Though I’m not in Ireland yet, I decided to start posting here to get a jump-start on my new blog. In exactly one month, I will arrive in Ireland, full of nerves, hope and promise (to get the quick story on why I’m moving go here). In the meantime, I am busy preparing for the big move.

One thing I am desperately trying to do is use up all of my pantry food. While I’ll ship a few boxes of spices and maybe even a canned good or two, it’s not feasible to send things like flour, sugar and baking soda so I’m putting them to good use by baking up a storm in my soon-to-be ex-kitchen. Today, I used up all of my agave nectar, a good portion of flour and all three brown bananas that were dying a slow death in my fruit basket.

Simple, healthy banana muffins

Healthy Banana Muffins

4 tablespoons of light butter spread (I used “I Can’t Believe It’s Not Butter” Light)
4 tablespoons of non-fat, plain Greek yogurt
2 eggs
3 ripe bananas, mashed
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cups agave nectar
1 3/4 cup of flour

Preheat oven to 350 degrees. Combine butter spread, yogurt, bananas and sugar in a mixer. In a separate bowl, combine salt, baking powder, baking soda and flour. Slowly combine wet and dry ingredients until incorporated (mixture shouldn’t be too lumpy, except for banana chunks). Pour into greased muffin tins and bake for 22 minutes. Cool on baking rack before serving.