The Runner’s World Cookbook: 150 Ultimate Recipes for Fueling Up and Slimming Down–While Enjoying Every Bite  arrived at our house this week and we are psyched!

These delicious muffins are based on a classic southern desert featuring layers of pecan and pineapple covered in cream cheese frosting. Pastry chef Gisene Bullock-Prado reinvented the recipe and turned a guilty pleasure into an incredibly delicious and healthy breakfast muffin. Applesauce and bananas take the place of oil and butter to keep this muffin moist and flavorful.

 

Hummingbird Muffins

Preheat your oven to 350 degrees and line your muffin tins with paper liners (about 24).

Batter:

Combine 1 cup sugar with 1/3 cup honey, microwave for about 45 seconds and stir to combine.

When slightly cooled, whisk in 2 eggs, one at a time, until well-combined.

Add 1/4 cup canola oil and 1/2 cup unsweetened applesauce.  Whisk to combine.

Add 1/2 cup crushed, drained pineapple, 2 very ripe smashed bananas, and 1 teaspoon vanilla extract.  Whisk until smooth.

In a separate bowl, combine:

  • 1 and 1/2 cups flour
  • 1 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t cinnamon
  • 2 scoops vanilla whey protein powder
  • 1/2 cup very finely chopped pecans

Add the flour mixture to your wet mixture and stir until the batter is well combined.

Topping:

In another bowl, combine 1/2 cup oats, 1/4 cup finely chopped pecans, 1 T melted butter, 3 T brown sugar, pinch of salt, and 1 T flour.

Baking:

Fill your muffin liners with the batter about 3/4 full, sprinkle topping over each muffin.  Bake for about 15 minutes or until a toothpick comes out clean.

Enjoy. Then, lace up and go for your long run knowing you’re fueled and energized.

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