Chocolate Chip Walnut Muffins

I wanted to make muffins to change up my breakfast routine and to have a quick, healthy pre-run meal to grab and go. I don't eat much before a run so one of these muffins with a little bit of peanut butter fueled my long run yesterday. I haven't yet figured out what makes my long runs so good and what makes a run so so bad! My nutrition doesn't always stay the same, I eat different foods before a run and different calorie amounts but I'm realizing maybe less is more for a long run. A small healthy breakfast with protein, fat and carbs seems to work. And of course a ton of water, especially on these hot, humid days.


I made these muffins with whole wheat pastry flour, something I don't normally buy, but my friend gave me the flour and I didn't have enough oats to use for oat flour so there you have it. I tend to bake with gluten-free flours because they are healthier: rice, oat, garbanzo bean flours, they are delish and from natural food sources. You don't need to worry about bleaching or anything like that. These muffins came out great when I used the whole wheat pastry flour but, please, use whatever flour you desire. Oat flour is simply rolled or quick oats in the food processor, blended until it becomes flour.

1 cup of flour
1 tsp of baking powder
1 very ripe banana
3/4 cups of dairy free milk, I used unsweetened soy milk
1/4 cup of dairy free chocolate chips
1/2 cup of walnuts

Put all ingredients except the chocolate chips and walnuts into your food processor and process until it's a cake/muffin batter. Hand mix in the chips and walnuts. Pour into a cupcake pan and bake at 350 degrees for about 20 minutes. Makes about 6-8 muffins. Top with peanut butter for a protein packed breakfast or snack.

Runners, what fuels your long runs? Do you eat a more balanced diet when you are training for a race? Comment below, I want to hear how your training is going!

For those of you who cycle or swim or do any other exercise, what do you eat to keep you going?

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