Superhero Muffins

Claire Shorenstein: Episode 27

Claire shows us how to be a nutritional superhero with these yummy muffins!

6 tablespoons unsalted butter, melted

2 cups almond meal

1/2 cup currants or raisins, optional

1 teaspoon baking soda

1 cup grated zucchini (about 1 zucchini)

1/2 cup Grade B maple syrup

1 cup old-fashioned rolled oats (use gluten-free if sensitive)

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1 teaspoon vanilla

paper muffin cups

1/2 cup chopped walnuts

1/2 teaspoon ground nutmeg

3 eggs, beaten

1 cup grated carrot (about 2 carrots)

6 tablespoons unsalted butter, melted


25-35 m

Ready in
45 – 55 m


  1. 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. 

  2. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.

  3. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.

  4. Add the wet ingredients to the dry ingredients, mixing until just combined.

  5. 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 center of a muffin comes out clean, about 25 to 35 minutes.  


1 tablespoon olive oil

½ C. chopped green onion (optional, if you don’t like onion, Tom!)

1 tsp. minced garlic

salt & pepper, to taste


20 m

Ready in
30 m


    1. In a large skillet, brown the ground beef over med/med high heat.  Season with salt and pepper, to taste.
    2. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
    3. Drain any fat from the ground beef, remove from the pan and set aside.
    4. In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
    5. Stir in the sauce and add the meat; stir to combine.  Serve hot.
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