I’ll begin by apologizing for being blog-absent for the past two weeks. I mentioned that we were renovating our master bathroom and it has become all-consuming to say the least. Life with a puppy who just got spayed, teenagers, food jobs, ultra marathon training, life and a bathroom in disarray has left me missing my kitchen. I did take about 30 minutes earlier this week to whip up some muffins – per everyone’s request and I managed to snap a few pics for a blog post in between cabinet painting. These muffins are nice and moist. Packed with my favorite protein – almond butter and are in mini muffin form so they can be popped in your mouth as you run to your next task, errand or nearby paint brush 😉 I share a lot of muffin recipes as my family seems to gravitate towards them for snacking or on-the-go breakfast ideas. I also love them pre-run.
2 flax eggs – I used 2 tablespoons of ground flax seed and chia blend mixed with 6 tablespoons of water – let sit for 4 minutes until it firms up. You can use flax seed meal if you don’t have the flax/chia blend on hand.
1 & 3/4 cups gluten free flour (I use Bob’s Redmill)
1/2 cups gluten free rolled oats (I used Bob’s Redmill)
1 teaspoon baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup coconut sugar
3 very ripe bananas
1 heaping tablespoon of almond butter (I prefer Justin’s)
1 teaspoon vanilla extract
Preheat your oven to 325 degrees and spray your mini muffin pan with coconut oil.
Into your food processor, blend your rolled oats until a flour is achieved. Then add your gf flour, soda, cinnamon and salt. Pulse a few times to blend. Then add your flax/chia egg, oil, sugar, bananas, almond butter and extract. Blend until creamy smooth.
I used a small scoop to fill the muffin reservoir 3/4 of the way filled. Bake for 18-22 minutes depending on your oven. Insert a toothpick and remove – once the toothpick comes out clean they are done baking. Remove from the oven and let cool. Serve or store in an airtight container. Our muffins were gone in 1 day flat. I guess they liked them 😉
I haven’t skimped on my running this week despite the urges to do so. It’s my second week of higher mileage in my cycle so I know I need to get it done. This week it looks a little bit like this:
Last week I finished out with 60 miles. This week my goal is 65 but we shall see.
Sunday: 12.2 outdoor miles
Monday: 9.2 outdoor miles
Tuesday: 12.22 outdoor miles
Thursday: 22.22 outdoor – pouring rain (sideways I might add) with 35 mph winds. It was a very humbling, made me question what the heck I’m doing kinda run. I am thankful for this Lucy Activewear rain jacket that cinched around my face to keep the rain out. I loved it! Large pockets to stash my fuel and phone.
I’m also doing an instagram giveaway I wanted to open up on my blog too.
Garmin Vivoactive black smart watch. This watch does everything from being a pedometer, tracking runs, rides and laps. It also tracks sleep, texts and calls coming in etc. Hello, can it do the laundry for me please? To enter:
Be a U.S. resident.
Leave a comment on this post telling me why you would love to win this awesome watch.
Winner announced March 2nd both here and on my Instagram post.
That’s it from me. Make it an awesome day~
— Knead to Cook