Superhero Muffins
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This recipe comes from the cookbook “Rise & Run” by Shalane Flanagan & Elyse Kopecky. We have made a few modifications to it(especially replacing the coconut oil) to make it a bit more healthy. You want to use a fat that is mostly mono or polyunsaturated but does not change the flavor of the muffin in an unfavorable way. That being said, this muffin is fantastic and has won awards. On top of that, they are very easy to make and freeze wonderfully so you can bake up a batch anytime and have a ready breakfast choice on busy days.
Serving size: 12
Time: 60 Minutes
INGREDIENTS
1 cup grated zucchini
1 cup grated sweet potato
3 eggs
1/3 cup maple syrup
1/4 cup canola, almond or walnut oil
1 1/2 cups organic rolled oats
1 cup organic oat flour
1 cup almond flour or almond meal
1/3 cup chopped walnuts
1/2 teaspoons sea salt
1 tablespoon ground ceylon cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
DIRECTIONS
Position rack in the center of the oven. Preheat the oven to 350. Line 1 12 cup standard muffin tin with paper liners the spray the liners with cooking spray.
In a large bowl, add the zucchini, sweet potato, eggs, maple syrup and oil and whisk thoroughly to combine.
Add the oats, oat flour, almond flour, walnuts, cinnamon, baking soda, salt and nutmeg. Stir with a rubber spatula until combined: the batter will be thick.
Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Note: Store leftover muffins in an airtight container in the refrigerator for up to a week. The muffins can also be frozen. Wrap them individually in plastic wrap and keep them in a freezer bag. They will last for up to 3 months.
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