It’s one month into the new year and my Christmas detox isn’t going great: I’m trying to limit my junk food – everything in moderation yadda yadda yadda – but the weekends are just killing me. Lunches out, afternoon treats, and meals on the go as we try to make our new place into a home (IKEA meatballs and Tim Horton’s bagels are becoming the norm) and all this junk is contributing to major Monday morning guilt as I once again start the weekly parade of healthy snacks.
Now that spring is drawing closer, Hubs has also started running in earnest again (it’s almost race season!) and after his weekly running meets he usually brings me a coffee and scone. Well this week, instead of baked goods, he brought me a recipe from Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky and asked me to make them for him.
Dubbed “Superhero Muffins”, these little bundles of joy are filled with veggies (zucchini, carrots), almond meal, maple syrup, oats and a healthy dose of cinnamon, among other nutritious ingredients. They’re gluten-free, packed with healthy fats and (best of all) they’re freezable!
I made the recipe as written, as you’ll see below, however I think there’s room to add a couple healthier suggestions to make a denser, more filling breakfast muffin. I’ve added these as suggestions below (so let me know if you try them!).
Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky
2 cups almond meal (make your own with approx. 10oz almonds ground up in a blender)
1 cup large flake oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (optional)
1/2 cup of EITHER raisins, chopped dates or chocolate chips (I used chocolate chips)
3 eggs, beaten
1 cup grated zucchini
1 cup grated carrots
1/3 cup melted butter (you can also replace this with 1/3 cup applesauce or greek yogurt)
1/2 cup maple syrup (I used just under half a cup since I didn’t want the muffins too sweet)
1 tsp vanilla extract
1 tbsp pumpkin seeds (for garnish, if desired)
- Preheat oven to 350 degrees C. Line a muffin pan with paper muffin cups and set aside.
- Mix almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts (optional), raisins OR dates OR chocolate chips (optional) together in a large bowl.
- Add eggs, zucchini, carrots, maple syrup, vanilla, and butter. Mix well.
- Separate out into muffin cups, filling them to the brim (the muffins don’t rise much, so don’t worry about overspill)
- Bake for 25 – 35 minutes.
- Leave to cool for about 10 minutes and store in an airtight container up to 4 days (or freeze for up to 2 weeks)
And that’s it! I will say that there are quite a few ingredients in these muffins, but luckily, if you’re trying to eat healthy like I am then you shouldn’t need to buy too much. And even if you do, then most of the ingredients are healthy so you can use them again in other healthy recipes!
Tell me, how are your new year’s resolutions coming? Do you have any healthy recipes to share so I can alleviate my Monday morning guilt? If so, link me the recipes!
Until next time…