Run, fast, eat slow cookbook - Super hero muffins

A few months ago I got the Run Fast, Eat Slow cookbook written by Shalane Flanagan and Elyse Kopecky. If you aren't a runner and don't know Shalane she is the American record holder in the 3,000 5,000 and 15 km races and in 2017 she won the New York City Marathon! She was the first American woman to do so since 1977. As someone who was just happy to finish the NYC Marathon alive when I saw that Shalane was coming out with a cookbook I knew I had to have it. Maybe if I eat what she eats I will run faster...maybe. What I did not anticipate when I bought this cookbook was that I would discover the best darn muffin recipe of all time. I am a cook and love to develop my own recipes but I've thrown in the towel on this one because these muffins are the best.

First is of course the flavor. These taste amazing. lots of cinnamon, nutmeg and vanilla really make these taste (and smell while their baking) great. Also they have a perfect lovely texture - a bit crisp on the outside and moist within.

Secondly, of course, I love their nutritional content:

  • almond meal instead of wheat flour makes these gluten free and protein powered

  • the addition of oats a low glycemic energy source and good source of fiber

  • carrots and zucchini - which during the baking process add moisture but also veggies! i love giving these to my 3 year old.

  • maple syrup, dates/raisins and carrots for sweetness rather than white sugar

For those of you wondering about the addition of butter. I know it has become common to replace butter with apple sauce or yogurt but healthy fats from sources like a good quality grass-fed butter help transport vitamins through our bodies and keep us feeling fuller longer. Also not to be forgotten butter is delicious.

Buy your own copy of Run Fast, Eat Slow here to try all their recipes and check out the recipe for Superhero Muffins below.

Superhero Muffins


2 cups of almond meal

1 cup of old fashioned rolled oats

2 tsp ground cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp sea salt

1/2 cup chopped walnuts (this is optional but do it, you wont regret it)

3 eggs beaten

1 cup grated zucchini (about 1 zucchini)

1 cup grated carrots (about 2 carrots)

1/2 cup raisins, chopped dates or chocolate chips (dates work the best in my option)

6 tbsp melted butter

1/2 cup dark maple syrup (i usually use 1/4 cup)

1 tsp vanilla extract


Preheat oven to 350 F line 12 cup standard size muffin tin with paper muffin cups

In a large bowl combine almond meal, oats, cinnamon, nutmeg, baking soda, salt and walnuts, raisins, dates or chocolate chips (if using)

In a separate bowl, mix together eggs, zucchini, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined. 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 top and a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes

©2020 Whole Health Kitchen by Jessica McQuoid