Two easy, low-sugar treats with some redeeming nutritional value

I love sweets but try to not overdo sugar.

It’s not because I follow a particular diet; I just try to pay attention to how different foods make me feel. A little bit of sugar makes me happy. Much more than that — meh, not great.

So, when I come across recipes for treats that are relatively low in added sugar (or without it altogether), I’m eager to try them out and share.
Enter these easy and tasty sweets.

Ali Miller and Becki Yoo’s blueberry banana muffins are cool because their sweetness comes purely from the banana. They have a moist and buttery vibe, also featuring blueberries, almond flour and a pop of cinnamon.

The oatmeal chocolate chip balls are fun, too. They have some honey and chocolate, so they do have added sugar but not a crazy amount, especially for a treat. They’re almost like homemade granola bars, with fiber, protein and a ton of flavor.

If a little sweetness makes you smile too, give these recipes a try.

Blueberry banana muffins


1 cup mashed banana (about 3 bananas)

1/3 cup melted ghee

3 large eggs

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 teaspoons baking soda

1.5 cups almond flour

1/2 cup blueberries


Preheat the oven to 350 degrees.

Combine the mashed banana, ghee, eggs, and vanilla in a medium bowl and whisk until incorporated.

In a separate bowl, combine cinnamon, baking soda and almond flour.

Slowly add the wet ingredients to the dry, mixing with a wooden spoon. Once incorporated, gently fold in the blueberries.

Spoon the batter into muffin tins lined with parchment paper muffin liners.

Bake 25-27 min or until a knife inserted in one of the muffins comes out clean (mine took 18-20 mins).

Allow to cool before serving with grass-fed butter.

Makes 12 muffins.


Oatmeal chocolate chip balls


2 cup rolled oats

1/2 cup smooth all-natural peanut butter

1/4 cup honey

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup chocolate chips

2 tablespoons chia seeds


Stir to combine all ingredients in a medium bowl.

Place the bowl in the freezer for 5 minutes, then roll into small to medium-sized balls.

If the mixture is sticking to your hands/hard to shape, freeze for another 5 minutes and/or clean your hands and try again.

Store in the refrigerator for up to 2 weeks.

Makes 12-14 balls.