EPISODE 3
Nikki
Owner, Aptitude Fitness
PN Level 1 Nutrition Coach
AFAA/ NASM Certified Fitness Coach
Cathy
Owner, B3 Life Training
PN Level Nutrition Coach
ACE Certified Personal Trainer
Raspberry & Zucchini Cornbread Muffins
*Recipe from Rise and Run Cookbook by Shalane Flanagan and Elise Kopecky
Gluten-free, Vegetarian
Makes 12 muffins
1 1/2 cups fine stone-ground corn flour
1 1/2 cups almond flour or almond meal*
1 teaspoon baking soda
3/4 teaspoon fine sea salt
3 eggs
2 cups grated zucchini (about 2 medium)
1/3 cup extra-virgin olive oil
1/3 cup honey
1/4 cup plain whole-milk yogurt, or dairy-free Greek yogurt
1 heaping cup fresh or frozen raspberries
*Nut allergy? You can sub all-purpose flour or whole-wheat pastry flour for the almond flour. If you do, increase the olive oil to 1/2 cup.
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12- cup standard muffin tin with paper liners.
In a large bowl, combine the corn flour, almond flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, zucchini, oil, honey, and yogurt. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the raspberries. The batter will be thick. Allow the batter to rest for 15 mins to absorb moisture from the zucchini.
Spoon the batter into the prepared muffin cups, filling each to just above the brim. Bake until the tops are golden and a knife inserted into the center of a muffin comes out clean, 25 to 30 minutes.
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 F for 10 minutes or microwave on low power for 30 seconds.
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