Good morning, everyone! It’s bright and early here on a Sunday morning, but my body pretty much rejects the idea of “sleeping in.” If I make it past 7:15 a.m., I consider it sleeping in. (#postgradproblems)
This weekend has been the perfect combination of busy and relaxing. On Friday night, I left work around 4:30, made a quick trip to the grocery store for dinner, then whipped up a no-rise wheat pizza dough for dinner for me and the hubs. He thought the dough was a little thick, but I really enjoyed it! (I think because it didn’t require any rise time, haha…)
I had that piece x2 + green beans on the side.
We spent the rest of the night watching some Parks & Rec (we are almost through Season 4 on Netflix!), and then headed out to Eastern Mountain Sports so I could get some more double-layer socks and gels for race day. When I got home, I spotted some brown bananas and since I had a meeting to bring food to the next day, I knew immediate action needed to be taken. Enter banana cinnamon mini muffins with greek yogurt frosting!
Banana Cinnamon Mini Muffins
Makes 24 muffins (about 12 servings)
Muffins
- 2 bananas, mashed
- 3/4 c. whole wheat flour
- 3/4 c. oat flour
- 1 Tbsp. agave (or honey)
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 Tbsp. baking powder
- 3/4 c. milk (I recommend unsweetened vanilla almond, but cow’s milk will work!)
Greek yogurt frosting
- 6 oz. Greek yogurt (I used 0% Plain CHO, but you could use a flavored one.)
- 1 Tbsp. agave (or honey)
- 1 tsp. vanilla
- Preheat oven to 375 degrees and spray mini-muffin tin with cooking spray. (You can use paper liners, but you don’t have to.)
- Meanwhile, mix together the mashed banana, milk, agave, and vanilla. In a separate bowl, combine the flours, cinnamon, and baking powder.
- Slowly pour your dry mixture into wet and mix until well combined. (It’s going to be a thin consistency…that’s okay.)
- Pour batter into muffin tin until each tin is about 3/4 full.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Once your muffins have cooled, combined greek yogurt, agave, and vanilla in a bowl and mix well. Place a dollop of frosting on each muffin and top with more cinnamon and a raisin, if desired. Store in fridge.
How to “level up” this recipe:
- I did it! I actually didn’t add ground flax to a baking recipe. (That rarely happens around here!) But, 1/4 ground flax would be a great addition to these for some staying powder.
- To increase the protein count, add one scoop of protein powder.
How to “level down” this recipe:
- To make it sweeter, add 1/4 c. packed brown sugar.
I took these muffins to a meeting yesterday morning, and they were instantly gone!
After my meeting and doing some work at church, I headed home for a quick run. I’ve been feeling a little stuffy/under the weather this weekend, but a quiet five miler (no iPod) was just what I needed! I finished in under 41 minutes…
Mile 1: 8:09
Mile 2: 8:11
Mile 3: 8:03
Mile 4: 8:10
Mile 5: 7:48!
Total: 40:23
I finished up the last of my “chores” last night, including laundry and grocery shopping, so I’m hoping to spend the day at church followed by a 12 miler this afternoon. We’ll see what happens!
Levels 