Run Fast, Eat Slow: Superhero Muffins

Run Fast, Eat Slow by Shalane Flanagan & Elyse Kopecky has barely been off the kitchen work surface since I bought it. In fact, the only reason it has occasionally gone back on the shelf is because I've pretty much memorised the two recipes that I've made from it.
Back in December I wrote about the Sweet Potato Breakfast Cookies  and I've made them  or this recipe pretty much every other week since. They are such forgiving recipes. you can tweak the amounts or the contents without their texture suffering much and they freeze very well. This book is worth buying for these two recipes alone. In fact, I have got rather stuck on them and really should try the rest of the book!

Run Fast Eat Slow Shalane Flagan Recipe Superhero Muffins

These Superhero Muffins are gluten free and, Flanagan and Kopecky say they are great for after a long run. I took a batch to the Maverick Hamshire race and after the initial "but they look savoury - are you sure?" everyone came back for seconds and the whole lot went in a flash. I have to admit that I often eat them for pudding too.

Yes, they are not the prettiest of cakes but they do taste great and they're packed full of vegetables and good fats.  I always put the chopped dates in because they give a little well off toffee-ish gooeyness in the middle. I've subbed some of the almonds for quinoa in the past and I rarely remember to blitz the oats.

The book is in American cup measurements so I've converted the recipe to UK temperatures and measurements.

Run Fast Eat Slow Shalane Flagan Recipe Superhero Muffins

Superhero Muffins
from Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky

200g ground almonds
90g rolled oats
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
62g chopped nuts (optional)
75g raisins / chopped dates / choc chips (optional but I ALWAYS use dates)
3 egss, beaten
150g grated courgette (1 large)
75g grated carrots (about 2 medium)
85g melted butter (or i sometimes use oil or coconut oil but the butter is part of the good fats)
120ml maple syrup (I find you don't need this much if you put dates in as they add sweetness)
1 tsp vanilla extract

Preheat the oven to 180c and get your muffin tin ready.
Mix all the dry stuff
In another bowl mix the wet stuff.
Combine the two. It'll be gloopy.
Spoon into the muffin tin and bake until done (buy the book if you want to know more of the method details!)