I had a plan. What I thought was a pretty good plan. As I worked my way through my marathon plan for Chicago in the fall, I’d also work my way through Shalane Flanagan and Elyse Kopecky’s Run Fast. Eat Slow. cookbook for athletes. I would see how their philosophy and recipes held up for the everyday marathoner, not just the elites.
I went to Whole Foods. Stocked up. Made the first recipe. And promptly got injured. I don’t blame the cook book.
The first recipe I tried was the Superhero breakfast muffin recipe. With Addison’s, I typically crave a saltier, more savory start to the day (soy sauce, broccoli and oatmeal freaks my kids out), but occasionally, I do crave a chocolate chip cookie for breakfast.
First, I like that this recipe is not so overly sweet (as written) and flexible enough to swap in or out the add-ins that you might prefer. Like chocolate chips.
Second, these freeze and re-heat really well, so when that sweeter urge does strike, I have a healthy(ish) option in the freezer and just a toaster cycle away.
I will say, like a lot of vegan/healthy cookbooks, many of these recipes go beyond pantry staples and can be on the expensive side. For this recipe, holy cow almond flour is not cheap (I bought the Bob’s Red Mill bag at Whole Foods, but later saw that Costco now carries it, too).
Oh, are those chocolate chips?
Shred up the veggies, then mix those up with the eggs, maple syrup, and vanilla. Mix the almond flour, oats, spices and whatever add-ins you prefer.
Verdict? I would make these again, especially if I can find cheaper almond flour at Costco. The taste was mild, not too sweet, even with my extra chocolate chip addition. I liked getting my veggies started right in the morning.
I also found them filling enough where I could eat and not be hungry during my morning run or bike, but they weren’t overly heavy where I’d have to wait a few hours after eating.
- 2 cups almond meal
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup 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)
- 6 tablespoons unsalted butter, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- Arrange a rack in the center 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 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.
- I added a quarter cup of dark chocolate chips.
- These freeze really well!