A few friends of mine already have this book and they both recommended the Superhero Muffins, so of course I had to try them.  Oh my gosh....SOOOO GOOD!!!  I made a few substitutions based on my dietary needs and foods I had in my pantry, but I think they turned out amazing.  They are gluten free and vegetarian, but I also made them dairy free but don't be afraid to use REAL butter - grass fed is best.  These would be great for when you are running out the door and need to grab something quick.

Here's the recipe and my substitutions:

2 cups almond meal (or flour)
1 cup old fashioned rolled oats (gluten free if needed)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (I didn't have)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup chopped walnuts (optional - I used them)
1/2 cup raisins, chopped dates, or chocolate chips (optional...which do you think I used?! - dairy free mini chips - not quite a 1/2 cup)
3 eggs, beaten (I used pasture raised eggs)
1 cup grated zucchini (I squeezed the zucchini to get rid of the excess water)
1 cup grated carrots (I used 2 purple rainbow carrots)
6 tablespoons unsalted butter, melted (I used Avocado oil)
1/2 cup dark amber maple syrup (I'm sure honey would work well, too)
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees.  Line a 12-cup standard muffin tin with paper muffin cups (I sprayed mine with coconut oil and did not use muffin cup liners).
2.  In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips.
3.  In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla.  Add to the dry ingredients, mixing until combined - the batter should be thick.
4.  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.  Bake for about 25 - 35 minutes depending on your oven :-)

The muffins should keep for a few days in a sealed container.  I froze a bunch to have on hand for a quick on the go snack.  You can defrost them in the microwave on low power.  They are delicious by themselves, but topped with almond butter is tasty, too!


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