Superhero Muffins
Superhero Muffins are a fittingly named breakfast muffin that is packed full of flavors and nutrients. The best way to start your morning, this gluten-free, on-the-go breakfast is a super combination of all the good stuff of breakfast muffins. We’re talking nuts, dried fruit, and even veggies!
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When you are trying to focus on healthy eating, these muffins will be your superhero. Using almond flour and old fashioned oats keeps this gluten-free, and the natural sweetness of maple syrup and raisins keep artificial sweeteners far away from this healthy breakfast.
One of our favorite recipes, these muffins have a superhero ensemble of flavors. Grated veggies provide a fresh flavor and keeps it moist, maple syrup and raisins provide sweetness, and walnuts give it a bit of salty crunch. Feel free to add in any of your other favorite ingredients to this. You can add shredded coconut, pecans, or even chocolate chips if you’re serving these as a healthy dessert.
Superhero Muffins are a great grab and go breakfast during the week, but you can enjoy leftover muffins with a cup of coffee on a Saturday morning, too. It’ll fuel you up for a day at work or home! You can freeze muffins by wrapping them individually. Make a big batch and freeze them for a long lasting breakfast. Thaw it overnight or throw it in the microwave in the morning.
Why You’ll Love This Recipe:
Wholesome ingredients: Made with almond flour, oats, and veggies for a nutrient-packed muffin.
Naturally sweetened: Maple syrup and raisins give just the right touch of sweetness without refined sugar.
Moist and flavorful: Carrots, zucchini, and warm spices keep these muffins soft with plenty of flavor.
Perfect anytime snack: Great for breakfast, lunchboxes, or a post-workout bite.
Customizable: Swap the mix-ins, try dried cranberries instead of raisins or pecans instead of walnuts.
Ingredients to Make Superhero Muffins:
- almond flour. Provides a moist, tender texture while keeping the muffins gluten-free. Use fine-blanched almond flour for best results.
- old fashioned oats. Add structure and chewiness. Avoid quick oats, which can make the muffins dense.
- eggs. Help bind the ingredients and give the muffins lift.
- maple syrup. A natural sweetener that pairs well with the warm spices. Honey can be substituted if desired.
- coconut oil. Adds richness and moisture. Make sure it’s melted and slightly cooled before mixing.
- carrots & zucchini. Shredded vegetables add natural sweetness and moisture without being overpowering. No need to peel zucchini, just grate and squeeze out excess water.
- raisins. Provide bursts of sweetness. Dried cranberries or chopped dates are good alternatives.
- walnuts. Add crunch and nutty flavor. Pecans, almonds, or seeds can be swapped in if preferred.
How to Make Superhero Muffins:
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together almond flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, maple syrup, melted coconut oil, and vanilla until smooth.
- Add wet ingredients to the dry and stir until just combined. Fold in shredded carrots, zucchini, raisins, and walnuts.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes & Tips:
- Grate veggies finely: Finely shredded carrots and zucchini blend better into the batter and keep the muffins moist.
- Drain zucchini: Lightly squeeze out excess moisture with a paper towel or clean kitchen towel to prevent soggy muffins.
- Mix gently: Stir just until combined after adding wet and dry ingredients, over mixing can make muffins dense.
- Portion evenly: Use a cookie scoop or measuring cup to fill muffin cups about ¾ full for uniform baking.
- Check doneness: Muffins are ready when a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool properly: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Flavor variations: Swap walnuts for pecans, add chocolate chips for a treat, or mix in shredded coconut.
- Storage tip: These muffins freeze well, wrap individually and store for grab-and-go snacks.
Serving Suggestions:
How to Store:
Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week. Warm briefly in the microwave before serving.
Freezer: Wrap muffins individually in plastic wrap or place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds.
FAQs:
Yes, replace almond flour with oat flour (1:1 ratio) and swap walnuts for pumpkin or sunflower seeds.
It’s not recommended, as quick oats can make the muffins dense and gummy. Stick with rolled oats.
Yes, replace ¼ cup of the almond flour with your favorite protein powder for an extra boost.
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Superhero Muffins
Ingredients
- 2 cups almond flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 eggs
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- ½ cup raisins
- ½ cup walnuts, chopped
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together almond flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, maple syrup, melted coconut oil, and vanilla until smooth.
- Add wet ingredients to the dry and stir until just combined. Fold in shredded carrots, zucchini, raisins, and walnuts.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Grate veggies finely: Finely shredded carrots and zucchini blend better into the batter and keep the muffins moist.
- Drain zucchini: Lightly squeeze out excess moisture with a paper towel or clean kitchen towel to prevent soggy muffins.
- Mix gently: Stir just until combined after adding wet and dry ingredients, over mixing can make muffins dense.
- Portion evenly: Use a cookie scoop or measuring cup to fill muffin cups about ¾ full for uniform baking.
- Check doneness: Muffins are ready when a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool properly: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Flavor variations: Swap walnuts for pecans, add chocolate chips for a treat, or mix in shredded coconut.
- Storage tip: These muffins freeze well, wrap individually and store for grab-and-go snacks.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~266
Total Fat: 19g
Saturated Fat: ~9g
Cholesterol: ~55mg
Sodium: ~180mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Sugars: 9g
Protein: 7.5g
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