1/2 Mile Repeats and Zucchini Muffins

It's Wednesday so that means another early morning speed workout and it was tough from the first second of my alarm clock to the last step of my run! I kept reminding myself I will not get faster without running faster and I had friends to suffer through it all with me.

Today's Sunrise Run...

• 1 1/2 mile warm up
• 1/2 mile speed and 1/4 mile easy/recovery
• Repeat x 4 My times: 3:19, 3:17: 3:10, 3:20 
• 1 mile cool down

I saw this today and it was perfect for this morning's workout...

And now for my new favorite baking creation (and it isn't even pumpkin!)...

Zucchini Banana Mini-Muffins  Gluten Free, Vegan, Refined Sugar Free  

(Adapted from My Green Diet)

Ingredients:

• 1 cup oat flour (can grind your own with whole oats)
• 1/2 cup coconut flour
• 1/8 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ tsp stevia
• 1 banana mashed
• 3/4 cup applesauce
• 1 Tbs coconut oil melted
• 1/8-1/4 cup maple syrup
• 1 tsp vanilla
• 1 cup finely grated zucchini (about 1 medium unpeeled zucchini)
• ½ cup finely chopped almonds, optional
• ½ cup raisins

Directions

Whisk together the flours, salt, baking powder, baking soda, stevia and cinnamon.

In a separate bowl, mash banana and mix in applesauce, vanilla, maple syrup and oil. Add in the zucchini; mix. Combine wet and dry ingredients. Add raisins and nuts mix until just combined.

Fill the lined or sprayed muffin cups 3/4 full with the batter. Bake in 350F preheated oven until light golden, 15-18 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely.

*These would be great with shredded apples subbed for zucchini and add a little nutmeg.