I think I mentioned this recipe on this thread before, but I made them yesterday and I literally cannot wait for it to be breakfast tomorrow morning so I can eat them again!
Don’t expect a risen cake like muffin. It’s more like all the goodies in a muffin held together with some egg and ground almonds that make it one piece. LOTS of chunks from the nuts, dried fruit, etc. Just enough sweetener from the maple syrup. No flour. No other processed sugar.
I only used carrots, added some unsweetened coconut and sprinkled a tad of coarse sugar on top before baking. I also halved the recipe and still ended up with 12 muffins.
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What if you fear butter? Substitutes? Avocado oil?
I have used olive oil and occasionally canola oil for years in these muffins and they both work very well.
If you’re feeling lazy, we’ve made them with a cup and a half of pumpkin instead of carrots and zucchini and they were great.
Great post @abasket. I’m a lurker here, but was thrilled to see our everyday muffin posted!
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Years ago I sometimes swapped in applesauce for oil in some baking recipes … but then you need to cut back on the sugar/sweetener.
Their cookbook is full of great recipes.
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Lol, fear butter? Not me! Love the stuff.
But for those that do I imagine you could use olive oil. The fat goes in in melted form anyway.
I didn’t have almond meal but just used ground almonds. And my dried fruit was cranberries and cherries.
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Elyse recommends virgin coconut oil as a butter substitute. Use slightly less because of the higher fat content.
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I’m mostly dairy-free.
I’m trying to compensate, environmentally, for not driving an electric car. 
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And that is ALSO a healthy habit!! 
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@abasket, the Rise and Run cookbook would be an excellent choice for you given your love of breakfast. Tons of variations on the superhero muffin. I have all three cookbooks and Rise and Run is by far my favorite. I’ve done a few Zoom classes with Elyse - including a meal prep one that was super helpful. Meal prep always sounds good in theory to me but I struggle to get it done.
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I DO love breakfast! Eating my Superhero muffin now. 
Just treated myself and ordered Rise and Run!
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We were at a friend’s over the weekend and did the taste comparison of real butter with Miyoko’s Creamery Butter, Cultured Vegan. The latter was remarkably close. I think my friend got it at Whole Foods.
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I make chocolate chip cookies and have been told by everyone for 40 plus years that they are amazing. I only use real butter. Sometimes you just have to enjoy and not worry if you occasionally have some butter!
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I think nutrition/food consumption is an individual choice based on potentially many factors. Butter is something I choose to have in moderation. I choose not to have hardly any beverage calories except for milk/half and half.
Pick your poison to eat or not eat! Butter or whatever!
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There was a time years ago when we ate margarine. But when Cooking Light magazine (and other sources) switched back to using butter, in moderation, we did too.
Speaking of Cooking Light mag - it went away and switched me to another mag (Healthy Eating?). But this week in the mail there was a solicitation for Cooking Light mag. Now I’m confused.
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I used to like Cooking Light magazine too, I didn’t know it went away.
@Colorado_mom @DrGoogle123 - I also used to get Cooking Light magazine and have many recipes I still use from there. You can get their recipes online which I look at from time to time to get some inspiration.
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As I’m sure some of you know by now, I’m not a “moderation” type person. I don’t eat cakes, cookies, ice cream, donuts, etc. No butter, no added sugar. And I generally follow a paleo-ish diet.
I’m a competitive athlete and one of my health goals is to strip down to just essential body fat. More than that may cause health problems down the road. Nothing more, nothing less. And I think I’ve done a good job of that.
But I’m always interested in a healthy morning muffin, like the one linked above, if the ingredients work for me and my diet.
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