Apple and Carrot “Superhero” Muffins

This recipe is from the “Run Fast. Cook Fast. Eat Slow” cookbook by Shalane Flanagan (Olympian/NYC Marathon champ) and Elyse Kopecky (chef/nutrition coach). It’s full of “Quick Fix Recipes for Hangry Athletes.” Kind of sounds like they may know what they’re talking about! They call these “Superhero” muffins because they are muffins that “sustain”. I found them very hearty and wholesome; a bit dense but quite tasty. Gluten-free and naturally sweetened, they make a great breakfast or snack. Recipe makes 12 muffins or LOTS of mini-muffins, as pictured below.

2 cups packed almond meal or almond flour

1 1/2 cups old fashioned oats

2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. fine sea salt

Optional mix-ins: 1/2 cup chopped walnuts or pecans, or raisins, or chocolate chips

1/2 cup honey or maple syrup

3 eggs

6 tbs. unsalted butter, melted

1 cup grated Granny Smith apple (about 1 1/2 apples)

1 cup peeled and grated carrots (about 3 carrots)

Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffins cups, or coat well with oil. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.

In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.

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 30 minutes. Allow muffins to cool completely before storing.

Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.

Note: Muffins pictured are mini-muffins sprinkled with turbinado sugar before baking.