Ingredients (12 large muffins or 24 small)

• 1 cup of all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cups brown sugar
• 2 medium size very-ripe bananas, mashed
• 3 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon dark rum (optional)
• 1/4 cup dried flaked coconut
• 1/2 cup of plain greek yogurt
• 1 teaspoon vanilla extract
• 1 egg (I used egg whites)
• 1/2 teaspoon cinnamon (optional)

Instructions

Combine the flour, baking powder, baking soda, salt and brown sugar in a small bowl.

Combine the mashed bananas, oil, rum, coconut, yogurt, vanilla and egg in a large mixing bowl with a large wooden spoon, mixing well after each addition of ingredient. Stir in the flour mixture.

Bake for 18-20 minutes.

Ingredients (12-15)

• 1 cup peanut butter
• 1 egg
• 1 cup sugar

Ingredients (serves 4)

• 1 can garbanzo beans, rinsed and drained
• 1/2 cup kalamata olives, rinsed and pitted
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp minced garlic (or 2 cloves)
• salt, to taste

Instructions

Start by lugging out the food processor. This recipe is as simple as dumping things in and pushing GO!

Chickpeas (or garbanzo beans) are the base for all hummus recipes. Their nuttiness and creaminess lend perfectly to the delicious spread, one of my favorite things to eat!

Add the olives to the food processor, making sure all pits have been removed.

Add the garlic, lemon juice, water, and a pinch of salt. Go ahead and give it a WHIR!

You’ll want to scrape down the sides a few times, and process for about a minute or so each time. If you want your hummus a little creamier, add a little more water. If you let it process long enough, you should have delicious creamy hummus after a few minutes!