Work has been crazy and right at quitting time yesterday, the rain was dumping and blowing so aggressively, it looked like white out conditions. There was no way I was going to make it to my car. Side note: I passionately hate being in rain/dealing with rain. Rain is only permissible, in my mind, when I’m sleeping.
Hand on hip, totally annoyed, I looked out the floor-to-ceiling windows of my office building and thought, “Well, there goes my workout!” And again, not because it was going to be outside but because I couldn’t get to my car!
About 10 minutes later, the rain stopped just as quickly as it had started, and I made a run for it. I got home, kissed my girls a few dozen times, and then changed into workout clothes and reported to the basement for my workout. I’ve been wanting to try the new “bootcamp” classes offered by Peloton – partially on the bike and partially on the floor.
I went for it. It was INTENSE. The spinning I did great on – I finished #267 out of 3,396! But the floor exercises were a bit more challenging for me. I did OK with the “plank party” – a plank to single arm planks with a reach straight out to shoulder taps to knee-to-elbow. But it was the “human” exercise I struggled with.
We did a ladder of 5 exercises: planks on hand weight with a row on each side, followed by a push-up, a squat thrust to standing, a bicep curl, and finished with a squat + overhead press. You did each exercise once, and then twice, and then three times, and then 4….5. As high a ladder as you could do in 4 minutes. I was SUCKING WIND.
I was recovering (sweating all over the place) for a few minutes before starting on dinner and grabbed my phone to browse because doesn’t everyone do that when they have a spare moment alone?! I had a text from a co-worker informing me that she’d shared one of the muffins I’d brought to work with her son and he was requesting the recipe. I’m not all that surprised – these muffins were AMAZING! My girls have been enjoying them, too. The recipe makes a lot – a great thing so that you can share, stock your freezer…or a bit of both!
- 2 cups whole wheat pastry flour or white wheat flour
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 cups pumpkin puree
- 1 1/4 cup low-fat buttermilk
- 1 cup sunflower seed oil
- 1/2 cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 cups grated zucchini
- 3/4 cup dried cranberries
- 2/3 mini chocolate chips, divided
- Preheat oven to 375 degrees. Prepare muffin tins with liners or mist with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flours, granulated sugar, cinnamon, baking powder, baking soda, and salt until well-combined.
- In a separate large bowl, whisk together the pumpkin puree, buttermilk, oil, brown sugar, eggs, and vanilla extract.
- Pour the wet ingredients into the dry and mix until nearly combined. Fold in the zucchini, cranberries, and all but 2-3 tablespoons of the chocolate chips. Mix until just combined.
- Use a 1/3 cup scoop to fill muffin tins about 3/4 full. Top with several reserved mini chocolate chips.
- Bake for 22-25 minutes or until the tops are golden and an inserted toothpick is cleanly removed. Allow to cool slightly before serving.
Recipe slightly adapted from Foodess
Don't have zucchini? Shredded carrots are a great substitute!
Nutrition Information:Yield: 30 Serving Size: 1 muffin
Amount Per Serving: Calories: 212Total Fat: 9.6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 172mgCarbohydrates: 30.0gFiber: 2.2gSugar: 16.2gProtein: 3.1g
Muffin fanatic? ME TOO! Here’s some favorites!
- Best Ever Healthy Pumpkin Muffins
- Banana Blueberry Muffins
- Kale-Banana Toddler Muffins
- Healthy Banana Muffins
- Carrot Almond Butter Muffins
- Oatmeal Banana Muffins