Homemade sweet treats are not our enemy. Once you prepare them from good source ingredients and load them around your workout or/and activity they will support the energy output and fulfill your body with vitamins and minerals that will assist well both,before and / or after workout.
You can eat them as a Energy Booster up to 30 minutes before workout to elevate the energy levels and prevent the Glycogen, important fuel reserve depletion. Also you can eat them straight after heavy workout to support Glycogenesis which is is the process of glycogen synthesis, in which glucose molecules are added to chains of glycogen for storage.
Carbohydrate load should be counted personally and individually regarding your health status / fitness levels and energy demand and your goal. These are only simple tips regarding healthy use of Carbs. Remember to not to overeat and keep the balance.
Get ready: ( 12 muffins)
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1.5 glass naturally gluten free flour ( you can mix rice flour , potato starch, maca flour, tapioca flour, buckwheat, hemp flour etc)
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1 glass Almond Milk (or any plant origin milk)
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4 medium full eggs 2 raw bananas
1/2 butter cube (unsalted, grass fed) -
4 tbs coconut palm sugar (it is low GI)
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3 tbs natural cocoa powder
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3 tbs coconut flakes (to cover muffins tops)
Prepare the chocolate mousse.
In the bowl add 4 spoon of water , heat it and add 4 spoons of coconut palm sugar. Wait to dissolve. Add butter and wait to dissolve. Take of the heat and add cocoa butter, slowly spoon after spoon. Keep on stirring fast at all the time. When ready leave on the side.
Prepare a Muffin Tray ( I use silicone BPA Free baking trays). Peel the banana and sliced it on pretty tick slices. Place them on the bottom of each muffin mold. Leave on the side.
In the large bowl mix flour, eggs and almond milk, add 80% of ready chocolate mousse and stir very well, you can use mixer for that. Leave a little bit of mousse to coat the tops of the muffins when ready.
Turn on the oven on 250 degrees. (5 minutes)
Pour the ready mixture into muffins mold ( cover bananas).
Turn on 180 degrees and bake muffins for 25 minutes.
When ready, cool them down. Use the rest of chocolate mousse to coat the top of the muffins and sprinkle them with some coconut flakes.
Enjoy
