Reach your fitness goals with Julie Brinkley and these superhero muffins.
By JULIE BRINKLEY
For those of you who are not on a weight loss journey, but want to focus on eating clean with indulgent foods as fuel, superhero muffins are the perfect addition to your freezer!
That’s right. They freeze perfectly. They are packed full of nutrition and fuel if you are a runner or using a workout routine to maintain your health.
My favorite part is “real.” Using real butter and real maple syrup is a fabulous way to use healthy fats and natural sugars.
“And don’t fear the butter. Fueling with healthy fats is a great way to start your day. Fat helps transport important vitamins throughout your hardworking body and will keep you satisfied longer.” - Shalane Flanagan, 2017 NYC Marathon winner.
Learning to incorporate healthy recipes and cooking real food in a healthy way are two huge steps in the right directions on your journey.
Keep in mind you don’t have to go at it alone. If you are wanting to take your progress to the next level, I would love to help you.
Sustainable nutrition to keep you in fat burn will help you get faster results. No magic pill, every pound is earned.
My best service to you is accountability, education and community.
If you would like to know more about my 5&1 plan, I would love to coach you!
Reach out to me on Facebook or 254-485-9987 (text friendly).
Also, location isn’t a problem. I have clients all over the country!
Recipe from Run Fast Eat Slow by Shalane Flanagan.
WHAT’S IN IT
2 cups almond meal (or almond flour)
1 cup old fashioned rolled oats
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
½ tsp fine sea salt
½ cup chopped walnuts
½ cup raisins, chopped dates or chocolate chips
3 eggs, beaten
1 cup grated zucchini
1 cup grated carrots
6 tbsp. unsalted butter, melted
½ cup dark maple syrup
1 tsp vanilla extract
HOW TO MAKE IT
Preheat oven to 350 degrees and place rack in center. Line 12-cup standard muffin tin with paper liners.
In large bowl, combine almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts, raisins, dates or chocolate chips.
In separate bowl, mix eggs, zucchini, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick comes out clean, approximately 25-35 minutes.