Last week, I spent 7 days with 16 members of my husband’s family in one house. It was our first official family vacation, or FFF (force family fun) as I prefer to call it, since I have joined the family.
While I can get passed the 16 people and 2 bathroom situation, and I can lovingly play along with my 5 year old nephew wanting to play go fish for 3 hours straight, there are two things I have a hard time compromising on. Food and Running.
As soon as the lake location was dispensed I already was google map stalking the running routes around the rental house. Not much to my surprise, the roads were miles upon miles of windy, hilly, back-country roads. How many hill sessions were on my training schedule? Apparently, now 7.
Add on a week’s menu of burgers, pizza, and pasta, and I could already feel myself losing fitness. In large group settings it can be hard to find food to share that is both nourishing, affordable, and appealing to everyone.
After much consideration, for my cooking night, I made chicken caesar salad which turned out to be a total hit! I also brought along a jazzed up banana muffin to soften the “we’re having salad for dinner?” comments. Trust me, no one had a single complaint about either.
On top of that, it turned out that those same windy, hilly, back-country roads were also incredibly shady, peaceful, and cool. I had my highest mileage week with several quality efforts during those seven days.
As our cabin’s front door ended up being perfectly true. “There are no worries at the lake.”
White Chocolate Blackberry Banana Muffins
Yield: 12 muffins
- 2 ½ cup whole wheat flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp salt
- 3 Tbsp coconut oil
- ⅓ cup milk
- 1 egg
- 1 tsp vanilla
- 3 medium bananas
- ½ cup white chocolate chips
- 1 cup fresh blackberries
- Heat oven to 350 °F. Grease a 12 cup muffin tin.
- Mix all ingredients except white chocolate and blackberries and beat for 30 seconds.
- Fold in white chocolate and blackberries.
- Evenly fill muffin tins with mixture until about halfway full.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool slightly in the pan before removing muffins.
- 223 calories
- 38 g carbohydrates
- 7 g fat
- 4 g protein