Shalane Flanagan’s strawberry-rhubarb muffins are the ideal summer snack, Grab one of these muffins in the morning and head out for a run

Hot summer days combined with warm-weather running means our household is always striving for the quickest, most simple meal prep possible. We try to keep some of Shalane Flanagan and Elyse Kopecki’s superhero muffins in our freezer at all times: they are an ideal grab-and-run breakfast or snack (or both!).

Four-time Olympic marathoner Flanagan may be retired from professional competition, but she’s still a busy coach for Bowerman track club, a mom, and co-author of three cookbooks with former teammate and friend Kopecki. Their latest, Rise and Run, had me hooked with its tips for creating morning rituals and weekly meal plans, alongside recipes chock-full of nutrients to get your day kick-started. These muffins are easy to make gluten-free (simply use certified gluten-free oats) and vegetarian.

Strawberry-Rhubarb Superhero Muffins

Ingredients

2 cups hazelnut flour*

1 1/2 cups rolled oats

1 tsp baking soda

1/2 tsp fine sea salt

3 eggs

1/3 cup maple syrup

4 Tbsp (1/2 stick) unsalted butter or 1/2 cup coconut oil, melted

1 tsp vanilla extract

1 1/2 cups chopped fresh strawberries

1 cup chopped rhubarb (about one stalk)

*you can substitute almond flour or almond meal if you prefer

Directions

Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.

In a large bowl, combine the hazelnut flour, oats, baking soda, salt, and nutmeg.

In a separate bowl, whisk together the eggs, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the strawberries and rhubarb. 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 inserted in the centre of a muffin comes out clean. 30 to 35 minutes for large muffins or 25 minutes for mini muffins.  

Store leftover muffins in an airtight container in the fridge for up to one week, or in the freezer for up to three months. Reheat in the oven at 300 F (148 C) for 10 minutes or microwave on low power for 30 seconds.

posted Tuesday July 26th
by Running Magazine