Tag: banana

2-Ingredient Banana Egg Pancakes

Are you craving pancakes but don’t want the carbs? Well, these banana egg pancakes are the ones for you. They’re the easiest pancakes in the world to make. All you need are two ingredients: banana and eggs. Of course I add in extra spices to make these pancakes extra special such as cinnamon, vanilla and honey.

The tricky part is flipping the pancakes once they’re on the grill. I admit the first time I made these, I couldn’t do it. My banana egg pancakes turned out to be a banana egg scramble instead. The secret is to pour out small portions and use a very thin spatula. In the video I used a pancake grill, but I would say a normal pan would work even better because you can grab and maneuver the pan for a better flip. It’s very possible that some batter will drip in the process. All you gotta do is flip the pancake on top of the droppings. No harm done.

I made these for Ky and he loved them. You don’t even need syrup; they already taste like candy. The only problem is I eat the banana egg pancakes too fast. It took all of my self control to save some for Ky. But since I already ate the entire two other batches from before, I resisted the urge. Moral of the story: plan to make lots.

FB banana panckaes 3

Banana Egg Pancakes

Prep time: 5 minutes

Cook time: 10 minutes

Yield:10 small pancakes


1 Banana

2 Eggs

Cinnamon (desired amount)

Vanilla (desired amount)

Honey (desired amount)


Mash up bananas and eggs. Mix very well. Add in desired amounts of cinnamon, vanilla and honey. Pour small amounts onto pan. Wait until bubble and gently flip the pancakes. Enjoy!




Banana Sandwich

My husband and I literally ate this banana sandwich every single day for college. It’s the perfect treat when you’re always on the go and need something portable and sustainable. After eating this sandwich for years, it’s hard for me to go back to the boring PB&J. The banana gives the bread moisture and a sense of purpose. Make sure you use natural peanut butter. Stay away from any hydrogenated fats. And I think it tasted better when it’s just roasted peanuts and salt.

The very first time I made this banana sandwich for Ky (my husband) was when he asked me to hike to the top of Mount Timpanogos. I volunteered to provide the lunch. At the top of the mountain with the amazing view, we sat and ate our banana, peanut butter and honey sandwich. Right after he leaned over and bam! That was our first kiss. So you might say this sandwich has cupid like qualities too :). Either way it’s easy to make and super delicious.

Banana Sandwich

Peanut Butter Banana Sandwich

Preparation time: 5 min


2 slices of whole wheat bread

1 Tbsp peanut butter

1 Tbsp Honey


1 banana


Put peanut butter and honey on individual bread slices. Sprinkle cinnamon on the peanut butter side. Cut the banana long ways and place strategically on bread.


Fruit Yogurt Parfait: Maggie Style

This is one yummy breakfast treat that is guilt free. I sometimes eat a fruit parfait three times a day. Just ask my husband, I’m a little obsessed.

The fun thing about this delectable fruity goodness is that you can make it yours with what’s around the house. In the video I use pears because they were in season. But my personal favorite are mangos. I like to add in whole grain cereal, but sometimes just oats and non-sweetened coconut flakes do the trick. Bananas are necessary because they add an extra frothiness. After teaching this secret to my siblings, they like to add sweetened yogurt and milk, but I like to stick with non sweetened Greek yogurt and almond milk. But some of my recipes do need some milk such as my custard recipe.

I first began eating my fruit parfait in Chile. I lived there for 1.5 years as a missionary for the Church of Jesus Christ of Latter-day Saints. I love Chile’s fruit selection.

I hope you eat many fruit cereals in the future. Enjoy!:)


1 pear (can use apples, mangos, berries or any other kind of fruit)

1 banana

Oats (desired amount)

Whole grain cereal (optional)

Nuts (optional)

Non-sweetened coconut flakes (desired amount)

2 spoonfuls of no fat, non-sweetened Greek Yogurt

Almond milk (or another kind of milk)

Cinnamon (sprinkled)


Put all ingredients in a big cereal bowl and mix it around. Enjoy!

Banana Carrot Muffins


I love snacking, especially when I can snack on something that satisfies my sweet tooth without putting on the pounds. These yummy, healthy banana carrot muffins are naturally moist and spongy that will tempt you to keep going back for seconds.

On my blog, I like to get out the ideas and let you make it and then experiment. I never knew bananas and carrots went so well together until I made this banana carrot muffins recipe. Cooking is so much fun because it allows you to create. As human beings, we naturally receive joy when we create something on our own. Cooking is one of the best ways to do this because you see your finished product relatively fast and, the best part, you get to eat it. Whenever I am stressed or overwhelmed, cooking is my best friend. It allows me to do something with my hands while my brain meditates a solution.


Not only does this recipe have bananas and carrots, but you also use a liquefied apple, aka you make apple sauce. This gives you fruit and vegetables. But make sure the bananas are ripe enough with a good amount of brown spots. The wheat flour provides you with whole grains and a touch of honey brings out the sweet that makes this treat truly delectable. I cut out the butter content and add in a heaping tablespoon of peanut butter. Peanut butter is a healthier fat and adds a unique taste. But check the label to make sure it does not have hydrogenated trans fat. The best and healthiest peanut butter is just roasted peanuts and salt.

I like to pour the batter into muffin tins because its easier to handle, less messy and a lot cuter :). But of course the same recipe can be made into bread pans as well.

I hope you enjoy the banana carrot muffins.


2 Eggs

1/2 Cup Honey

1/6 Cup Butter (melted)

1 Heaping Tbsp Peanut Butter

4 Ripe Bananas

Some Almond Milk

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Cup Shredded Carrots

1 Cup Liquid Apple (blended with some almond milk)

2 Tbsp Vanilla

2 Cups Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda


Preheat the oven to 375 degrees.

Crack 2 eggs into a medium size bowl and whip them good until very fluffy. Add in the honey and melted butter and whip again. Add in 1 heaping Tbsp of peanut butter

Mash up your bananas. Add a bit of almond milk to make it easier. Add in your cinnamon and nutmeg to bring out the flavors together. Put in bowl.

Shred up the carrots and add 1 cup into the bowl.

Cut up 1 apple and put in blender with some almond milk. Blend and place 1 cup of apple sauce into the bowl. Add in 2 Tbsp of vanilla.

Put all dry ingredients (flour, salt and baking soda) together in separate bowl and mix together. Slowly add-in dry ingredients with wet ingredients. Stir until mixed in, but not too much.

Butter and flour a 12 muffin capacity pan so the batter doesn’t stick.

Place pan into the oven for 30 minutes or until the muffins are bouncy and a knife comes out clean.