These Mediterranean Baked Eggs are the kind of meal that makes healthy eating feel simple. Packed with protein and made with eggs, spinach, bell pepper, and feta, this easy recipe comes together in just 20 minutes.
You get creamy eggs, salty feta, and flavorful veggies in one dish that actually keeps you full. Perfect for a quick breakfast, simple brunch, or even a light, balanced dinner. Add a slice of sourdough to scoop up those jammy eggs, and you’ve got a nourishing, satisfying meal you’ll want to make on repeat.
Ingredients
UnitsScale
4 Eggs
1/2cupRaw Baby Spinach
2 Tbsp Diced Bell Pepper
2 Tbsp Feta cheese
Salt & Pepper
Instructions
Preheat oven to 375°F. Spray two ramekins with nonstick spray, and place on a sheet tray.
Add two eggs to each ramekin. Top with a handful of torn baby spinach, 2 tbsp diced bell pepper, 1 tbsp of feta, pinch of salt and pepper.
Place into the oven and bake for 15 minutes until the eggs are set. (Tip, broil for the last minute to get crispy edges!)
Allow to cool for a minute before digging in. Serve with a slice of sourdough toast to tip into the eggs. Enjoy
These Fluffy Whole Wheat Pancakes come together in one bowl and use 100% white whole wheat flour, so they’re hearty without being heavy. Lightly sweetened with maple syrup and perfectly soft, they’re great for slow weekend mornings or making ahead for busy weekdays. Cozy, simple, and no extra dishes.
Ingredients
UnitsScale
3cupsWhite Whole Wheat Flour
1 1/2 Tbsp Baking Powder
1 1/2 tsp Ground Cinnamon
3/4 tsp Kosher Salt
2cups + 2 tbspMilk
3 Eggs
1/4cupMaple Syrup
4 Tbsp Unsalted Butter, melted
Instructions
In a large bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth.
Add the flour, baking powder, cinnamon, and salt directly to the same bowl.
Whisk ingredients together until just combined. Take care not to overmix, some lumps are okay.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the pancake for another 1-2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings like fresh berries, blackberry compote, or more maple syrup. Enjoy!
Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.
Ingredients
UnitsScale
Dough:
1/2cupSourdough Starter
1/2cupMilk
3/4cupPumpkin Puree
2 Tbsp Melted Butter
1 Egg
1/2cupMaple Syrup
1 1/4 tsp Yeast
2 tsp Vanilla Extract
3cupsAll Purpose Flour
1/2cupWhole Wheat Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 tsp Baking Soda
Filling:
2 Tbsp Melted Butter
1/4cupBrown Sugar
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
Glaze:
1 1/2cupPowdered Sugar
1 1/2 – 2 tbsp Milk
Instructions
Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries.
Ingredients
UnitsScale
2 Eggs
1/2cupAlmond Milk
1 Tbsp Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Lemon Zest
1 1/2cupsAlmond Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/8 tsp Salt
1/2cupBlueberries (fresh or frozen)
Instructions
In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
Using a spatula, gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
Serve warm with more berries and maple syrup. Enjoy!
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.
Ingredients
UnitsScale
2 tbsp Butter, melted
3/4cupMilk
1/4cupPumpkin Puree
3 Eggs
3 tbsp Maple Syrup
1 tsp Vanilla Extract
1/2cupAll Purpose Flour
1/4cupWhole Wheat Flour
1 tsp Pumpkin Pie Spice
1/4 tsp Ground Cinnamon
Pinch Salt
Instructions
Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
Blend until batter is smooth and no lumps remain.
Pour the batter evenly into the 12 muffin cups.
Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
Dust with powdered sugar (or your favorite toppings) and enjoy warm!
This Chocolate Hazelnut Protein Granola is made with hearty oats, crunchy hazelnuts, rich cocoa, and naturally sweetened with maple syrup. Packed with protein and simple, wholesome ingredients, it’s the perfect easy recipe for a healthy breakfast or snack.
Protein-Packed Waffles are bursting with fresh blueberry and lemon flavor, delivering 21g of protein per waffle to keep you full and energized. These freezer-friendly waffles are perfect for meal prep and made with wholesome ingredients.
Preheat waffle iron, then move on to mixing up the waffle batter.
In a large bowl, add the eggs, Greek Yogurt, maple syrup, 1 tbsp milk, vanilla extract, lemon zest and lemon juice. Whisk together until combined and slightly frothy.
Then add in the dry ingredients. Oat flour, protein powder, baking powder, salt, cinnamon and cardamom. Whisk together until just combined.
Next, fold in the blueberries and add stir together with a spatula.
Cook the waffles according to your waffle maker settings. This batter will make 4 large Belgian-style waffles. Enjoy!
This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.
Ingredients
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened Shredded Coconut
2 tbsp Ground Flaxseed
2 tsp Ground Turmeric
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/4 tsp Ground Black Pepper
1/4 tsp Baking Powder
Pinch Salt
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
Whole Grain Carrot Cake Muffins are naturally sweetened and made with wholesome ingredients like oats, whole wheat flour, carrots, and olive oil. Perfect for breakfast, snacks, or lunchboxes, they deliver all the cozy flavors of carrot cake in a healthy, meal-prep-friendly muffin.
Ingredients
UnitsScale
Muffins:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
2 tbsp Ground Flaxseed
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Cardamom
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Preheat oven to 325° F. Spray a muffin pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add the chopped walnuts to the batter and stir to combine.
Spoon the batter evenly into 12 muffin cups.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
While the muffins cool, prepare the glaze icing. In a small bowl whisk together the powdered sugar and 2 tsp milk. Using a spoon, drizzle the icing over top of each muffin. Enjoy!
These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.
Ingredients
UnitsScale
2cupsGreek Yogurt
1/4cupHoney
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
2 tsp Cinnamon
1/2 tsp Kosher Salt
1/2cupRaisins
Instructions
Preheat air fryer to 325° F.
In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!
Ingredients
UnitsScale
2cupsGreek Yogurt
1cupWhole Wheat Flour
1cupAll Purpose Flour
1 tbsp Baking Powder
1/2 tsp Kosher Salt
1 tbsp water
1/4cupEverything Bagel Seasoning
Instructions
Preheat air fryer to 325° F.
To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
Then, to a small bowl add1 tbsp water.
In a separate small bowl, pour the everything bagel seasoning.
Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
Streamline your mornings with these easy Meal Prep Frozen Smoothie Packs! Perfect for busy schedules, these packs combine fresh fruits, veggies, and other nutritious ingredients to create delicious smoothies in minutes—just blend and go. Ideal for a quick, healthy breakfast or snack!
Ingredients
UnitsScale
1cupGreens (Spinach, Kale, Romaine etc)
1 1/2cupsFruit (Fresh or Frozen- whatever you like! (Mango, Pineapple, Berries etc)
Optional Dry Add-ins: Flaxseed, Chia Seeds, Protein Powder
To Mix Up Smoothies:
1 1/2 – 2cupsMilk of Choice
Instructions
To a large freezer bag or freezer safe container, add the greens, fruit and add-ins of your choice.
Seal and store in the freezer until you are ready for a smoothie!
To make the smoothie, add 1 1/2-2 cups of milk and the contents of your prepped smoothie bag.
Crunchy and flavorful, Almond Coconut Granola is a wholesome blend of nuts, coconut, and lightly sweetened oats. Perfect for breakfast, meal prep or snacking!
Ingredients
UnitsScale
4cupsOld Fashioned Oats
1cupUnsweetened Shredded Coconut
1 1/2cups Sliced Almonds
1/2cupGround Flaxseed
1 1/2 tsp Cinnamon
1 tsp Cardamom
Pinch Salt
1/2cupMaple Syrup
1/2cupCoconut Oil
2 tsp Vanilla Extract
1/4 tsp Almond Extract
Instructions
Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
To a large mixing bowl add the oats, coconut, almonds, flaxseed, cinnamon, cardamom, and salt. Stir together with a spatula and set aside.
In a microwave safe bowl, melt the coconut oil. Then add the maple syrup, vanilla extract and almond extract. Stir to combine.
Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
After 25 minutes remove the granola from the oven and using the back of a sturdy spatula, press the mixture down to help it clump together and create clusters. Allow to cool completely.
Mix together and then allow the granola to cool before serving.
Store the granola in an airtight container.
Serve over Greek Yogurt or enjoy plain as a snack!
Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!
Ingredients
UnitsScale
1cupCottage Cheese
8 Eggs
1cupVeggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
1/2cup Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/4 tps Ground Black Pepper
Instructions
Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
To a blender, add the cottage cheese, eggs, salt and pepper.
Blend on high until fairly smooth about 1-2 minutes.
Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
Then, add 1 tablespoon of cheddar cheese on top.
Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.
Berry Parfait is nutrient-packed breakfast, dessert or snack! This anti-inflammatory recipe is easy-to-make with layers of fresh berries, Greek yogurt, and crunchy granola.
Ingredients
UnitsScale
3/4cupGreek Yogurt
1/3cupGranola
1/2cupMixed Berries (Strawberries, Blueberries, Blackberries, Raspberries- choose your favorites!)
Instructions
To a tall glass or mason jar, add 3 spoonfuls of yogurt.
Top with 3 spoonfuls of granola.
Top with a mixture of your favorite berries, creating an even layer on top of the granola.
Repeat with remaining ingredients, finishing with berries on top. Enjoy!
Skip the drive-thru and make breakfast at home with our delicious Egg McMuffin recipe—nicknamed “Thrive Muffins” by my kids for good reason! These homemade versions are not only tastier and quicker to prepare but also a healthier choice compared to fast food. Enjoy a scrumptious breakfast that’s fresh, nutritious, and made with love.
Ingredients
UnitsScale
1 Whole Wheat English Muffin
1 Egg
1 Slice Canadian Bacon
10gramsSharp Cheddar Cheese
1/2 tbsp Olive Oil
Instructions
Heat a large cast iron skillet over medium heat.
Once the pan has heated up, add the olive oil.
Spray a biscuit cutter that is the same size as your English Muffin with nonstick spray and place into the pan, top side down so that it sits flat in your pan.
Split the English Muffin in half. Place each half cut side down into the heated pan with olive oil. Then add the Canadian bacon to the pan.
Next, crack the egg into the center of the biscuit cutter. Cover with a small lid to speed up cooking time and get a perfectly cooked egg.
After 2 minutes, flip the Canadian bacon and English Muffin.
Then, using tongs or a pot holder, remove the lid from the egg (caution the lid is hot!). Use the tongs again to lift the biscuit cutter out of the pan, leaving the egg in the pan. Then, flip the egg over with a spatula to cook on the other side
Place the cheese onto the top of the egg to allow the cheese to melt.
After 2 more minutes of cooking, now it is time to plate!
Using a spatula, move the English Muffin to a plate. Place the Canadian bacon on the bottom half of the muffin, then top with the egg and cheese and finally close the sandwich with the top of the muffin.
Make your own homemade, no-bake Chocolate Chip Clif Bars!
Ingredients
UnitsScale
1cup Pitted Dates
1cupOld Fashioned Oats
1cupCrisp Rice Cereal
2 Scoops Vanilla Protein Powder
2 tbsp Ground Flaxseed
1/2 tsp Ground Cinnamon
1/8 tsp Salt
1/2cupCashew Butter
1/4cupHoney
1 tsp Vanilla Extract
1/4cupMini Chocolate Chips
Instructions
Set out an 8×8 baking pan and line with parchment paper, set aside.
In the bowl of a food processor, add the dates and process until they are broken down into very small pieces.
Next, add the remaining ingredients (except chocolate chips) the oats, rice cereal, protein powder, flaxseed, cinnamon, salt, cashew butter, honey, vanilla. Process again for 20 seconds.
Remove the blade from the food processor. Add in the mini chocolate chips and stir with a spatula.
Pour the mixture into your prepared pan and press evenly with your hands or the back of a measuring cup.
Place the pan into the refrigerator to set for at least 30 minutes.
After 30 minutes, remove the pan from the refrigerator. Lift out the parchment paper and place onto a cutting board.
Cut the bars into 12 equal sections. Store in an airtight container in the refrigerator. Enjoy!
These bars are a homemade version of Nature Valley Oats ‘n Honey Bars made with wholesome oats, honey and simple pantry ingredients.
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/3cupOat Flour
1/2 tsp Ground Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
3 tbsp Coconut Oil
3 tbsp Honey
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line an 8×8 inch baking dish with parchment paper. Set aside
In a small sauce pan, add the coconut oil, honey and brown sugar. Heat on medium low until the coconut oil has melted and the brown sugar dissolves into the mixture. Remove from heat.
In a large mixing bowl, add the oats, oat flour, cinnamon, baking soda and salt.
Next, pour the liquid ingredients into the bowl with the oats and stir with a spatula to combine.
Pour the mixture into your prepared pan and spread evenly with a spatula.
Bake for 15-18 minutes until the bars are slightly browned.
This easy tofu scramble is packed with protein and is a great way to start your day!
Ingredients
Scale
(1) Block Firm Tofu, 14oz
2 tsp Olive Oil
2 tsp Nutritional Yeast
3/4 tsp Ground Turmeric
1/2 tsp Garlic Powder
l/4 tsp Onion Powder
Pinch Salt
Pinch Black Pepper
1 tbsp Almond or Soy Milk, Unsweetened
Handful of Baby Spinach, (Optional)
Instructions
Heat the olive oil in a pan over medium high heat. Add the drained tofu and crumble with a spatula or a fork right in the pan.
Cook the tofu for 4-5 minutes, stirring frequently until most of the moisture is gone.
Turn the pan down to medium and add the nutritional yeast, turmeric, garlic powder, onion powder, salt and pepper and then stir into the tofu. Continue to cook another 5 minutes.
Add the spinach (if using) and 1 tbsp plant-based milk and cook for 1 more minute until the spinach starts to wilt.
Transfer to a plate and serve with sourdough toast, fruit and enjoy!
These protein granola bars are a great snack or pre-workout boost. Plus they are nut-free!
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/4cupOat Flour
1/3cupProtein Powder
2 tbsp Flaxseed + 2 tbsp water
1/4 tsp Salt
1/2 tsp Ground Cinnamon
3 tbsp Mini Chocolate Chips
1/4cupCoconut Oil
1/4cupHoney
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line a 10×4″ pan (bread/loaf pan) with parchment paper and set aside.
In a small bowl, mix together the flaxseed and water. Allow the flaxseed to soak up the water while you mix the remaining ingredients.
To a large mixing bowl add the oats, oat flour, protein powder, and salt. Mix together with a wooden spoon or spatula.
To a microwave safe bowl, add the coconut oil and heat on 20 second internals until melted. Then add the honey and vanilla extract and stir to mix. Then add the flaxseed water mixture and stir together.
Next, pour the coconut oil mixture into the oat mixture and stir together. Add the mini chocolate chips and stir again. The mixture should resemble wet sand.
Using a spatula, scoop the mixture into your prepared pan, spreading it evenly throughout the pan. Then, using your hands, the spatula or the bottom of a measuring cup press the dough firmly and evenly into the pan.
Place into the oven and bake for 10-12 minutes until slightly browned on top.
Allow the pan to cool on a wire rack for at least 10 minutes. Remove the parchment paper from the pan and allow the granola bars to cool on the wire rack for another 15 minutes until fully cooled.
Using a knife, cut the bars into 8 servings. Enjoy!
Optional Topping:
In a microwave safe bowl add 1 tbsp chocolate chips and 1/2 tsp coconut oil. Microwave on 20 second intervals until melted.
Using a spoon, drizzle the melted chocolate across the tops of the bars. Allow to cool for the chocolate to set.
Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!
Ingredients
UnitsScale
Carrot Cake Bread:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamom (Optional)
2 Tbsp Ground Flaxseed
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Set out all ingredients and equipment needed for happy baking!
Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add in the chopped walnuts to the batter.
Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
While the bread cools, prepare the glaze icing
In a small bowl whisk together the powdered sugar and 2 tsp milk.
Using a spoon, drizzle the icing over top of the bread.
Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.
Ingredients
UnitsScale
2cupsOld Fashioned Oats
1/4cupGround Flaxseed
3/4 tsp Ground Cinnamon
1/4cupMaple Syrup
1/4cup + 1tbspPeanut Butter
1 Egg White
Instructions
Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.
Ingredients
Scale
1cup Pitted Dates
1/2cupRaw Cashews
1 Scoop Vanilla Protein Powder
1/2cupUnsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
Zest from 1 Lime
2 tsp Lime Juice
1/2 tsp Vanilla Extract
1–3 tsp Water (if needed)
Instructions
Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
Add 1-3 tsp of water to the mixture if needed to bring together.
Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.
This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!
Ingredients
UnitsScale
3 Eggs
1 Tbsp Greek Yogurt
2 Tbsp Unsweetened Soy Milk
2 tsp Olive Oil
3 Tbsp Red Bell Pepper, diced
1ozBaby Bella Mushrooms
1/4cupRaw Baby Spinach
3/4ozCheddar Cheese, grated
1 Whole Wheat Tortilla
Instructions
Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
Next add a handful of spinach and sautee for 1 minute.
While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
Now, slide it onto a plate, cut in half on a diagonal and dig in!
Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
Move the biscotti logs onto a wire rack to cool for 15 minutes.
After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!
Ingredients
UnitsScale
3 3/4cupsOld Fashioned Oats
1 tbsp Ground Flaxseed
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Allspice
1 Pinch Ground Cloves
1/4 tsp Salt
1cupPecans
1/2cup Sliced Almonds
1/4cupCoconut Oil, Melted
1/2cupMaple Syrup
2 Tbsp Molasses
1 tsp Vanilla Extract
Instructions
Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
Allow to cool for at least 15 minutes.
Serve over Greek Yogurt and berries, or as a snack, enjoy!
This granola is nut-free making it a great choice for nut-allergies.
Ingredients
UnitsScale
3cupsOld Fashioned Oats
1/2cupFlaxseed
1tspCinnamon
1/2tspKosher Salt
1/2cupUnsweetened Shredded Coconut
1/2cupHoney
1/2cupCoconut Oil
1tspVanilla Extract
1/4cup Dried Cranberries
Instructions
Preheat your oven to 325° F.
In a large mixing bowl, add all the dry ingredients (oats, flaxseed, cinnamon, salt, shredded coconut). Mix together with a spatula.
In a microwave safe bowl or measuring cup, add the coconut oil. Place in the microwave and cook on 20 second intervals until melted. Add the honey and vanilla to the coconut oil, whisk together.
Pour the wet ingredients into the bowl of the dry ingredients. Stir together with a spatula until thoroughly mixed.
Place parchment paper or a silpat onto a large sheet tray. Spread granola mixture evenly onto the sheet tray.
Place sheet tray into the oven and bake for 25 minutes, stirring every 10 minutes.
Remove from the oven and allow to cool at least 10 minutes.
Now is the time to add in dried cranberries or any dried fruit. Mix into the granola and allow to cool.
Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!
Ingredients
UnitsScale
Dry Ingredients
2cupsAll Purpose Flour
1cupWhole Wheat Flour
1cupOat Flour
4 tsp Baking Powder
1 1/2 tsp Salt
1/2cupVanilla Protein Powder
Wet Ingredients
8 Eggs (Separated)
1/4cupSugar
1/2 tsp Vanilla Extract
8 tbsp Unsalted Butter
4cupsButtermilk
Instructions
In a large mixing bowl combine all dry ingredients.
Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
Gently fold the egg whites into the batter.
Preheat your waffle iron.
Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
Serve hot with flaxseed, maple syrup and fruit, enjoy!
Make Your Own Homemade Kodiak Pancake Mix! With just a few simple ingredients, you can stock your pantry with this easy, protein-packed mix. Perfect for fluffy, flavorful, and filling pancakes whenever the craving hits—no box needed!
Grind the Oats: In the bowl of a food processor, process the oats until they are finely ground into oat flour.
Mix the dry ingredients: In a large mixing bowl combine the oat flour, whole wheat flour, protein powder, brown sugar, baking powder, cinnamon and salt. Whisk everything together until well combined.
Store: Transfer the pancake mix to an airtight container. Seal tightly and store in a cool, dry place until you are ready to mix up some protein pancakes!
Naturally sweetened energy bites packed with the perfect combination of peanut butter and chocolate.
Ingredients
Scale
1cupPitted Dates
1/4cupPeanut Butter or Almond Butter
1/4cupDark Chocolate Chips
1tbspFlaxseeds
2/3cupOats
2tbspChocolate Protein Powder
Instructions
Place the dates into a food processor or blender. Blend until they are broken down into very small pieces or they form a ball.
Add the remaining ingredients to the food processor or blender. Blend until the ingredients are combined, about 30 seconds. (You may need to stop and scrape down your bowl if the peanut butter sticks to the side!)
Using a 1-inch scoop or tablespoon, scoop the mixture and then roll gently in your hands to form them into ball shape. The recipe should yield about 15 balls.
Place the bites into a container and then pop them in the fridge. Let them set for 15 minutes (if you can wait that long!), enjoy!
This Sunrise Tropical Smoothie is a quick, refreshing blend of tropical fruit, spinach, and protein powder that makes a bright, nourishing start to your day. It’s naturally sweet, packed with nutrients, and comes together in minutes for an easy breakfast or snack.
Ingredients
Scale
2cupsFrozen Tropical Fruit (Such as Pineapple, Mango, Strawberry, Peach)
2cupsAlmond Milk (or your preferred milk)
1cupRaw Baby Spinach
1/4cupVanilla Protein Powder
Instructions
Add all ingredients to blender. Blend until smooth. Enjoy!
Cookie dough energy balls are naturally sweet and a great snack for adults and kids!
Ingredients
Scale
1cupPitted Dates
1/2cupAlmond Flour
1/4cupVanilla Protein Powder
2tbspOat Flour
1/4cupAlmond Butter
1/2tspVanilla Extract
1/4cupMini Chocolate Chips
Instructions
In the bowl of a food processor add the pitted dates and pulse until thoroughly broken down into small pieces or the dates form into a ball. Alternatively you can use a high powered blender.
Next, add the almond flour, almond butter, oat flour, protein powder and vanilla extract. Pulse again until the mixture begins to come together. To test this, pinch together some of the dough, it should hold its shape
Depending on the wetness of your almond butter, you may need to add a teaspoon or two of water to get the mixture to come together.
Add the mini chocolate chips and pulse for 3-5 times quickly to mix in the chips.
Finally, scoop tablespoon size portions and roll into balls. Continue with the remaining mixture. You should have 16-18 cookie dough balls. Store in the refrigerator and enjoy!
Homemade Whole Wheat Air Fryer Bagels with simple ingredients. Your kitchen will smell like a bagel shop in no time!
Ingredients
Scale
2cupsGreek Yogurt
1cupAll Purpose Flour
1cupWhole Wheat Flour
1tbspBaking Powder
1/2tspKosher Salt
1Egg
Instructions
Preheat air fryer to 325° F.
Add the Greek Yogurt, flours, baking powder, and salt to a stand mixer bowl or a large bowl.
With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash. Sprinkle on toppings to your preference. (I love everything bagel seasoning here!)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.
Healthy Banana Nut Muffins are one of my most popular recipes! They are filled with flavor and potassium to keep you full and satisfy your sweet tooth.
Ingredients
Scale
1/2cupOat flour
1/2cupWheat flour
1/2cupAll-purpose flour
1/4cupFlaxseed
1tspCinnamon
1tspBaking soda
1/2tspKosher Salt
2Over Ripe Bananas
1/2cupHoney
1Egg
1/4cupOlive Oil
1/4cupAlmond milk
1/2tbspVanilla Extract
1/2cupPecans (chopped)
Instructions
Set out all in Ingredients and equipment for healthy baking!
Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
Slowly add the dry ingredients to the wet ingredients.
Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
Spoon the batter evenly into 12 muffin cups.
Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
Notes
*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.
Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.
Ingredients
UnitsScale
1/2cupOat Flour
1/2cupWheat Flour
1/2cupAll Purpose Flour
1/4cupGround Flaxseed
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Kosher Salt
3/4cupPumpkin Puree
1/2cupHoney
1/4cupOlive Oil
1/4cupAlmond Milk
1 Egg
1/2 tbsp Vanilla Extract
1/2cupChocolate Chips
Instructions
Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
Slowly add the dry ingredients to the wet ingredients.
Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.
Ingredients
Scale
For the Scones
2cupsWhole Wheat Flour
3/4cupOat Flour
1tbspBaking Powder
3/4tspKosher Salt
2 1/2tspPumpkin Pie Spice
5tbspUnsalted Butter
2/3cupPumpkin Puree
1/3cupMaple Syrup
1Egg
2tspVanilla Extract
Simple Vanilla Icing
1/2cupPowdered Sugar
1tbspAlmond Milk (or soy for nut free)
1/4tspVanilla Extract
Instructions
Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
Heat a 9-inch cast iron pan over medium low heat. Add the butter and cook until melted. Then turn off heat to pan.
In a medium sized bowl, add the eggs and whisk so the eggs are fully broken down. The sugar, lemon zest and salt. Whisk vigorously until mixture becomes slightly foamy on top.
Next, add the almond milk to the bowl and whisk.
Add the flours and whisk again to combine batter.
Pour the mixture into your pan with melted butter. Top with mixed berries, spread them out so that each bite will get berries!
Place into the oven and bake for 18-22 minutes until nicely golden brown.
Sprinkle powdered sugar over top, slice and enjoy!
Sunrise Banana Pancakes are the perfect healthy weekend breakfast! Filled with fiber and potassium, plus the anti-inflammatory benefits of turmeric, top with a little maple syrup and enjoy!
Ingredients
Scale
2Ripe Bananas
2Eggs
1cupAlmond Milk
2cupsOat Flour
3tspBaking Powder
1tspGround Cinnamon
1/2tspGround Turmeric
1/4tspSalt
1tspVanilla Extract
1tbspMaple Syrup
Instructions
Add all ingredients into a blender and blend until smooth.
Allow the batter to sit for 5 minutes while you heat up your pan or griddle. (Oats absorb moisture!)
Preheat a griddle to 325° F or a skillet to medium heat. Spray your pan with nonstick spray, or alternatively add 1 tbsp butter or oil to pan.
Pour 1/4 cup of batter onto griddle or pan, then, leaving about 1-inch between, make additional pancakes to fit within your pan.
Allow pancakes to cook 1-2 minutes until the bubbles that have formed on top begin to burst. Then flip and allow to cook an additional 1 to 2 minutes.
Remove pancakes from pan and serve immediately. Or, place on a sheet tray and keep warm in a 180° F oven until you are ready to serve. Enjoy!
Maple & Olive Oil Granola is an antioxidant fueled breakfast that goes great over Greek Yogurt or eaten plain as a snack.
Ingredients
Scale
1/2cupOlive Oil
1/2cupMaple Syrup
1tspVanilla Extract
3 3/4cupsOld Fashioned Oats (Use 3 3/4 cups for more granola clusters, use 4 cups for “crumbly” granola)
1/4cupFlaxseed
1tspGround Cinnamon
1/8tspCardamom (Optional)
1 1/2cupsRaw Nuts (I used Pecans and Sliced Almonds)
1/4tspKosher Salt
1/4cupDried Cranberries (Or your favorite dried fruit)
Instructions
Preheat oven to 325° F.
To a large mixing bowl add the oats, nuts, cinnamon, cardamom (if using), and salt. Stir together with a spatula and set aside.
In a liquid measuring cup add the olive oil and maple syrup. Mix together and then add the vanilla extract.
Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring every 10 minutes.
After 25 minutes remove the granola from the oven and add the dried cranberries. Mix together and then allow the granola to cool before serving.
Tip: If you want your granola to have large clusters (which I do!) after you add the dried cranberries, press the granola down with the back of a spatula, then allow to cool fully.
Serve over Greek Yogurt or enjoy plain as a snack!
