Hello! Yes, I’m back again. I went and ran a marathon in Manchester – 4:28.27, in case you were wondering. It was a bloody hard run and I pretty much loathed miles 16-23, but I’m proud of the fact that I eventually managed to pull myself together and leg it for the last three miles! During my seven-mile pity party the 4:30 pacer overtook me, which led to another round of ‘This is all pointless, I am rubbish, I’ve buggered it all up’ wailing, but with a mile and a half to go to the finish on Sir Matt Busby Way I overtook them again and ended up with mile 26 being the fastest mile of my entire race (a habit that drives my running coach friend absolutely crazy as I do it all the time in training as well. And I do all my training runs at or faster than marathon pace…). Before the marathon, my goals were a) to run faster than I did in London last year (4:32) and b) to come in under four and a half hours. So on paper, I achieved everything I set out to achieve. I just need to come to terms with that and stop thinking that if I’d paced it a bit better and not had a complete meltdown with ten miles to go, I might have come in nearer the 4:20 pace I set out doing.
But enough of that! Muffins. This is the second time I’ve made this recipe, which I originally adapted from this BBC recipe when I was in Somerset over Easter. My mum had some seriously manky bananas in the fruit bowl, so I turned them into muffins. And then this week my housemate also had some blackening bananas, so she told me to feel free to make muffins with them as well!
I wanted my muffins to be a bit healthier than the original recipe, so I added oats, used coconut oil instead of butter, reduced the amount of sugar, and this time I used spelt flour instead of ordinary flour. It worked really well – they’re nutty, not too sweet and nicely oaty. I’m going to give you the full recipe that I used here, because it’s changed so much from the one that inspired me that it’s pretty much a new recipe in its own right!
Banana, spelt and oat muffins
Makes 10 muffins
75g coconut oil
200g spelt flour
75g oats (any oats will do – this time I used M&S five grain and seed porridge which was awesome)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
50g caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml milk (I used Koko coconut milk)
1. Preheat the oven to 190C.
2. Melt the coconut oil in a small pan and allow to cool slightly. In a medium-sized bowl, mash the bananas well and beat in the eggs, vanilla extract, melted coconut oil and milk.
3. In a separate bowl, add the spelt flour, oats, baking powder, bicarbonate of soda, sugar, salt and spices and mix together.
4. Add the wet ingredients into the dry ingredients and give it a quick mix until just combined (it’s OK if it’s still a little lumpy).
5. Spoon into a muffin tin lined with paper cases and bake for 20-25 minutes, until a skewer inserted into the middle of a muffin comes out clean.
6. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool thoroughly.