My 16-year-old son and I absolutely love the Superhero Muffins from the Run Fast Eat Slow cookbook series by Shalane Falanagan and Elyse Kopecky. When their latest cookbook, Rise and Run, came out, we marked all the ones we wanted to try and set about a weekly routine of testing them out. Tough life, right? We liked most of the muffins, we loved a handful of them, and a couple just weren't our absolute favorites (can't win 'em all!) The Race-Day muffins were in the first cagetory - we LOVED them! I also loved the fact that I didn't have to substitute any ingredients to tailor it to my various food intolerances. If you would like to see a short video of baking these muffins, check out my Instagram here.
If you haven't bought any of the Run Fast Eat Slow cookbooks, I highly recommend them!
2 cups oat flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 tsp ground cinnamon
1 cup grated peeled sweet potato (about 1 large)
1 cup mashed ripe bananas (2-3 medium)
1/3 cup unsalted creamy peanut butter or almond butter
1/3 cup honey
Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12 cup standard muffin tin or a 24 cup mini-muffin tin with paper liners.
In a large bowl, combine the oat flour, oats, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, sweet potato, bananas, nut butter of choice, and honey. Add the wet ingredients to the dry ingredients and mix until combined.
Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until a knife or toothpick inserted into the center of a muffin comes out clean, 30-35 minutes for large muffins or 20-25 minutes for mini-muffins.
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 degrees for 10 minutes or in the microwave on low power for 30 seconds.
The riper the bananas, the sweeter the muffins. If they are super ripe, the banana flavor will overpower everything else.
You can make your own oat flour by pulsing rolled oats in a food processor.
Instead of grating the peeled sweet potato, you can pulse it in a food processor until finely chopped.