I promise folks i'll get my Nikon up and running soon so I can actually publish good looking photographs of my food..For now we can just all agree that photo quality does not reflect the quality of the food. I am so proud of myself for these muffins, they came out so good! I cannot take full credit for the recipe because it did somewhat stem from my favorite book "Run Fast, Eat Slow" by my all-time favorite marathon runner Shalane Flanagan and Elyse Kopecky. Ever since I purchased the book I have been in LOVE. It's a perfect mix of nutrition information for runners as well as fantastic recipes. If you haven't checked it out yet YOU MUST. It will change your life! Any who, in the book there is a recipe for what Shalane and Elyse call "Superhero muffins" (delish by the way!). A truly power-packed, superfood muffin that's absolutely mouth watering, and packed with enough nutrients for a great pre or post long run snack. I love the recipe mostly because it's gluten free and I can snack on a muffin and be satisfied for quite some time. Now in the book, the recipes are not all plant-based. Their muffin recipes do include eggs as well as butter because Shalane and Elyse refuse to restrict their diets and believe in the benefits from organic eggs and butter. For me I used a half and half substitution just because I was nervous with how they were going to turn out at first. So since I was pretty much buried in my home today due to this awful snowstorm we have been receiving all day long (good old New York...), I decided it was a perfect day to put my baking skills to use. The only parts I really kept from the superhero muffins was the base because well like I said it's gluten free and it has been working really well for me since I began my muffin obsession. Nutritious, delicious, and power packed, these muffins will keep you full on your Sunday long run! Recipe for Chocolate PB Power Muffins 1.) 2 cups almond meal 2.) 1 cup rolled oats 3.) 1tsp baking powder 4.) 1tbsp cinnamon 5.) 1/2 tsp nutmeg 6.) 1 cup vegan chocolate chips 7.) 1/2 - 1cup organic peanut butter 8.) 1/2 cup walnuts 9.) 6 tbsp butter (or olive oil/ coconut oil) 10.) 3 organic eggs (or 3 mashed bananas) 11.) 1tsp organic vanilla extract Instructions 1.) Heat oven to 350 degrees Fahrenheit 2.) Line your muffin/ cupcake tray with liners 3.) In a medium sized bowl mix all dry ingredients (almond meal, oats, baking powder, cinnamon, nutmeg, chocolate chips, walnuts) 4.) In a separate bowl mix all wet ingredients ( melted butter or oil, eggs or bananas, vanilla, Peanut butter) 5.) Add the wet ingredients to the dry ingredients 6.) Mix! 7.) Distribute mixture to all of your liners 8.) Bake for roughly 30-32 minutes 9.) Let cool for 5 minutes, then enjoy! Quick, easy, and delicious! I get all of my organic ingredients from Trader Joes, and I go for raw walnuts as well as un-roasted, creamy, un-salted, organic peanut butter. If you feel you might need more sweetness I recommend adding about 1/4 cup chopped dates they give a great flavor and sweetness to the muffins. Give them a try and then try your own combination! Until next time.... Stay Green, Amanda
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January 2018
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