It’s already Tuesday and I haven’t been to work yet this week.
On Sunday there was a bit of drama: while putting on my makeup in the morning, something clicked in my neck and I was in instant and horrible pain. I went to a doctor, who gave me some prescription pain killers and a sick certificate for work and sent me home. After popping a few of the drugs, I started to experience some strange sensations, including dizziness, nausea, itching, and struggling to breathe. Let’s just say that Sunday night ended up with me in the emergency room at the local hospital, being given more drugs under the watchful eye of the attending doctor.
The last two days have been spent relatively immobile on the couch, cuddled up with a wheat bag around my neck and my work computer on my lap.
Spending two days wearing pyjamas and interacting solely with computer and tv screens is not my idea of a good time, but making delicious desserts to brighten my mood is! I whipped up a slightly altered, vegan version of my mom’s delicious banana muffin recipe, and so I give you…
Banana Walnut Chocolate Chip Muffins! (vegan)
- 3 large overripe bananas
- 3/4 cup sugar
- 1 flax “egg” (1 tbsp ground flax mixed with 3 tbsp water) or an organic egg
- 1/3 cup vegetable oil
- 1 1/2 cup plain flour
- 1 tsp baking powder
- 1tsp baking soda
- 1/2 tsp salt
- 1/2 cup high quality chocolate chips
- 1/4 cup walnut halves
Preheat your oven to 375F or 190C.
Mix ground flax seed with water to create a flax egg. Allow to sit while you mash the bananas well. Mix the sugar and flax egg into the bananas and then add the oil.
Add the dry ingredients and chocolate chips. Break up walnut halves with your fingers and add to the mixture. Mix until incorporated but don’t over mix!
Portion into 12 muffin cups and bake for 20 minutes. Allow to cool and then try to eat just one!
Cals 245, Fat 10.3, Sodium 88mg, Carbs 37g, Fibre 2g, Protein 3g