As the weather gradually warms, I have been getting outside on my bike again and completing some long distance rides. But when doing any type of physical activity, it is best to keep an eye on your calorie intake so as not to go hungry or undo all the progress you’ve made during the workout. So, after I returned to my apartment from my last long distance ride, I vowed to create some workout-friendly muffins. They are loosely based on my mom’s banana bread recipe, but I made them healthier and even incorporated some carrots for extra moisture and nutrients. So c’mon! Let’s get to baking.
Banana Carrot Pecan Muffins
Ingredients
3 overripe bananas (you can actually freeze ripe bananas for a few days, let them defrost for an hour on your counter top, and violá – you have over-ripe bananas).
1/2 package of baby golden carrots, roasted until soft (instructions below). You can use orange carrots, I was just trying to be color-palette consistent.
6 tablespoons butter
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup rolled oats
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup almond milk
1 tablespoons chia seeds
1/2 cup pecans
1/2 semi-sweet chocolate chips
Instructions
Preheat the oven to 325 degrees. If using a muffin tin, line with muffin wrappers, or grease the tin with cooking spray or butter.
Pour the 1/4 almond milk into a small bowl and add in the chia seeds. Allow the chia seeds to expand and get gummy. Chia seeds have essential fatty acids, omega 3’s and 6’s, and the coolest of all…the word “CHIA” comes from the Mayan language and means “STRONG.” Perfect for biking.
Meanwhile, roast the carrots. Line a baking sheet with aluminum foil and roast in the oven for about 25 minutes, or until soft.
In a food processor, blend together the butter, sugar and eggs. Add the dry ingredients alternately with the bananas, roasted carrots, almond and vanilla extracts. Blend well, making sure to break up all those carrots.
Finally, add in the pecans and chocolate chips, blending just to incorporate.
Fill the muffin tins 3/4 of the way full, and top with a few more broken pecan pieces (it makes them look nice).
Bake for about 40 minutes, or until a knife piercing the center of the muffins comes out clean.
Allow to cool completely, then stuff them in your cycling jersey, sports bra, or yoga pants and get sweating!
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