Office of Alumni Relations

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Check out these easy at-home recipes from members of the VCU Alumni Relations staff.

Flourless Muffins

“I’ve been making these muffins for years. They’re great for a grab-and-go breakfast and a good protein-rich snack throughout the day. They’re tasty warm or cold. You can even slather your favorite nut butter on top, sprinkle with coconut and tell your child it’s a cupcake. Sneaky, sneaky!”

—Ashley Burton, director of alumni reunion and recognition programs


2 bananas

2 cups old-fashioned oats

2 eggs

1 cup yogurt (Greek yogurt works best, but any kind will do)

¼ cup honey (maple or date syrup is a good substitute)

½ teaspoon baking powder

½ teaspoon baking soda

Optional extras

Chocolate chips

Dried, shredded coconut




Chopped dates


  1. Combine all ingredients except extras and mix thoroughly until smooth.
  2. Stir in extras as desired.
  3. Spoon mixture evenly into a 12-muffin baking tray.
  4. Sprinkle oats on top for a crispy topping.
  5. Bake at 400 F for 17-20 minutes or until a toothpick comes out clean.

No-Bake Greek Yogurt Bark

Yogurt and a bowl of fruit on a wooden table.

“What’s great about this is you can mix it up with your own ingredients. I like adding chocolate chips!”

—Sarah Smith, assistant director of alumni, outreach and engagement – regional alumni programs


2 cups Greek yogurt

Fruit of choice


  1. Cut up fruit as needed and add to Greek yogurt.
  2. Spread about a half-inch of the mixture in a baking pan. 
  3. Place in freezer for 2-4 hours or until frozen.
  4. Cut and serve.

Ranch Cracker Chicken

A box of crackers, chicken tenderloins and Ranch dressing on a wooden cutting board.

“An easy dinner ready in 30 minutes and pairs great with any side dish.”

—Sarah Smith, assistant director of alumni, outreach and engagement – regional alumni programs


One sleeve whole-grain crackers

½ bottle ranch dressing

1 pound chicken tenderloins


  1. Preheat oven to 350 F,
  2. Crush crackers and place in a bowl.
  3. Pour ranch dressing into a bowl.
  4. Coat chicken tenderloins in ranch dressing, then in cracker crumbs.
  5. Place on baking sheet and bake until internal temp is 165 F.
  6. Serve immediately.
Categories VCU Alumni