These superhero muffins – no, I didn’t come up with that cool name myself – are in the newest cookbook added to my little collection, ‘Run Fast, Cook Fast, Eat Slow’. It’s written by an Olympian marathoner and her college roommate now chef. I discovered it last time we had dinner at my sister in law’s house and honestly every time they say they’re going to cook for us when we come over I get extra excited! She always makes great dinners and has the best presentation which is something I’m mildly obsessed with if I’m still being honest 🙂 We didn’t have these muffins when we were there, but her cute kiddos were eating them up and knowing they were made with healthy ingredients, including veggies, I had to try them at our house to see if our picky eater would like them too…and also because they looked delicious! To my delight miss Hailey ate them like dessert, blissfully unaware of all the good nutrition packed inside! And they’ve been a perfect addition to breakfast and snack time for the rest of us!
Okay, I’m back! I realize you didn’t even know I left, but I’m writing this post in the evening and uploading the photos of these muffins made me want to go warm one up along with a cup of tea! These are great for on the go, but the ‘best’ way to eat them is warmed up with just a little butter, YUM!
It’s just easier to write when you’re cozy and you have a happy belly and a comforting cup of hot tea. Not to mention the Magnolia Christmas candle (twelve nights scent) burning on the coffee table. If you haven’t seen this in my highlighted Instagram stories, I practically demanded everyone buy this candle. But seriously, it’s amazing. Allen and Hailey have both commented on how good it makes the house smell and I know it’s not even winter yet, but it’s certainly cold enough to me already that burning this scent is 100% acceptable. I also may need to buy another one so I can burn it when it’s actually winter too 🙂
Let’s make muffins!
Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper muffin cups. I recommend using parchment paper cups, because they don’t stick to the muffins at all! In a medium sized mixing bowl, combine almond meal/flour (2 cups), rolled oats (1.5 cups), cinnamon (2 tsp), baking soda (1 tsp), salt (1/2 tsp) and walnuts, raisins or chocolate chips (1/2 cup). I used walnuts for ours this time! Stir it all together!
In a large mixing bowl, whisk together the eggs (3), apple (1 cup grated), carrot (1 cup grated), melted unsalted butter (6 Tbsp) and honey (1/2 cup). Add the dry ingredients to this bowl and gently mix together until just combined. A couple things on this step. If you’re an expert on grating apples, will you please teach me your ways? Perhaps I just don’t have the right grater, but this did not go well for me! Luckily, I came up with an alternative solution and got my trusty ninja food processor out and went with finely chopped apples versus grated. It seemed to work just fine while making my life a whole lot easier! Also, be sure to completely melt your butter if you don’t want to add more work and more whisking for yourself. That’s all I’m going to say about that 🙂 Bee sure to use a good quality honey (did you see what I did there? at least give a girl a courtesy laugh!) as well; that’s just general advice! There’s such a different in taste and I’m positive enhanced nutrition value too when you buy organic, raw honey.
Spoon the batter into the muffin cups; fill each to the brim. Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean. It’s easy to over bake so I suggest checking these right at 25 minutes, if not a couple minutes before that. Once done, remove from the oven and allow the ones you don’t eat to completely cool before storing.
Store leftovers in the fridge or freezer. We have a much more spacious freezer in our new house which means I’m really into freezing food right now so I did put a few of ours in there for later. The little things like homemade food organized in our freezer excite me more than they should as I get older! If you’re having guests over for the weekend these would be a great addition to a breakfast spread. They’re also perfect for bridal or baby shower brunches as well as personal snacking at any point of the day. Enjoy, y’all!
The perfect healthy muffin for your breakfast, brunch or snacking needs!
- 2 cups almond meal (almond flour)
- 1 1/2 cups old fashioned rolled oats
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup walnuts, raisins or chocolate chips (optional)
- 3 eggs
- 1 cup grated or finely chopped apples (about 1 large apple)
- 1 cup grated carrots (about 2 carrots, peeled)
- 6 Tbsp unsalted butter, melted
- 1/2 cup honey
Preheat oven to 350 degrees and line a cupcake/muffin tin with parchment paper muffin cups.
In a medium mixing bowl, combine the almond meal, oats, cinnamon, baking soda, salt and walnuts, raisins OR chocolate chips, if using. Stir together!
In a large mixing bowl, whisk together eggs, apple, carrot, melted butter and honey. Add dry ingredients to this bowl and stir until just combined.
Spoon the batter into the muffin cups filling them to the brim. Bake for 25 - 30 minutes or until the muffins pass the clean toothpick test. Remove from oven and allow to cool completely before storing.
Store in an airtight container in the fridge or freezer. If you ask me, warm them up before enjoying leftovers 🙂
These muffins are gluten free!
If you can eat gluten, but have a nut allergy substitute whole wheat pastry flour in place of the almond meal, but make sure to do 8 Tbsp of butter and only 1 cup of oats in this scenario since the wheat flour is drier than almond meal!
Have a beautiful day!
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