These viral “superhero” muffins were originally published in the Run Fast, Eat Slow cookbook as energizing fuel for runners, and became a fan favorite that now has over 28 variations. We instantly fell in love and made a few modifications for our own spin on the cult favorite. These are, in our opinon, the perfect fall muffin - nutrient dense, with high quality ingredients, satisfying, cozy, seasonal and comparatively lower in sugar and carbs. Our toddlers devour these and we love having them in the freezer for when we need a quick and nutritious breakfast or snack.

Apple and carrot “superhero” muffins
Makes 12 muffins

2 cups packed almond flour
1 1/2 cups organic rolled oats (looked for certified gluten-free if intolerant)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup maple syrup
4 organic pasture-raised eggs
6 tablespoons grass-fed butter, coconut oil, or a combination
1 1/2 cups grated apple (we love using honeycrisp, ~2 apples)
1 cup peeled and grated carrots (~3 carrots)

Directions

1. Preheat your oven to 350 F and prepare a muffin tin with paper muffin cups.

2. In a large mixing bowl, combine the dry ingredients: almond flour, oats, cinnamon, baking soda and salt).

3. In a separate bowl, combine the wet ingredients: whisk together the eggs, maple syrup and butter (or coconut oil). Stir in the grated apple and carrots until well combined.

4. Add the wet ingredients to the bowl of dry ingredients and mix with a spatula to combine.

5. Distribute the batter into the muffin cups (you can fill to the brim as these do not rise a ton). Bake until the muffins are cooked through, ~25-30 minutes (a knife or toothpick inserted to the center of the muffin should come out clean and they should be nicely browned on top).

6. Allow muffins to cool. Enjoy immediately or store for later use. Muffins will keep in the fridge for up to 5 days and the freezer for 3-4 months.