Since my son has been running 50 miles per week and 14 mile runs, I started looking for recipes for him. I found a recipe book by Shalane Flanagan who is a NYC marathon winner, Olympic medalist, and long-distance runner that had tons of muffin recipes! I love muffins because you can have them for breakfast, lunch, snack, with dinner or even dessert. I was very skeptical about this recipe because the batter tasted something awful. But they baked up AMAZING!! So I feel all the shredding was worth it 🙂
For alterations, I have seen people use shredded apple for the zucchini, whole wheat or oat flour for the almond flour, and different mix-ins for the raisins like chocolate chips.
There is no wheat flour or sugar in this recipe, but there are 2 cups of vegetables! These are also delicious frozen if you want to pop them in the microwave or throw them in the fridge the night before to thaw.
- 2 cups almond flour
- 1 cup old-fashioned oats
- ½ cup walnuts, chopped
- ½ cup raisins
- 1 tsp. baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ½ tsp. salt
- 3 eggs
- 1 tsp. vanilla
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 6 Tb. butter, melted
- ½ cup maple syrup or honey
- Preheat oven to 350 degrees.
- Prep a muffin pan with cooking spray and cupcake liners.
- In a great big bowl, mix up the dry stuff: almond flour, oats, walnuts, raisins, baking soda, cinnamon, pumpkin spice and salt.
- In a medium bowl, whisk together the eggs, vanilla, zucchini, carrots, melted butter and maple syrup.
- Add the wet stuff to the dry stuff. Mix until well combined.
- Scoop into muffin tin. They will be big muffins!
- Bake for 30-35 minutes. They are finished baking when a toothpick inserted in the middle comes out clean.
- Place on a wire rack to cool and remove out of the pan after 10 minutes. Allow to cool.