Here at Upbeet Nutrition, we believe that whenever possible, everyone should aim to consume real food with little added sugar, salt or fat, relying on herbs, spices, vinegars, citrus etc., to add flavour. Athletes often consume gels, power bars and other commercial nutrition products during a race, but enjoy real food after the event.
Early this summer we organized the post race food for a great local triathlon held in the Gatineau Park, the Mike Collingwood Meech Lake Triathlon. Granola sundaes with fresh fruit, plain yogurt and our own granola, two types of mini muffins, raw “carrot cake” date balls, bagels, pita, hummus, cream cheese, fresh fruit in abundance and water. The reports were glowing: “especially outstanding was the post race food – best I have had anywhere this year!“
Here is one recipe to try. These whole grain mini muffins packed with fresh fruit and zucchini freeze well and make a good addition to lunch boxes.
- 2 ripe bananas, peeled and cut into small chunks or mashed
- ½ - 1 zucchini, unpeeled and grated
- ¼ cup strawberries. diced
- 2 eggs
- ⅓ cup sugar
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1½ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 400 °F.
- Combine the whole wheat flour, sugar, baking powder, cinnamon and salt. Set aside.
- In a separate bowl lightly stir eggs, oil and vanilla together.
- Add the wet ingredients to dry and stir until just combined. Don't over-mix!
- Add the banana, strawberries and zucchini to the bowl and mix until just incorporated.
- Bake for 15-20 minutes. Less for mini muffins.
- Yields 36 mini muffins.