| Prep Time | 30 mins total |
| Servings |
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Ingredients
- 1 ½ cups Buckwheat flour pancake mix www.nuts.com supplies a great product
- 2 scoops 3fu3l chocolate flavor
- ½ tsp Salt
- 1 ½ Bananas large, ripened, mashed
- 3 Eggs local if possible
- 2/3 cup Coconut milk unsweetened or milk of choice
- ½ cup Coconut oil unrefined, melted
- 1/3 cup Cacao nibs
Ingredients
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Instructions
- Preheat oven to 350°
- Combine all dry ingredients into a medium mixing bowl and set aside.
- Mix bananas, eggs and coconut oil together in a separate bowl then set aside.
- Heat coconut oil then add 1 T. of melted coconut oil to egg mixture – stir together to temper the eggs.
- Add wet ingredients to dry, including coconut oil then mix together to form a batter.
- Stir in cacao nibs then evenly distribute among 10 sprayed muffin tins.
- Bake for 17-20 minutes until done.
- 7Allow to cool. Enjoy!
- Store in an airtight container 5-7 days or freeze ½ of the batch for a later time.
Recipe Notes
The Purpose: regulate free-radical oxidation, increase overall plant food intake, promote the anti- inflammatory process, feed healthy bacteria and microbiome within the gut, optimize performance pre- training session, rebuild and repair muscular micro-tears, general rehydration to the body, capitalize on body’s ability to soak in carbs to replenish glycogen stores and bring down cortisol, optimize performance prior to race day, preparation of recipe that can be utilized frequently throughout the week, quick and easy.
Nutrition Information: gluten-free
Calories: 250
Carbohydrates: 22 gms
Protein: 8 gms
Fat: 17 gms
Fiber: 4 gms
Sodium: 340 mgs
Added Sugars: 2 gms
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