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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.