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.