You can get creative and add raisins, coconut flakes or simply eat them plain. Feeling a little frisky? Add bourbon in place of vanilla. If the kids are craving dark chocolate, throw in 1/4 cup of chocolate chips. Make it fun for them by allowing them to get creative and choose their own additions.

Our personal favorite addition is raisins, walnuts and pepitas. The sky is the limit!

These simple, FfL-friendly cookies are a staple in our house and fun to get creative with.

Because oats and bananas are easy-to-digest carbs that power you up without weighing you down, these cookies double as a delicious pre/post-workout snack. Enjoy one 30-60 minutes before your workout or within 30 to 60 minutes after you finish your sweat sesh.

Brown, overripe bananas are used in banana bread because they’re naturally sweeter, making them perfect for muffins. In the ripening process, the starches in the banana begin to convert to sugar. So don’t throw away those bananas with brown spots. As long as they’re not moldy, there’s no such thing as too-ripe bananas for banana bread.

If you have overripe bananas and aren’t ready to use them, toss them in a Ziploc bag with the peel on and freeze them for later. When you’re ready to use them, thaw them completely at room temperature or in the refrigerator overnight. Frozen bananas tend to release more moisture, so you’ll need to peel them and then lightly pat them dry with paper towels to remove excess liquid.

1. Use a fork to mash pieces of bananas until soft.
2. Use a potato masher to mash banana until soft.
3. Put them in a Ziploc bag and squish them to desired consistency.
4. Add chunks of banana to a stand mixer with the paddle attachment and beat to desired consistency.