Experimenting with the slow carb diet was a real challenge for me, running-wise. I don’t know if it was mental or what, but I always felt hungry on a run – as if my body needed carbs for fuel.
Finally, I adapted this low-carb ground flax muffin, which is really filling to begin with, by adding half a mushed-up frozen banana. Yes, I know bananas aren’t allowed on low-carb diets. But this has really satisfied me without causing a weight spike. And I’ve come to rely on it enough that I’m gonna stick with it, even though I’m now weaning myself off the slow-carb diet.
Banana flax muffin in a mug
- Spray a mug with cooking spray
- Microwave and mash up ½ frozen banana in mug.
- Add an egg and whisk with a fork.
- Add the following and mix well with a fork:
- 3 T. ground flax seed
- 1 teaspoon baking powder
- 1 packet Stevia
- 2 teaspoons cinnamon
Note: Most versions of this recipe I’ve seen online (sans banana) call for 1 teaspoon of coconut oil. Instead of adding that to the muffin, which is nice and moist with the banana, I’ve been putting that in a cup of coffee. Some people swear by this coffee as a powerhouse sports drink. I can’t really say, since I’ve only used it in conjunction with the muffin. But the combination has really worked for me, so I’m sticking with it.