Superhero muffins: One of my favorite recipes from Run Fast Eat Slow. This recipe is incredible.
Natural and wholesome ingredients are just what I need to refuel my body after my Saturday long runs, or any day really. I tweaked Shalane & Elyse’s recipe and it did not disappoint. Give this gluten free, all natural recipe a try. Happy baking!
These muffins are packed full of veggies, almond flour, whole-grain oats and are sweetened with maple syrup. They are nourishing and very satisfying for a post workout snack, an easy grab and go breakfast, or a sweet and tasty treat.
Ingredients: makes 12 muffins.
- 2 cups almond meal
- 1 cup old-fashioned rolled oats
- 1 grated zucchini
- 2 grated carrots
- 2 teaspoons ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs, beaten
- 6 tablespoons melted coconut oil
- 1/2 cup dark maple syrup
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
1. Preheat the oven to 350°F. Grease a 12-cup standard muffin tin with coconut oil.
2. In a large bowl, combine the almond meal, oats, dark chocolate chips, cinnamon, turmeric, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, mix together the eggs, zucchini, carrot, coconut oil, maple syrup, and vanilla.
4. Add the wet ingredients to the dry.
5. Bake the muffins for about 25 minutes. Stick a toothpick in the center of a muffin and it should come out clean, if not bake for a few more minutes.
*I put four of the twelve muffins in the freezer for those mornings when I am running behind and need a nourishing, yet sweet breakfast.
**Your house will smell delightful! Enjoy these wonderful muffins and share the love! They are picky-eater approved.