After a long weekend of relaxing and not doing much  more than swimming a few laps to combat the adult beverages I had consumed….

I don’t know why, but I was mysteriously bit by the running bug last night.  I’ve been thinking about it a lot lately, and how last summer, I was running a couple miles a few days a week, and that I haven’t ran in… well a while.  Kacy mentioned maybe running a 10K and I guess it had me inspired, so I decided to forgo the gym after a long day of meetings, and hit the track at my local park with the pup in tow.

Well…

Yeah, I still hate it.  I don’t know how I got into my “sweet spot” back when I was actually enjoying my jaunts around the neighborhood/track, but I just cannot find it these days.  I run a little at the gym, but usually no more than a mile, and it just ends in me being frustrated and my knees barking for a few days.

Maybe it was because it was so hot (poor little Mac was giving me the sideways eye towards the end) but unlike Stella, I just couldn’t find my groove.  I’m going to try and build back up, even though I want to (ironically) run away and never look back.

Speaking of sweet…

I bought like.. a crate of peaches about a week ago, and even with eating one a day at lunch, I was left with a plethora of peaches.  God I love alliteration.

I also had a few ‘naners on their way out, so I decided to  bake something (no, I wasn’t drinking….yet) and figured I should try and keep it on the “healthy side”.  I also try to think of things to make that I can tote into work and pass off onto my coworkers, ensuring I don’t wake up in a sugar daze, surrounded by crumbs and chocolate chips, so I figured I’d go with muffins.  Because seriously.  Who doesn’t like muffins?

Whole Wheat Banana Peach Muffins
Makes: 18
Cook time: About 20 minutes
You’ll Need:
2 cups whole wheat pastry flour
1 tsp baking soda
1 1/2 tsp baking powder
1/4 cup sugar (or 1/2c if you like yours a little sweeter)
2 large very ripe bananas
4 large ripe peaches, diced
6oz lemon Chobani yogurt (or plain if you prefer)
2 eggs
1/2 cup vanilla, unsweetened almond milk (or regular milk)
1/4 cup walnuts, chopped

Directions:  Preheat oven to 350, and line muffin pan with liners, or spray with cooking spray.  Combine dry ingredients in a medium bowl. In a separate bowl, combine peaches, bananas, and yogurt, and mash until pretty smooth.  Then add remaining wet ingredients, stirring to combine.  Add wet to dry and mix.  Spoon or pour into muffin liners, until about 2/3 full, and place in oven.  Bake for about 22 minutes, checking with a toothpick (if it pulls out clean) to see if they are done.

Printer-Friendly Recipe

These muffins were insanely moist and not as light and fluffy as others I’ve made, but I actually still really liked them.  They fell a little when I took them out of the oven, but again, they tasted great so I wasn’t too worried about it.

Plus who am I to judge imperfection?

Anyone have any tips on how to not hate running that they’d like to share?  It’s like I completely forget what it’s like to just go and enjoy it.  Sigh…