Like many families, we try to minimize the amount of processed sugar we eat. But, it is lurking everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?

One way is to favor sugar from fruit. It brings with its sweetness a full set of other nutrients. Bananas, apples and dates bring vitamins, minerals and fiber along with their sugars.

Another way is to make less healthy items homemade, so you can control what goes in. You can even search online for slightly healthier versions of sweet favorites.

My banana oat morning mini-muffins are just sweet enough to scratch the sweet-tooth itch. I usually bake and freeze them for a quick breakfast or snack on-on-the-go, or for a treat at lunch or a family Sunday brunch. They're small so they thaw in minutes.

Servings: 26 muffinsStart to finish: 40 minutes½ cup (gently packed) pitted dates2 tablespoons coconut oil (or other oil or butter)2 medium bananas, ripe, roughly chopped2 eggs, room temperature2 teaspoons vanilla extract1¼ cups rolled oats (gluten-free, if making gluten-free)¾ cup almond flour1½ teaspoons baking powder¼ teaspoon baking soda1 teaspoon cinnamon½ teaspoon kosher saltHeat the oven to 350 degrees.Mix the wet ingredients: Place the dates in a small bowl and pour 1/2 cup boiling water on them and let them sit for 5 minutes to soften. Once soft, pour off the excess water (do not drain; leave them very wet), and use a fork to smash the dates gently into a loose paste.In a stand mixer using the whisk attachment (or hand mixer), mix the date paste, coconut oil and bananas on medium high speed until soft and creamy, about 2 minutes. Add the eggs one at a time, mixing after each one, and add the vanilla.Prepare the dry ingredients: Place the oats in a dry blender or food processor and pulse until oats become a coarse powder. Pour into a bowl and add almond flour, baking powder and soda, cinnamon, and salt and whisk to mix.Add the dry ingredients to the wet ingredients half at a time, mixing after each addition. If the dough becomes too thick for the whisk attachment, fold in using a rubber spatula.Use a small ice-cream scoop or a tablespoon to scoop dough into a mini-muffin pan fitted with paper liners.Bake until muffins spring back to the touch, about 17 to 20 minutes.