The Girl received the book Run Fast. Eat Slow. for Christmas and let me tell you Bob, we haven’t been this excited about trying every.single.recipe in a cookbook in a loooooong time. So far, we are 3 for 3 and we are beyond thrilled with the tasty results.
How many times is a muffin a meal? Seriously. Well this one will FILL YOU UP in a hearty breakfast, stick to your ribs sort of way. The other thing I found interesting about this recipe? There’s no flour in it. Seriously. Who knew you could make a muffin without flour? I sure didn’t.
This recipe makes about 12 {13 if you are lucky} muffins. And, they freeze really well. Which is a good thing because you may just want to make a double batch for those mornings on the go.
Try them! Trrrrry these muffins. They rock!
Ingredients {my slightly adapted version based on what I had on hand}
2 cups almond meal {basically it’s just 10 ounces of almonds finely ground}
1 cup old fashioned oats
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almonds, chopped {walnuts work well too}
1/2 cup chocolate chips {raisins if you are saying no to chocolate}
3 eggs, beaten
1 cup shredded zucchini
1 1/4 cup shredded carrots
6 tablespoons unsalted butter, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees and line muffin tin with paper muffin cups. Or kick it old school and grease your pan.
Combine the dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Drop into muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are totally full. Bake for 25-30 minutes or until the muffins are nicely browned and a toothpick inserted into the center of the muffin comes out clean.
Run Fast. Eat Slow. We totally recommend it!
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Linda Sand says
We recently discovered making muffins with almond flour. So far our favorites are chocolate zucchini muffins and ones we renamed carrot cake muffins. I have never enjoyed vegetables this much before. 🙂
Diana says
My daughter has made several recipes out of this book and has loved all of them! It is her favorite go to cookbook now.
Anne@Midlife Money Tree says
Just took these out of the oven! They turned out great! I substituted cooked sweet potato and some really ripe pear for the carrots/zucchini. Yum! Might have to skip dinner and just eat another muffin instead.
Ali says
Ooo, I like the sound of these esp as they’re GF!!
Rebekah U says
So… is almond flour the same thing as almond meal??
Mavis Butterfield says
Almond meal is basically just a coarser grind.
Rebekah U says
Oh! One more thing!! (I hate to be pesky…) Do you know how many calories are in each? How many grams of carb and sugar? Thanks so much! I probably need to go purchase or borrow the book…
Mavis Butterfield says
I have no idea. It doesn’t say.
Henrietta Y says
I can’t wait to try this! I’ve been looking for a healthy muffin recipe, you must have read my mind!
Linda says
It’s wonderful to have you back, Mavis! I love your recipes and accompanying comments! Thank you!
Teri says
Is almond meal expensive? Is there anything to substitute for it?
Mavis Butterfield says
Almond meal is ground almonds. Winco sells it for $3.66 a pound, Bob’s Red Mill almond meal is $7.99 a bag.
Teri says
Thanks — big difference in price! Might try grinding my own with almonds I bought at Costco.
Tiffani says
Thank you so much for being you! Honest, inspirational, motivational, and flawed! I have enjoyed your blog for quite some time. I just wanted to say thank you.
Stephanie in Utah says
Yesterday I had thawed some zucchini from the freezer with the intent to make zucchini bread, but then I saw this recipe and made it instead. I only had one cup of almond meal ground up, so I subbed a cup of flour for the rest. I also used honey instead of maple syrup. I was impatient and ate one while still quite warm and it crumbled in my hand. But after cooling, they hold together well. And one muffin is quite filling! It was my entire breakfast today. And my 5 year old tried to eat two for his breakfast, but only finished half of his second muffin.
RobininSoCal says
I make my own almond milk. I freeze the almond solids, after I accumulate a bit I dry them out on a cookie sheet and toast in the oven. This meal can be ground into a fine powder or used as is for almond meal or almond flour. Making these muffins today, thanks.
Susan says
Simple. tasty and filling. Like most muffins, these froze like a dream for a quick breakfast. Thanks, Mavis!
Lauralli says
I just used a recipe nutrition calculator. Yikes! Roughly 300 calories in one muffin (without choc chips or raisins)! These are for people who run (as the book cover states). 🙂
Carrie says
I checked out the Run Fast Eat Slow book from the library on Friday and read through it over the weekend. I will be trying the Bacon Wrapped Stuffed Chicken this week! I tried this recipe (making an extra half batch because I had extra shredded veggies) and it was great! I was going to just top the muffins with chocolate chips but forgot and they are amazing without it!
I really liked this recipe but the one draw back is the ingredients are expensive. Almond flour, dates, real maple syrup are not cheap!
Mavis Butterfield says
Dates are half the price of Costco at Winco, and almond flour is around $3.44 a pound there as well.
Celia says
Dear Mavis ! 🙂
When I try to print your recipes the page count is enormous! 9 pages for this one — so I don’t print/don’t use. 🙁
Any way you could condense these when setting up the printable form?
So many thanks for all your wonderful food goodness!
Mavis Butterfield says
Oh Celia… there is a better way. No need to print 9 pages. When you click on the green printer icon on the left side of the screen it will take you to the print page. At the top of that page simply click where it says “Full Size” and scroll down. You will see an option to remove all images. Do that and you will only get the text. 🙂
Celia says
That works! 🙂 Thanks 🙂