Marathon Recap and Chocolate Chip Applesauce Muffins

Howdy, guys! Well, yesterday, I finally got to put all of my marathon training to use. After the Dallas Marathon was cancelled, I thought I was going to have to wait until February for the next marathon in my area. Luckily, a running store in Fort Worth {The Fort Worth Running Company} put their own half and full marathon on for a very cheap price. This store will forever have my business!

Above is a look at all of my running gear prepped, Friday night. Cold weather running gear was a must. Weather was predicted to be cold and windy…. my favorite…. NOT! These FitBuds worked perfectly. Even in the wind, no adjustment was ever necessary. The Kit’s Organic peanut butter ClifBar was great to fuel my run. I never got that sick feeling that I sometimes get, if I don’t fuel properly. I brought the Quest bar in case I needed something after the race. We ended up going to eat directly after the race, so the Quest bar wasn’t needed.

Breakfast was a large whole grain bagel with crunchy almond butter and banana slices. I ate in the car about an hour before start time. I didn’t have any coffee Friday night or Saturday morning and tried to drink as much water as possible. This seemed to do the trick. I felt well-hydrated and never needed to use the restroom during the race. {sorry for the super blurry pic}

Since the race was very small, there were no venders or fun packet pickup. I got my number the morning of the race. Below is where the start line was. More people showed up before the race started, but there weren’t all that many people because they wanted to keep it on a smaller scale, under 200 people.

The first half of the race was fabulous; I felt good, the wind wasn’t too bad, it wasn’t too cold and my pace was great. However, the second half of the race was a different story. At about mile 14, I noticed a major drop in the temperature and the wind picked up in a major way. This hampered my race greatly and my pace definitely suffered. It also didn’t help that at this time the trail was really muddy, so my feet were sinking in and sliding around with every step….. ugh! All-in-all the race was great, I’m glad that I did it, but I will be looking to improve my pace in February when I run Cowtown {the largest marathon in Fort Worth}.

I really just wanted to go home, take a shower and go to bed after the race, but Brad and Landen were begging for Mexican food. I gave in and we went to Gloria’s. I swear you would have thought I was a 90-year-old woman, if you would have seen me walking in. My legs were so tight and sore and I was chilled to the bone. My teeth wouldn’t stop chattering. Once I sat down and got some coffee, I felt much better. Coffee never tasted so good!

After running for a long period of time, I never feel all that hungry. Instead of ordering a traditional Mexican meal, I opted for a veggie omelet with potatoes and fruit. It definitely hit the spot!

Enough marathon talk…. How about an awesome muffin recipe? I created this recipe specifically to be kid-friendly and it worked, my kids were crazy about these muffins and I was too! These are moist and fluffy. And, of course, the chocolate chips and optional peanut butter chips add so much yumminess!

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Chocolate Chips Applesauce Muffins

Yield: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

The kids LOVED these muffins and I did too!

Author: Kim

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/4 cup pure raw honey, local if possible
• 1/3 cup coconut oil, melted (other oils will work)
• 1 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup peanut butter chips, optional
• 1/4 cup mini chocolate chips, I use Enjoy Life brand.

Instructions 

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
• Combine all dry ingredients and PB & chocolate chips in a large bowl.
• Combine all wet ingredients in a medium bowl.
• Fold wet ingredients into dry ingredients. Don’t overmix.
• Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed.
• Bake for 20 minutes and until tops are golden brown.

Notes

Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.

Author: Kim

Course: Snack

Cuisine: American

Calories: 204kcal, Carbohydrates: 26g, Protein: 4g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 206mg, Potassium: 73mg, Fiber: 2g, Sugar: 13g, Vitamin A: 55IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

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Something to think about….

Have you ever ran a half or full marathon? Any plans to in the future?

What’s your favorite post-workout/race meal?

Have you ever made homemade muffins? What’s your favorite kind?

Enjoy the rest of your weekend!