Running Fuel: Superhero Muffins

superhero muffins

I don’t know about you, but watching Shalane Flanagan proclaim “fuck yeah” at the New York marathon finish line was, hands down, my favourite moment of this year. Dude, I’m not even American and it was rad as hell. This woman is amazing and strong, and she OWNED that moment that she worked so hard for.

In case you missed it and aren’t as huge of a ridiculous fan girl as I am, Flanagan was the first American woman to win the New York marathon in 40 years! Girl!

Obviously I fan girl over Shalane because she is the epitomy of hard work and dedication. She is so speedy and strong and determined. And, ya know, she has co-authored an amazing cookbook and CLEARLY if I only eat the recipes from said cookbook I will run as perfectly as Shalane, right?!?

Likely not, but it doesn’t hurt to daydream, right?

I have already gushed over her cookbook Run Fast, Eat Slow and am equally excited for her new one to come out. One of my favourite recipes from the cookbook (which is definitely on my Christmas list… hint hint) is the Superhero muffins. They remind me SO much of the Morning Glory muffins I ate in my childhood. Carrots and raisins and just the right amount of spice.

These superhero versions are far healthier and filled with protein. You can also personalize them to your liking. I’ve been trying to eat primarily plant-based AND follow a low histamine diet for a variety of health reasons. Let me tell ya, it’s been tough. But these muffins check all the boxes for me, along with being hella delicious.

Check out the original recipe here, along with more goodies from Run Fast, Eat Slow

Superhero Muffins|
Makes 12


  • 2 cups almond meal
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts (I subbed in almonds, as I had them on hand)
  • 1/2 cupraisins, optional
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla

Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, nuts, raisins, spices, baking soda, and salt.

In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients, mixing until just combined.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.  

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