Surprise everyone! Today I am excited to let you know instead of cooking up a delicious recipe for you, I baked ?. If you know me personally, or follow my blog, you know I spend way more time cooking and running verses baking! Why?
Number one, I love to cook and run, and Number 2, I have this incredible mom that makes outstanding desserts!
So when you have a mom like I do, who is the world’s best baker, and is always willing and ready to whip something up for me for my next dinner party, brunch, or special occasion, who needs to bake. Definitley not me.
Truth be told, she receives phone calls from my friends, my friend’s friends, her friends, her friend’s friends…you get the picture right! Her desserts are the best. In my opinion and many others, she makes the BEST blueberry pie, cobblers , scones, cheesecake, sticky buns, muffins, cakes, and cookies…etc!
We have a really good system…I cook, she bakes?. It works great! SO you may be a tad bit surprised, but me, myself, and I whipped up some incredibly yummy muffins. Healthy ones too! That part probably doesn’t surprise you?.
I am a runner after all DA so healthy snacks is what it’s all about. Sure I’ll indulge in a dessert now and than because I believe living a heathy lifestyle is all about balance. Please don’t let healthy living own you!
For this recipe, I pulled out one of my favorite cookbooks: RUN FAST EAT SLOW. Every recipe I have tried so far is so delicious, including these muffins.
The only modification I made was I soaked my dates which resulted in more moisture in hopes for eliminating the maple syrup. SCORE! These are super moist, super irresistible, and surprise, super healthy.
I am not apposed to maple syrup so please go a head and use if you’d like. Just last week I teamed up with a handful of ladies for a recipe exchange. Since some were doing Whole 30 so I adjusted the recipe by using only dates for the sweetener. They were a big hit?.
HEALTHY POST RUN MUFFINS (adapted from RUN FAST EAT SLOW by Shalane Flanagan)
INGREDIENTS:
- 2 cups almond meal
- 1 cup gluten free oats
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Pink Himalayan Sea Salt
- 1/2 cup chopped nuts (walnuts, almonds, pecans)
- 1/2 cup chopped dates soaked in warm water
- 1/4 cup dairy free chocolate chips (optional)
- 3 eggs
- 1 cup grated zucchini
- 1 cup grated carrots
- 6 tablespoon of melted ghee or butter
- 1/2 cup dark amber maple syrup (optional)
- 1 teaspoon vanilla extract
DIRECTIONS:
- Preheat your oven to 350°F. Line a 12-cup standard muffin tin with liners of choice.
- In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, salt, nuts, soaked & drained dates and chocolate chips if using.
- In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing just till combined. Hint..the batter will be thick.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on the top and tooth pick inserted in the center of a muffin comes out clean, 25 minutes.
[reminder]What’s your favorite? Cooking? Baking? Neither? Have you tried soaking your dates? Who has done Whole 30?[/reminder]
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