My family and I have been loving these superhero muffins since discovering the recipe in Shalane Flanagan’s book Run Fast. Eat Slow. There is so much I revolutionized in the way I eat since getting back into marathoning in 2018. Sadly, when I marathoned in my twenties, as most other twenty year olds, I clearly ate like total garbage. Thankfully, I could eat anything in any quantity to my heart’s content and not worry. Gladly and luckily, eating like this is something I could still very well do, but have lost the desire to do.

Shalane’s cookbook also has a nice list of recipes, which call for buffalo meat. Luckily, I have been eating buffalo meat for ten years now, but reading Shalane’s cook book opened me up to falling in love with Bison meat even more. Without a doubt it is the top red meat for runners to eat. Buffalo meat has 40% more protein than regular beef, which provides more iron to assist in boosting oxygen uptake during long runs. As a result, I will be sharing her recipe for bison meatballs very soon! In the meantime, enjoy these hearty superhero muffins for breakfast!

Superhero Muffins

Ingredients

• 2 cups almond meal (same thing as almond flour)
• 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
• 1/2 cup chopped chopped walnuts
• 1/2 cup raisins
• 1/2 cup chocolate chips
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 eggs, beaten
• 1 cup grated carrot (about 2 carrots)
• 1 cup grated zucchini (about 1 zucchini)
• 6 tablespoons unsalted butter, melted
• 1/2 cup dark amber maple syrup
• 1 teaspoon vanilla

Prepare

1. First, arrange a rack in the center of the oven and preheat the oven to 350°F. Spray a 12-cup muffin tin with Baker’s Joy or prepare your preferred way.
2. Combine the almond meal, oats, walnuts, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt in a large bowl.
3. Now, in a separate bowl, mix together the eggs, carrot, zucchini, butter, maple syrup, and vanilla.
4. Next, add the wet ingredients to the dry ingredients, mixing until just combined.
5. 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.
6. Finally, devour! These make a great breakfast prep for busy weeks where you are going to be struggling to make breakfast or eat something relatively healthy.