I've just bought a new cookbook, Eat Slow Run Fast, co written by Olympic medallist marathoner Shalane Flanagan. And her muffins caught my eye. They're made with ground almonds, oats, carrot and courgette, a good splash of maple syrup, nuts and spices.
I've made a few tweaks to make them even more delicious.
Here are my Marathoner Muffins!
Preheat the oven to 180C/Fan 150C. Pop 12 paper cases into a muffin tin. Measure out into a mixing bowl 100g ground almonds, 200g oats, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking soda, 50g chopped walnuts and 100g currents (or raisins) and give everything a good stir.
Melt 100g butter in another bowl mix in 3 beaten eggs, 1 grated courgette, 2 peeled and grated carrots, 125 ml maple syrup and 1 tsp vanilla extract.
Mix the wet ingredients into the dry and mix until just combined.
Spoon the muffin mix into the muffin tin and bake for 25 - 35 minutes until the muffins are golden.
These are a great post run energy boost!