How To Be a Superhero in the Kitchen – Make Superhero Muffins!
Everybody has their favorite superhero. Mine is Wonder Woman! In my next life if I came back as Wonder Woman that would be wonder-ful (pun intended😂) Since that’s pretty far fetched, I’ll settle for being a kitchen super hero by making these amazing muffins for my family and friends.
I’m always a little skeptical when I read recipes for things like “healthy muffins” because some of the recipes I’ve tested are about as tasty as wet cardboard. (Truth: I’ve never actually tasted wet cardboard.) In true superhero form, these have strong healthy ingredients AND crazy good taste!
The recipe is simple, and you’ll want to double it . Once the word gets out about how good they are, they’ll disappear fast. Hide some in the fridge or freezer to enjoy tomorrow!
Superhero Apple-carrot Muffins
• 2 cups almond meal*
• 1 ½ cups old-fashioned rolled oats
• 2 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp fine sea salt
• ½ cup walnuts, raisins, or chocolate chips (optional)
• 3 eggs
• 1 cup grated Granny Smith apple (about 1 apple)
• 1 cup grated carrots (about 2 carrots, peeled)
• 6 TBLSP unsalted butter, melted
• ½ cup honey
• Position a rack in the center of the oven. Pre-heat the oven to 350 degrees.
• Line a 12 cup standard muffin tin with paper muffin cups (or use silicone muffin pans, and no paper liners)
• In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).
• In a separate bowl, whisk together the eggs, apple, carrot, melted butter, and honey. Add to the dry ingredients, mixing until just combined.
• Spoon the batter into the muffin cups, filling each one to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
• Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
*For nut allergy’s, whole-wheat pastry flour or whole-wheat flour can be substituted for the almond meal. Increase the butter to 8 TBLSP (1 stick) because whole wheat flour is much drier than almond meal, and reduce the amount of oats to 1 cup.
Thanks to Shalane Flanagan & Elyse Kopecky and their wonderful book “Run Fast. Cook fast. Eat Slow: Quick-Fix Recipes for Hangry Athletes.”