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Shalane Flanagan’s strawberry-rhubarb muffins are the ideal summer snack

Grab one of these muffins in the morning and head out for a run

Shalane Flanagan Photo by: Instagram/shalaneflanagan

Hot summer days combined with warm-weather running means our household is always striving for the quickest, most simple meal prep possible. We try to keep some of Shalane Flanagan and Elyse Kopecki’s superhero muffins in our freezer at all times: they are an ideal grab-and-run breakfast or snack (or both!).

Shalane Flanagan 2022

Flanagan, a four-time Olympian and the 2017 New York City Marathon champion, may be retired from professional competition, but she’s still a busy coach for Bowerman track club, a mom and co-author of three cookbooks with her former teammate and friend, Kopecki. Their latest, Rise and Run, hooked me with its tips for creating morning rituals and weekly meal plans, alongside recipes chock-full of nutritious ingredients to kick-start your day. These muffins are easy to make gluten-free (simply use certified gluten-free oats) and vegetarian.

Elyse Kopecki and Shalane Flanagan
Elyse Kopecki and Shalane Flanagan, authors of Rise and Run Photo: Instagram/elysekopecki

Strawberry-Rhubarb Superhero Muffins


2 cups hazelnut flour*

1 1/2 cups rolled oats

1 tsp baking soda

1/2 tsp fine sea salt

3 eggs

1/3 cup maple syrup

4 tbsp (1/2 stick) unsalted butter or 1/2 cup coconut oil, melted

1 tsp vanilla extract

1 1/2 cups chopped fresh strawberries

1 cup chopped rhubarb (about one stalk)

*you can substitute almond flour or almond meal if you prefer

Shalane Flanagan and Elyse Kopecki
Photo: Instagram/shalaneflanagan


Arrange a rack in the centre of the oven and preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper muffin cups.

In a large bowl, combine the hazelnut flour, oats, baking soda, salt, and nutmeg.

In a separate bowl, whisk together the eggs, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the strawberries and rhubarb. The batter will be thick.

Shalane Flanagan and Elyse Kopecki rise and run
Photo: Rise and Run

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 centre of a muffin comes out clean. 30 to 35 minutes for large muffins or 25 minutes for mini muffins.  

Store leftover muffins in an airtight container in the fridge for up to one week, or in the freezer for up to three months. Reheat in the oven at 300 F (148 C) for 10 minutes or microwave on low power for 30 seconds.

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