Sunday, May 25, 2014

Pre-Run Hummingbird Muffins

The Runner's World Cookbook arrived at our house this week and we are psyched to develop our menu with strategic and delicious recipes.

I started with this energizing pre-run breakfast:

Hummingbird Muffins
Preheat your oven to 350 degrees and line your muffin tins with paper liners (about 24).

Combine 1 cup sugar with 1/3 cup honey, microwave for about 45 seconds and stir to combine.

When slightly cooled, whisk in 2 eggs, one at a time, until well-combined.

Add 1/4 cup canola oil and 1/2 cup unsweetened applesauce.  Whisk to combine.

Add 1/2 cup crushed, drained pineapple, 2 very ripe smashed bananas, and 1 teaspoon vanilla extract.  Whisk until smooth.

In a separate bowl, combine:
  • 1 and 1/2 cups flour
  • 1 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t cinnamon
  • 2 scoops vanilla whey protein powder
  • 1/2 cup very finely chopped pecans
Add the flour mixture to your wet mixture and stir until the batter is well combined.

In another bowl, combine 1/2 cup oats, 1/4 cup finely chopped pecans, 1 T melted butter, 3 T brown sugar, pinch of salt, and 1 T flour.

Fill your muffin liners with the batter about 3/4 full, sprinkle topping over each muffin.  Bake for about 15 minutes or until a toothpick comes out clean.

Enjoy and then go for your long run knowing you're fueled and energized.  

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