Without a doubt, this is my favorite post-workout treat because the carbs help replenish the glycogen stores from training and tearing down the muscles, but in a MUCH more delicious way.
The maple syrup is sugar-free, but if you can handle it and prefer it, you can use real maple syrup or honey, careful not to go overboard since ripe plantains are already rich in natural sugars.
But, you can also eliminate the maple altogether if preferred because the cinnamon and coconut oil pair beautifully in this recipe to satisfy that post-workout tooth.
Ingredients for 6 servings:
- 3 ripe plantains (or about 3 cups chopped)
- 1/2 cup sugar-free maple syrup (optional)
- 1 tablespoon cinnamon
- 1/4 cup coconut oil
- pinch of sea salt (to taste)
- Cut the stems off a ripe plantain and peel it. Slice it into small pieces.
- Add coconut oil to a nonstick skillet and set it on low-medium heat. Once the skillet is hot, toss in the plantain pieces.
- Cover and cook for about 6 to 7 minutes on low-medium heat, careful not to let the plantains burn.
- Flip the plantains, then let them cook for another 3 minutes (covered or uncovered).
- Add sugar-free maple syrup (if desired), then sprinkle on some cinnamon. Mix the plantain pieces together using a spatula to ensure they are all evenly coated.
- Let the plantains slightly cool, then enjoy! Sprinkle a little sea salt on top for a little “sweet & salty” action.
Approximate macros for 1 of 6 servings (UPDATED 12/13/16):
182 calories, 28g carbs, 10g fat, 1g protein, 2g fiber, 12g sugar