Yam Spice Superhero Muffins from Rise and Run by Shalane Flanagan and Elyse Kopecky
For easy-to-digest long-run fuel
Picking a favorite Superhero Muffin is like trying to pick a favorite book. We find comfort in so many different styles and combos of ingredients depending on our mood, cravings, and training schedule. That’s why our 3rd cookbook, Rise & Run, includes 24 NEW Superhero Muffin recipes, both high-protein savory muffins and complex-carb sweet variations. If we had to pick just one recipe to eat on repeat before we run the NYC Marathon it would be our Yam Spice Superhero Muffins. These muffins have become our go-to fuel before long runs and intense workouts. We’ve always honored sweet potatoes and oats as the best easy-to-digest complex carbs for endurance. The fresh ginger is a bonus to soothe digestion before cranking out the miles. Grating fresh ginger is worth the effort, but if you’re in a time crunch, replace it with 1 teaspoon ground ginger. Happy baking!
GLUTEN-FREE // VEGETARIAN
DAIRY-FREE: Sub 3 tablespoons virgin coconut oil for the butter
MAKES 12 MUFFINS
2 cups almond flour or almond meal or substitute pumpkin seed flour
1½ cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
½ cup chopped walnuts or pecans (optional)
3 eggs
2 cups grated peeled sweet potato or yam (about 2)
1⁄3 cup maple syrup or honey
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons grated fresh ginger
1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
2. In a large bowl, combine the almond flour, oats, baking soda, cinnamon, salt, and walnuts (if using).
3. In a separate bowl, whisk together the eggs, sweet potato, maple syrup, melted butter, and ginger. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
4. Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
5. Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
Recipe from RISE & RUN. Copyright © 2021 by Shalane Flanagan and Elyse Kopecky. Photography copyright © 2021 by Erin Scott. Published by Rodale Books, and imprint of Penguin Random House, LLC.