A few posts ago, I wrote about how much I loved the cookbook Run Fast Eat Slow. Today, I’m sharing my favorite recipe from the book–Elyse and Shalane, the authors, are kind enough to share it on their web site, so you should surely return their karmic favor and buy the book!
These muffins are PERFECT. Perfect texture, perfect sweetness, perfect moisture, and perfectly filling. PLUS, they are chock full of carrots and zucchini. If I had kids who were picky eaters, I would feed them these and call it two of their 5 servings of fruits/veggies. But, I don’t… so instead I’m gonna bring a batch over to my #1 Cookie Monster over in Arlington this weekend, TheSunshineofMyWholeDamnLifeKef , who will not mind at all that there are vegetables mixed in with her “cake” (PILFKef, DO–if you are reading this, and have a less-healthy request, call me.).
Plus, they look beautiful EVERY time. These are so good. Elite marathoner and recipe co-author Shalane Flanagan suggests eating them before a long run… sometimes blogger and currently-injured-runner Chef Kefi, RN suggests eating them before anything.
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
- 1/2 cup chopped walnuts (I have been using slivered almonds- you do you)
- 1/2 cup currants or raisins, optional
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrot (about 2 carrots–or buy the bag of pre-shredded ones)
- 6 tablespoons unsalted butter, melted
- 1/2 cup Grade B maple syrup
- 1 teaspoon vanilla
- paper muffin cups
- Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. Put the grated zucchini in a strainer and push out excess water (ed note: the original recipe doesn’t call for this, but I have always done it. No need to make yourself crazy, but get out what moisture you can).
- In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
- Add the wet ingredients to 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 toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.