|Getting ready to Run!|
For some reason, when this recipe came to me, I instantly thought of birdseed so the name stuck. I am always on the search for something to use while running or biking that gives me energy, but isn’t processed at all. I’ve not been blessed with a digestive system that allows for energy gels, supplements, etc so it all comes down to real food. Which is a blessing and a curse – I’m not fond of the chemicals in those things anyway but I need more than the occasional almond or Larabar sometimes. When I saw a lonely bag of sunflower seeds in the pantry, bought on a whim from the bulk foods section, I knew I was on to something!
1 cup skim milk
1/2 cup canola oil
1 large egg
1 1/2 cups ap flour
2 packets instant oatmeal, I used Better Oats maple and brown sugar flavor
1/4 cup packed brown sugar
1/4 cup roasted and hulled sunflower seeds
1 scoop milled chia seeds
1 T flax seeds
1 T baking powder
1/2 t salt
Extra roasted sunflower seeds for top of muffin if desired
Heat oven to 400.
Combine wet ingredients in bowl and mix well. Combine all dry ingredients in a separate bowl and blend well. Combine dry and wet mixtures and mix just until moistened.
Spoon batter into greased or paper lined muffin tin. Sprinkle tops with reserved sunflower seeds if desired. Bake for 15-17 minutes or until tops are brown.
|Much better than an energy gel!|
I was a little nervous about how they’d come out – I guess I was worried they’d be too dry or too overwhelmed by the seeds and grains. But my fears were unfounded. They were a perfect texture – not too dry to tuck away into my pack for a hike or too health food like to have as a Saturday morning breakfast. So, it was a win-win – packed with protein in a tasty morsel. I think it would be a fun recipe with kids too – they’d love the idea of cooking with “birdseed!”
This post has been added to Foodie Friends Friday…go check it out!
And please check out Walking on Sunshine…my gateway to Foodie Friends!