I have tried 4 new muffin recipes these past couple of weeks and have thoroughly enjoyed them all. I have been having two at each breakfast paired with a few slices of an apple and 4 pieces of turkey bacon or collagen coffee to help me hit my breakfast protein needs post run / strength! Enjoy!!
Lemon Chia Blueberry Muffins:
2 cups almond flour (I buy from Costco)
1 1/2 cups rolled oats (I buy sprouted HERE)
3 tablespoons chia seeds
1 teaspoon baking soda
3 eggs
1 cup grated yellow ow white carrots (about 2)
1/2 cup honey
zest of 1 lemon
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup virgin coconut oil, melted
1 cup fresh or frozen blueberries
1. Position rack in the center of the oven. Preheat the oven to 350 deg F. Line a 12-cup standard muffin tin with paper liners or spray with avocado oil spray.
2. In a large bowl combine the almond flour, oats, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, carrots, honey, lemon zest, lemon juice, and melted coconut oil. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). Stir in the blueberries.
4. Spoon the batter into the prepared muffin cups, filling each to the 3/4 mark. Bake until the tops are golden and a knife inserted into the center of a muffin comes out clean, 25-30 minutes.
5. Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in over at 300 deg F for 10 minutes or microwave on low power for 30 seconds.
Dark Chocolate Banana Superhero Muffins:
2 cups oat flour (my favorite brand)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1 cup unsweetened apple sauce
1/3 cup maple syrup
1/4 cup virgin coconut oil, melted
1 tablespoon lemon juice
1/2 cup df chocolate chips (myfavorite)
1. Position the rack in the center of the oven. Preheat the oven to 350 deg F. Line a 24 cup mini-muffin tin with paper liners or spray with avocado oil spray.
2. In a large bowl, combine the oat flour, cocoa powder, baking soda and salt.
3. In a separate bowl, whisk together the eggs, applesauce, maple syrup, melted coconut oil, and lemon juice. Add the wet ingredients to the dry ingredients and mix until combined. Stir in half the chocolate chips.
4. Spoon the batter into the prepared muffin cups, filling each to the brim. Top the muffins with the remaining chocolate chips, pressing them lightly into the batter. Bake until the tops are firm, 20-25 min.
1. Position the rack in the center of the oven. Preheat the oven to 350 deg F. Line a 24 cup mini-muffin tin with paper liners or spray with avocado oil spray.
Race-Day Muffins:
2 cups oat flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
3 eggs
1 cup grated peeled sweet potato or yam (about 1 large)
1 cup mashed ripe bananas (2-3 medium)
1/3 cup unsalted creamy peanut butter
1/3 cup honey
1. Position the rack in the center of the oven. Preheat the oven to 350 deg F. Line a 12-cup standard muffin tin or 24 cup mini-muffin tin with paper liners or spray with avocado oil spray.
2. In a large bowl, combine the oat flour, oats, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, whisk together the eggs, sweet potato, bananas, peanut butter, and honey. Add the wet ingredients to the dry ingredients and mix until combined.
4. spoon the batter into the prepared muffin cups, filling each to the brim. Bake until a knife inserted into the center of a muffine comes out clean, 30-35 minutes for large muffins or 20-25 minutes for mini muffins.
5. Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in over at 300 deg F for 10 minutes or microwave on low power for 30 seconds.
Superhero Smash Muffins (for a low-glycemic baked treat!)
2 cups oat flour
1 1/4 cups almond flour
1/4 cup ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
1 cup mushed ripe bananas (2 large or 3 small)
1 cup grated carrots (about 2)
1/2 cup smooth unsweetened applesauce (if store bought check label to make sure there are no added sugars)
1/3 cup virgin coconut oil or 6 tablespoons unsalted butter, melted
1 cup frozen or fresh wild blueberries
1. Position the rack in the center of the oven. Preheat the oven to 350 deg F. Line a 12-cup standard muffin tin or 24 cup mini-muffin tin with paper liners or spray with avocado oil spray.
2. In a large bowl, combine the oat flour, almond flour, ground flax, ciinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, bananas, carrots, applesauce, and melted butter. Add the wet ingredients to the dry ingredients and mix until combined.
4. Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are browned on top and a knife inserted into the center of a muffins comes out clean, 30-35 minutes for large muffins or 25 minutes for mini muffins.
5. Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in over at 300 deg F for 10 minutes or microwave on low power for 30 seconds.
Thank you to Rise&Run by Shalane Flanagan & Elyse Kopecky for these fabulous recipes!
