Hummingbirds in the Spring

In addition to my love of running, being a mother, being a nurse, all things related to fashion, photography; amongst many other things…. I also enjoy the escape that comes with baking & cooking.  I don’t claim to be the worlds’ best chef or baker, but I do think I can hold my own. My cooking certainly keeps my hubby coming back for more! They do say, “the way to a man’s heart is through his stomach”!

About a month ago, I purchased the Runners World cookbook. So far, I’ve made about a half dozen of the recipes & I have certainly not been disappointed. I thought it would be fun, & helpful for my readers {many of which are mothers & I realize have zero time to weed through new recipes!} to post recipes that I think runners would enjoy. I hope to make this a weekly appearance. So, you get the benefit of knowing the recipe has been tested & approved by The Running Blonde AND I get the benefit of having an excuse to make lots of fabulous new dishes!

The first concoction is: Hummingbird Muffins! ENJOY!!

Perks: Pre-run, Low-Calorie, Vegetarian {AND, they’re SUPER tasty!}

Quantity: 15-18 muffins {This recipe has yielded 2 dozen for me both times I’ve made them}

Total Time: 40 minutes {I’d say this is pretty accurate}

 

{Batter}

1 cup turbinado or granulated sugar

1/3 cup honey

2 large eggs

¼ cup canola oil

½ cup unsweetened applesauce

½ cup crushed, drained pineapple (I’d recommend closer to 2 cups, a 15-oz. can)

2 large very ripe bananas (~1 cup), mashed with a fork (I’d recommend 3 bananas)

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 scoops (~2 oz.) vanilla whey protein powder {Whole Foods has packets of 1 oz. servings, so just purchase 2 packets & avoid the guesswork of the “scoops”… if you’re not a protein powder person}

½ cup very finely chopped pecans

 

{Topping}

½ cup steel cut oats (NOT quick-cooking oats)

¼ cup finely chopped pecans

1 tablespoon butter, melted

3 tablespoons packed brown sugar

Pinch of salt

1 tablespoon all-purpose flour

 

{To Make the Batter}

Preheat the oven to 350°F. Spray 2 (12-cup) muffin pans with cooking spray or fill with paper liners.

In a large glass bowl, combine the honey & sugar. Microwave on medium power for 45-60 seconds. Remove the bowl & stir until combined. When slightly cooled, whisk in the eggs, one at a time, until well combined.

Add the oil & applesauce. Whisk until combined. Add the pineapple, bananas, & vanilla extract. Whisk until smooth.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, protein powder, & pecans. Add to the wet mixture & stir until the batter is well combined.

 

{To Make the Topping}

In a bowl, combine the oats, pecans, butter, brown sugar, salt, & flour. Mix until well combined.

Pour the batter in the muffin pans, filling each muffin cup ¾ full. Sprinkle a light layer of topping over each muffin {it’ll be less messy to eat if you pat the topping into the batter}.

Bake for 15-20 minutes, or until a toothpick comes out clean.

 

{Nutrition Per Muffin – Based on 15 muffins}

275 calories, 43g carbs, 2g fiber, 6g protein, 10g total fat, 2g saturated fat, 261mg sodium