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.

 

RELATED: Don’t Yuck Yum – Eggs Over Easy – Episode 1

Please subscribe to the ‘Don’t Yuck My Yum’ channel.

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.

Did you like the content provided from Sia and Sasha’s video? Please consider donating towards their education fund.

Print Recipe
5 from 1 vote

Superhero Muffins (Gluten-free, Egg-free)

Course: Breakfast, Snack
Keyword: breakfast muffins, egg-free, gluten-free, preworkout food, quick
Servings: 12 muffins
Author: Shalane Flanagan & Elyse Kopecky

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.

Notes

Buy our favorite beef gelatin here.
Get the Run Fast. Eat Slow. cookbook here.

The Eat Naked Kitchen Gluten Free Guide

Get your free guide for:

*Tips for eating gluten free at restaurants
*To learn common food items that contain gluten
*A full list of foods to add in and what grains to choose instead
*Our favorite brands for gluten free foods

Check your inbox for your FREE Gluten Free Guide!

Pin It on Pinterest

Tell your friends!

If you enjoyed this post, share it with your community.