Superhero Muffins recipe
These superhero muffins are the ultimate grab-and-go breakfast or snack for busy families! Packed with wholesome ingredients like oats, shredded carrots, apples, and chia seeds, they deliver a delicious boost of fiber, protein, and antioxidants in every bite. Moist, hearty, and subtly sweet, they’re perfect for kids and adults alike. Plus, they’re easily customizable — add your favorite nuts, swap in gluten-free oats, or sneak in hidden veggies like zucchini! Whether you’re prepping for busy mornings or looking for a healthy treat, these muffins are here to save the day!
Ingredients
- 1 ½ cups 150g rolled oats (use gluten-free if needed)
- 1 cup 120g almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ⅓ cup 80ml maple syrup (or honey)
- ½ cup 120ml unsweetened applesauce
- 1 medium apple about 150g, grated
- 1 cup 120g shredded carrots
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- ¼ cup 60ml coconut oil, melted (or avocado oil)
- Optional: ⅓ cup 50g chopped walnuts or pecans
- Optional: ¼ cup 40g mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil spray.
- Prepare dry ingredients:In a large mixing bowl, combine rolled oats, almond flour, cinnamon, baking soda, and salt. Stir well.
- Mix wet ingredients:In a separate bowl, whisk together eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.
- Mix wet ingredients:In a separate bowl, whisk together eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.
- Add fruits and extras:Fold in the shredded carrots, grated apple, chia seeds, and any optional add-ins like walnuts or chocolate chips.
- Fill muffin cups:Divide the batter evenly among the muffin liners, filling about ¾ full.
- Bake:Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
-
Substitutions:
You can use regular flour if you don't need these muffins to be gluten-free. Swap maple syrup for honey for a different flavor. -
Storage:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months. -
Serving Ideas:
Serve warm with nut butter, pair with a yogurt bowl, or enjoy as a midday energy boost.
