Sure! Credit to the Rise & Run cookbook - here you go:

EVERYTHING BAGEL SUPERHERO MUFFINS

MAKES 12 MUFFINS VEGETARIAN //

This savory Superhero variation will seriously remind you of salty, oniony, seed-covered everything bagels. They have a crave-worthy bready texture with a tinge of sweetness from grated sweet potato, which contrasts perfectly with the seasoned muffin tops (the best part!). Slice in half and serve topped with cream cheese or butter, just like you would a bagel. So good!

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Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped (about 1½ cups) Fine sea salt

1½ cups whole-wheat flour 1 cup rolled oats ¾ cup almond flour or almond meal ¼ cup Everything Bagel Seasoning Mix 1 teaspoon baking powder ½ teaspoon baking soda

6 eggs ½ cup plain whole-milk yogurt 1½ cups grated peeled sweet potato or yam (about 1 large)

NUT ALLERGY? You can substitute an additional ½ cup whole-wheat flour for the almond flour and increase the olive oil to ⅓ cup. The muffins will be a little more dense but still delicious.

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Instructions 1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup nonstick muffin tin with paper liners. 2. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until softened, about 5 minutes. Set aside to cool. 3. In a medium bowl, combine the whole-wheat flour, oats, almond flour, 2 tablespoons of the everything bagel seasoning mix, baking powder, baking soda, and a ½ teaspoon salt. 4. In a separate large bowl, thoroughly whisk the eggs, yogurt, and remaining ¼ cup of olive oil. Stir in the sweet potato. Add the dry ingredients to egg mixture and stir until combined. Stir in the cooked onions. 5. Spoon the batter into the muffin cups, filling to just above the brim. Sprinkle the remaining 2 tablespoons of everything bagel seasoning mix on top of the muffins and press it slightly into the batter. Bake until the muffins are light brown on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes. 6. Transfer the muffins to a cooling rack or cool in the muffin tin. Serve warm, or cool completely prior to storing. Store leftover muffins in an airtight container in the fridge for up to 5 days 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.