Spinach Banana Muffins

My goal is to run 80 miles this week.  So far things have been off to a good start. 🙂

Monday AM

Distance: 8 miles

Workout: 4 x 1600 meters (1.5 mile warm-up, 0.5 mile dynamic stretches/plyos, 4 x 1600 meters, 2 mile cool-down)

I did the first 3 repeats on the track but had to do the last one on the road because I had a creeper stalking me. When I first started my workout, I could see someone on a bike off in the distance, along the tree line—probably 200 feet away. This guy was just sitting there watching me. I was trying to figure out an escape route in case he made his way closer, but thankfully he left after about 10 minutes. But then during my third repeat, I look over and there he was sitting on his bike at the entrance to the track—now just a few feet away. Now I started to get paranoid because no one else was around, and the track is pretty secluded behind the school. I didn’t risk trying to finish my fourth repeat on the track, so I ran it on the road. It was definitely harder to push myself out on the road. I think in my head: track = speed which means I need to focus on the task at hand; there’s no time for daydreaming.

Monday PM

Distance: 4 miles

Time: 32:40

Just an easy 4 mile run. It is crazy how short it felt! Things on my mind: job hunting and homemade pizza for dinner.

Tuesday AM

Distance: 10 miles

Time: 1:20

Average pace: 8 minutes/mile

Today’s run was a decent one. I felt pretty good, but my legs felt a little off. It was weird because my legs felt okay but they had a hard time moving fast. I don’t know what was up. Overall, my pace was fine but the first 0.5 – 0.75 mile was between 9:00 – 10:00 minutes! That’s pretty slow for me. But I’m not worried, only one run today. I’ve got to rest up before another two-a-day tomorrow.

~~~~~~~

Time for a new recipe . . . . .

Spinach Banana Muffins

Recipe based off this one.

Yield: 12 muffins

Ingredients

2 1/2 cups old-fashioned oats
1/2 cup light brown sugar
2 tablespoons PB2 (powdered peanut butter)
2 teaspoons cocoa
1 teaspoon baking powder
1 teaspoon salt
2 bananas, mashed
2 cups spinach
1/4 cup almond milk
1 teaspoon vanilla
1 egg
1/3 cup egg whites (about two eggs)

Directions

1. Mix all dry ingredients together: oats, brown sugar, PB2, cocoa, baking powder, and salt.

2. In a food processor, combine spinach and almond milk. Pulsate until smooth

3. In a separate bowl, combine bananas, vanilla, egg, egg whites, and spinach mixture. Mix well.

4. Add wet ingredients to dry ingredients and mix just until combined.

5. Prepare muffin tin with paper liners or non-stick spray. Spoon muffin mixture into prepared muffin tins.

6. Bake at 350* for 25 minutes.

Thoughts/comments:

– I’ve never used all oats (and no flour) before in a muffin recipe. I did like the fact I was using 100% oats, but does change the texture. I didn’t mind it though.

– Trust me, you cannot taste the spinach. The banana overpowers the spinach flavor.

– I liked these muffins. They really are a very healthy recipe with the added protein from the PB2 and egg whites, plus no flour. The only improvement would be to cut back on some sugar, and I think I could easily cut back to 1/3 cup.