Tag Archives: lowsugar

Banana Walnut Loaf

If you’ve been following my posts, then you know that I love banana bread. I mean looove it to the point where I purposely buy a bunch of bananas weekly in hopes that they will ripen up (before they get eaten) so that I can make a fresh banana loaf like this one!  This banana loaf is SUPER moist and rich in banana goodness.  Best part-it’s made in one bowl using minimal ingredients you likely have sitting in your pantry right now! I made this while my mother-in-law visited yesterday and it was gone in less than 30 minutes.  My entire apartment smelled so delicious and I can’t wait to make it again! My husband said it reminded him of Trinidadian pone which is a delicious dessert made with cassava…but this banana loaf is naturally sweetened with bananas and no added sugar!  It’s  also #glutenfree #sugarfree and #awesome!  So let’s get to it!

Ingredients

1 1/2 cups gluten-free oat flour (I used @bobsredmills)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt (optional)

3 bananas, mashed well

3 tablespoons coconut oil

3 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1 egg, whisked

1/3 cup chopped unsalted walnuts

Directions

  1. Preheat oven to 350 degrees and grease one loaf pan with coconut oil (or unsalted butter). In a large bowl mash bananas well with a fork (I also use a potato mashed which works amazingly well!).
  2. In a medium-sized bowl combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together until completely combined.
  3. Add coconut oil, egg, vanilla and applesauce
  4. Mix ingredients until combined.
  5. Scrape batter into prepared loaf pan and top with nuts.
  6. Bake in 350 degree oven for 45 minutes, or until a knife comes out clean when inserted into center of loaf. Turn out onto a cooling rack and cool completely before cutting (also it tastes delicious slightly warm!).  Enjoy!

Apple, Cranberry Cinnamon Oatmeal Muffins

If you’re following my posts, you may know that I love baking muffins.  Truly, I’m always looking for a good variety of quick on-the-go breakfast options and these oatmeal muffins fit the bill. I recently made a quite delicious blueberry oatmeal muffin which included flour but wanted to make another flourless version.  These muffins were meant to be bars but I wanted to create individual portion sizes and a muffin tin worked perfectly!  Get creative with mix-ins. I added chopped Granny smith apple, dried cranberries and cinnamon.  The flavor is just right without being overly sweet.  I also added crispy brown rice cereal but it didn’t create the layer of texture I was hoping for (really due to the addition of milk here), but you can leave it out and add about an additional 1/2 cup of oats or until the mixture is thick.  These are gluten-free, heart healthy and low in sugar!

Ingredients:

3 cups quick cooking or rolled oats

 

1 cup brown rice cereal

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 overly ripe bananas, mashed well

1 granny smith apple, peeled, cored and chopped

1/2 cup dried cranberries

1 teaspoon vanilla extract

1 cup milk or dairy alternative

1/4 cup agave nectar

1 egg + 1 egg white, whisked

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin. Set aside.
  3. Combine oats, baking powder, baking soda and cinnamon.
  4. In a separate bowl, combine agave, banana, milk, vanilla, egg and egg white
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in chopped apple and cranberries.
  7. Bake for 20-25 minutes until golden.

Blueberry Oatmeal Muffins

Like many of us, I’m a very busy mommy.  Even too busy to eat a sensible meal so end up carrying healthy snacks with me through the day.  My typical morning breakfast is oatmeal or overnight oats but wanted my oatmeal in a to-go version! So I created these blueberry oatmeal muffins.  Think just about everything you put in oatmeal, but wrapped up in a little muffin.  These are a lifesaver for busy mornings when you have no time to even shove food into your mouth from a plate or bowl!  Not overly sweet, but has hint of brown sugar.  The primary sweetness comes from luscious blueberries and even though they are no longer in season, they still add a ton of flavor to these muffins!  I do recommend using fresh vs frozen for these, just because the fresh burst open when you bit into these muffins but frozen also works!

I used plain whole milk yogurt in these and applesauce which help to keep these babies moist and flavorful!  Not to mention the extra nutrients you get from these simple ingredients such as Vitamin C and protein.  Make these gluten-free by using gluten-free all purpose flour to replace the whole wheat and regular ap flour.  Enjoy!

Ingredients:

1 1/4 cup quick cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1 cup low fat or whole milk yogurt

1 egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin and spray lightly with cooking spray. Set aside.
  3. Combine oats, flours, sugar, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, combine yogurt, vanilla, egg and applesauce.
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in blueberries.
  7. Bake for 18-20 minutes.
  8. Feel free to spread a little unsalted butter on these muffins without the guilt!

Pumpkin Cream Cheese Muffins

Pumpkin muffins (or pumpkin anything) are a favorite in my house. These muffins are Gluten-free, and I replaced some of the fat for greek yogurt which boosts the protein!  Pumpkin is loaded with an important antioxidant, beta-carotene which the body converts into a form of Vitamin A.  It’s also rich in fiber and other nutrients such as potassium. Austin inspired me to create these pumpkin muffins with a cream cheese center that isn’t super sweet like a frosting!  I recently went to a local deli and saw these “pumpkin cream cheese yogurt muffins” and being a dietitian, I knew that these were loaded with sugar! But to someone who doesn’t know what goes into those store-bought muffins may think they are super healthy because they’re made with yogurt!  Well….I have news for you, they are laden in sugar and super high in calories! Some of those muffins have upwards of 30 grams of sugar for 1 muffin! Yikes!  Ok, I digress.  Now back to these muffins that I baked from scratch and so excited to share this recipe because I only used 1/3 cup of brown sugar for the muffin batter and 2 teaspoon of agave natural sweetener for the cream cheese filling. Each muffin contains about 6 grams of sugar. Yummmmm, if you love pumpkin and cream cheese, try these!

Ingredients:

1 cup of oat flour

1 cup all-purpose gluten-free flour

1/4 teaspoon salt

1 teaspoon baking soda

1/3 cup packed brown sugar

2 teaspoons pumpkin pie spice

1/3 cup greek yogurt (low fat or whole milk)

2 tablespoons coconut oil

2 eggs, whisked

1 cup canned pumpkin (look for a can with a BPA-free liner)

2 tablespoons milk or dairy alternative

Filling:

6 oz low fat cream cheese, softened

2 teaspoons agave

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F and line a muffin tin with liners, spray lightly with cooking spray
  2. For the muffin batter: In a large bowl, sift together flours, baking soda, pumpkin pie spice and salt.
  3. In a separate bowl, whisk the yogurt, oil, eggs, milk, pumpkin and sugar.  Whisk well.
  4. Make a well in the center of flour mixture and pumpkin mixture and whisk to combine (do not overmix or you will end up with tough muffins).
  5. To make the filling: In a small bowl, beat cream cheese with agave and vanilla until smooth.
  6. Place pumpkin mixture in muffin cups about 1/3 full. Then add about one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. 
  7. Then top with more pumpkin batter and seal in the cream cheese with it.
  8. Bake for 18-22 minutes or until inserted toothpick comes out clean.

Gluten-Free Mini Chocolate Brownies

These rich, chocolate brownies are low sugar, gluten free, low fat and super delicious! My kids gobbled these up and my husband and I enjoyed them warm with a scoop of vanilla frozen yogurt.  Totally guilt free!  I’ve baked these for my son’s class and they were a huge hit!  It feels great to bring them a homemade goodie that is healthy and you feel good giving them!  You  can use 1/4 cup of mashed avocado instead of coconut oil, but either way tastes incredible.

Ingredients

1/2 cup oat flour

1/4t baking powder

1/3c unsweetened cocoa powder

1/4t salt

1/3c coconut sugar

2 eggs

1/4 cup unsweetened applesauce

1/4 cup coconut oil or mashed avocado

1 teaspoon vanilla extract

2 tablespoons mini chocolate chips

Directions:

  1. Preheat oven to 350.
  2. In a mixing bowl, whisk eggs and add in coconut oil (or avocado if using), vanilla and applesauce.
  3. In a separate bowl, combine the oat flour, salt, baking powder, cocoa powder and sugar.  Whisk well.  
  4. Add liquid to dry ingredients and mix to combine.
  5. Pour batter in an 8×8 baking dish sprayed with cooking spray.
  6. Sprinkle 2T of mini chocolate chips on top.
  7. Bake for 20-25 minutes. Let cool before cutting.

Fresh Banana, Blueberry Oat & Flax Scones

I absolutely loves scones and there is one restaurant in the city that was my go-to spot for scones until I started baking my own healthier version!  I played around with the ingredients in this recipe for a while until finally achieving this fantastic consistency and flavor minus a bunch of added sugar and glazes.  I was also excited to find that these scones were just as perfect using gluten-free all purpose flour, making totally gluten free!

My baked scones are perfect for breakfast including heart healthy flax and oats, potassium rich bananas and antioxidant loaded blueberries! Not only are these scones low sugar but they get a protein boost with the addition of greek yogurt. Does it get any better? Give this recipe a try and your taste buds will not be disappointed.

Ingredients

1 cup old fashioned rolled oats

1 cup gluten-free all purpose flour

1/4 cup finely ground flaxseed

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons of brown sugar

6 ½ tablespoons of cold butter

¾ cup 2% Greek yogurt

1 teaspoon vanilla extract

1 medium banana, sliced

1/3 cup frozen or fresh blueberries

Directions

  1. Preheat oven to 400 degrees
  2. In a mixing bowl, combine oats, all purpose flour, finely ground flaxseed, 2 teaspoons baking powder, salt and brown sugar
  3. Mix well and add in cold butter in pieces
  4. Using a pastry blender, or your hands, cut in the butter until flour resembles course crumbs
  5. In a separate bowl, combine Greek yogurt and vanilla extract
  6. Add liquid to the dry ingredients and blend until combined but do not overmix. Fold in the blueberries and bananas
  7. Turn onto a floured work surface and knead about five times. Pat into a 7-inch circle about ½-3/4 inch thick
  8. Cut into 8 triangles and place dough on a parchment lined baking sheet
  9. Bake for 18-22 minutes or until golden brown
  10. These freeze very well and tastes just as fresh once thawed

Spiced Cranberry Orange Sauce

 

Cranberry sauce is a staple at any Thanksgiving feast. In addition to being the perfect compliment to roasted turkey, cranberries pack a big punch nutritionally. In fact, I may eat more cranberry sauce than I do the turkey, which is why I needed to come up with a naturally sweetened lower sugar version that still balanced the tart flavor of cranberries.   My solution? Honey, fresh oranges and some pumpkin pie spice!

Ingredients

10 oz bag of frozen cranberries

1/3 cup + 1 tablespoon honey

Zest and juice of one orange

½ teaspoon pumpkin pie spice

¼ cup water mixed with 1 teaspoon cornstarch

Directions:

  • In a medium saucepan, combine cranberries, honey, water/cornstarch mixture and the orange juice.
  • Bring mixture to a boil over medium heat, then simmer at low heat stirring occasionally while the cranberries pop and the mixture thickens, about 5-10 minutes
  • Stir in the orange zest and pumpkin pie spice
  • Adjust the flavor to your own preference by adding a bit more honey and/or orange juice
  • Allow to cool, cover and store in the fridge. It will last for about one week.