Archive for Recipe

Mini Banana Oat Muffins!

Our baking bananas were starting to get really ripe so I decided to use them up and make some delicious muffins!

Mini Banana Oat Muffins


  • 124 g (1 cup) Whole Wheat Flour
  • 40 g (1/2 cup) Quick-Cooking oats
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbs milled flax seeds + 3 tbs water
  • 248 g (3 large) ripe bananas, mashed
  • 1/4 cup Splenda For Baking**
  • 1/3 cup Applesauce
  • 1/4 tsp cinnamon


  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a large bowl. 
  3. Line mini muffin pan with tins and lightly spray each with PAM.
  4. Fill up tins about 3/4 of the way.  I used 1 tbs for each muffin
  5. Bake for 9-11 minutes- check if done by inserting a toothpick.

Yields 30 Mini Muffins

  • Calories- 35.5 g
  • Fat- .33 g
  • Carbs- 7.5 g
  • Fiber- .43 g
  • Protein- .83

These muffins are so moist and are a great way to use up extra bananas!

** I usually hate splenda but I’ve had a sample of Baking Splenda forever and decided to cut down the sugar.  If you want to use normal sugar, replace the splenda with 1/2 cup sugar.


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Summer Yellow Smoothie

It feels so foreign to be typing this post!  I can’t lie, I’ve missed you guys!

Today’s post is just a quick smoothie I whipped up today.  Also, try to spot something that doesn’t belong in the picture 😛

Banana Mango Smoothie


  • 100 g Banana or a Medium Banana
  • 90 g frozen mango chunks (thawed) or about a Handful of Mango Chunks
  • 1/2 cup Almond Milk
  • 1/2 cup crushed ice
  • Sweetener (optional)


  • Cut up your banana into medium slices and toss into your blender.
  • Pour in your almond milk and blend for 1-2 seconds, enough to break up the banana.
  • Add thawed mango.  I use thawed mango here because my blender will not break up frozen chunks, it just makes a lot of loud noises!  Blend until the mango is incorporated.
  • Add crushed ice and if your using a sweetener throw it in here and then blend until smooth.

I was going to add some Vanilla Protein Powder to mine to jazz it up but I checked the pantry and I am completely out.  This isn’t a surprise since I haven’t had protein powder since last September!

My smoothie was 170 calories, 2 grams of protein, and 4 grams of fiber. It’s a tasty base so you can definitely add some more nutritious add ins.

Since it’s so light, this is a great drink for a Summer Lunch or even Dinner!  The banana and mango go great together and it’s so pretty to eat!

I’ll be posting a lot more often guys, this past week was pretty loco!

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Mini Banana Oat Pancakes

Mini Banana and Oat Pancakes


  • 1/2 cup oats
  • 50 grams banana
  • 1/4 cup almond milk or other milk
  • Sweetener and Cinnamon To Taste
  • 1 tbs Milled Flax Seeds
  • Sprinkle of baking powder


  1. Mash Banana with a fork.  Leave a couple chunks in the mix.
  2. Add sweetener, cinnamon, flax seeds, and baking powder to mashed banana.
  3. Incorporate oats into mixture.
  4. Add almond milk and stir until the liquid is equally distributed
  5. Form into mini pancakes and cook in a non stick pan until browned and then flip and repeat.

Yields 5 Pancakes the Size of Sand Dollars

235 Calories, 7 grams of protein, and 7 grams of fiber.

These actually taste like little bites of Banana Bread!

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A Recipe for Homemade Soy Yogurt

Making Soy Yogurt is so much easier than it sounds.  Here are the ingredients and tools you need to whip up your own yogurt!

  • 1/2 cup Soy Yogurt with live Cultures
  • 4 cups plain OR vanilla soy milk- warmed
  • A very clean Whisk- being clean is important when dealing with cultures!
  • An Oven
  • Jar or Container with a lid

It’s really important to make sure your base yogurt has cultures because what you are going to do is let those cultures multiply and form a larger batch of yogurt.  Once you have made your own homemade yogurt, you can keep making more with that last 1/2 cup.

Step One:  Set Oven to 100 Degrees while getting out your ingredients

Step 2: If base yogurt is runny, drain out the excess liquid by using a Cheese Cloth

Step 3:  If your soy milk is cold, pop it in the microwave to warm it just enough, you don’t want it too hot!  I warmed my 4 cups of soymilk in the microwave for about 2 minutes.

Step 4: Whisk together the warm soy milk and base yogurt until the yogurt has incorporated itself into the milk.  This shouldn’t take more than a minute of whisking. I would recommend washing your whisk in warm water and soap before hand just to get rid of bacteria.

Step 5:  Place a lid on your container (or jar) and place it in your preheated oven.  This is where it gets really simple, all you have to do is walk away now!  Let the yogurt sit in the oven for at least 8 hours.  Don’t turn off the oven, you want to keep it at 100 degrees for the whole night.  I usually put it in over night so when I wake up in the morning, I can transfer it.

Final Step: Transfer Yogurt into an old container! 

This yogurt is a little runny so if you prefer to eat thick yogurt, all you have to do is add some agar agar while whisking in step 4.  I hope this post made sense, if you have any questions on how I made mine please comment!

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