Banana Nut Muffins

Super Moist and Delicious 

These are the most delicious banana nut muffins I have ever had, and I’m not just tooting my own horn. They are super moist and have just the right amount of sweetness. Best of all they are easy to make and only require one large and one small bowl and one spatula, as well as your muffin tins of course. This recipe makes 12 muffins but can easily be doubled . I use all organic ingredients to make these muffins a little more healthy for my family.



3 over ripe bananas (brown and almost mushy). Some grocery stores even sell them this way cheaper, so be sure to ask if you don’t see them on the shelf.
1 egg- raw brown
5 Tbsp melted organic butter
1 ½ cups flour- I use a mix of half organic unbleached white flour and organic whole wheat flour- but you can use either all white or all whole wheat flour as well
1 tsp baking powder
Pinch of fine sea salt
1 cup organic raw sugar
½ cup chopped roasted walnuts/ or pecans
1 tsp pure vanilla extract (make your own)

on a plate


In large bowl mash bananas’s. Add melted butter (I rarely use the microwave but I do melt my butter in a small bowl, in the microwave for 30 seconds) and mix well. Beat egg (I use the bowl the butter was in) and add to mixture, mix well. Add vanilla and mix. Add sugar and mix well. Sprinkle baking powder over mixture and mix well. Add the flour ½ cup at a time, mixing well after every addition. Fold in nuts.
Either grease muffin pans or use muffin liners. Fill 2/3 full. Bake at 350 degrees for 18-22 mins. Check for doneness at 18 mins. Place entire muffin tray on cooling rack and let cool for 5 mins. Remove from muffin tin carefully and finish cooling directly on cooling rack.
These muffins can be frozen in zip lock bags for up to two months. They make the perfect breakfast on the go, or pair with greek yogurt for a healthy breakfast at home. If you freeze your muffins just take one or two out the night before and let defrost on the counter. By the am they are perfect.

I hope you enjoy these muffins as much as my family does… they are super yummy for breakfast and keep my little ones full all morning.  We usually pair ours with greek yogurt and some of my Yummy Healthy Granola.

banana nut muffins cover


If you like muffins… check out our Blueberry Muffins with Corriander and Valencia Orange Peel and our Zucchini and Raisin Muffins

Have a great day and remember to always…

Live Cre8tively 

Guilty Pleasure Granola

Guilty Pleasure Granola

This granola is much more sweet than my Yummy Healthy Granola and is perfect for late night snacking.  I also use this granola when I’m craving a sweet crunch in my yogurt.  This recipe takes a little more work than the healthy version too, but it is well worth it.  You can easily modify this recipe in any way you see fit.



1/4 cup water
1/4 cup organic raw sugar
½ tsp cream of tartar
½ cup organic brown sugar
2 cups rolled oats/ old fashioned oats
¼ cup chopped raw nuts- optional
¼ cup unsweetened dried raisins- optional
1 tsp vanilla- optional
2 Tbsp butter
Pinch of fine sea salt

In medium saucepan heat water, sugar and cream of tartar to just boiling. Lower heat and simmer for 5 mins. Add brown sugar ¼ of a cup at a time, being sure that it dissolves completely before adding next ¼ cup. Simmer for 5mins. Mix in 2 Tbsp butter until completely melted. Stir in oats and optional mix ins. Mix well to coat. Spread out on jelly roll pan(or edged cookie sheet) lined with parchment paper and bake at 300 degrees for 20 mins or until light golden brown. Place tray on cooling rack and cool for 20 mins. Granola will harden when cool… break into pieces to enjoy a tasty chunky treat.

To store place in an airtight container- I use mason jars- and keep in warm dry place for up to two weeks. You can also store in the freezer for several months.

I hope you enjoy this Guilty Pleasure Granola Recipe, if you have any questions or comments please feel free to leave them below… and if you like what you see, please share it!

Have a great day and remember to always…

Live Cre8tively 

Yummy Healthy Granola

Yummy Healthy Granola

I love granola, and happily so do my kids.  My 2yo daughter asks for it almost everyday and my 13yo son thinks its the most delicious breakfast.  We pair our granola with greek yogurt for breakfast, or just munch on it for a snack.  After spending lots of money on granola in the store I decided to make my own.  I’ve tried many recipes and this is where they led me.

You can make my version (ingredients all in italics) or customize your own:

My version is more adult friendly but can easily be made sweeter for kids or sweet toothed adults. With the addition of brown sugar and by omitting some of the “healthier” ingredients like flax seed and quinoa you can make a delicious sweet treat that still have some nutritional benefit. Or you can make my Guilty Pleasure Granola recipe.




2cups rolled oats/old fashioned oats
½ cups raw nuts, chopped- Almonds, walnuts, pecans, etc. I like to chop mine into all different sizes, some really fine and some big chunks

¼ cup quinoa- optional- gives your granola a yummy, nutty, crunch
1-2 tbsp flax seed- optional
1-2 tbps chia seeds- optional
½ cup unsweetened dried fruit- optional- raisins, cranberries, apricot, etc.
1tsp vanilla- optional
2-3 Tbsp (enough to coat) of either raw honey, grade B maple syrup, or even agave syrup (though there has been new research that suggests that agave syrup is not really good for you)- you can even use all three as long as it’s no more than 3 Tbsp
2 Tbsp oil- coconut, extra virgin olive oil, or even melted butter. You can use any oil but I do not use any vegetable or canola oils in my diet
¼ tsp of spice of your choice- optional- my favorite is coriander, but you can also use cinnamon, nutmeg or any spice really

In actuality you can really add whatever you want to your granola, as long as it is raw; wheat germ, oat bran, pumpkin seeds, etc. If you want yours to be sweeter you can add brown sugar (about 2 tbsp should suffice). You can even use other rolled grains instead of oats; spelt, barley, rye, etc.

Spread out on jelly roll pan (or edged cookie sheet) lined with parchment paper (you can place this one directly on the pan but its a little messy to clean) and bake at 300 degrees for 20 mins- stir and bake for another 15-20 mins until light golden brown. Place tray on cooling rack and cool for 20 mins, stirring occasionally. Granola will harden as it cools. If you prefer your granola chunky, do not stir as it cools. If you want it REALLY chunky, don’t stir it while it’s baking either. Just break it into pieces after it’s cooled.

To store place in an airtight container- I use mason jars- and keep in warm dry place for up to two weeks. You can also store in the freezer for several months.

I hope you enjoy this yummy healthy granola recipe as much as I do… but be sure to check out my Guilty Pleasure Granola too.

Blueberry Muffins with Coriander and Valencia Orange Peel

Blueberry Muffins with Coriander and Valencia Orange Peel

These muffins are great for breakfast either at home or on the go and can be made and frozen ahead of time.  They last in the freezer for 2weeks-4weeks, not that they every last that long in this house.  They are nutritious and yummy too.  They came in handy when my son has to be out the door for school by 6:15.  Just pop them out of the freezer the night before and they are ready to go by morning.  I pair them with organic greek yogurt for a breakfast full of whole grains and protein, just what every growing body, and even those done growing, need.  I hope you enjoy.

Feel free to mix it up as well… I’ve used the same basic recipe (omitting the coriander and orange peel) and substituting other fruits and nuts for blueberries…  Its very versatile and easily adaptable to any fruit.  Try banana with roasted pecans or raspberry and lemon.

This recipe calls for an electric mixer, if you do not have an electric mixer you can use a hand mixer to incorporate your butter and sugar instead.  Or you can melt the butter first and mix it by hand instead.

Ingredient list:

1 stick organic butter (room temperature)

2 Farm Raised Brown Eggs (room temperature)

1 cup organic brown sugar

1 tsp vanilla extract (not imitation)

2 tsp baking soda

¼ sea salt

2/3 cup organic milk

1 cup organic all purpose flour*

1 cup organic whole wheat flour*

1 1/2 cups organic blueberries

1/8 tsp ground coriander

1/8 tsp grated orange zest or Valencia orange peel


optional glaze:

1 Tbsp fresh squeezed lemon juice

½ cup powdered sugar


*Recipe can be made completely with either all purpose or whole wheat flower if you prefer, you  may need to increase your liquids if you use all whole wheat.


preheat oven to 375

Grease 18 muffin tins- or line with muffin paper

In mixing bowl mix 1stick butter (1/2 cup)

Add 1 brown sugar and beat until smooth and fluffy (about 2 minutes)

Add (2) eggs one at a time and beat between each

Add in 1tsp vanilla, 2 tsps baking soda, ¼ tsp salt

Fold in 1 cup all purpose flour and then 1/3 milk

Fold in 1 cup whole wheat flour and then 1/3 cup milk

Fold in 1 ½ cups blueberry’s and 1/8 tsp coriander and 1/8 tsp orange zest

Bake for (15-20) mins

Optional glaze: mix lemon and powdered sugar and drizzle over muffins while still warm


Enjoy your muffins and remember to always live cre8tively!