Credit for this recipe goes to one of my favorite cook books “Run fast. Cook slow. Eat Slow” by Shalene Flanagan & Elyse Kopecky.
I’ve been struggling to find the perfect food to eat before my run. Short runs and long. I’ve tried protein shakes, cereal, frozen waffles, toast, you name it – I’ve tried it. One would make me feel nauseous while I ran and the other would leave me hungry 20 minutes in. I thought I’d never find a good pre-run breakfast until these muffins came into my life. They leave me full, energized and ready to run out the door. They also have hidden veggies so you can get in a serving first thing in the morning. Here is the recipe: enjoy!
2 cups almond flour
1 1/2 cups rolled oats
2 tablespoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chocolate chips
1 cup grated Granny Smith apple (usually just 1 apple)
1 cup grated carrots (about 1 apple)
6 tablespoons unsalted butter, melted
1/2 cup honey
1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with muffin cups.
2. Take a large bowl and combine the almond flour, oats, cinnamon, baking soda, salt and chocolate chips.
3. Separate bowl; whisk the eggs, apple, carrot, melted butter and honey. Add the wet ingredients to the dry slowly until combined.
4. Spoon the batter into the muffin tins. You can fill each to the brim. Bake until browned ( about 25-30 minutes.
Eat with some butter and a little added cinnamon on top and enjoy! These make 12 and last a week. I usually eat 2 before a long run. 1 before a short. Also – I highly recommend Shalene and Elyse’s cook books. I’ve linked them below.
Grab a muffin and get runnin’.
Self care, self flare.