Whole Wheat Banana Muffins

Whole Wheat Banana Muffins
via food.com

Ingredients:
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ (optional)
2/3 cup olive oil or 2/3 cup canola oil
1 cup honey
4 eggs
2 cups mashed ripe bananas
1/2 cup hot water

Directions:
Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased or lined muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.

As you can see, I made this as bread.  
I have found that if I don't follow the "alternate and mix well" directions that I ignore in most recipes, it doesn't turn out as well.  
Also, I put 1/4 c each of wheat germ and flax meal, and a little extra water.

Clean Chocolate Cashew Carmel Bars

Don't mind the colorless picture, and just go onto the recipe.

Clean Chocolate Cashew Caramel Bars
(Clean Eats in the Zoo)

1/2 c butter or coconut oil
1/2 c pure maple syrup
1/2 c full-fat, unsweetened coconut milk
dash of salt
3 cups cashews (if not salted, add 1/2 t salt to crust)
1-2 T coconut oil, melted
3/4 c chocolate chips*

     In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk, and salt over medium heat. Place a candy thermometer in and heat until 235 degrees.
     While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour.
     Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm.
     Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!

*It takes clean chocolate chips to make a clean dessert!

**Gluten free (just make sure all ingredients are certified gluten free), can be vegan if you use coconut oil instead of butter.

***If you don't care for coconut, use melted butter in the crust.