I adapted this recipe from my all-time favorite cookbook, Run Fast. Eat Slow: Nourishing Recipes for Athletes by Shalane Flanagan and Elyse Kopecky. They really hit it out of the park with this book. Not only are all of the recipes Ahhhhmazing, but they also break down what your body may need as you train for and recover from a race. As a runner, this is invaluable! Inside the cookbook, they talk about using clean food as fuel for your body, their pantry and fridge staples, as well as recipes for smoothies, sides, dinners, desserts and even a week-long meal plan. Seriously, best $15 on a cookbook I’ve ever spent! 🙂
I’ve made (almost) every single recipe in this book and the Superhero Muffins continue to be a go-to in our household. My kids love them because they have chocolate chips in them and I love them because there are carrots and zucchini hidden in them! It’s a major #momwin! Plus, the muffins are gluten-free with no processed sugars!
These healthy muffins are protein-packed, thanks to the almond meal and the oats, so they are perfect for pre/post workout meals. I typically make a double batch and freeze them so we can grab one when time is short in the mornings as well.
I’m adding this recipe as a sneak peak into their cookbook. I did drop the amount of butter and I didn’t include the walnuts, which the recipe in the cookbook suggests. This recipe makes 12 standard-sized muffins.
2 cups almond meal
1 cup old-fashioned oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup raisins
1/4 cup mini chocolate chips
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrots (about 2 carrots)
3 Tablespoons butter, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F and line muffin pan with paper muffin cups.
- Mix the dry ingredients in a large bowl (almond meal, oats, cinnamon, nutmeg, baking soda, sea salt, raisins, and chocolate chips).
- In a separate bowl, beat the eggs then add and mix the grated carrots, grated zucchini, melted butter, maple syrup and vanilla extract.
- Slowly add the dry ingredients to your wet mixture and stir until just combined. The batter is thick!
- Scoop out the mixture into the muffin pan. The muffin cups will be filled to the brim.
- The cookbook recommends baking for 25-35 minutes, but I cook mine for almost 45 minutes until a toothpick comes out clean.
Hope your family enjoys these just as much as our family does!