One of my biggest challenges is maintaining a healthy lifestyle on the go. As much as I love the convenience of the Starbucks drive through, often times I justify that mini scone or croissant by promising myself that will be my one indulgence for the day. But, it’s not just the calories I should be concerned about. As we embark on a new year, I’m making an effort to think twice about the foods I decide to consume. This doesn’t translate to any kind of extreme diet. For me, it’s about making smart choices while still enjoying a meal. So, when I spotted this recipe for skinny mini banana muffins, I knew I had to give it a try. These are ideal for a quick and easy breakfast (I made a large batch and froze the rest) or as a mid afternoon snack (topped with a thin layer of peanut butter, this treat will keep you going until dinner). I tweaked the recipe slightly by substituting maple syrup for agave nectar and adding two tablespoons of ground flax seed. But, the best part was the addition of cinnamon and nutmeg…these spices give these muffins the perfect kick and make the kitchen smell heavenly.