Almost two years ago I posted a recipe for Pumpkin Spice Superhero Muffins. Then I shared the Beet Blueberry Molasses and Apple Carrot versions with you. I had been promising the original incarnation for a while now, so here we go.
As a reminder, I just want to make it clear that I did not come up with these muffins myself. They all came from this wonderful cookbook – Run Fast. Eat Slow. Nourishing Recipes for Athletes by Shalane Flanagan & Elyse Kopecky.
If you’re looking for more recipes that feature the use of real, whole, healthy food that tastes great – I highly suggest you check it out. And no, you don’t have to be an athlete to enjoy them!
If you happened to check out the previous recipes, you know that I like to “tinker.” What’s listed below is the actual recipe but I’d also like to pass on some of the changes that I’ve made over the many times I’ve made these myself. In no particular order here they are:
I use 1 1/2 cups of oats. Mainly to squeeze out a little more volume and my go-to oats are the One Degree Organic Sprouted Rolled Oats. I just love the nutrient density and digestibility, and they are glyphosate free. A total winner in my book!
Instead of 6 tablespoons of butter, I tend to use 2-3 pats of butter and then round it out with coconut oil until I achieve a total combined volume of 3 oz. of liquid. No real reason except for the fact that coconut oil is less expensive than Kerry Gold butter, and they use a fair amount.
Finally, as far as adding sweetness goes, I prefer using raw honey instead of maple syrup and tend to only use 1/3 cup. I make up the remaining amount with 5-6 dates instead. Occasionally I’ll toss in some chocolate chips too.
Ingredients:
- 2 cups almond meal
- 1 cup old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins, chopped dates, or chocolate chips (optional)
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Directions:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond flour, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).
- In a separate bowl, whisk together the eggs, zucchini, carrots, melted butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 35 minutes.