I can’t believe I have already reached recipe n. 7 of my Food for Runners series!
Last month, I set myself the challenge of trying a new recipe a week for 10 weeks to support my fiance’s marathon training. So far, I have experimented with breakfast ideas like porridge smoothie and bagels, snacks like granola bars, post-run meals like chicken burgers, prawn and asparagus stir-fry and caramelised onions couscous.
For today’s recipe I have prepared Banana and Peanut Butter Muffins, taken from Runners World magazine.
These muffins provide a delicious pre-run energy boost and have less than 200 calories per portion, against the 400 of your average Starbucks muffin.
* 200g self raising flour
* 25g oats
* 75g light brown muscovado sugar
* 3 medium ripe bananas
* 100g crunchy peanut butter
* 2 medium eggs, lightly beaten
* 25g melted butter
* 125ml semi skimmed milk
Preheat the oven to 180°C. Line a 12 cup muffin tin with paper cases.
Mix the flour with the oats and sugar. In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Add the flour mixture.
Spoon into the muffin cases and bake for 20′ or until golden. Cool on a wire rack.