These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.

Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.

If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!

Almond Flour Pancake Tips

These pancakes are more delicate and prone to burning than most. These tips will help as you make your first batch.

Make sure your batter is the right consistency. When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found that I needed different amounts of milk. You may need to stir in more milk to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.

Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter or oil with a paper towel so it doesn’t burn.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.

As time goes on, dial down the heat. The skillet gets hotter with time, so turn the heat down a smidge after every four pancakes or so. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot.

Watch How to Make Almond Flour Pancakes

Almond Flour Pancake Ingredient Notes

Blanched fine almond flour is the way to go. Unblanched almond flour (or almond meal) will yield pancakes that are not as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.

Maple syrup is optional or can be reduced if you’re watching your sugar intake. Otherwise, it offers a lovely, low level of sweetness—I often don’t drizzle more on top. Maple syrup also helps prevent the pancakes from burning on the skillet.

Vanilla extract is key. Don’t skip it or your pancakes won’t taste nearly as nice.

Almond extract is optional. Add it if you want to play up the almond flavor in your pancakes and make them taste reminiscent of almond cookies.

Pancake Serving Suggestions

These pancakes taste terrific with traditional pancake toppings and healthier options. Here’s a list of options you might enjoy with your pancakes.

• Almond butter or peanut butter
• Bananas
• Butter
• Fresh berries or The Easiest Berry Chia Jam
• Greek yogurt
• Maple syrup
• Scrambled eggs
• Whipped cream

More Gluten-Free Breakfasts

• 3-Ingredient Banana Pancakes with oat or buckwheat flour
• Blender Oatmeal Pancakes
• Buckwheat Pancakes
• Crêpes with buckwheat flour
• Gluten-Free Banana Bread (Made with Almond Flour)

Please let me know how your pancakes turn out in the comments! These take some practice, but I hope they become your new favorite pancakes.

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Almond Flour Pancakes

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

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These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze well, so I suggest making the full batch). 

Ingredients

Dry ingredients

• 2 cups (185 grams) fine blanched almond flour, spooned and leveled 
• 2 teaspoons baking powder 
• ½ teaspoon ground cinnamon (optional)
• ½ teaspoon fine salt 

Wet ingredients

• 3 eggs, ideally at room temperature
• ½ cup milk (any milk will do), more as needed
• 2 tablespoons melted butter or melted coconut oil 
• 2 tablespoons maple syrup (optional)
• 1 teaspoon vanilla extract 
• ½ teaspoon almond extract (optional)
• Avocado oil, butter, or coconut oil, for greasing the pan

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Instructions

1. In a medium mixing bowl, combine the dry ingredients and gently whisk until combined. 
2. In a separate smaller bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.
3. Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over medium-low heat (or heat an electric skillet to 325 degrees Fahrenheit). It’s warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate. 
4. Check the batter’s consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
5. Lightly oil the skillet and wipe out any excess with a paper towel (or evenly distribute about ½ teaspoon oil with a silicone brush). Scoop a scant ¼ cup batter into the skillet. Wait until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned. 
6. Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet). 
7. Transfer the cooked pancakes to a plate or keep them warm in a 200-degree oven. Serve warm. Leftovers will keep in the refrigerator for up to 5 days or up to 4 months in the freezer.

Notes

Make it dairy free: Choose dairy-free milk, such as almond milk, and use coconut oil instead of butter.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

The post Almond Flour Pancakes appeared first on Cookie and Kate.

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

• Cherry Pecan Muesli
• Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
• Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

• Blender Oatmeal Pancakes
• Blueberry Baked Oatmeal
• How to Make the Best Oatmeal
• Overnight Oats
• The Very Best Granola

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Muesli

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cups
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

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This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

• 4 cups old-fashioned rolled oats 
• 1 cup slivered almonds
• 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
• ½ cup pepitas (green pumpkin seeds)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• Optional: Up to 2 tablespoons maple syrup
• 1 tablespoon pure vanilla extract
• ½ cup chopped dried cranberries or cherries
• 1 cup hemp hearts

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
4. Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: Swiss

The post Muesli appeared first on Cookie and Kate.

Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

3-Ingredient Banana Pancake Notes

I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them—they’re much too wet and eggy. Frankly, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.

Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.

The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush. I know because I tried.

Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.

You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.

Watch How to Make 3-Ingredient Banana Pancakes

Nutritious Mix-In Options & Serving Suggestions

These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:

• Ground cinnamon: I always add cinnamon because I love the flavor.
• Hemp hearts and/or ground flaxseed: Both offer healthy fat and fiber.
• Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
• Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor. Use up to 1/4 teaspoon.

For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.

More Banana Breakfast Treats to Try

• Banana Coconut Muffins
• Gluten-Free Banana Bread (Made with Almond Flour)
• Healthy Banana Bread
• Maple-Sweetened Banana Muffins
• Vegan Banana Nut Scones

Please let me know how your banana pancakes turn out in the comments! I love hearing from you.

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3-Ingredient Banana Pancakes

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews

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These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).

Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter, avocado oil or ghee, for cooking

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Instructions

1. In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
2. Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
3. Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
4. Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
5. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
6. Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Make it gluten free: Use certified gluten-free oat flour or buckwheat flour.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

The post 3-Ingredient Banana Pancakes appeared first on Cookie and Kate.

You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

How to Make Strawberries Smoothies

These strawberry smoothies are easy to make. They’re surprisingly filling, since they offer a good amount of protein and fiber. Whip them up for breakfast, or any time you’re in the mood for ice cream—they’re that good.

Frozen strawberries offer characteristic berry flavor, antioxidants and a fun pink color. One 10-ounce bag or about 2 cups will be just right. If possible, buy organic strawberries as conventional berries are notoriously high in pesticide exposure.

Frozen bananas make this smoothie lusciously creamy and naturally sweet.

Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.

Vanilla almond milk makes this smoothie as creamy as possible (cashew or coconut milk options work well, too). Buy unsweetened to avoid refined sugar. My favorite brands are Malk, Three Trees and Forager’s. Or use water, for a slightly less luxurious texture.

For a sweeter smoothie, add maple syrup, to taste. The bananas are typically sweet enough for me, but a little drizzle of maple syrup makes this smoothie taste like a milkshake.

For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed (whole or ground). Flax makes leftover smoothies almost pudding-like in texture, and I like that!

Watch How to Make a Simple Strawberry Smoothie

Smoothie Tips

How to Freeze Bananas Quickly (and Minimize Freezer Burn)

Buy a big bunch of bananas and let them turn nicely ripe. Aim for nicely yellow bananas, perhaps with a few spots—not full-blown spotty brown like you would for banana bread.

Peel and slice the bananas into 1/2-inch segments. Flash-freeze them by placing the slices in a single layer on parchment paper-lined baking sheets (choose a sheet(s) that will fit in your freezer). This is also a great way to freeze your bananas in a hurry.

Once fully frozen, transfer them to a freezer bag and they will keep in the freezer for several months.

Thaw Strawberries for 5 Minutes Before Using

Frozen strawberries, especially larger ones, can be hard on your blender. To prevent damage to your blender and for greater ease in blending, let the strawberries thaw at room temperature for 5 to 10 minutes before using. Or, you can microwave them for 30 seconds to a minute, just until they’re losing their frost and starting to soften a bit.

If you still have trouble blending, pause, stir and let the mixture rest for a few more minutes before trying again. You can always add another splash or two of milk if you need more traction.

More Creamy Smoothies to Try

On a smoothie kick? Here are just a few of my favorite smoothie recipes:

• Banana Almond Smoothie
• Basic Blueberry Smoothie
• Oaxaca Chocolate Banana Smoothie
• Pineapple Avocado Smoothie

Please let me know how your strawberry smoothie turns out in the comments! I love hearing from you.

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Simple Strawberry Smoothie

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 cups
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

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Make this strawberry smoothie for breakfast (or dessert)! This strawberry smoothie recipe is creamy, luscious and nutritious. It almost tastes like a strawberry milkshake. Recipe yields 2 to 4 servings (about 4 cups); you can easily halve or double the recipe.

Ingredients

• 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
• 10 ounces (2 cups) frozen strawberries, thawed for 5 to 10 minutes*
• 1 ½ cups frozen bananas (I freeze my bananas in ½″ slices)
• ¼ cup almond butter
• Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
• 1 to 2 teaspoons maple syrup, if desired for sweetness

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Instructions

1. In a blender, combine all of the ingredients, starting with the almond milk.
2. Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work well). Use your blender’s tamper, if you have one, and stop to scrape down the sides as necessary. If the strawberries refuse to break up, let the mixture rest for several minutes before trying again. Add up to ½ cup additional milk if necessary.
3. Once the smoothie is completely smooth and creamy, taste and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 to 4 glasses, depending on your desired serving size. Serve immediately!

Notes

Recipe adapted from my Basic Blueberry Smoothie.

*Strawberry note: Frozen strawberries, especially when large, can be difficult to blend even in high-powered blenders. That’s why I suggest letting the strawberries thaw at room temperature for 5 to 10 minutes in advance.

Make it gluten free: The smoothie is gluten-free without the oats. If you’re adding oats, be sure they’re certified gluten-free.

Make it nut free: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.

Storage suggestions: These smoothie keep well in the refrigerator, covered, for 1 to 2 days. The top layer may darken in color; scoop off that layer if you’re bothered by it.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Smoothie
• Method: Blender
• Cuisine: American

The post Simple Strawberry Smoothie appeared first on Cookie and Kate.

How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.

Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.

More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!

Oatmeal Pancake Ingredients

Old-fashioned oats or quick-cooking oats

Either one will do! We’ll throw the oats into a blender with the remaining ingredients, essentially turning them into oat flour along the way.

Water

Yep, plain old water. It lets the natural oat flavor shine through. You could use your milk of choice instead, if you’d like. Regular dairy milk works fine. I’ve realized over the years that non-dairy milks can contribute unnecessary preservatives or thickeners, which can negatively impact flavor—especially when heated.

Ripe banana (preferably spotty brown)

The riper, the better. My batches made with very ripe bananas turned out best—the pancakes were light and fluffy with more of a classic buttermilk pancake texture and a nice banana flavor. You can use a medium-ripe banana if that’s what you have, but the pancakes will likely turn out a bit more dense and chewy (still plenty enjoyable, in my opinion).

Eggs

Eggs bind these gluten-free ingredients together and offer some loft as well. These pancakes cannot be made without eggs, so they are not suitable for those with egg allergies.

Maple syrup

Real maple syrup offers a touch of sweetness. In addition, the natural sugars help produce a tender texture and browned exteriors.

Melted butter

A little bit of butter makes the pancakes more tender and delectable, with more air pockets. If you’re avoiding dairy, replace the butter with melted coconut oil.

Baking powder

Baking powder produces bubbles in the batter and provides extra lift when the batter hits the hot pan. It’s key to producing fluffy pancakes.

Vanilla extract, cinnamon & salt

These all contribute extra flavor. If you don’t like cinnamon, omit it. Salt simply enhances the other flavors so you can taste the nutty oats and banana.

Want Waffles Instead?

Don’t try to make this recipe in your waffle iron—make my Banana Oat Waffles for great results!

Watch How to Make Blender Pancakes

Pancake Notes & Tips

Prepare the batter just before cooking. These pancakes are super easy to whip up and the batter will thicken up over time, so don’t blend too soon. These pancakes reheat well if you’d like to make them in advance.

Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.

Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are becoming too browned on the outside while still raw on the inside.

Lightly brush your griddle or skillet with melted butter in between batches. If your surface is truly non-stick, you may not need to butter it at all. Otherwise, use a light hand because excess butter can burn over time.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long than to end up with a doughy mess.

Serving Suggestions for Oatmeal Pancakes

Classic pancake toppings are welcome here—try a drizzle of maple syrup, fresh fruit (sliced banana or fresh berries), or even whipped cream.

For some extra protein and nutty flavor, add a spread of almond butter, pecan butter or peanut butter. Or, serve with a side of Greek yogurt.

Pancake Mix-In Options

Several have asked if blueberries can be added to these pancakes. The answer is yes! Stir up to 1 cup fresh blueberries into your finished batter.

You could also stir up to 1 cup sliced fresh strawberries or even 1/2 cup chocolate chips.

Don’t try to blend extra fruit into the pancake batter—it could mess up the moisture balance and throw off the results.

More Healthy Oat Recipes to Try

You’ll find a ton of wholesome and legitimately crave-worthy oat recipes here on Cookie and Kate. Here are a few of my go-to’s:

• The Best Oatmeal
• Blueberry Baked Oatmeal
• Cherry Pecan Muesli
• Easy No-Bake Granola Bars
• Gluten Free Oat Waffles
• Overnight Oats

Please let me know how your pancakes turn out in the comments! I love hearing from you.

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Blender Oatmeal Pancakes

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 12 pancakes
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 192 reviews

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This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They’re whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.

Ingredients

• 2 cups old-fashioned oats or quick-cooking oats
• 1 cup water 
• 1 medium ripe banana (the riper, the better), sliced into 1-inch chunks
• 2 large eggs
• 2 tablespoons maple syrup
• 2 tablespoon melted butter, plus more for brushing the skillet if needed
• 2 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon fine salt
• Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter

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Instructions

1. If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
2. In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
3. If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.
4. Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
5. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
6. Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
7. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Recipe adapted from Two Peas & Their Pod and Ambitious Kitchen.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it dairy free: Substitute melted coconut oil for the melted butter.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Blender
• Cuisine: American

The post Blender Oatmeal Pancakes appeared first on Cookie and Kate.

Sometimes, you need a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to ease busy weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach.

Creamy feta or goat cheese rounds it all out. You don’t need a ton of dairy to achieve a lovely, luxurious texture. This is a lightened-up dish that seems more indulgent than it really is.

This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful and delicious!

How to Make Breakfast Casserole

You’ll find the full recipe below, but here’s a brief summary: 

1. Sauté the bell peppers and green onion until tender, then add spinach and cook until wilted. Set the pan aside for a few minutes to cool, so the warm veggies don’t cook the eggs when we stir them together.
2. Whisk together the eggs with a dash of full-fat dairy, like whole milk or Greek yogurt, plus some salt and pepper. Stir in half of the cheese (we’re reserving the other half for topping the casserole).
3. Transfer the veggies into the egg mixture, stir to combine, then gently pour it all into a buttered baking dish. Top with the rest of the cheese.
4. Bake until the eggs are cooked through. That’s it!

How to Prepare This Casserole in Advance

Prepare the mixture as instructed, but refrigerate the egg and veggie mixture in a mixing bowl or in the buttered baking dish for up to two days.

Bake as directed, knowing that your dish may require a few extra minutes in the oven since it’s starting off cold (especially if you refrigerated in the baking dish).

Watch How to Make Healthy Breakfast Casserole

Breakfast Casserole Serving Suggestions

This breakfast casserole would fit in nicely with any breakfast spread. Here are some general suggestions:

• Avocado Toast or any other toast
• Bagels with cream cheese and toppings
• Crispy Hash Browns, which you can make in a skillet while the frittata cooks
• Muffins, pancakes and waffles
• Salads, for an all-around healthy meal

Please let me know how your breakfast casserole turns out in the comments! I love hearing from you.

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Healthy Breakfast Casserole

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews

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Make this healthy breakfast casserole recipe for the holidays or busy weekday mornings! Featuring red bell peppers, spinach and creamy cheese, this casserole is wholesome, hearty and full of fresh flavor. Recipe yields 8 generous servings.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium red bell peppers, chopped (about 2 cups)
• ¾ cup thinly sliced green onion (about 1 small bunch)
• 5 ounces roughly chopped spinach (about 5 cups)
• 12 eggs
• 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
• Several dashes of your favorite hot sauce, like Cholula
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 4 ounces (1 cup) crumbled feta or goat cheese

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
8. Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.

Notes

Prepare in advance: Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Bake as directed, but know that your dish may require a few extra minutes in the oven since it’s starting off cold.

Change it up: I love the flavors you see here, but you can definitely use other vegetables in similar quantities. More hardy greens like kale or chard will require a bit more cooking time. Find other flavor variations on my frittata post.

Can I freeze it? I don’t recommend freezing leftover breakfast casserole. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: American

The post Healthy Breakfast Casserole appeared first on Cookie and Kate.

Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.

I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.

Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.

What makes this banana bread healthy?

• This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
• This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
• Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).

As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!

Banana Bread Flour Options

This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.

• All-purpose flour
• Gluten-free all-purpose flour blend
• Oat flour*
• Spelt flour
• Whole wheat flour
• Whole wheat pastry flour
• White whole wheat flour

*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.

Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.

Tip: How to Measure Flour

For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:

1. Gently stir your flour with a large spoon to loosen it up.
2. Spoon the flour into your measuring cup (don’t scoop it in!).
3. Level off the excess with a butter knife.

Banana Bread Variations

Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.

Craving muffins instead? Follow my recipe for healthy banana muffins.

Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.

Watch How to Make Healthy Banana Bread

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Healthy Banana Bread

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 55 mins
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2865 reviews

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With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).

Ingredients

• ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
• ½ cup honey (168 grams) or maple syrup (155 grams)
• 2 eggs
• 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• ¼ cup (56 grams) milk of choice or water
• 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

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Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Notes

Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.

Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.

Make muffins: Here’s my banana muffin recipe.

Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

Make it dairy free: Choose non-dairy milk (I used almond milk) or water.

Make it egg free: Replace the eggs with flax eggs.

Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.

Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Quick Bread
• Method: Baked
• Cuisine: American

The post Healthy Banana Bread! appeared first on Cookie and Kate.

Do you love everything bagels? Me, too. They’ve always been my favorite. When we were little, our parents would take us to the bagel shop on Sundays. I’d jump up and down for an everything bagel, while my brothers went for the asiago or cinnamon raisin options. No, thanks!

As an adult, I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.

Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

The trick to making the best everything bagel seasoning is to toast it in a skillet. If you think about it, everything bagels go through the oven with the seeds and spices on the outside, so the toasted flavor is key. Freshly toasted everything bagel seasoning tastes way better than store-bought blends, like Trader Joe’s “Everything But the Bagel” blend. Let’s make some.

Uses for Everything Bagel Seasoning

Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

• On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
• On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
• On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
• On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
• On popcorn. Everything blend on stovetop popcorn? Have mercy.

Watch How to Make Toasted Everything Bagel Seasoning

Please let me know how you use your everything bagel blend in the comments! I love hearing from you.

Looking for more fun homemade spice blends? Try my za’atar, dukkah and easy vegan Parmesan blends. You’ll find many more homemade sauces, dressings and condiments here.

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Toasted Everything Bagel Seasoning

• Author: Cookie and Kate
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Yield: 1/3 cup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 16 reviews

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The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).

Ingredients

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 1 tablespoon dried minced onion
• 2 teaspoons dried minced garlic
• 1 teaspoon kosher salt or ½ teaspoon fine sea salt
• ¼ teaspoon red pepper flakes (optional)

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Instructions

1. In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
2. Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
3. Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

Notes

Recipe adapted from my cookbook, Love Real Food.

Change it up: I love to add 2 tablespoons raw sunflower seeds or pepitas (green pumpkin seeds) to the skillet for an extra boost of seedy flavor and crunch. Hemp seeds would be good, too.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Spice Blend
• Method: Stovetop
• Cuisine: American

The post Toasted Everything Bagel Seasoning appeared first on Cookie and Kate.

We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.

I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.

They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.

These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!

I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.

These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!

The Best Pumpkin Muffins

Five reasons to love this pumpkin muffin recipe:

1. These muffins are easy to make with basic ingredients. Only one bowl required!
2. They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
3. They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
4. These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.
5. They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.

Healthy Pumpkin Muffin Notes & Tips

Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.

Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.

Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.

This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.

Watch How to Make Healthy Pumpkin Muffins

Baking Tips for Success

How to Measure Flour

How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:

1. Gently stir your flour to loosen any clumps.
2. Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
3. Level off the top of the cup with a knife. Repeat as necessary.

Use Baking Soda, Not Baking Powder

They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). For ideal results, always follow the recipe and measure carefully.

How to Stir Your Batter

This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.

I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.

More Pumpkin Treats & Fall Muffins

Craving more? You’re going to love these recipes:

• Healthy Pumpkin Bread (like these muffins, but in bread form)
• Pumpkin Pecan Scones with Maple Glaze
• Pumpkin Pancakes
• Perfect Roasted Pumpkin Seeds
• Healthy Banana Muffins
• Healthy Apple Muffins

Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.

P.s. That beautiful mug in the photos above and below? That’s handmade by my friend Margaret.

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Healthy Pumpkin Muffins

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 23 mins
• Total Time: 33 minutes
• Yield: 12 muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 859 reviews

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Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Ingredients

• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• ¼ cup milk of choice (I used almond milk)
• 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cups whole wheat flour**
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

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Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
6. These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Notes

Recipe adapted from my honey-sweetened pumpkin bread.

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.

**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.

Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.

Make it egg free: Readers report that these muffins turn out well with flax eggs!

Make it vegan: Use maple syrup, flax eggs and non-dairy milk.

Make it dairy free: Simply use your non-dairy milk of choice.

Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. Or, use 2 ½ cups certified gluten-free oat flour instead.

Make it oat free: Simply omit the oats. No other changes necessary.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same.

Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked Good
• Method: Baked
• Cuisine: American

The post Healthy Pumpkin Muffins appeared first on Cookie and Kate.

Coconut lovers, this double-coconut banana muffin recipe is for you! I’m confident you’ll fall in love with the sweet, bright flavors and contrasting textures in these little treats.

These muffins taste familiar and comforting, given their fluffy, banana-infused insides. They’re also fun and tropical, thanks to the shredded coconut you’ll find on the inside and on the muffin tops. A little lemon zest brings all the flavors together.

Like my healthy banana muffins, these muffins are also made with whole wheat flour and naturally sweetened (this time, with honey).

These muffins are based on a different recipe, though, and yield smaller muffins that are perfect for satisfying your afternoon sweet tooth. You could also serve them for a grab-and-go breakfast this Memorial Day weekend.

Curious about how this recipe came to be? I can’t remember how I originally found Deb’s Double Coconut Muffins, but I was completely taken by her coconut-topped beauties.

In the original recipe, Deb gives a long list of suggested substitutions, including swapping mashed banana for the yogurt. I was out of my staple Greek yogurt so I reached into my freezer for the bag of ripe, frozen banana chunks to defrost.

This was a serendipitous substitution because the banana adds the sweetness that unsweetened coconut flakes lack. In my second batch, I traded 1/4 cup honey for the 1/3 cup sugar, and found that the dry coconut soaks up the extra moisture in the honey.

I’m three batches deep in this recipe and I can say with certainty that these muffins are best with banana, sweetened with honey and topped with a heavy sprinkle of coconut and some glittering raw sugar.

With my substitutions, if you try yogurt instead of mashed banana, your muffins won’t be sweet enough to delight.

Please let me know how your muffins turn out in the comments! I hope they’re a big hit.

Craving more banana goodness? Here are a few more of my favorite banana recipes:

• Healthy Banana Bread and Healthy Banana Muffins
• Whole Wheat Banana Pancakes and Banana Oat Pancakes
• Favorite Banana Cake
• Vegan Banana Nut Scones
• Banana Almond Smoothie

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Banana Coconut Muffins

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 12 muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 81 reviews

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These naturally sweetened banana coconut muffins are a real treat. I bet you can’t tell they’re made with 100% whole wheat flour! Recipe yields 1 dozen muffins.

Ingredients

• ¾ cup whole wheat pastry flour or white/regular whole wheat flour
• ½ cup white whole wheat flour or regular whole wheat flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• ½ teaspoon lemon zest (the zest from about about ½ medium lemon)
• 1 cup mashed ripe banana (from about 3 bananas)
• ½ cup virgin coconut oil, melted
• ¼ cup honey
• 1 large egg, preferably at room temperature
• 1 teaspoon vanilla extract
• ¾ cup unsweetened shredded coconut, divided
• 1 tablespoon turbinado (raw) sugar

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Instructions

1. Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t require any grease).
2. In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in ½ cup of the shredded coconut.
3. In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup shredded coconut. Sprinkle the tops with the raw sugar.
5. Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.

Notes

Recipe adapted from Smitten Kitchen’s Double Coconut Muffins.

Make it vegan: All you’ll need to do is replace the egg with a flax egg. I haven’t tried this substitution myself, but it should work.

Make it gluten free: Based on similar recipes, Bob’s Red Mill gluten-free all-purpose blend should work well.

Freeze it: The muffins freeze well!
Serving suggestions: I like these muffins served warm for breakfast with a side of Greek yogurt, or with a little dollop of tart lemon curd for a sweet afternoon snack.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked goods
• Method: Baked
• Cuisine: American

The post Banana Coconut Muffins appeared first on Cookie and Kate.