School is back in session and my second semester has commenced. That means that once again I am refining my procrastination skills, which is possibly the one thing I have learned and retained really well all throughout my post-secondary academic career. I end up forgetting 87% of what I learn in University about three days after the final exam but somehow I never forget how to procrastinate really well.
In my significant efforts to procrastinate reading history textbooks and science journal articles I ran for over an hour on the treadmill and made some delicious muffins. Exercise and baking go together oh-so-well.
Today I did one of my favourite treadmill running workouts – progression runs. Each mile was faster than the last and I really enjoy (well… hate, but I know they are good for me) pushing myself hard on the treadmill. I ended up doing 11.0 miles, eight of which were progressive and the last three were easy and I slowed down a bit
to stop the chaffing from hurting.
Mile 1 @ 8:27
Mile 2 @ 8:20
Mile 3 @ 8:13
Mile 4 @ 8:06
Mile 5 @ 8:00
Mile 6 @ 7:54
Mile 7 @ 7:48
Mile 8 @ 7:42
All were at 1.0 % incline.
Mile 9 @ 8:00 min/mile at 0% incline
Mile 10 @ 8:00 min/mile at 0% incline
These miles felt like I was running downhill!
Cool down mile 11 @ 10:00 min/mile.
Running 11 miles means you can eat a dozen muffins, right? RIGHT! Using this recipe anyway! These muffins are super healthy and incredibly delicious. I love pears and pecans and what better way to eat both than in oatmeal muffins? The pears I used were really soft, perfect for baking, whereas when I eat a pear by itself I like it super firm like an apple.
One of the key aspects to these muffins is soaking your oats in milk. One cup of quick-cooking (not instant) oats and one cup of almond milk. You can really use any milk here but almond milk is my favourite! I soak the oats and milk for about half an hour. The longer they are soaked the less oatmeal texture your muffins will have.
While the oats are soaking and absorbing all of the deliciousness that is almond milk, mix all of the dry ingredients together. Whole wheat flour, brown sugar, baking powder, baking soda, a pinch of salt, and cinnamon.
Add two egg whites and the applesauce to the oat and milk mixture after is has finished soaking, then combine the dry and wet ingredients. Stir until just mixed because over mixing it will make the muffins really tough. Add the chopped pear and pecans and then spoon into your lightly sprayed or lined muffin pan.
Bake at 400 degrees for about 20 minutes. Then, eat them all before your friends and family get to them because they are SO. DARN. DELICIOUS.
If you don’t have any patience (um, me) and dive into the muffins right away when they are still warm, they will be really difficult to peel away from the muffin liner. These muffins are really low fat with no oil or butter to help them stay separate from the liner.
Don’t worry… if you let them cool (ain’t nobody got time for that) and use a little patience, they peel away from the liner super easily. They taste unbelievably good either way 🙂
Pear and Pecan Oatmeal Muffins.
Makes 12. Adapted from Sisterhood of the Shrinking Jeans.
1 cup rolled oats
1 cup almond milk
1 cup whole wheat flour
1/2 cup brown sugar
3/4 cup applesauce
1/4 cup (two) egg whites
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
1 1/2 cups chopped, soft, pear
1/3 cup chopped pecans
Preheat oven to 400 degrees. Stir oats into milk and let sit for at least 30 minutes. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add egg whites and applesauce to oat mixture. Combine wet and dry ingredients until just mixed. Stir in pear and pecans. Spoon into muffin tin. Bake for 20 minutes.
As much as I love progression runs, I may just love these pear and pecan muffins more 😉