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AKA: Post-Push Press Proteinapolooza
So after peeling ourselves off the floor and shuffling home, it was clear I needed some post-workout fuel that was a grade higher than your average protein shake.
We just got back from our Monday morning torture session… err… workout. I could go through the details of the horror, but instead, I’ll simply show you the post-workout carnage.
Our trainer seems to find delight in rendering us useless on the mat with little will, or desire for that matter, to continue living. But, as it’s a holiday today, and the ankle biters are home from school, I didn’t have the luxury of martyrdom. Seems they expect to be cared for. So after peeling ourselves off the floor and shuffling home, it was clear I needed some post-workout fuel that was a grade higher than your average protein shake. I found the original prep for these beauties here. But, made a few tweaks, and they turned out to be just the elixir we needed to continue the fight. Onward and upward. We’ve got forts to build, dogs to bathe and what looks to be a delicious crockpot chicken dinner to prep. (More on that later.)
So here we go. Holy banana chocolate chunk, Caveman.
What you’ll need:
• 3 ripe mashed bananas (I keep bananas frozen in the freezer. When they get brown and ick-tastic on the counter top, I’ll peal them and put them in a freezer-safe bag. When I need a super-ripe banana, I’ll just pull them out and let them thaw on the counter top for a bit.)
• 1/2 cup coconut oil, melted
• 5 eggs
• 1/4 cup honey (I used about half this amount. Up to you.)
• 1/2 cup coconut flour
• 3/4 cup almond flour
• 1 tsp. sea salt
• 1 tsp. baking soda
• 1/2 cup chopped raw walnuts
• 1/4 cup flax seed
• (optional) 1/4 to 1/2 cup dark chocolate (I like to use at least 70% cacao)
What you’ll do:
1. Preheat oven to 350 degrees and place liners in muffin tin. I like the reusable silicone liners.
2. Combine mashed bananas, coconut oil, eggs and honey in a large bowl or mixer.
3. Add coconut flour, almond flour, salt and baking soda to the bowl and mix until well incorporated.
4. Fold in nuts, flax and chocolate, if using.
5. Fill muffin cups 3/4 full.
6. Bake muffins at 350 degrees for 25-35 minutes until muffins are slightly brown.