This week has been busy and not just at work. I was super tired after a late hockey game on Sunday and that always makes for a less-than-ideal start to the week.
Monday evening I worked out after work and Gina and I recorded two podcasts starting at 7pm. It was our first time pulling a double. I was not feeling great and by 9pm, I was toast. My voice was definitely hoarse and scratchy. I then skipped my Tuesday workout and whipped together dinner. Thankfully, Mark was back to eating after a stomach bug all day Monday.
I got my butt out of bed for a workout this morning (Wednesday)…even though I really didn’t want to. I’m still not feeling 100%. My motivation? Getting my hair done this afternoon. I wanted to leave the salon with beautiful hair and not ruin it with a sweat session…because there’s no working out without sweating in my life.
Tomorrow night is t-ball pictures for Mark and the girls and girls’ night out for me. I know that t-ball is just ramping up and the evenings are only going to get busier as summer approaches. My morning workout slacking will have to change and I’ll just have to get it done so that I can play after work!
What makes that more doable? A breakfast plan – leftovers from the weekend or leftovers pulled from the freezer. At least once a week, I’ll grab some type of breakfast leftovers from the freezer (breakfast cookies, quick breads, muffins, etc) and leave them on the counter while I workout and get ready in the morning. By the time the girls are up and we’re ready to eat…breakfast is thawed and ready!
These quick and easy banana muffins use whole foods and no refined sugar. Made with whole wheat flour, they offer both fiber and flavor the whole family will love!
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 tsp baking soda
- ¼ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- 4 ripe bananas
- 1 egg
- ½ cup maple syrup
- 4 Tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners or mist with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well-combined.
- In a medium bowl, mash bananas using the backside of a fork until only small lumps remain. Add egg, maple syrup, coconut oil, and vanilla extract; whisk well to combine.
- Pour the wet ingredients into the dry and mix until just combined. Fill each muffin tin ¾ of the way full. Bake for 15-17 minutes or until tops are golden.