Cooking with Kim: Superhero Muffins with Apples

Saturday morning baking session and all hands on deck! One of my favorite recipes to make is a version of the Elyse Kopecky and Shalane Flannigan’s Run Fast Eat Slow Superhero Muffins. Fun fact: When they released their cookbook a few years ago, I got to be one of the recipe testers! 

These muffins please the entire family and are very forgiving with whatever you have on hand. Since it’s fall — and we just went apple picking — we went for the apple-carrot. I leave out the walnuts because my kids are tiny but if it was my choice I’d load them in.

They’re perfect for before-school breakfast, school snack, or post-workout for the grownups. Bonus: They make your house smell amazing. (This recipe was adapted from recipe on Run Fast Eat Slow blog)

Ingredients

• 1 cup almond flour
• 1 cup spelt flour
• 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
• 1/2 cup chopped walnuts, optional
• 1/2 cup raisins
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 eggs, beaten (We like Pete & Gerry's Organic or Nellie's Free Range)
• 2 medium apples, grated 
• 1 carrot, grated
• 6 tablespoons unsalted butter, melted
• 1/2 cup Grade B maple syrup
• 1 teaspoon vanilla
• Paper muffin cups

Directions

1. Arrange a rack in the center of the oven and preheat the oven to 350°F. 

2. Line a 12-cup standard muffin tin with paper muffin cups.

3. In a large bowl, combine the almond flour, spelt flour, oats, walnuts, raisins, cinnamon, baking soda, and salt.

4. In a separate bowl, mix together the eggs, apple, carrot, butter, maple syrup, and vanilla.

5. Add the wet ingredients to the dry ingredients, mixing until just combined.

6. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.