Hey everyone! Like I mentioned in my last post, grad school consumes my life so I haven't had time to post a bunch of things that I've been meaning to! I decided to take a super quick break (which never happens...I actually spend literally every second of my free time doing work) and post this recipe that I've been making a lot lately because it's quick and easy. Originally I came up with this mini banana bread recipe, and then I decided to substitute applesauce for the banana to make a mini apple bread. And then of course I had to try using pumpkin puree instead in the spirit of fall to make a mini pumpkin bread. All 3 versions are delicious and they're the perfect size for a quick snack (especially a pre-workout snack!) or for breakfast.
Ingredients for the Banana Bread version:
3 tbs oat flour (you could also grind up rolled oats in a blender/food processor to make oat flour)
1/2 of banana, mashed
3 tbs liquid egg whites
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of sea salt
1 packet stevia (or use a sweetener of your choice)
Apple Bread version:
3 tbs oat flour
2 heaping tbsp unsweetened applesauce
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp apple spice (optional)
1/2 tsp baking powder
pinch of sea salt
1 packet stevia
Pumpkin Bread version:
3 tbs oat flour
2 heaping tbsp pumpkin puree
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp pumpkin spice
1/2 tsp baking powder
pinch of sea salt
1 packet stevia
Directions:
Preheat oven to 350. Mix dry ingredients in one bowl, and mix wet ingredients in a separate bowl. Then add wet to dry and mix well. Spray a mini bread loaf tin or ramekin with non-stick cooking spray and pour in the mixture. Bake for 14-16 minutes. I've found that the banana bread usually takes 14-15 minutes, while the pumpkin and apple breads take a little longer. But my oven is weird... so just make sure to watch it! I usually just check them with a toothpick around 14 minutes. Top with more bananas/apples, peanut butter, greek yogurt, anything you'd like! Enjoy!
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