June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
*Recipe Courtesy of ACE Fitness
Take advantage of winter’s sweet squash with this healthy recipe. Chock full of nutrients, these muffins make a perfect pre-run breakfast!
1 cup mashed butternut squash
1 small very ripe banana, mashed
1/4 cup applesauce
2 tablespoons canola oil
1/2 cup buttermilk or milk
2 cups white whole-wheat flour
2 tablespoons ground flaxseed meal
1/2 cup brown sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees. In a medium bowl, mix the squash, banana, applesauce, oil, eggs, milk and sugar together until well combined. In another bowl, mix the flour, flaxseed meal baking powder, baking soda, salt and spices together. Add the wet mixture into the dry ingredients and mix until just combined. Be sure not to over mix as this will result in a denser muffin.
Line a muffin tray with liners and fill each cup approximately 3/4 full. Bake for 20 minutes.
Mary Saph Tanaka, MD, MS, developed the recipes for the recently released book, ’Eat Your Vegetables’ and Other Mistakes Parents Make: Redefining How to Raise Healthy Eaters written by Natalie Digate Muth, MD, MPH, RD.