Call me crazy: I started running again. And it's winter.
After a nearly two year hiatus, I got the itch to get back into running. I missed the feeling of it, and I wanted to incorporate a little alone time in my days. So I downloaded a Couch to 5k app, bought some new running shoes, read up on this post, and got out there.
It feels incredible, and once I'm back to a steady baseline of running for 30 minutes three times a week, I plan to train for a spring 5k. It's time.
If you follow me on Instagram, you've probably noticed that I make a batch of muffins at least once a week. They're on heavy rotation for breakfasts around here, and pretty much every day we run out, the next morning I'm making a new batch.
Last night the temps dipped down below zero with the windchill, so it's pretty frigid around here. It's so cold that our heat has a hard time keeping up, all I want to drink are cashew milk lattes, and I live in Josh's cozy fleece pants.
I'll do what I can to keep us warm, and that means warming up our apartment with some baking, and warming up our bellies with muffins hot out of the oven. They're perfect to go with a cup of coffee or tea at breakfast, or for an afternoon or post-run snack. And they have a nice little holiday punch from the pumpkin pie spice.
Stay warm out there, and have a great weekend.
Whole Wheat Banana Muffins
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 egg
- 2 cups mashed banana
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup neutral oil, like safflower, sunflower, or canola
1. Preheat oven to 350°F.
2. Line or grease muffin pan, enough for 12 muffins.
3. Combine dry ingredients in one bowl.
4. In another bowl, combine wet ingredients.
5. Pour wet ingredients into dry and mix until they have just combined.
6. Fill muffin tins and bake for 25 minutes.