Mark and I have decided we’re old and falling apart. We both love exercise and are both quite religious about exercise…but lately, our bodies are not cooperating. Mark has been plagued with Achilles heel strains and plantar fasciitis while I’ve been battling a sciatica issue and now a self-diagnosed stress fracture in my left ankle (stay tuned – I’m seeing the doctor Thursday morning for an true diagnosis).
So rather than sneaking in some good, hard workouts during afternoon naps this weekend, I was resting, icing, compressing, and elevating my foot. NOT COOL.
I made an unwise decision to play in my hockey game last night and I knew the second I stepped on the ice that it was a bad idea. My ankle hurt the whole time and I was skating not to get hurt the entire night. Translation: I played especially horrible. I hope my team doesn’t trade me 😉
What I noticed over these past few days is that not exercising translates to a struggle to eat healthfully. I’m accustomed to a few calories to “work with” each day (ahem, picking at my kids’ food after they’re done eating) and not having that cushion is a hard adjustment and I’m lacking motivation all around.
On top of being riddled with injury, the girls are now sick. Poor Piper has bronchitis and looks HORRIBLY miserable. So, yeah, let’s go February. I’m about through with January.
The only good thing about January? My kitchen has been hoppin’ with all sorts of delicious eats – everything from dinners to breakfasts to snacks. I’ve got my freezer stocked with healthy on-the-go options like these muffins. My kids are obsessed with peanut butter chips and dare I say they’re even better than chocolate chips? The banana-chocolate-peanut butter combo is ON POINT. Maybe January isn’t ALL bad after all.
- 3 bananas
- ¼ cup honey
- 1 tsp vanilla extract
- ⅓ cup 2% plain Greek yogurt
- ⅓ cup coconut oil, melted and cooled
- 1 egg
- 3 Tbsp cocoa powder
- 1⅔ cup whole wheat pastry or white wheat flour
- ½ tsp salt
- 1 tsp baking soda
- ⅓ cup peanut butter chips
- Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray or line with muffin liners and set aside.
- In a large bowl, mash bananas against the sides of the bowl using the backside of a fork. Mix in the honey, vanilla extract, Greek yogurt, coconut oil, and egg until well-combined.
- Add cocoa powder, flour, salt, and baking soda. Using a spatula, mix until combined. Fold in the peanut butter chips.
- Fill each muffin tin three-fourths of the way full. Bake for 15-17 minutes or until an inserted toothpick is cleanly removed. Allow to cool for 10-15 minutes before serving.