My husband is a keen runner. In fact he has been running for most of his life. With running comes fitness, dedication, motivation and of course healthy eating. I do try and produce healthy meals most of the time using fresh produce. I can’t deal with processed food and canned this and bagged that and mass produced “dinner packs” that one just pops in the microwave. While I might be a cake and bread addict, ok carbohydrate addict (anything pastry, bread, cake goes) and the fact that I bake a lot, our lunch and dinner meals are wholesome, nutritious and healthy.
My husband buys the Runner’s World magazine every month which features tasty, nutritious meals, snacks and bakes which are all conducive to an athlete’s diet and which should be conducive to a non athlete or inactive person too so if you are in the latter category , don’t be put off, you too can eat like a “gold medalist”.
On paging through the August 2013 issue of Runner’s World, hubby showed me a recipe that really caught his eye and being the coffee and muffin person that he is, lo and behold, a recipe for beautiful nutty, fruity, golden muffins. I did promise him that I would make them but as usual, “busyness” got in the way. This morning, that recipe was lying open on the dining room table and I knew, Hummingbird Muffins were being baked, with or without me. I got cracking and about an hour later delicious muffins were served with our coffee.
This recipe is by Gesine Bullock-Prado who is a Pastry chef, contributing food editor for Runner’s World Magazine, recipe book author and half-marathoner.
For the muffins:
1 cup of light brown or white sugar
1/3 cup of honey
2 large eggs
1/4 cup oil
1/2 cup of unsweetened apple sauce
1/2 cup of crushed, drained pineapple
2 banana’s (mashed)
1 tsp vanilla essence
1 tsp each of salt and baking powder
1/2 tsp each of bicarb and cinnamon
4 Tbsp Vanilla Whey protein powder (I used USN)
1/2 cup of chopped pecan nuts
For the crumble:
1/2 cup unprocessed oats
1/4 cup finely chopped pecans
2 Tbsp honey
1 Tbsp butter (melted)
2 Tbsp brown sugar
pinch of salt
1 Tbsp flour
Preheat oven to 180 degrees Celsius. Combine sugar and honey in a large bowl, microwave on high for 45 seconds and stir. When cooled, whisk in eggs one at a time until combined. Add oil and applesauce. Whisk. Add fruits and vanilla. Whisk until smooth. Set aside. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, protein powder and pecans. Add to wet ingredients and stir until combined. Prep two muffin trays with non-stick spray. Fill each cup 3/4 full. Mix crumble ingredients in a bowl and sprinkle on top of each muffin. Bake for 15 – 20 minutes.