As race season creeps up and travel plans have begun to swim around my head I have been diving back into an all-time favorite recipe of mine: Pre-workout Energizing Muffins. It’s safe to say that these muffins were the inspiration for my blog and one of the reasons I started Running On Veggies. It was a simple “supply and demand” story: I was traveling to a race- the Disney Princess Half Marathon – and I wanted to take a pre-race breakfast with me but couldn’t figure out what to take. So I searched the internet and read all kinds of books to figure out what the best thing would be to have pre-race. Oats, chai seeds, and banana were the common recommendations but every recipe I found with these ingredients was loaded with added sugar and oil.And hence, these muffins were born! They offer the perfect combination of everything you want and need before a race/run. And of course, since you never try anything new on race day, I made sure to get in some training with with these muffins. I found that they were just perfect – not too heavy but not light enough that I would be a hungry in just a few hours. They have the perfect combination of carbohydrates and natural sugars. They’re also really low in fat – I try to avoid fat in my pre-workout meal because it takes a lot of energy to digest fat and I don’t want to waste that energy digesting my food. Same goes for after a workout – I avoid fat and look for protein and carbs because I want my body to digest the protein as quickly as possible.Although my first Disney half marathon seems to have been ages ago, I can’t help but recall the excitement as I now train for This year’s Ironman Lake Placid 70.3. Although this will be my second go at a 70.3 I know that I will still have the same pre-race nerves and excitement that come with any race. There is so much invested and so much unknown in each race. Fortunately this year I have some extra confidence boosters under my belt – my best and healthiest running season, and over 4K miles of riding this year so far! And thanks to this extra training I seem to be sleeping a bit easier these days and not having those horrible race nightmares.I have never been up to Lake Placid so I’m so excited to see all the beauty and history there. I know that being up there will have me itching to do a full Ironman, something that always felt so out of reach, but the more I dive into the sport the more realistic it becomes. For now I will focus on cruising to that finish line with one goal- a smile on my face.And I’ll be taking these Running on Veggies “originals” along! But since I have not made these muffins in a while I have decided to change up the recipe a bit. In this recipe I used chocolate chips but you can omit them or even substitute with blueberries. Note – these are not terribly sweet muffins so if you are looking to make them a little sweeter try adding 1/4-1/2 cup of your favorite sweetener. I would use date sugar!
I like to store them in my freezer and pop one in the toaster an hour before I head out.Ingredients:
- 2 tablespoons chia seeds mixed with 1/3 cup warm water for 10 minutes
- 3 bananans
- 1 cup dates
- 1/2 cup nut milk
- 2 1/4 cups oat flour (you can make yourself by grinding oats into flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or blueberries
- Preheat oven to 350 degrees
- In a food processor blend chia seed mixture, banana, dates and nut milk.
- Add in oat flour, baking powder, cinnamon and vanilla. Blend until well combined.
- Fold in your favorite topping.
- Using a medium size ice cream scooper or tablespoon, scoop mixture into prepared muffin tins.
- Yields around 12 muffins.
- Bake until golden brown for about 20 minutes