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Super Charged Energy Muffins

 

Easy-wholesome-Carrot-Walnut-Muffins-Just-ONE-bowl-required-vegan-glutenfree--e1491439394656 Super Charged Energy Muffins

This Recipe is from Run Fast, Eat Slow: Nourishing recipes for athletes. Created by an Olympic Marathoner and a whole-foods chef.  I was so excited when I came across this cook book. I am an avid runner so I am away looking for good recipes that will provide energy, endurance and nourishment on my runs. This definitely falls into that category.

These muffins are loaded with healthy ingredients and sweetened with maple syrup instead of refined sugar. In my book Eat smart, Live long in Chapter 1, I talk about how much added sugar is put in our food today. It is scary and a lot is hidden under various names that you may not recognize. l also talk about why it is so important to detox from refined processed sugars, as well as what are healthy alternatives. Maple syrup, not to be confused with pancake syrup that is made from high fructose corn syrup and caramel coloring is a natural sweetener with small amounts of calcium and zinc and a significant amount of riboflavin, which is essential for helping you derive energy from food you eat. By using almond meal and organic whole grain oats you replace the nutrient-stripped white flour and make them gluten free. Don’t fear fat. Fueling up with healthy fats helps transport important vitamins throughout your body and helps keep you satisfied longer.

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Super Charged Energy Muffins
Easy-wholesome-Carrot-Walnut-Muffins-Just-ONE-bowl-required-vegan-glutenfree--e1491439394656 Super Charged Energy Muffins
Course Breakfast, Treats
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Breakfast, Treats
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Easy-wholesome-Carrot-Walnut-Muffins-Just-ONE-bowl-required-vegan-glutenfree--e1491439394656 Super Charged Energy Muffins
Instructions
  1. Preheat oven to 350. Line a 12 cup standard muffin tin with muffin cups.
  2. In a large bowl, mix together the eggs, butter, zucchini, carrots, maple syrup and vanilla.
  3. Then add all the dry ingredients. almond meal, oats, cinnamon, nutmeg, baking soda, salt and walnuts. If you are using you can mix or select to add raisins, cranberries, dark chocolate chips or dates.
  4. Mix all ingredients together until combined. The batter will be thick.
  5. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a tooth pick inserted into the center comes out clean, about 25-30 minutes.
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