Vegan Superhero Muffins

August 28, 2020

 
 

About a year ago I began my quest to find healthy recipes for athletes. I was on the hunt for the best sources of fuel for competition and recovery. Run Fast. Eat Slow. by Elyse Kopecky and Shalane Flanagan has over 100 recipes for wholesome snacks, mouth-watering meals, and nutrient-dense drinks. Superhero Muffins are by far my favorite recipe in the book.

SUPERHERO MUFFINS (V, GF)

Yield: 12

If you’re searching for a good source of healthy carbs and fats, look no further. These muffins are loaded with veggies and are sweetened with dates and maple syrup instead of refined sugar. These nutritious pastries are great as an on-the-go meal substitute and also as snacks in between workouts. They’re jam-packed with calories to boost your energy throughout the day.

As a bonus, this recipe is vegan and gluten-free.

Superhero Ingredients.jpg

INGREDIENTS

  • 2 cups almond meal

  • 1 cup old-fashioned rolled oats, gluten-free

  • 1/2 cup chopped walnuts

  • 1/2 cup raisins

  • 1/2 cup chopped dates

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 3 eggs (vegan egg substitute)

  • 1 cup chopped zucchini (about 1 zucchini)

  • 1 cup chopped carrot (about 2 carrots)

  • 6 tablespoons vegan butter, melted

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla

  • 12 paper muffin cups

 INSTRUCTIONS

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 dry ingredients: almond meal, oats, walnuts, raisins, dates, zucchini, carrots, cinnamon, nutmeg, baking soda, and salt.  

In a separate bowl, mix together the wet ingredients: eggs, melted butter, maple syrup, and vanilla extract.

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 30 minutes.   

TIP: 

After cooling, seal muffins in a wrap (I usually use a zip-loc bag) and let the moisture build up in the bag to increase dankness.