Sunday Morning Banana Muffin Recipe!

Sunday Morning Banana Muffin Recipe!

Sunday Mornings call for tasty treats and these muffins are delish!

They are a great use of brown bananas, pretty quick to prep, use only 1 bowl (fewer dishes to wash, yes please!) and they are scrumptious too.

When you allow bananas to turn brown and almost mushy, they become extra sweet, which makes them the perfect ingredient to use when trying to bake using less sugar. These muffins use agave nectar as a sugar substitution which adds a slightly “nutty” flavor and make slivered almonds the perfect complement!

Take to bananas out of the freezer about 15 minutes before you cook start prepping!

Preheat oven to 325 degrees 

2/3 cups coconut oil

1/2 cups agave nectar

2 eggs

1 1/2 cups mashed bananas

1 teaspoon baking soda

2 teaspoons vanilla extract

1 tablespoon chia seeds

1/2 teaspoon salt

1 1/2 cups flour

1/2 cups slivered almonds or walnuts

Prepare your muffin tin by greasing all 12 muffin cups.

Melt coconut oil in the microwave until it’s fully liquid. Add agave and whisk, once combined, add 2 eggs and combine thoroughly. Add in bananas, baking soda, vanilla, chia seeds, salt and flour. Mix to combine and until dry ingredients are fully incorporated. Fold in nuts.

Divide batter evenly between 12 muffin cups.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Let these babies school and serve!

Enjoy the perfect little snack, quick breakfast or mid-morning pick me up!

Must Try: Green Spinach Blueberry Smoothie Recipe!

Must Try: Green Spinach Blueberry Smoothie Recipe!

A great tasting, not “too sweet” smoothie full of goodness!

by, Grace Girl Blog

Hi Guys! We just finished making this green spinach blueberry smoothie recipe! It is really tasty, and you can make it sweeter or a little less sweet to your taste. Kira actually liked it with less fresh-squeezed orange juice, and I liked a little more. So, we think you might want to put in a little and give it a taste and then add more if you like!

Ingredients / Shopping List

  • 1 cup vanilla almond milk
  • 2 handfuls spinach
  • 1 handful kale
  • 1/2 large banana
  • 1/2 frozen blueberries
  • 1/2 plain or vanilla greek yogurt
  • 1/2 cup orange juice
Ready for a really complicated process? Put everything blender, and… drumroll, please? Blend it up!  Pour into your favorite glass and savor the healthy goodness! Note: depending upon your blender you may have to add the spinach and kale in batches to ensure it blends smoothly! If you make one, be sure to tag us so we can see! @FittbeApps
Beet, Avocado, and Goat Cheese Salad

Beet, Avocado, and Goat Cheese Salad

This salad is such a nice combination of flavors, the arugula adds a little peppery taste, the beets are sweet and the pepitas add great texture. Here’s the challenge with this salad, try to get all components into every single bite! It will be the best bit of salad you have ever tasted!

6 cups arugula
1 small, 3 oz log goat cheese
4 small beets peeled and steamed (you can find these pre-steamed and peeled at your local Trader joes or supermarket)
1 small avocado, sliced horizontally
2 tablespoons pepitas (Raw pumpkin seeds)

First and most importantly, use a teaspoon to scoop small pieces of goat cheese and roll into balls with your hands until you have about 10 cheese balls. Keep rolling until cheese balls look smooth. Set aside.

Slice beets and avocado into thin slices. Place arugula in a large bowl, dress with your favorite vinaigrette or simply olive oil and balsamic, toss to coat all leaves.

Assemble arugula leaves on a serving platter, shingle beets and avocado in altering layers on top of leaves. Sprinkle with goat cheese balls and pepitas.

Voila! Easy, healthy and delicious too!