Healthy Banana Nut Muffin Top

“The perfect NO SUGAR option dessert is just the right size for you and the littles”

Oh the muffin top. Not the one you’re thinking of that spills out of your pants, but the wonderful perfectly domed top of a baked muffin. Whenever I make or buy muffins, I find myself picking at the top and well, giving away the rest of it to my husband. He calls me the mouse that runs around the house at night and eats the tops of muffins. What can I say? I love the finer things in life and frankly, my current other “muffin top” doesn’t need to be fed the whole muffin.

This banana nut chocolate chip muffin top is so yummy and enough to satisfy the cravings. It’s hard to believe in 3 more months my second son will be eating solids. This won’t be his first food of course, but I’ll save it for my back pocket when he becomes more of an advanced eater.

Muffin Top SF!

This recipe has no sugar, aside from the chocolate chips (which you could leave out), but I included a sweeter alternative in the recipe below.

Muffin Tops 3

Fun fact: 1 cup of sugar is 773 calories while 1 cup of applesauce is 166. So it may be worth a try! But again for a sweeter variety add sugar.

Banana Nut Chocolate Chip Muffin Top

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 24 Muffin Tops


  • Wet Ingredients:
  • 4 ripe bananas
  • 1/2 c. butter, melted
  • 1 c. applesauce, sub for 1 c. sugar if you like the sweeter variety, or 1/2 c. applesauce, 1/2 c. sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla
  • Dry Ingredients:
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • Optional:
  • 1/2 c. walnuts, chopped
  • 1/2 c. chocolate chips


  1. Preheat oven to 375F
  2. In a large bowl, mash bananas and mix in wet ingredients
  3. In another bowl, mix dry ingredients
  4. Combne dry ingredients mixture iand wet ingredients mixture
  5. Do not overmix
  6. Add walnuts and chocolate chips if desired
  7. In a muffin top pan , add mixture in each circle. Fill about 3/4 through
  8. Bake for 10 minutes, use a toothpick to check doneness


The no sugar option, is obviously less sweet. I personally like just a hint of sweetness in some baked goods. Substitute applesauce with sugar or half and half for a much sweeter variety.

Easy Banana Bites

“Jazz up the ordinary curvy yellow fruit  and enjoy these no cook easy banana bites !”

Bananas are a staple at our house. It’s so versatile for recipes, smoothies, and even pancakes. It’s probably the easiest fruit to bring along to for a snack! I mean, come on,  it’s wrapped in its own very convenient packaging.

On one busy morning, however, I had absolutely no time to cook anything. I quickly saw bananas on my counter and said to myself, “OK, that’s his breakfast.” I try to always serve him a complete meal with as many food groups as I can and had to think of a way to add protein. This is how this recipe came about. Problem is, he wanted 3 bananas, and it took him longer to eat each banana bite, than it would take me to cook a full breakfast spread. But that’s ok, he really enjoyed these. I paired it with some other fruit and some yogurt and called it a day.

P.S. Do you know how hard it was for him to take the picture below? He was so patient and so incredibly cute waiting for mommy to capture the photo. I gave him one banana bite, and he kept saying, “Again!”  This is his new word for more. It makes me incredibly happy to cook for this little man. Well in this case, happy to prepare, since this requires no cooking at all!

Banana Bites Hands F


P.S.S. You can buy almond meal at your local grocery store. I bought this one from Trader Joes, but it’s also available online here.  If unavailable, you can always blend almonds in your blender (must be a powerful one.)


Banana Bites Close

Easy Banana Bites



  1. Peel bananas and cut into small round pieces
  2. Prepare two small bowls
  3. Bowl #1 - Almond Meal
  4. Bowl #2 - Coconut
  5. Dip banana in bowl #1, then 2.
  6. Enjoy!

**If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free and pay for my coffee to keep me awake so I can write these posts 😉 Thank you!

Green Monster Veggie Muffins

Calling all picky eater parents! I feel you. If you’re tired of smoothies, try this veggie muffin!

My oldest son recently had a 24 hour bug. It’s super hard to see them sick but it’s even harder to know they haven’t eaten for some time. I’m thankful his illness was short-lived, but as he got better, his normally hefty appetite didn’t come back.  It’s been days since he got the bug and still no appetite, except for toast and fruit. I panicked!

Today I decided to make baking an activity.  I’ve found if he’s involved in the cooking procedures he is eats the fruits of his labor.  Sure enough, he ate FOUR of item.
It probably acted as an appetizer for him because he topped it off with a bowl of rice, chicken, sweet potato and boiled egg. I’m so excited he’s back!

Green Monster Veggie Muffins

This muffin isn’t the most photogenic, but it tastes great and is packed with several fruits and vegetables. It has apples, bananas, spinach, and carrots. I also used coconut oil instead of vegetable. In the past,  I’ve cut down the sugar by a tablespoon and it’s still delicious!

Tip: you can also blend the carrots in with the wet ingredients, if you have super picky eater who picks out veggies out of their food.

Green Monster 2B (2)

P.S. In case any of you are wondering which blender I use, I use the Blendtec and love it! My readers will get free shipping and a discounted rate! Click here for FREE shipping and a discounted option.

**If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you

Blueberry Crisp

As some of you may know my kids and I recently went on a  blueberry picking adventure. My toddler loved it, but picked so many! I haven’t ventured off into pie making yet so I improvised and made these small blueberry crisps. I didn’t have a round baking pie dish so I used ramekins. It’s the perfect size for little ones and also for those watching their portions, me included.

Blueberry Crisp

Tip: you can subsitute coconut sugar for regular white, but coconut sugar is healthier

Blueberry Crisp


  • 1 c. fresh blueberries
  • 1 1/2 tsp cornstarch
  • 1 tsp. coconut sugar
  • For rolled oats topping
  • 1/4 c. Flour
  • 1/3 c. honey
  • 1/4 c. rolled oats
  • 1/4 tsp. cinammon
  • 3 Tbs. cold butter


  1. Preheat oven to 350F
  2. In a bowl, mix blueberries, cornstarch and sugar. Set aside
  3. In another bowl, mix flour, honey, rolled oats, and cinnamon. Cut in the butter.
  4. Use your hands to work it all together.
  5. Scoop the blueberry mixture into ramekins and then top with oats mixture
  6. Bake for 25-30 minutes until the berries are bubbly
  7. For a crunchy variety use 1/4 c. of brown sugar instead of the honey in the oats mixture

Recipe adapted from The Baker Chick

Healthy Chocolate Pudding

“A healthy, guilt free dessert with an extra nutritious ingredient!”

Healthy Chocolate Pudding

I’m always looking for healthy alternatives to my childhood favorites. I loved chocolate pudding growing up. Unfortunately, most packaged puddings have lots of sugar and preservatives. While this obviously isn’t the real thing, I don’t feel bad if my toddler eats it. Plus it’s also packed with nutrients from an avocado. My son loved dipping everything in it.

I’m also excited to share this recipe in collaboration with How Does She, one of my favorite blogs!

Tip: If you prefer a sweeter variety, add more honey and use sweetened cocoa powder. Also no honey before the age of one

Healthy Chocolate Pudding


  • 1/4 C. Cocoa Powder
  • 1 Tbs. Coconut Oil
  • 1/3 C. Honey (to taste)
  • 1/4 Tsp. Vanilla Extract
  • 1 Avocado
  • 1/4 Tsp. Salt


  1. Peel and remove the seed from the avocado
  2. In a food processor or blender, add all ingredients and blend until a smooth creamy consistency
  3. Serve chilled.

Healthy Drumstick Ice Cream Bites

When my toddler turned 2 years old, I started giving him a little of every food in moderation. That said, I still haven’t given him extremely sugary foods like candy or ice cream. I know I know, I need to let him be a kid, but I just don’t want to deal with an even more extremely energetic child.

Unfortunately, or fortunately for you,  I have sugar cravings all the time.  So when I have a sweet tooth, I try to make whatever I’m wanting toddler friendly. I’m not sure why, but I had a craving for a drumstick. You know, the vanilla ice cream one with sugar cone, topped with chocolate and peanuts.
Drumstick Bites 4 Resize

I quickly started thinking about how I can make something similar and guilt free. These days, I’m up all night with my newborn nursing, so I have a lot of time to think… ok I digress. Well, I remembered making no refine sugar chocolate covered strawberries in the past, so I used the same recipe. Instead, I made drumstick balls and made my own no refined sugar ice cream. While it may not be the same as the real drumstick, I don’t feel bad giving these to my toddler.

P.S. My kids were a handful today, hence the very melted ice cream picture below. I wanted to show you how pink it is and that’s all from the strawberries only!

Drumstick Closeup 2 Resize

Healthy Drumstick Ice Cream Bites


  • 2 Bananas (frozen)
  • 5-6 Strawberries (frozen and hulled)
  • 3 tbs. heavy cream
  • 8 tbs. honey ( or to taste), divided
  • 4 tbs. Coconut Oil
  • 4 tbs. Cacao Powder / or melt chocolate chips
  • Toppings: Crushed peanuts or sprinkles


  1. Cut bananas and hull strawberries.
  2. Freeze for at least 3 hours (I left them in overnight)
  3. Blend bananas, strawberries, heavy cream, and honey until the mixture has a soft serve consistency.
  4. Using an ice cream scooper, form ice cream into balls (remember to work quickly as it will melt). Place on a baking sheet and return back to the freezer
  5. In a bowl, add coconut oil. Place in microwave for 10-12 seconds. It should not be in liquid form but just melted enough to mix with the cacao.
  6. Mix cacao and coconut oil together and add honey. For a sweeter variety, add more honey until you reach your desired sweetness. Allow cacao mixture to cool a bit.
  7. Dip ice cream ball into cacao mixture, then in peanuts. You can also sprinkle peanuts instead of rolling it in it.
  8. Freeze until ready to eat
  9. Remove from freezer and allow it to melt a bit before eating

TIp:  you can always use semi-sweet chocolate chips and melt it instead of raw cacao powder. Try to use ripe, but not overripe bananas and sweet strawberries.


Zucchini Carrot Cake

We’re having company over for the holidays. That means it’s “clean out the fridge day” before we stock up to host dinner! I had some zucchini and carrots left over.IMG_7664 My son eats fritters all the time so I decided to make something different.   I cut down the fat by using applesauce.  It’s still incredibly tasty and moist, with a lot less oil. I used no gmo Dole Fruitocracy Apple Pineapple sauce and it was simply divine. I also used coconut sugar instead of regular so it’s healthier. The muffins are incredibly delicious and bound to be a family favorite.


  • 1 c. zucchini (grated)
  • 3/4 c. chopped walnutsIMG_7663
  • 1/4 c. grated carrots (grated)
  • 1 c. coconut sugar
  • 1/2 c. Fruitocracy Apple Pineapple Sauce
  • 1/4 c. vegetable oil
  • 3 eggs
  • 2 c. all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp. baking powder
  • 1 tsp salt
  • 2 tbs cinnamon powder


  1. Preheat oven to 350f
  2. In a bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
  3. In another bowl, stir together eggs, oil, applesauce, sugar, and zucchini until well combined
  4. Pour flour mixture into egg mixture until well combined
  5. Pour into a greased mini loaf pan or mini muffin pan. Depending on the size pan you use it could take about 10-12 minutes or longer. I would check at the 10 minute mark, then check every few minutes until toothpick comes out clean.

BIG TIP: Cook time will vary depending on what kind of pan you use. My mini muffins took about 10-12 minutes and mini loaf pans about 15. PLEASE check it often and poke with a toothpick until it comes out clean.

Disclosure: As a Dole Blogger, I received samples of Dole products for use in this post. As always, all opinions expressed are my own. *If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

3 Ingredient Oatmeal Chocolate Chip Cookies

My son has a new favorite. Cookies. Oh boy right? Chocolate Chip Oatmeal Cookies 1This incredibly versatile cookie is a great alternative to sugary cookies. You can even serve it for breakfast and not feel too guilty about it.  If you don’t want to add chocolate chips replace it with blueberries. You can also add sliced almonds or dried cranberries.


  • 2 large ripe bananas (the riper the sweeter, we like them just right)
  • 1 c. quick oats
  • Chocolate chips (we use raw cacao, and only add about 2 to each cookie

Chocolate Chip Oatmeal Cookie ETM


  1. Preheat oven to 350F
  2. In a bowl, mash bananas and add oats, and combine
  3. Grease a baking sheet
  4. Using an ice cream scooper or spoon, place on sheet and bake for 12-15 minutes
  5. Top each cookie with desired amount of chips, you can also mix it in instead
  6. Enjoy!

Healthy 2 Ingredient Macaroon Cookie

If you missed my announcement, I am 6 months pregnant. Fortunately or unfortunately, pregnancy comes with cravings. One late evening, I craved macaroons. I wanted to make the real thing, but I knew I didn’t need all that sugar. Healthy Macaroon CookieSo like most of my recipes, I once again looked at the ingredients I already had in my kitchen. This is how this yummy goodness came about.  It’s not quite the real thing, but definitely guilt free, toddler friendly, and paleo too for those on that diet!

P.S. If you’re wondering why I made them into cookies not mounds, it’s because I wanted it to cook faster! #latenightcravings

Makes about 6-8 cookies depending on size



  1. Preheat oven to 350F
  2. In a bowl, mash bananas until smooth
  3. Add coconut and mix until well incorporated
  4. Grease a baking sheet or use a silpat mat and use an ice cream scooper or cookie scooper to make even portions. Shape into cookie disks
  5. Bake for about 20 minutes or until sides are slightly brown. Sprinkle some more coconut if desired.

Pumpkin Cream Cheese Roll

Tis the season to make pumpkin anything! A few years ago, I tried my hand at baking. Pumpkin Roll FinalYou may not believe it, but I wasn’t a huge fan of cooking until my son started eating solids. Baking was foreign to me, but I was pleasantly surprised with myself after I tried it!  Now I make it every fall.  It’s great for gifts or bringing it as a treat for parties. Don’t let the long ingredients list scare you. It’s worth it, I promise. You may want to do this when your toddler is asleep though, otherwise you may have a fun mess to clean up. Scroll down for the video!



  • 1/4 c. powdered sugar (to sprinkle on towel)
  • 3/4 c. all purpose flour
  • 1/2 tsp. baking poser
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 c. granulated sugar (I like my cakes less sweet, if you have a sweet tooth use 1 cup)
  • 2/3 c. pure pumpkin puree
  • 1 c. chopped walnuts (optional, but so yummy in my book)


  • 1 8 oz cream cheese, at room temperature
  • 1/2 c. powdered sugar, sifted (again, make it 1 c. if you have a sweet tooth)
  • 6 tbs butter, softened
  • 1 tsp vanilla extract


  1. Preheat oven to 375f
  2. Grease 15 x 10 inch baking sheet and line with paper. Grease and flour paper, set aside
  3. Prepare a thin, cotton, kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinammon, coves and salt in a small bowl
  5. Beat eggs and sugar in large mixer bowl until thick. Add pumpkin puree.
  6. Stir in flour mixture and spread evenly into prepared pan. Sprinkle with nuts
  7. Bake for 13 to 15 minutes or until top of cake springs back when touched
  8. Carefully peel off paper from cooked cake
  9. Roll up cake and towel together and cool on wire rack (about 40 min to an hour, or until room temp
  10. Prepare filling by beating cream cheese, 3/4 c. powdered sugar, butter, and vanilla extract until smooth.
  11. Carefully unroll cake and spread cream cheese mixture over cake. Reroll cake
  12. Wrap with plastic wrap and refrigerate at least one hour
  13. Sprinkle powdered sugar when ready to serve if desired


Adapted from Libby’s Pumpkin Roll Recipe