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Super Superhero Muffins

Zucchini, carrots, walnuts, oats, spices and chocolate oh my! These muffins come to us by way of marathon runner and Olympic athlete Shalane Flannigan and chef Elyse Kopecky in their cookbook Run Fast. Eat Slow. It was love at first bite when I baked these. Since then, I've made a few changes for my own tastes which I share with you here. 

Course Breakfast
Cuisine American
Keyword brunch, energy food, flourless, healthy, low carb, lunchbox, party food, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Jessica Nelson

Ingredients

  • 2 cups almond meal
  • 1 cup old fashioned oats
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup dried cranberry, golden raisin & cherry medley
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs, beaten
  • 1 cup zucchini, grated approx. 1 zucchini
  • 1 cup carrot, shredded approx. 2 carrots
  • 1/2 cup butter, melted
  • 1/2 cup grade A pure maple syrup
  • 2 tsp vanilla
  • 1/2 cup dark chocolate chips
  • 12 paper muffin cups

Instructions

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups. 

  2. Using a box grater or a food processor, shred the zucchini and then the carrots. Set aside. 

  3. Combine the dry ingredients in a large bowl: almond meal, oats, walnuts, dried fruit medley, cinnamon, pumpkin pie spice, baking soda and salt. 

  4. Combine the wet ingredients in a separate bowl: eggs, butter, syrup and vanilla. Add in the zucchini and carrots. 

  5. Add the wet ingredients to the dry ingredients until combined. Your batter will be slightly sticky, but not runny. Add in the chocolate chips.

  6. Spoon the batter into muffin cups, filling completely. Bake for approximately 25-30 minutes until a toothpick inserted into the middle comes out clean. When finished, the muffins will change color slightly, to a golden brown.