There’s a new favorite gluten-free muffin in our household and the recipe comes from the cookbook, Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky.
In Episode 3 of Don’t Yuck My Yum, Sia demonstrates how to make Superhero Muffins with one major adjustment.
Sia is currently on a health protocol (have you worked with Margaret, yet?) that restricts her from eating eggs or flax (the common substitution for eggs) for the next 6 months.
Lucky for Sia, her father Chef James, has experience helping people navigate their food restrictions in the kitchen. Watch the episode for this easy solution for replacing eggs in a recipe.
After you watch the video, make sure to download the recipe below. Shalane and Elyse graciously allowed us to include it. It’s a great muffin for anytime of day plus it works for both kids and adults.
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What’s your favorite muffin? Leave your comment below.
We hope you and/or your kids enjoyed the video. Be on the lookout for more ‘Don’t Yuck My Yum’ videos in the near future.
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Superhero Muffins (Gluten-free, Egg-free)
Ingredients
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (gluten-free if sensitive)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins, chopped dates, or chocolate chips (optional)
- 3 eggs beaten (or 2 scoops of Beef Gelatin for egg-free)
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup dark amber maple syrup
- 1 teaspoon vanilla extract
Instructions
- Position a rack in the center of the oven. Preheat the oven to 350ºF. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).
- In a separate bowl, mix together the eggs (or 2 scoops of gelatin, if using), zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick. (Note: If using gelatin to sub eggs, you'll want to add 1/8 cup of water)
- Spoon the batter into the muffin cups, filling each to the brim. Bake unil the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25-35 minutes. (Note: If using gelatin, go by the color of the muffin, rather than the texture. As the gelatin cools, it gets firmer.
These muffins arey favorite of all time! My friend, Mary Lou Makes them for our Running group girls trips & I’m always super excited for any excuse to eat them 😋.
I love this adorable video starring Sia & Sasha. So cute and we’ll done! 👏🏻🥰
The 2 Run Fast Eat Slow books are fantastic and what I use with my athletes in my Nutritional Therapy Practice. I love the recipes AND the educational parts.
Thank you for this recipe! Just made these to take with us out camping this weekend. I hadn’t thought of using gelatin as a sub for eggs, looking forward to trying that. (I can’t eat eggs right now either, Sia! Hopefully not for too much longer…)
Nice! A little known sub you can do for the zucchini is shredded green cabbage. Enjoy!