If you're like me, life is a continuous search for your next
healthy recipe -- preferably one with lots of flavor and texture. Meals don't seem quite as challenging to
conjure up as they were a year ago… it’s the small, on-the-go type snacks that
I spend most of my time experimenting on lately. In the past week and a half, I've come across
these ‘breakfast cookie’ recipes; most of them are two or three healthy ingredients. You know what I'm talking about – quick and
easy but tough and tasteless! So I
started with one of those two-ingredient recipes and kept adding to it until I
designed a delicious little muffin that you can pack for your afternoon snack. You’ll love them!
Ingredients:
2 ripe
bananas
4 packs
of instant maple-brown sugar oatmeal (organic)
1
tablespoon coconut oil
1 tablespoon maple syrup
1 egg
½ teaspoon
baking soda
½ teaspoon
lemon juice
1
teaspoon ground cinnamon
½ teaspoon
nutmeg
1/8
teaspoon ground cloves
½ teaspoon
salt
¼ cup
raisins
¼ cup
pecan pieces
I know this looks like a lot, but you just throw it all in a
food processor and scoop it into your baking pan!
Directions: Combine all ingredients except the raisins and
nuts; blend in a food processor for 30-60 seconds. Mix in the raisins and nuts. Scoop one spoonful each into a greased 24 mini-muffin
baking pan; you can use coconut or extra virgin olive oil to grease the pan. Bake at 350* for 15 minutes.
The priest told them, "Go in peace. The Lord approves of your journey."
Judges 18:6
