Yep. You read that right, kitchen FAIL. I had one. Even girls whose nickname is Martha can have a bad day in the kitchen. For me, that day was Sunday.

The other three dishes I made worked perfectly, but the recipe I was adjusting for today’s post was a failure! Inspired by a recipe I found on Pinterest for lemon, brown sugar and marscapone muffins, I decided it was the perfect recipe to work on to make it sugar-free. And it would have worked perfectly had I not used low-fat Greek yoghurt. It was a rookie mistake. Low fat products curdle easily. The higher the fat content, the less likely your mixture will start to look suspiciously lumpy as you stir in the final ingredients.

As I watched the lumps appear as if by magic from the bottom of the bowl, I was still in denial {it’s not just a river in Egypt *tish, boom* … sorry, bad Dad joke}. Maybe, I thought to myself, it’s just the lemon. Yeah, maybe not.

Not to be deterred, I decided to bake a few and see how they turned out. FAIL. Even though they smelled really good. So I’ll try again, and hopefully share a sugar-free version of these muffins really soon.

Needing a snack to put into Love Bug’s lunch, I whipped up a batch of these super easy, healthy, two ingredient cookies. Again, a recipe I originally found on Pinterest and have made many variations {adding sultanas, dark chocolate chips, dried berries – the list goes on} to the original two ingredients}.

Two Ingredients Healthy Cookies

So, what do you need?
2 super-ripe large bananas … the riper the better
1.5 cups of your favourite muesli, or quick oats

Okay, now what do you do with it?
Pre heat your oven to 180C {350F}. Line a cookie tray with baking paper.

As I was using my favourite organic muesli this weekend and it has whole nuts in it, I put the 1.5 cups in the blender and blitzed it until it was finely cut – so they’re easier for Bubba to digest.

Mash your bananas and stir in your muesli/oats/whatever you’ve decided to add to it.

Spoon mixture onto a cookie tray. This amount will make approx 12 cookies. Pop them in the oven for 12-15 minutes. They’ll still feel quite spongey, but they’re not going to harden like a normal cookie.

Cool them on a tray then store them in an airtight container. I can’t vouch for them lasting any longer than three days because that’s as long as they’ve lasted in our house. I did warm them for a few seconds in the microwave the last afternoon, but that’s because it was a very cold winter afternoon and I figured we needed a warm snack!

{Note: if you use your favourite muesli like I did this week, it will give you more flavours. Our muesli has rolled oats, pepitas, almonds, walnuts, cacao nibs, cranberries, blueberries, currants and sunflower seeds. This snack is not gluten-free, but you can just as easily sub in a gluten-free muesli.}