So most weekends I designate a "Forest Gump" run. This is a run that has no strings attached. Just like Forest said when asked why he was ran for so long........"I just felt like runnin'..." Yep, that how I feel. No garmin, no heart rate monitor, no iPod, no idea how far, no idea how long, or how fast I am running. This is the time where I decompress, clear my mind, and enjoy our beautiful trails.
|Yes, this is our back yard trails. AMAZING!|
hubs and I love the taste of these suckers and I thought, how good would they be in a MUFFIN! So when I got back from my run, showered, refueled, etc. I was ready to get in the kitchen for a little play time. Here's what I came up with and let me just say, they are all gone now! This is definitely a recipe I will make time and time again.
1/2 cup buckwheat flour
unsweetened 100% cocoa (1tbsp)
1/2c frozen blueberries
1 1/2 cup wheat free PB puffins
small handful raw pecans
large banana ripe
2 tbsp sweetener (stevia, truvia, splenda, raw sugar, etc)
1-2 tsp baking soda
1 tsp vanilla extract
1-2 tbsp honey
(The honey is optional- this is if your batter is not sweet enough for you. I actually did not use it)
|batter ready to scoop|
Blend together banana, puffins, and pecans until it forms into a soft batter. Pour into mixing bowl and add buckwheat flour, baking soda, sugar, egg, vanilla, and mix well. Then fold in your blueberries. Scoop into muffins pans and bake at 350F for about 35 minutes or until a knife runs clean when inserted in the middle of the muffin. These take longer due to the lack of real flour but they are nice and moist inside.
Makes 6 medium muffins.
Tasted great, like a big bowl of puffins and berries! I added a little tahini butter in the middle for a savory snack.Well, I think thats all the brain power I have for a Monday. Don't forget, you have one more day to enter my Gluten Free Giveaway!!
Do you have "Forest Gump" runs, rides, swims, workout?
Congrats to Bre for rockin it at REV3 this weekend. I knew you could do it Bre!