Monday, July 09, 2012

Epic SingleTrack SuperLoop and Banana French Toast Muffins with Walnuts Recipe

The SuperLoop race was the second in the Epic Singletrack series. It was a mix of cross country with a bit of downhill action thrown in for the fun of it.
The promoter recently changed the course to make it more fun. Ellie raced in the beginner women category. That meant that she raced for 13.5 miles. The other groups went 15 or 18 miles. Much of it was through the trees. One section was so tight that a few people could not ride their bikes through it because their handlebars touched the trees on both sides. The promoter seemed to get mixed reviews from the racers, but all seemed to have fun, too.

They also went through two creeks. This is the Little Vasquez creek. The photo is by Annette of Mountain Moon Photography.

Looking through her photos from the race was great. Her photos are beautiful. It was interesting to see all of the different ways people crossed the creek.

Ellie won her category, coming in 58 minutes ahead of the second place girl. Her time was faster than any of the women under 30 years old in the beginner category.
Ellie thinks this photo is really funny since she has a weird face. She did not realize that I was including her in the photo of the boys from her Road time, Stephen and Austin.

Here is the Paleo muffin recipe I am trying out today:

Banana French Toast Muffins with Walnuts
via: Fast Paleo

2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)

For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla

-Preheat oven to 350 F.

-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.

-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.

-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.

-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.

-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.

-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.

-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).

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