(Updated August 26, 2018 – originally posted August 23, 2015)
These tasty muffins successfully fuelled the 40.5km / 25.2 miles that I ran on long run day yesterday… Needless to say they are a new favourite! I ate two of them with a cup of matcha before my first run of the day (which was 35 km / 22 miles); and one with tart cherry juice before my second run of the day (which was 5 km / 3 miles). It’s true the quantity of muffin to the length of run doesn’t quite match up!! But they really did the trick for both runs 🙂
Makes 10 muffins.
Ingredients
- 2 cups gently packed shredded zucchini
- 2 eggs, beaten (or 1 Tbsp chia seeds whisked with 3 Tbsp almond milk and allowed to sit until gelled)
- ¼ cup melted coconut oil (or grass fed butter)
- ¼ cup honey
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup ground rolled oats (oat flour)
- 1 cup quick oats (instant rolled oats) MUST be instant, not old fashioned
- 2 tsp baking powder
- ½ tsp sea salt
Directions
- Heat oven to 350. Line muffin tin with 10 muffin cups.
- In a large bowl, beat together the eggs, coconut oil, honey, maple syrup and vanilla. Fold in the zucchini.
- Add the ground oats, quick oats, baking powder and salt, and fold in.
- Divide batter between the 10 muffin cups.
- Bake for 30 minutes. Let cool completely.
Enjoy!
Note, these muffins freeze very well.
To deliciously healthy food and stronger faster running… Cheers,
Sarah Cuff, R.H.N.
Holistic Sports Nutritionist
Founder Eat 2 Run Sports Nutrition
CSNN Sports Nutrition Instructor