Superhero muffins

As much as we're partial to the biscuit tin, it's wise to get an afternoon snack with a little more staying power. These muffins from Run Fast Eat Slow pack in healthy fats from ground almonds, fibre from oats and nutrients from grated veg - plus they taste amazing. Win win!


Superhero muffins

190g ground almonds

100g rolled oats

2 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp baking soda

½ tsp fine sea salt

60g chopped walnuts

100g raisins, chopped dates or chocolate chips (optional)

3 eggs, beaten

175g grated courgette

50g grated carrots

6 tbsp unsalted butter, melted

120ml maple syrup

1 tsp vanilla extract


1/ Heat the oven to 180°C. Line a 12-cup muffin tin with paper muffin cups.

2/ In a bowl, combine the ground almonds, oats, cinnamon, nutmeg, baking soda, salt and walnuts, plus raisins (or dates or chocolate chips if using those).

3/ In another bowl, mix the eggs, courgette, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined.

4/ Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are browned on top and a toothpick inserted in the centre of a muffin comes out clean (25-35 mins).


Run Fast Eat Slow: Nourishing Recipes for Athletes by Shalane Flanagan and Elyse Kopecky is out now.