This portable savory muffin certainly up my game for breakfast on the go. It’s my new favorite 2nd breakfast of the day! Packed with protein, veggies, and my favorite dairy free feta cheese.
Can anyone else agree breakfast anytime of the day is a good day?
When Shalane Flanagan and her best friend Elyse Kopecky introduced their new Rise & Run cookbook for pre-order, I jumped on it. As much as I love they’re other two books, I have say this one is my most favorite! Why? Because I love breakfast foods so much. What runner doesn’t😉?
Brunch is my absolute favorite meal to eat at home and for dining out! When my husband asks where I would like to go for my birthday or anniversary, I most often pick one of our top organic cafes in Minneapolis or St Paul. After a race, a delicious pastry and a dark roast coffee is what calls my name.
Why I love these so much!
I have made these savory muffins twice since receiving my book. They are easy, delicious, protein packed, loaded with veggies, and make an excellent grab and go second breakfast or lunch or snack. I am hooked!
If you have been following me for a while, you all ready know I love runny eggs any which way! The thing is they are definitley not very portable😂. I finally found a sugar-free protein packed snack that includes all my favorite things ~ eggs, feta cheese, greens, and sweet potatoes. Take my word for it, and Elyse’s, make these! You won’t regret it!
Speaking of these two super hero cook book authors, did you see they both crushed the New York City Marathon?
This was Shalane’s 6th marathon in 7 weeks and her fastest. When she started on this journey, her only goal was to finish each one under 3 hours with New York being her fastest. Mission accomplished.
And Elyse’s goal was to finish one hour after Shalane’s original goal of 3 hours. They both far exceeded their goals. Shalane finished every marathon way under 3 hours and Elyse finished her first ever marathon 30 minutes faster than she ever thought possible. In my opinion, that makes them both Super Hero Runners too!
My dream some day!
I’ve never run The New York City but it’s definitley a dream of mine. This will be my 5th year of applying and I will keep applying to the lottery until I finally get lucky. I really hope to run this marathon someday! This year I watched it at our local gym while I was on the treadmill, and when that got to be too much, I went to the bike. Next I grabbed a mat and plopped down in front of the TV for some yoga. It definitley wasn’t the most mindful yoga session but it was very entertaining 😂.
One of my favorite moments of the marathon was definitely seeing Mollie finish 4th with such emotion! I have to admit I was bummed when she fell back from the lead pack, but seeing her enthusiasm for finishing 4th and breaking the American record by 2 minutes was amazing! She is probably the most funnest pro-marathoner I have watched. Her instagram is hilarious, genuine, and epic all at the same time.
All this talk about running is making me hungry so lets make some savory muffins ok!
SAVORY SWEET POTATO KALE MUFFINS
(adapted from Rise & Run)
INGREDIENTS:
- 1 cup almond flour
- 1 cup oat flour
- 2 teaspoons dried oregano
- 1 teaspoon baking soda
- 1 1/4 teaspoon sea salt
- 12 eggs ~ yes I meant 12 eggs😉
- 1 1/2 cup grated sweet potato or yams
- 1 cup loosely packed chopped kale
- 1 cup crumbled feta or your favorite cheese ~ I used vegan feta
- 1/3 cup plain whole yogurt or dairy free
DIRECTIONS:
- Position a rack in the center of the oven. Preheat the oven to 350 F. Spray or line 12 non-stick muffin tin with paper liners. Since I had no liners I sprayed my pan. If using liners, lightly oil bottoms with a drop of ghee or olive oil.
- In a medium bowl, combine the almond flour, oat flour, oregano, salt, and baking soda.
- In a separate bowl whisk the eggs, then stir in the sweet potato, kale, cheese, yogurt. Add the dry ingredients to the egg mixture and stir until combined.
- Use a 1/3 cup measuring cup to scoop the batter into the prepared muffin cups, filling each to the brim (do not over-fill). Bake until the muffins are light brown on top, 30 to 35 minutes.
- Place the muffin tin on a cooling rack and allow the muffins to cool for 15 minutes. Use a knife to loosen the muffins, then remove them from the tin and place them on the rack. Serve warm or cool completely prior to storing.
- Store leftover muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the oven at 300 F for 10 minutes and enjoy!
Did you watch the NYC marathon?
Have you run this marathon?
What was your favorite moment if you did watch or run?
Do you have Rise and Run cookbook? Favorite superhero muffin so far?
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