Today I was in that situation where I had three overripe bananas staring at me. I had to use them or toss them. I wanted to make banana bread, but I didn’t want anything too fattening- because I would eat it all…I also decided to make something in muffin form instead of a loaf for portion control.
Taking into consideration what I had in my cabinets and after searching all over the internet for a recipe- I settled on this one and modified it a bit.
For a healthy muffin- the consensus in the Lewison household is: not bad for a healthy muffin.
Paired with yogurt, this will make a delicious breakfast or a great, filling snack on it’s own. I recommend it for anyone who has overripe bananas in their kitchen.
Banana Pumpkin Oatmeal Muffins
Adapted from Allrecipes.com
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 egg
- 3/4 unsweetened almond milk
- 1/3 pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas (2 bananas)
- Combine flour, oats, sugar, baking powder, soda, salt and cinnamon.
- In a large bowl, beat the egg lightly. Stir in the milk, pumpkin, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
If you follow Weight Watchers these are 4pp each.
Check out the amazing job that Sammy did packaging up the sugar cookies:
They’re all ready to go for the wedding expo this weekend. And look at the cute seating chart that goes along with them:
Great work ladies!
The Sugar Coated Chef is officially teaming up with the ladies of Defining Moments to create custom gifts, place cards and anything else that you can think of!
It all began with this:
I had my 30th birthday party in a private room at my favorite restaurant, Chicago Q. I wanted to give my friends a little goodie bag so I baked sugar cookies and had my friend Sam Tobias make these cute tags.
We were so happy with how they turned out that we knew we had to make more. The staff at Chicago Q was so amazing and accommodating that we thought our creation would be the perfect thank you gift.
I made Q and pig cookies and Sam made very cute and creative gift tags to go along with them:
Our next stop is going to be at a wedding expo this weekend. Once I have photos of Sam’s packaging I will post them. Here is a preview of the cookies for the expo:
If you or anyone you know is throwing a shower, party or wedding (or anything else that you can think of), keep us in mind for favors and gifts! I will be posting more as we create them!
Sam & Jocelyn Tobias
September 5, 2010
The cake one year later:
I’m not really sure how the tradition of eating the top of your wedding cake on your one year wedding anniversary began.
When we first unwrapped our cake tonight, I was happy to see how well it held up over the past year.
I really didn’t have high hopes for how it was going to look or taste.
I wouldn’t say it was bad. But I also wouldn’t say that it was amazing.
I don’t remember what it was supposed to taste like. I had some cake/frosting/filling samples at our tasting, but I’m not sure that Marc or I actually ate our cake on our wedding night.
It was ok. I’m not too disappointed because we had plenty of fantastic desserts (and meals) this past weekend in Boston where we celebrated our first wedding anniversary.
Unfortunately, I didn’t get photos of all of our desserts, but I can tell you that the best ice cream came from J.P. Licks, the best chocolate came from Beacon Hill Chocolates and the best pastry’s were from Mike’s Pastry– where I did manage to get one photo
That would be tiramisu and a peanut butter cannoli.
I’ve had an amazing year and had a great time with my husband on our trip this past weekend. Here’s to many more years together with more traveling and even more dessert!