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.
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:
- Preheat oven to 350 with the rack placed in the middle. Line 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the flour (or almond meal), oats, cinnamon, nutmeg, baking soda, salt walnuts, raisins, chocolate chips and dates if using.
- 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.
- 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.