My new go-to pre-run snack

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.

Yes, it's ugly. But it works for me.

Yes, it’s ugly. But it works for me.

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

  1. Spray a mug with cooking spray
  2. Microwave and mash up ½ frozen banana in mug.
  3. Add an egg and whisk with a fork.
  4. Add the following and mix well with a fork:
    1. 3 T. ground flax seed
    2. 1 teaspoon baking powder
    3. 1 packet Stevia
    4. 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.

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2 Responses to My new go-to pre-run snack

  1. Moni A says:

    How long did you leave in the microwave?

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