How to Make Chewy Banana Chips

Today we are making Chewy Dried Banana Chips!

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First off, I hope you all are having an absolutely terrific day. My day, well it’s been a bit busy. BUT I had lunch with my Mommy, so that is always good. I will say, if you are a busy bird like me, it is important to step back and appreciate the things that matter the most… Like your Mom. I was downtown earlier today by mother’s job and was contemplating whether to call her up for a lunch date or to go home and get back to work. Well, I ended up picking her up for lunch and I couldn’t of made a better decision. Good food, laughter and great conversation. You must think about what it is you are working hard for. For me it’s always been about helping people, living a financially comfortable life and to be able to take any stress away from my mother. I gotta buy her a house one day! And I’ve already her promised her a trip to Paris! My advice. Never be too busy for the people you love. But work freakin’ hard, kick ASS and make your dreams come true.

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Okay, shall we get to the Dried Banana Chips recipe?

So my banana chips are a bit different, if you haven’t noticed from the title. They are chewy! At an attempt to make banana chips (the crunchy kind,) somehow they came out chewy. And I aint even mad, because OMG they are so delicious. Like candy almost. Chewy, Tangy and Sweet is the perfect description.

You can add these banana chips to a yogurt parfait, cereal, a homemade trail mix or you can simply eat it by itself. I even added them to my healthy granola bars!  I mean, you kind of NEED this recipe, so I’m basically your fairy god mother. Not to worry the magic will start in 5 … 4… 3… 2… 1 !!!

 Ingredients:

3 Ripe Bananas

Lemon Juice from 3 Freshly Squeezed Lemons

Honey (optional)

Cinnamon (optional)

Material:

Parchment Paper

Pan

Instructions:

Step 1: Preheat oven to 250 degrees.

Step 2: Thinly slice each of the bananas.

Step 3: Dip each of the slices into the lemon juice fully. (You can add 1/2 tsp of  honey and  a sprinkle of cinnamon to the lemon juice if you like.)

Step 4: Place the dipped banana slices on a pan lined with parchment paper.

Step 5: Place the pan in the oven.

Step 6: Leave the banana slices in the oven for 90 minutes. After the 90 minutes are up flip the over each banana slices and place them in the oven for another 90 minutes. (When I flipped mine, I placed them on a new sheet of parchment paper, since the original one was wet from the bananas.

Step 7: Take the banana chips out and let them cool for an hour or two. Then eat!!!

Frozen Peanut Butter Banana Pops

Healthy Frozen Peanut Butter Banana PopsIMG_1679-1So I’ve got something special for you guys. Something that would literally melt in your mouth. Yes indeed it is another summer treat. This time we are making Frozen Peanut Butter Banana Pops! And yes, it taste just as amazinggg as it sounds. Oh and did I mention, they are super duper easy to make? And of course I always use all natural ingredients.

This recipe actually stems from my Candy Apple recipe, which is ALSO absolutely delicious. Like I am literally salivating right now as I write this.

And if that’s not enough! I got an A++ from my mom and step dad.

Mmm, OK. Let’s get it started!!!!!

Ingredients:

3 Ripe Bananas

Coating:

3 Tbsp melted coconut oil

3 Tbsp Organic Maple Syrup

5 Tbsp Nut butter (I used peanut butter)

 Toppings:

Nuts, Shredded Coconut , Cacao Nibs, Goji Berries etc.

Instructions:

Step 1: First mix  the coconut oil, maple syrup & nut butter in a bowl and mix all of the ingredients together.

Step 2: Then roll each of the bananas inside the mixture until is completely covered. You may need to drizzle the mixture over.

Step 3: Place each banana covered with the mixture on a plate covered with parchment paper.

Step 4: Next place the bananas in the freezer for a few minutes. Once the mixture has hardened a bit, take the bananas out and add another layer of the mixture onto the bananas. Then add your toppings!

Step 5: Finally put the banana in the freezer for a few hours, and then WAH LAH, your healthy Frozen Peanut Butter Banana  Pop.

Tip: Eat them fast. They are really creamy so they will easily melt away. So just make sure they melt in your mouth.                                    

Peanut Butter Banana Pops

Peanut Butter Banana Pops

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xoxo Fitty Fattys

How to Make Healthy Popsicles in a Cup!

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 I am so stoked because I made healthy popsicles for my kids at the YMCA DIY style! Yes I accomplished making healthy popsicles in a cup AND they taste divine and look pretty!!! Mission accomplished 2.0! So I am clearly excited to share with you how exactly I did this.

And the really cool thing is, these popsicles are filled with antioxidants and nutrients that will fight to build your kids immune system (and they won’t even know it!!!) That is, unless you want to make this a family event. YES! You can have fun mixing up different fruits and vegetables to get the  flavors you desire.

Now, this is not just for the kiddos, my mom snuck in a popsicle before I even took pictures. So these popsicles are adult friendly too.

Directions for the the Coconut Water and Fruit Popsicle: Pour coconut water into plastic cup leaving about an inch away from the top. Then add in your choice of fruit. I added in blueberries, strawberries and mango. Next, put it into freezer for 4 hours or more. Put in popsicle sticks within the first hour. Pull out and eat!

Warning: The Coconut Water Popsicle are only for people who like the taste of coconut water. It is a very distinct flavor and not favorable for everyone. If you aren’t fond of the coconut water taste, I suggest swapping it out for freshly squeezed orange juice.

Directions for Blended Fruit Popsicles: Add your choice of fruit and or/veggies and coconut water into a blender and BLEND! Pour the mixture into plastic cups (you can even mix up the flavors!) Place popsicle sticks into the mixture. Put in the freezer for 4 hours. Pull out and eat.

Check out the different flavored popsicles I made below!

pop coco

Coconut Water, Strawberries, Blueberries, Mango.

spinach

Coconut Water, Spinach Mango, Banana.

pop strawberry

Coconut Water, Strawberry, Pineapples, Banana.

pop mango

 Mango, Freshly Squeezed Orange Juice, Strawberry.

Blueberry Popsicle

 Coconut Water, Blueberry, Banana, Strawberry.

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 Here’s a pinnable! Let me know which flavors you make your popsicles with! I’d love to hear.

healthy pop

 XOXO Fitty Fattys

Healthy Stuffed Sweet Potato

How to Make a Healthy Stuffed Sweet Potato

healthy stuffed sweet potato

Thank my mom for this post, because she told me I had to share this recipe after I made her my Stuffed Sweet Potato. She loved it! And honestly, I’m not sure why I haven’t posted it already. Maybe because it is just so easy. LOL

I really enjoy making healthy food for my family, and it’s always such a good feeling when they actually like what I make (which has been everything lately.) It’s nice to have people believe in you. You know, it absolutely makes me feel over the moon when I hear my mom talking to other people about my blog. She told me I am changing the world.

I am making it a point to follow my dreams. And to have the most important person in my life really believe in me… well it means more than she’ll ever know. Thank you mom.

Alrighttttt I know yall came for the recipe, so let’s get to it.

healthy sweet potato

Ingredients:

Sweet Potato

Chopped Apples or Pears (about a handful worth)

Banana Slices (about 1/4 of a banana worth)

Cinnamon

Honey

Chopped Pecans

Raisins (Optional)

 

Instructions:

Step 1: (I’m gonna keep it real with yall) I simply put a medium to large sized sweet potato in the microwave for 8 minutes (but you can bake it if you like.)

Step 2: While waiting for the sweet potato to finish. Go ahead and start sauteing your chopped pears (or apples) and bananas with cinnamon. You don’t have to use any oil. You’ll know it’s ready when the fruit is warm and slightly browning.

Step 3: Slice your sweet potato down the middle longways halfway through, and open the potato up. Then take your sauteed pears (or apples) and bananas and stuff the sweet potato.

Step 4: Next sprinkle the chopped pecans on top and then drizzle a little honey to finish it off. Adding raisins is optional.

That’s it! So easy… My mom was like “there is not even any butter in this, but it taste like it there is. It’s so good.” That’s right mommy no butter, just nutrient filled ingredients.

Try this easy recipe out and let me know what you think.

xoxo FittyFattys

2 Fun Ways to Eat Pie (Healthy Peach Cobbler)

Hey yall! I made Fully Raw Kristina’s Raw Peach Cobbler the other day and it was sooooooo good. Like freakin’ delicious. I advise all of you right now to go to her video and make it (see video below.)  However, I did NOT eat it raw, I baked it.

 

Like I said above, I didn’t eat this pie raw, but I baked it.

But I didn’t want to eat it the old fashion way, so I got a little crafty in the kitchen and came up with two ways to eat this pie.

 

#1 Bake it in a Mason Jar.

Press the crust against the bottom of the mason jar and along the sides half way up.

2

Line the sliced peaches along the sides above the crust and place more peaches in the middle. Then add nectarine sauce on top.

3

Add more of the crust as a crumble on top of the peaches.

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Add more peaches topped with the nectarine sauce. Add a little more crust crumble. Topping off with pecans is optional.

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Bake for 15 to 20 minutes on 350 degrees and Wahhh Lahh!!!

 I love having pie in a mason jar! AND it’s perfect as a party gift. You can even decorate it with a ribbon or twine!!! … Am I the only one excited?

# 2 Make Mini Pies

Press the crust into the bottom of the mini ceramic pans and top it with chopped peaches, the nectarine sauce, crust crumbs and pecans. Bake at 350 degrees for 5 to 7 minutes.

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Healthy Homemade Granola Bars

Yum. Healthy Homemade Granola Bars.

Healthy Granola Bars

Yummmmmmmmmmmmm! Yum is all I want to say because I just made the most bomb granola bars ever in life. Everrrr. They are filled with fiber, protein, potassium and healthy fat. I mean, what more do you need in a granola bar?

Nowadays, granola bars in the grocery stores that are marketed as a healthy treat, are really just filled with sugar. I mean just look at Chewy Granola Bar ingredients for example.

Chewy Ingredients

Now why would you want to put THAT into your body when you can simply make your own with under 10 nutrient filled ingredients? It is seriously one of the easiest treats  I’ve ever made.

This granola bar will just make your life easier. Here’s how:

  • You can eat this after or before a workout.
  • Pack it into a lunch for your kids or nieces and nephews.
  • Eat it as a to go treat in the the morning.
  • Bring it as a rescue snack.
  • Break it up in your cereal.
  • Break it up in your yogurt.
  • Eat it as a late night snack.
  • Make them into packaged gifts.
  • Use them as prizes for kids you teach or coach.

Fitty Fattys Healthy Granola Bars

And the thing is… All of the ingredients are natural. I mean could you even pronounce some of the words in the label above? Do you even know what sorbitol, glycerin, soy lecithin or sodium bicarbonate is? I mean, you may know. But  have you ever cooked with these ingredients?

I guess the moral of the story is that it’s best to make your own food, because you know exactly what’s in it. And most of the time, what you make yourself is actually BETTER than what you can get in a package. At least these granola bars are. (According to my taste buds, lol. Please leave a comment and let me know how you like them.) :)

 Okay let’s get started.

Ingredients:

1 Cup of Rolled Oats

1/2 Cup of Popped Quinoa (Here’s a video on how to pop quinoa)

11 Pitted Dates or 1 Cup of Pitted Dates

1/4 Cup of PB2

2 Tbsp. of Water

1 Tbsp Honey

Handful of Loosely  Chopped Almonds & Pecans

Handful of Chopped Dark Chocolate Chips ( You can also use cacao nibs.)

Handful of Chopped Raisins

You can also add banana chips (like I did) or any dried fruit you like.

 *Makes 6 Bars

Instructions:

1. Pop quinoa on the stove and then pour it into a bowl. (Make sure you don’t burn it.)

2. Then add in the rolled oats to the same bowl.

3. Take the dates and PB2 and blend them both in a blender or food processor until it turns into a smooth consistency. It will likely turn into a ball.

4. Add the date and PB2 mixture into the bowl of oats and quinoa.

5. With your hands mix up the oats and quinoa with the date and PB2 mixture until everything is evenly distributed. (Applying coconut oil to your hands before mixing will make it easier to work with.)

6. As you are mixing it up, add in the honey and water and keep mixing.

7. Add in the chopped pecans, almonds, raisins, chocolate chips and other add ins. Begin to mix them in evenly with the rest of the mixture.

8. Once the mixture is done. Line a loaf pan with parchment paper.

9. Then put the mixture into the pan lined with parchment paper. Press the mixture into the pan until it’s smooth and evenly distributed.

10. Place granola bars in the the freezer for 15 minutes.

11. Take out the granola bars out of the freezer and then cut them into bars while they are still in the pan.

12. Pop them babies out and eat.

*You can store them into an airtight container in the fridge.

xoxo Fitty Fattys

Blueberry Banana Bread

How to make blueberry banana bread. Blueberry Banana Bread

This blueberry banana bread is perfect for a quick breakfast on-the-go,  a healthy snack to throw into your lunchbox or for a midnight treat. It’s perfectly fluffy and dense, filled with the freshness of real blueberries with a subtle hint of cinnamon. You can eat it cold or warm, with a glass of almond milk or on it’s own. And don’t forget about the sweet aroma of fresh blueberries, banana and cinnamon that fills the room. This aroma can wake anyone up on a Sunday morning. So here I share with you a healthy, vegan, no artificial anything blueberry banana bread. 

So here’s the story, I was on the mission to make vegan blueberry muffins. And though I did make the blueberry muffins, they weren’t very muffiny. To me, the consistency was more bread like. So I simply thought “why not make this into a blueberry loaf instead?” I mean if there is a zucchini bread out there I could surely make a blueberry bread right? And so it was born!

I whipped up the blueberry banana bread that night, and that morning I had 3 slices. (I know, total overload.) So of course I had to make sure this recipe was blog worthy so I had my mother and stepdad try it out. And let’s just say, they kept asking where the bread was. So keep reading and check out the recipe below. Make it now and thank me later.

Ingredients

2.5 Gluten-Free Cup of Oat Flour

Tbsp  Coconut Sugar (optional)

Tbsp Baking Powder

3 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Tsp Salt

Tsp Pure Vanilla Extract

2 Tbsp of Coconut Oil (solid)

3/4 Maple Syrup

1/4 Unsweetened Applesauce

4 Ripe Bananas

Huge Handful of Blueberries ( it depends on how blueberry-eee you want it to be)

 

blueberry banana bread recipe

Instructions:

Step 1: Preheat the oven to 350 degrees.

Step 2: Blend oats into a blender to make oat flour and pour it into a bowl. Then add in the the coconut sugar, salt, cinnamon, nutmeg and baking soda into the bowl as well. Stir all the dry ingredients together so that each ingredient is dispersed evenly.

Step 3: Take your 4 ripe bananas and blend them in a blender until there is a smooth consistency.  It’s okay if it’s a little gritty. Then pour it into a separate bowl.

Step 4: In the same bowl as your banana consistency add in the applesauce, pure vanilla extract, maple syrup and coconut oil. Now stir all of the wet ingredients together so that each ingredient is dispersed evenly.

Step 5: Take the bowl of wet ingredients and stir it into to your dry ingredients until it all becomes one consistency.

Step 6: Add in your large handful of blueberries and stir it into the mixture, also dispersing the blueberries evenly.

Step 7: Finally, pour the mix into a greased bread loaf pan. Place the pan in the oven for 40 minutes and bake.

Step 8: Take in the sweet blueberry aroma coming from the oven and then take the blueberry banana loaf out.

Step 9: Let them set overnight or for 5 to 8 hours so that the bread can become denser.

Step 10: Slice and eat!

blueberry bread

Blueberry Banana Loaf

 

Love yourself , eat healthy.

XOXO Fitty Fattys <3

 

Healthy Curry Veggie Burger

How to make a Curry Veggie Burger. Your dreams have come true. 

Um guys, I don’t want to toot my own horn, but Toot, Toot!!! I think I’m getting pretty good at this healthy cooking thing. I have to admit, I haven’t always been a cooker, that is, until I fell in love with health and REAL WHOLE FOODS. Yummmm. So I’m am soooo freaking stoked to share this delicious AND nutritious Curry Veggie Burger recipe with you.

Curry Veggie Burger

Now you know I always keep it 100% with you guys, so I must tell you how I came up with this beautiful concoction. First of all, I was inspired by the GOOD KORMA BURGER at Hopdoddy’s. Now I never tasted it, I just saw a picture of it on Instagram. Guys, it looked mouthwatering, so I knew I had to have something like that in my mouth quick! (Sidenote: Hopdoddy’s is the best burger joint in the world, but there is not one where I live… tear*) I must thank Pinch of Yum for also inspiring this recipe. In attempt to make hers, I totally screwed up in an amazing way, and came up with my own special Curry Veggie Burger. Yay. And did I mention it’s healthy??? Well, of course I did. LOL Let’s get started.

Curry Veggie Burger

Ingredients:

14 ounces of chickpeas, rinsed and drained

2 cans of lentils, (I used lentil soup, see picture.) rinsed and drained

1 cup of raw cashews

3 large carrots shredded

2 small/medium yellow onions minced

3-4 cloves of garlic minced

2 tablespoons of olive oil

1 tablespoon of ground flaxseed

1 tablespoon  of curry powder

1 teaspoon salt

1 teaspoon turmeric

1 1/2 cup brown rice

1/2 cup red quinoa

1/4 to 1/2 vegetable broth

 

Instructions:

Preheat Oven to 400 Degrees

Step 1: Take the brown rice and quinoa and boil it until it’s soft. I put both the brown rice and quinoa in the same pot, and it puffed up just fine. If you need to learn how to make brown rice go here, and come back.

Step 2: While the brown rice is cooking go ahead and shred the 3 large carrots into a bowl. Then mince the onions and garlic and place it into a bowl as well.

Step 3: Grind cashews into blender until it’s flour like.

Step 4: Next, take the shredded carrots, chopped onion and garlic and saute them in some olive oil. Once the shredded carrots, onions and garlic are sauteed remove them from the hot stove.

Step 5: Then add in the cooked, drained and rinsed lentils or (lentil soup) and ground cashews in with the rice and quinoa. Add in the the drained chickpeas to the pot as well. And then smash the chickpeas up into the mix with a potato smasher. (The chickpeas don’t have to be fully smashed.) Add in the ground flaxseed as well.

Step 6: Add in the mix to the carrots, onions and garlic and saute all the ingredients together. Adding in the vegetable broth, salt, turmeric, olive oil, and curry powder as well.

Step 7: Once everything is mixed together, take a greased pan and start forming the mixture into little patties. Put the patties in the oven at 400 degrees and bake on each side for 10 minutes. Once the patties are done baking, leave the patties out for 30 minutes so they can firm up a little bit.

Step 8: Place the patties on your bun of choice and dress your burger up as you like.

Step 9: Enjoy!

Step 10: Get seconds, because well.. it’s inevitable.

You can refrigerate the patties and have them alllll week long. That’s what I did. :)

Curry Veggie Burger

 

Healthy Cooking Oils Vs. Bad Cooking Oils

The truth about healthy oils and unhealthy oils have been hidden. Here’s the truth.Healthy Oils Vs Bad Oils

Healthy Cooking Oils:

  • Extra Virgin Coconut Oil
  • Extra Virgin Olive Oil (Cold Press)
  • Avocado Oil
  • Red Palm Oil

Coconut Oil is great for high heat cooking methods… Yes, that includes frying. The oil contains fatty acids that go straight from the digestive tract to the liver, where in most instances converts into keytone bodies that provide a quick source of energy. Coconut oil contains 90% saturated fat, however do not get scared away. There has been no connection to consuming coconut oil and heart disease. Coconut oil actually aids in weight loss. It is imperative the when you purchase coconut oil that it is the unrefined extra virgin oil. If not, you run the risk of getting a coconut oil that contains trans fats, which does show a connection to heart disease. Unrefined Extra Virgin Coconut Oil is the way to go!

Olive Oil contains monounsaturated fatty acids (MUFAs), a healthy fat. Using olive oil in place of the oils below will not only lower your cholesterol, but your blood pressure as well. Olive oil is also known for its anti inflammatory superpowers. SO if you have arthritis problems, this is your oil. BUT you must use EXTRA VIRGIN OLIVE OIL to reap these awesome benefits. The less an oil is manipulated the better.

Avocado Oil is extracted straight from the avocado fruit. Which means it’s not nearly as processed as oils that are extracted by the seeds.

Red (Raw) Palm Oil has a rich source of antioxidants. One of the super antioxidant is Red Palm Oil called tocotrienols is important for optimal health. These tocotrienols act as free radical scavengers and are believed to play a protective role in cellular aging, atherosclerosis, cancer, arthritis and Alzheimer’s disease. Be aware of processed Palm Oil that is usually found in packaged foods. Processed  palm oil  is bad for you. It is  high in saturated fats and are depleted of most of it healing nutrients.

Bad Cooking Oils:

  • Vegetable Oil
  • Soybean Oil
  • Corn Oil
  • Cottonseed Oil
  • Canola Oil
  • Rapeseed Oil
  • Sunflower Oil
  • Sesame Oil
  • Grapeseed Oil
  • Safflower Oil
  • Rice Bran Oil

All of the oils above sound healthy and are advertised as healthy. BUT it’s not true.

These oils are chemically processed and during most chemical processing additives, pesticides, BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene) are added to these oils. BHA and BHT is actually a synthetic antioxidant that keeps the oil from spoiling, but it has been shown to have the potential to produce cancer compounds. On top of that, most of these oils are genetically modified, which means that their genes have been altered. In hindsight you don’t know what you’re actually consuming.

Since these oils are chemically processed they have hidden trans fats. These trans fats are directly linked to heart disease. It’s basically the worst fat on the planet. And the crazy thing is, trans fats are not made in nature. These dangerous fats are man made and they are in most of the foods at the grocery store.

And yes, the list goes on. These oils are high in Omega 6 fatty acids (which is OK) BUT, Omega 6 fatty acids can be highly detrimental to your health if the ratio between the consumption of Omega 6 fatty acids and Omega 3 fatty acids is high. And let me just tell you, the average American ratio is about 16:1. This high ratio is what leads to heart disease, metabolic syndrome, diabetes, arthritis, Alzheimer’s, many types of cancer, etc.

Put simply, a diet that is high in Omega-6 but low in Omega-3 increases inflammation, while a diet that includes balanced amounts of each reduces inflammation. And without the balance between the two, it is that over inflammation that leads to those serious diseases.

As I always say. It’s best to eat whole real foods. Stay away from the packages, and if you can’t stay away, please look on the ingredients label to see if any of the oils above are in it. And honestly, they most likely are.

Most of the food industry doesn’t care about your health or your family’s health. So it’s up to you to care about yourself and your family. Shoot this doesn’t have to be hard! Stick to the healthy oils in the beginning of this post and eat REAL food… and lots of water. <3

Stay healthy my friends.

Healthy Chocolate Chip Muffins

Healthy Muffins AssortmentHave you ever set there and thought to yourself .  . . I want to make some healthy mini muffins? Who hasn’t right? This was my exact thought one Monday morning. The sun gleamed through the living room windows, my mom was sitting at the kitchen table drinking her coffee, my boyfriend was upstairs getting some zzzz and me … well I was thinking about muffins. Healthy muffins. Healthy mini muffins. I scoured pinterest for a healthy mini muffin recipe, but for most of the recipes I didn’t have all of the ingredients. So through the different recipes, I came up with a muffin base and went from there. That Monday morning I came up with the best healthy muffin recipe ever! I mean I’ve really never tasted a healthy muffin, that didn’t taste healthy at all.

These mini chocolate chip muffins are perfectly moist and decadent. They’d be perfect for a party. Guilt free and tasty. Please, please make these muffins and let me know how you like them. I’m so excited to hear from you!

Makes about 50 Mini Muffins

Ingredients:healthy muffins

2.5  Cup of Oat Flour

Tsp PB2 Powdered Peanut Butter

Tbsp  Coconut Sugar

Tbsp Baking Powder

3 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Tsp Salt

Tsp Pure Vanilla Extract

4 Tbsp Olive Oil

3/4 Agave Nectar

4  Egg white

4 Ripe Banana

Sprinkle of Chia Seeds (optional)

Handful of  Dark Chocolate Chips (cacao nibs, vegan semi sweet chocolate chips, etc.)

 

Instructions:

Preheat the oven to 350 degrees. First blend oats into a blender to make oat flour and pour it into a bowl. Then add in the tbsp of coconut sugar and tsp of PB2 powdered peanut butter. Next add in the ripe bananas and smash them into the mix with a potato masher (or whatever smashing utensil you may own .. I also blend them separately then add them in.) Smash the banana until the banana mixture becomes smooth. It’s okay if it’s a little gritty. Then add in the egg whites and  agave nectar. Now that all the ingredients are in the bowl go ahead and mix it all up until the mixture is smooth (I taste test a bit on this part, you know, making sure it’s sweet enough.) Finally, pour the mix into a greased mini muffin pan. Place the pan in the oven for 12 minutes and bake. Take in the sweet smell coming from the oven and when the time is up, pop them babies out. Let the muffins cool for 1 min and then eat up.

You can also make these regular sized muffins. Just leave them in the oven for 15 to 17  minutes.

UPDATE 

I baked these muffins for my friends and it was an absolute win! We literally ate all of them. However, this time I made both mini and regular sized muffins and both chocolate chip and zucchini carrot muffins!!!! See below for instructions.

Zucchini Muffins

For Zucchini Carrot Muffins Add In:

Pecans

Chopped Red Apple

Shredded Carrots

Shredded Zucchini 

Raisins

I totally eyed it, but if you want a more detailed recipe let me know and I ‘ll post one. I used half of the mix to make Chocolate Chip muffins and the other half to make the Zucchini Carrot Muffins.

 
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