The fact that it snowed all day into the evening Saturday is rather insignificant this morning.
Squeezing in 12 miles BEFORE the snow started though is worth talking about.
It started flurrying around mile 5.
I was not heading inside for a flurry. Look at me getting all tough.
This coming from the girl who really doesn’t like the outdoors.
Trees make me sneeze. I have no use for hiking and I hate dirt.
You will never catch me sitting down in the grass or outside without shoes on my feet unless I am three steps from a swimming pool.
However, if you dress me appropriately, I will train like Rocky as if I am in frozen tundra of Russia.
During my super cold and slightly snowy run, I came to the conclusion without conducting further research that running in cold weather is as effective as botox for your face. As well as cheaper and less invasive.
Your face will freeze, you will be unable to form an expression thereby keeping yourself from causing any further creasing in your skin.
Anyway, I warmed up in the best way possible after my run.
But that was short-lived. The snow was just not severe enough to keep this girl from the mall, errands and fun of the weekend.
I utilize every opportunity to venture out in my favorite boots anyway. Why else do I have them?
Speaking of shoes, have you seen these new Uggs?
Why did they not have these rhinestone studded slippers a few months back when I bought mine? I love the sparkly rhinestones.
You know what else I love?
Even though the weather didn’t trap me inside over the weekend, I did have plans to bake so I decided to create and bake these cute muffins.
I cannot tell you how moist, dense, chewy and delicious these Snackin’ Muffins are. In fact, I labeled them Snackin’ Muffins because they are just that – perfect for snackin’…or, in my little world, perfect for breakfast or dessert. Or mashed into greek yogurt for lunch.
I know I mentioned on Friday that I had my sights set on trying a few new recipes – this always happens to me. I set out to bake something specific and then get all stubborn and like to do my own thing. I can’t help it, total only child syndrome.
So here’s the thing – the ingredients in these muffins are really my usual go-to list so I cannot understand or explain why these cuties are so tasty, so different and so above anything I have baked using the same combination.
Maybe it’s the KIND Healthy Grains Clusters? Maybe it’s the egg?
Or maybe, it’s the mini chocolate chips. I love baking with mini chips just because they distribute so beautifully leaving you with chocolate in every single bite.
Whatever it is, you need to make them. The only thing holding you off are your bananas. Make sure they are overripe and then you are ready to roll.
- 1 1/2 cups oats
- 2 mashed overripe bananas
- 1/2 cup granola ( I used KIND Healthy Grains Clusters)
- 1/3 cup peanut butter
- 1 egg
- Pinch of baking powder
- Mini chocolate chips (the more the merrier)
*As always with my recipes, you can play around with your ingredients, use your choice of nut butter, add in raisins, cranberries, nuts or any other mix-in you wish.
**Recipe easily doubles
Mash bananas in bowl, add in the rest of the ingredients and mix.
Lightly spray muffin pan preferably with coconut oil spray and fill…You can fill each muffin as high or as low as you want – they shouldn’t overflow. I was able to fill 9 muffins but you may get less or more depending upon how high or low you fill.
Bake at 350 degrees for 20-25 minutes or until the tops start to get a bit crispy and spring back to the touch.
See that sprinkle bowl in the back? I added my snackin’ muffin to a bowl of plain greek yogurt and topped it off with more chocolate chips and peanut butter.
Stick with me. I know what’s good.
I NEED TO KNOW:
Did you run outside over the weekend?
Bake or cook anything good?
Favorite kind of muffin? I always loved a chocolate chip muffin from Dunkin Donuts.