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Recipe: Carrot raisin muffins for runners on the go

In leafing through Shalane Flanagan's cook book, Run Fast, Eat Slow, Tara decided to sample some muffins for a pre-run snack.

run-fast-eat-slow-muffins

This year for my birthday, my parents sent me Shalane Flanagan’s cookbook: Run Fast, Eat Slow. I was thrilled when it arrived at the front door here in Omaha as I had followed a bit of her promotional work for the book and had caught some of her posts on Twitter teasing recipes in development with the her co-author, and chef, Elyse Kopecky.

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This is a fun, and nicely laid out cookbook with wonderful photos and lots of helpful tips. The recipes have clever running-themed names, such as Fartlek Chilli, which I’ve tried. This week, I’m giving the Superhero Muffins a try. I was on the hunt for something filling and healthy to pack along with me to take to the gym. These muffins seemed like a nice fit. The recipe is packed with all sorts of nutritional ingredients that work really well together. And, in addition to tasting “super” good and filling your kitchen with a wonderful aroma, they’re are also hefty and filling without feeling too heavy. Toss a couple into your gym bag to get through those longer workouts, or eat for a pre or post run snack.

INGREDIENTS:

2 cups almond meal (I substituted whole wheat flour)
1 cup old-fashioned rolled oats
2 teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon fine sea salt 
½ cup chopped walnuts
½ cup raisins, chopped dates, or chocolate chips (I went with raisins and chocolate chips)
3 eggs beaten
1 cup grate carrot (I used two cups, and left out zucchini – only because I didn’t have any)
1 cup grated zucchini
6 tablespoons unsalted butter, melted
½ cup dark amber maple syrup
1 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350 with the rack placed in the middle. Line 12-cup standard muffin tin with paper muffin cups.
  2. In a large bowl, combine the flour (or almond meal), oats, cinnamon, nutmeg, baking soda, salt walnuts, raisins, chocolate chips and dates if using.
  3. In separate bowl, mix together eggs, carrots, zucchini, butter, maple syrup, and vanilla. Add dry ingredients and mix together just to combine. The batter will be thick.
  4. Spoon the batter into the muffin cups, filling to top. Bake until muffins are brown on top and a toothpick inserted comes out clean. It should take about 25 – 30 minutes.

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