Category Archives: Quick Bread

Banana Oat Muffins

photo (3)These muffins are  so d.e.l.i.c.i.o.u.s. and only contain a few simple ingredients. Plus they are low-fat and flour-free, so they are a great snack or breakfast for people with celiac disease, gluten intolerance, heart disease, high cholesterol, diabetes, and well, anyone!

I should call they lazy day muffins, because they are so easy to make. You don’t have to mix anything yourself and you only have to clean 2 things when you are done – a food processor and a muffin tin. I am pretty sure they took 10 minutes from start to oven.

The recipe is a modification from “Keeping up with the Joneses” blog. I made their original recipe last week – it turned out ok but I knew it needed some tweaking. This version turned out perfect, so give it a try!

Simple Banana Oat Muffins

photo (1)


  • 2 1/2 cups of old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup of fat-free plain yogurt
  • 2 eggs
  • 3 ripe bananas


  1. Preheat oven to 350F and spray a muffin tin with cooking spray.
  2. Place oats in a food processor and pulse until they are very fine chunks – not quite flour, but very small pieces.
  3. Add the baking powder, baking soda, and sugar. Pulse a few times to mix.
  4. Add the remaining ingredients and then let the food processor do the rest of the work! Process until well blended.
  5. Fill the muffin tins nearly full with batter.
  6. Bake for 20-25 minutes, or until the top and edges are lightly browned (I did 25 minutes).


I am so excited right now – I don’t know if it is from the mug of coffee I just finished or because I have found so many amazing recipes for Thanksgiving that I just can’t wait to share! Every year my parents host Thanksgiving. About 8 years ago I asked if I could help cook. This was around the same time I became very interested in nutrition, so my ulterior motive was to turn our traditional WI thanksgiving into a more wholesome, healthful, and nutritious meal.  Thankfully that first successful year has turned into tradition of homemade pies, fresh vegetables, and made-from-scratch cranberry sauce.

Each year I search for new recipes to try. In the last few weeks I have found dozens of fall dishes that I can’t wait to try (but will likely have to with this thing called medical school in my way). Here are some of the favorites I have found so far. As I make them, I will post the recipes with notes about how they were.








Banana Bread

Strangely, I have never liked banana bread. It seems everyone in nutrition LOVES banana bread, so I set out to find a recipe that I could attempt to enjoy. I got lucky this past spring when I stumbled across the recipe at The Kitchen Sink Recipes. This recipe is so good that I didn’t even have to try to make myself like it – I loved every last bite of it and then made some more! It is sweet, but not overally sweet and is extremely moist. I don’t have a picture of the bread, but once I make another loaf I will update this post with a picture. You can also refer to the link above for a peak.

– 1/4 cup butter, room temperature
– 1/4 cup brown sugar
– 1/2 cup sugar
– 3 ripe bananas
– 2 egg whites
– 1/4 cup low-fat buttermilk
– 1/4 cup plain, non-fat yogurt
– 1 tsp vanilla
– 1 tsp baking soda
– 2 cup whole wheat pastry flour*
– 1/2 tsp salt
– 1/2 tsp cinnamon

*If you can’t find this, you can do half white, half wheat, or all wheat. If you do all whole wheat, you may need to cover the pan with tin foil and cook for any extra 15-30 minutes.

1. Preheat oven to 350F and spray loaf pan.
2. Cream butter and sugar in a large bowl together until light and fluffy.
3. Whist together mashed bananas, egg whites, buttermilk, yogurt, and vanilla in a small bowl.
4. Whisk the remaining dry ingredients into a small bowl.
4. Alternating between bowls, add the contents of the banana bowl and flour bowl into the sugar. Be sure to mix between additions on low.
5. Mix until just combined…do not over mix.
6. Pour into the loaf pan and bake 50-60 minutes.


Back with a delicious recipe :)

Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe…you will not be disappointed 🙂

As for posting for the next few weeks…they will be few and far between, but I will try to keep up with it!

Wheat Pumpkin Bread
◦ 1 ½ cups all purpose flour
◦ 2 cups whole wheat flour
◦ 1 tbsp baking powder
◦ 2 tsp baking soda
◦ 1 tsp salt
◦ 1 tsp ground nutmeg
◦ 1 tsp ground cinnamon
◦ ½ tsp ground allspice
◦ 1 ½ cups granulated sugar
◦ 2 egg whites or ½ cup egg substitute
◦ ½ cup canola oil
◦ ½ cup low-fat buttermilk (if you don’t have buttermilk, use sour milk or 1/2 cup skim milk + 1 tsp cream of tarter)
◦ 2 large eggs
◦ 2/3 cup water
◦ 1 can pumpkin
◦ 1/3 cup chopped pecans
  1. Preheat oven to 350F
  2. Combine flours and all of the dry ingredients except the sugar into a medium bowl.
  3. Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
  4. Add 2/3 cup of water and pumpkin, beating on low speed until blended.
  5. Add flour to the mixture, beating on low speed just until combined.
  6. Spoon batter into 2 9×5″ loaf pans coated with cooking spray.
  7. Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
  8. Cool 10 minutes n pans on a wire rack; remove from pan and cool completely on wire rack.