Main Ingredients Needed

To make the simple recipe, you’ll need healthy ingredients found at any grocery store. And from this base recipe, you can customize the oatmeal mixture to create different flavors, from chocolate oats to fruity oatmeal.

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon (adds natural sweetness and flavoring)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, or non-dairy milk: unsweetened almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish for baking the oatmeal

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel-cut oats.

Old-fashioned rolled oats will give you the best results. Any brand will work.

Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal. Just don’t use them for this recipe.

7 Different Ways To Flavor This Recipe

• Apple Baked Oatmeal: Stir 1 cup chopped apples (no need to peel) into the batter.
• Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon and 1 cup fresh or frozen blueberries to the batter. Reduce the cinnamon or skip it.
• Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
• Peach Oatmeal: Add 1 cup chopped peaches to the batter.
• Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
• Chocolate Oatmeal: Chocolate baked oats taste just like brownies, for breakfast! Add 1/4 cup cocoa powder to the batter and sprinkle 2 tablespoons chocolate chips over the top before baking.
• Chocolate Chip Baked Oatmeal: Add 1/2 cup chocolate chips to the batter. Or, use 1/2 cup chopped ripe banana and 1/2 cup chocolate chips!

Step By Step Recipe Instructions With Photos 

Preheat the oven to 350F and grease a baking dish.

Step 1: Combine Ingredients

• Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
• Add the wet ingredients (milk, eggs, vanilla extract, and sweetener of choice) to dry ingredients and stir to combine.
• Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 2: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 3: Bake for 30-35 Minutes at 350F

• Bake for 30-35 minutes, until the center is firm and edges are browned.
• The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
• After removing from the oven, rest for at least 5 minutes before serving.

Favorite Toppings

• Drizzle maple syrup or honey over the top
• Add sliced bananas or favorite fruit over the top
• Top with a spoonful of almond butter, cashew butter, and peanut butter
• Serve in a bowl over greek yogurt with fruit (or chocolate protein yogurt which tastes like pudding!)
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

How to Store, Freeze, Meal Prep, & Reheat

• Fridge: Store leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Freeze cut bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat in the microwave or oven.
• Meal Prep: Make a pan on the weekend, cut into bars once cool, and store in the fridge or freezer for future breakfasts.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

If you love this recipe, you’ll also like these easy breakfast meals: make-ahead breakfast burritos, omelet cups, baked oatmeal with blueberries, chocolate protein yogurt, and protein overnight oats.

Ingredients Needed to Make a Basic Scrambled Egg Sandwich

• 1 tablespoon butter or ghee use vegan butter or grease a pan with oil for dairy-free
• 2 large eggs per person, per sandwich
• salt
• pepper
• 2 slices of bread per person, per sandwich: sourdough sandwich bread, Ezekiel english muffin, bagel, einkorn bread, hamburger bun, kaiser roll, whole wheat bread, white bread slices, or a brioche bun.

Equipment Needed

• 1 toaster for toasting the bread
• 1 large or medium size skillet for cooking the eggs
• 1 rubber spatula for cooking the eggs
• Aluminum foil or parchment paper if meal prepping the sandwiches
• Food storage bag, like a gallon-size Ziploc bag, if meal prepping the sandwiches and storing in the fridge or freezer

Use Sunny Side Up Eggs Instead: Sub out the scrambled eggs for a sunny side up egg (or two sunny side up eggs) with a runny yolk for a different variation. How to make the best sunny side up eggs.

How to Make Breakfast Sandwiches

Before you begin, gather all your ingredients as the sandwich comes together very quickly.

Step 1: Toast the Bread

To start, toast your bread of choice in a toaster.

No toaster for the bread? No problem. Before cooking the eggs in the skillet, spritz the skillet with cooking oil (I use this avocado oil spray), then add the bread of choice and cook on both sides for 1-2 minutes until toasted. 

Step 2: Make the Best Fluffy Scrambled Eggs

• Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan.
• In a small bowl, crack the eggs, add a pinch of salt and pepper.
• Vigorously whisk the eggs. Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see video below for how to cook flufy scrambled eggs).
• Once the eggs are glossy, fluffy, and resemble soft curds, remove from heat.

Adding Cheese: If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.

Step 3: Assemble the Sandwich

• Remove the bread from the toaster.
• Add Toppings and Eggs: Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
• Add Sauce: If you’re enjoying the sandwich right away and want to add any sauces, like mayo, pesto, etc. spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.

How to Perfectly Cook Scrambled Eggs Video

Here’s how to make the best scrambled eggs.

Simple Tips for Meal Prep Success

For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave.

You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.

• Batch Cook Eggs: I’ve cooked up to 12 eggs at a time (for this breakfast burrito recipe). Just use enough butter and a large enough skillet. Or, cook up to 12 eggs at one time using the sheet pan cooking method. Then, spoon the eggs on the bread/buns of choice.
• Best Bread for Meal Prep Sandwiches: A soft sandwich bread isn’t the best option for make-ahead egg sandwiches. I use english muffins. I love Ezekiel brand, which are healthy (easier to digest) and have great fiber. English muffins are heartier and will hold up to the eggs without getting soggy.
• Wait to Add Cheese: Place a slice (or sprinkle) of cheese directly on the bread, then add the eggs on top. You don’t want the cheese to melt until you reheat the sandwich later on.
• Cool Before Storing: Allow meal-prep sandwiches to cool (just a few minutes), then wrap each sandwich in parchment paper or foil. You don’t want the heat from the eggs to create condensation when wrapped.

How to Store & Reheat

• Store, wrapped, in the fridge for up to 5 days.
• Store, wrapped, in the freezer for up to 1 month.
• To reheat from the fridge, unwrap the sandwich and place in the microwave for a few seconds (30-60 seconds). If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• To reheat from frozen, it’s best to thaw a sandwich overnight in the fridge. Unwrap and microwave for 30-60 seconds. If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• Oven Method: Reheat at 350F on a sheet pan for about 10 minutes, until warmed through. Or use a toaster oven. An air fryer would also work, just reduce the cook time. After reheating, add any toppings and enjoy!

What to Serve With Egg Sandwiches

Serve the sandwiches alone, or pair with extra protein (like yogurt or cottage cheese) or a carb (like oatmeal, sweet potato hash, or fruit). Try these favorite sides…

• Cottage Cheese (I love Good Culture brand)
• Chocolate Protein Yogurt
• Healthy Yogurt Bowls
• Protein Overnight Oats
• Baked Oatmeal with Blueberries
• Baked Oatmeal Cups
• Seasonal Fruit: berries, grapefruit, orange, kiwi, etc.
• Sweet Potato and Sausage Hash

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

Step by Step Instructions

Step 1: Add the Sauce to the Instant Pot

Add all the sauce ingredients to the Instant Pot. Stir to combine the ingredients.

Step 6: Natural Pressure Release for 10-15 Minutes

How to Serve

There are many other ways to serve this Instant Pot meatballs recipe and the sauce. Here are a few of my favorite options.

• Meatball Subs: Cut a baguette in half, spoon the meatballs and sauce over the baguette, then top with fresh mozzarella cheese and basil. Melt the cheese under the oven broiler, on a sheet pan, for just a couple of minutes.
• Over Spaghetti Squash: This is a great option if you’re eating low carb. Cook spaghetti squash in the oven (you can do this ahead of time), then spoon the sauce and meatballs over the “noodles.”
• Over Zucchini Noodles: Another great low-carb option. Saute zucchini noodles in a skillet, then add the sauce and meatballs over the “zoodles.”

Pro Tips for Making the Best Meatballs and Spaghetti Sauce in the Pressure Cooker

If you’re new to Instant Pot cooking, check out 16 Must-Know Instant Pot Tips and Tricks. Here are a few tricks to keep in mind when making this recipe.

• Avoid the Burn Warning: The best way to avoid the burn notice is to make sure there’s nothing stuck to the bottom of the Instant Pot liner. This is why the sauce is added first, then the meatballs. Follow this order and you’ll avoid this malfunction error known as the “burn warning.”
• Make Juicy Meatballs: The higher the fat content in the ground beef, the juicer the meatballs will be. Using 80/20 or 85/15 ground beef will result in the juiciest meatballs. Also, don’t over-mix the meatball mixture when combining the ingredients. The milk and oats (or breadcrumbs) also help to create tender meatballs, so don’t skip these ingredients.
• Check the Silicone Ring: Check the silicone ring that lines the interior of the Instant Pot lid before closing the lid and cooking the sauce and meatballs. It’s easy for this lid to loosen after cooking or in storage which can result in a cooking malfunction.

Storing, Freezing, and Reheating Instructions

• How to Freeze Raw Meatballs: Combine the meatball ingredients, then shape into balls. Line the shaped meatballs on a sheet pan that’s lined with parchment paper. Freeze the raw meatballs on the sheet pan. Once frozen, dump the meatballs into a gallon-size freezer bag. Freeze for up to 2 months. When you’re ready to cook the meatballs, place them on a sheet pan or plate and defrost in the fridge overnight. Some folks cook frozen meatballs in the Instant Pot, but this isn’t something I’ve had good experience with.
• How to Freeze Cooked Meatballs and Sauce: Spoon the cooked meatballs and sauce in a freezer-safe bag or container (once cool). Freeze for up to 2 months. Defrost in the fridge, then reheat in a skillet over the stove-top, or in the oven at 300F in a baking dish for about 10-15 minutes.
• Reheating: Reheat cooked meatballs and sauce in the microwave or on the stove-top (in a skillet) over low-medium heat. I like to serve the reheated meatballs and sauce with leftover pasta for a hot school lunch. (How to serve a hot lunch for school and hot school lunch ideas.)

What Makes This Recipe So Good?

Sourdough bread makes the best French toast. Sourdough is healthier and easier to digest (listen: the health benefits of sourdough podcast episode) and the crumb holds up perfectly when soaking the bread in the French toast batter (no soggy French toast).

• Budget-Friendly, Simple Ingredients: Not only is this recipe made with very simple pantry ingredients, like eggs, milk, and maple syrup or honey, it’s also made with stale bread. Instead of tossing stale sourdough bread, you now have the perfect use for it!
• Quick and Easy: It takes just 5 minutes to combine the ingredients. And then it’s just a matter of cooking the bread in butter on the stove-top for 2-3 minutes on each side.
• Freezer-Friendly: While it is quick and easy, French toast isn’t a breakfast we typically make during the week. But that doesn’t mean that we can’t enjoy this family-favorite breakfast on a busy Monday. Instead, I freeze and reheat leftover French toast for a quick and easy breakfast (to serve along with a side of fluffy scrambled eggs).
• No Refined Sugar: Just a touch of maple syrup or honey and cinnamon balances the tanginess of the sourdough bread perfectly!

Ingredients Needed

Here’s what you’ll need to make this easy sourdough French toast recipe.

• 8 slices sourdough bread (about 3/4 inch thick), at least 2 days old
• 4 eggs
• 2/3 cup whole milk, heavy cream, almond milk, cashew milk, or canned coconut milk
• 2 TB maple syrup or honey
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tsp pure vanilla extract
• pinch salt
• 3 Tablespoons butter (for cooking)

How to Make, Step by Step

You’ll need the ingredient listed above, a shallow baking dish or bowl, and a large skillet. I use a cast-iron skillet, as I think it helps crisp up the bread more than a stainless steel or non-stick skillet.

Step 1: Make the Egg Mixture

In a shallow baking dish or bowl, whisk the eggs, milk, ground cinnamon, nutmeg, vanilla extract, honey or maple syrup, and salt.

Step 2: Soak the Bread

Place 1-2 bread slices (depending on how many will fit in your skillet) in the egg and milk mixture for about 1 minute. For thicker slices, or whole wheat bread, soak for up to 2 minutes. Flip the bread and soak on the other side for about 1 minute. Only dunk as many bread slices as you can cook at the time.

4 French Toast Variations

Dairy Free

Use almond milk, cashew milk, or canned coconut milk. And instead of butter, use ghee (which has the milk proteins removed) or coconut oil.

Gluten Free

Use your favorite gluten-free sourdough bread, sliced into 3/4-1 inch slices. You can make gluten-free sourdough at home, using a gluten-free sourdough starter, or purchase store-bought bread.

Sugar Free

I find that a small amount of maple syrup or honey adds to the flavor of the recipe, but if you’d like to make a French toast variation without any sweetener, simply skip this ingredient. The cinnamon also adds to the sweet flavor.

French Toast Sticks

This is the perfect way to pack French toast in the kid’s lunchbox or for an easy weekday breakfast. Here’s how to make this variation.

• Cut the bread into long slices, then soak for about 15-30 seconds in the milk and egg mixture.
• Cook the sticks in melted butter.
• Once removed from the heat, cool the French toast sticks on a plate, then store in the fridge up to 4-5 days (in an airtight container).
• Or freeze the slices on a parchment paper lined sheet pan, then transfer to a freezer bag and store for up to 2 months.
• Place the French toast sticks in the lunchbox with a little container of maple syrup for dipping. They’ll defrost by lunchtime. Or, reheat in a skillet with butter or the microwave for an easy breakfast.

Pro Tips

• Use Medium Heat: Using a high heat to cook the bread will cause the butter to burn. Instead, the first time you add the bread to the skillet, use medium heat, then at the end of cooking the French toast, turn up the heat a bit higher to add a nice crust (if desired). Then reduce the heat again before adding the next slices to the skillet. Ghee is also a great option to use instead of butter as it has a higher smoke point (doesn’t burn as easily).
• Use Older Bread: Old, leftover sourdough bread makes the perfect French toast (and the best eggs in a basket–eggs, bread, and butter or breakfast strata). Use bread that is at least 2 days old. Freshly baked bread is too soft to stand up to soaking in the custardy egg mixture.
• Use 3/4 Inch Thick Bread Slices: 3/4-inch thick slices of bread are ideal for making homemade French toast. Thin slices will fall apart in the egg and milk mixture (you can still use thinner slices, just soak for less time). Thick slices won’t soak up all that deliciousness.

How to Store

• Store leftover French toast in an airtight container in the fridge for 4-5 days.
• To freeze, once fully cool, place the cooked slices on a sheet pan, then freeze. Once frozen, place the bread in a freezer bag and store for up to 2 months. This is a great way to make breakfast in advance and pull out just a few slices of French toast at a time. Freezing the cooked bread on a sheet pan keeps the bread slices from sticking together.

How to Reheat

Reheat in the microwave, toaster (cook just like a piece of toast), toaster oven, or in a skillet with a bit of butter or cooking spray (like avocado oil spray) over low-medium heat.

What to Serve with Sourdough French Toast

Serve the slices on their own with a topping or pair with another delicious breakfast recipe. I love to add a protein on the side, since I’m always looking for ways to increase my protein. Here are a few serving ideas to pair with this recipe.

• Healthy Yogurt Bowls
• Fluffy Scrambled Eggs
• Ham and Cheese Omelette
• Spinach and Feta Omelette
• Oven-Baked Bacon
• Bacon, Kale, Vegetable Frittata
• Mango Pineapple Smoothie
• Instant Pot Hard or Soft Boiled Eggs
• Sunny Side Up Eggs

What Makes This Gluten-Free Banana Muffin Recipe So Good?

In 2014, I shared my famous almond flour banana bread. It’s my favorite of all banana bread recipes. The sweet almond flour, paired with honey or maple syrup, and mashed bananas makes that recipe an incredibly moist and delicious bread with the best banana flavor.

At home, we make that famous bread recipe on repeat for a great breakfast and snack or to satisfy a sweet tooth.

But I don’t always have the patience to wait an hour for bread. So I’ve modified my bread recipe to work for traditional muffins. The healthy and fluffy muffins have become a great option for quick grab-and-go breakfasts, snacks, or the lunchbox.

• Quick and Easy: One of the quickest banana bread muffin recipes you’ll ever make! No melting butter or multiple bowls. So fast, so easy!
• One Bowl: From mashing bananas to whisking dry ingredients, this recipe is made with just one large bowl. Minimal dishes, minimal clean up! That’s my kind of recipe.
• Super Moist: One thing I can’t stand is dry muffins. No one has time for that. Almond flour creates incredibly moist banana muffins, all without the need for butter or oil. And the muffins stay moist for days without drying out.
• Natural Sweetness: Typical banana muffins are made with refined sugar, from brown sugar to cane sugar. Instead, this healthy recipe is naturally sweetened with blanched almond flour or almond meal, honey or maple syrup (or stevia for a low-carb option), and ripe bananas.
• Meal-Prep Friendly: Almond flour banana bread muffins freeze perfectly. When you have extra ripe bananas around, whip up a batch of muffins to stash in the freezer.
• Zero Gluten: This bread is 100% gluten free and made with wholesome, real-food ingredients.

Ingredients Needed

To make the best almond flour banana muffins, you’ll need a few simple ingredients:

• 3 ripe bananas (the perfect use for overripe bananas; but not too brown and mushy)
• 3 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 teaspoon pure vanilla extract
• 2 cups blanched almond flour
• 2 Tablespoons arrowroot flour starch 
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-Ins

Option 1: Chocolate Chip Muffins

Add 1/2 cup milk chocolate chips or dark chocolate chips to the batter, stir to combine. Or use cacao nibs.

Or make half the muffins with chocolate chips: spoon half the batter into muffin liners, then add 1/4 cup chocolate chips to the remaining batter, mix, and spoon the batter into the remaining liners.

Option 2: Banana Nut Muffins

Add 1/2 cup chopped walnuts to the batter, stir to combine.

How to Make, Step-By-Step

To start, preheat the oven to 350F. Then follow these steps to make 12 simple banana muffins. You’ll find a printable version of the recipe and instructions in the recipe card below.

Step 1: Mash Bananas

Mash the bananas in a large bowl using a potato masher or fork. You’ll need about 3 medium bananas, totaling about 1 1/4 cups or 320 grams.

Step 2: Add Wet Ingredients

Crack 3 eggs into the bowl and whisk. Add the maple syrup (or honey), yogurt, and vanilla extract. Whisk to combine all the wet ingredients.

Step 3: Add Dry Ingredients

Add the almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt to the bowl. Use a large wooden spoon or rubber spatula to stir the ingredients, combining the dry ingredients with the wet ingredients.

Step 4: Spoon Muffin Batter Into Muffin Cups

Line a muffin tray with muffin liners. Or, generously grease a muffin tray, if you’d like to avoid muffin liners. Use a cookie scooper or ice cream scooper to scoop the muffin batter from the bowl into the 12 muffin cups.

Step 5: Bake for 18-22 Minutes

Bake the muffins for 18-22 minutes. The time depends on your oven, as every oven can vary depending on the position of the muffin tray, how the heat circulates, etc. Take a look at the muffins around the 18 minute mark. If the tops feel firm with a golden color, the muffins are done. If they still feel soft and jiggly, continue to bake the muffins.

Variations

These healthy muffins can be tweaked to meet specific dietary needs or preferences. Here are a few recipe variations readers have made with success.

Dairy Free

The almond flour creates incredibly moist muffins without the need for butter. The recipe does call for using a small amount of yogurt. If you’re dairy-free, use a plain plant-based yogurt.

Egg Free

Some readers who need an egg substitute have used flax eggs to make the banana bread (this is not a variation I have personally tried). Instead of real eggs, make a flax egg by combining flax seeds and water. How to make your own flax egg (you’ll need 3 flax eggs). This variation may result in flat muffins (a bit more dense).

Sugar Free

Instead of honey or maple syrup, some readers have used 1/4 cup applesauce or 1/2 teaspoon stevia (for a lower-carb option). I haven’t tried these sweetener variations, but readers have experienced good success with these sugar-free substitutions when making the bread recipe.

Banana Bread

Instead of muffins, make bread using a loaf pan. Follow this almond flour banana bread recipe for the best results.

How to Store

Once the muffins cool, store in an airtight container or bag for up to 1 week in the fridge. Eat at room temperature, cold, or reheat in the microwave or a toaster oven.

These delicious muffins are even better (and still moist) the next day. Make this recipe for an easy meal prep breakfast, snack, or dinner side dish (perfect alongside a big salad or bowl of soup).

How to Freeze and Reheat

Freeze the muffins, once fully cool, in a freezer bag for up to 3 months. Defrost the muffins on the counter or in the fridge, and enjoy at room temperature, cold, or reheat in the microwave.

Keeping a stock of healthy muffins in the freezer is a great way to have quick snacks, breakfast, or sweet treats and avoid the convenience of processed food.

Serving Suggestions

The fluffy banana muffins are the perfect breakfast side, snack (one of 31 favorite snacks), lunchbox side, or dessert. Here are a few of my favorite foods to serve with muffins…

For Breakfast

• Scrambled Eggs
• Spinach Feta Omelette
• Ham and Cheese Omelette
• Omelet Cups
• Healthy Yogurt Bowls
• Serve a muffin with a homemade chai latte, iced chai tea latte, or pumpkin spice latte.

For Snack

• Top a muffin with butter or your favorite nut butter (like peanut butter)
• Serve with a cheese stick or rolled up turkey
• Enjoy a muffin with a piece of fruit

For Dinner

• Serve as a side dish with a vegetable (frozen roasted vegetables are delicious) and chicken (whole roasted chicken or crispy chicken thighs)
• Serve as a side dish with a bowl of soup
• Serve on the side of a big salad, like Kale and Romain Caesar Salad

How to Make, Step By Step Instructions & Video

The stuffed bell peppers come together easily and quickly. You’ll also find a printable version of the recipe and full instructions in the recipe card.

Step 4: Cook the Ground Beef

Add the ground beef to the skillet and cook until brown. Meanwhile, make the tomato sauce for the peppers (next step).

Step 5: Combine Tomato Sauce and Seasonings

While the beef cooks, add the tomato sauce and all the seasonings to a bowl. Mix well to combine.

Step 8: Bake 30-35 Minutes

Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side.

Step 9: Top with Cheese

And now for the best part…melty cheese! Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for five minutes to melt. Serve warm. Top with chopped cilantro or parsley, sour cream, chopped green onions, or serve without any additional toppings.

Variations

This is a great base recipe that allows you to add your own variations for a low-carb recipe, a different protein option, or cooked in the slow-cooker so the stuffed peppers are ready when you get home from work.

• Keto, Paleo, Low-Carb: Use cauliflower rice instead of white or brown rice. Cauliflower rice can be purchased frozen or fresh and is simply finely chopped cauliflower florets that resemble rice.

• Slow Cooker: If you’re short on time in the evening and want the peppers to cook in the slow cooker all day, use this recipe as a guide. Cook the ground beef, then combine the cooked rice and beef mixture with the tomato sauce. Fill the peppers, then add everything to the slow cooker along with water or chicken broth to cook and steam the peppers. The slow cooker will slowly cook the peppers until they’re tender. Or, cook the peppers in the Instant Pot.

• Use a Different Protein: Ground proteins work best, like ground turkey, ground pork, Italian sausage (ground), or ground chicken. As the reader above noted, you could also try other proteins.

• Use Poblano Peppers: Poblano peppers are a spicy pepper variety with medium heat. Instead of bell peppers, stuff poblano peppers with the filling and bake. Look for large poblano peppers and cut them in half to easily fill the peppers.

• Vegetarian Bell Peppers: If you want to make a vegetarian stuffed pepper, I recommend making my Tex Mex Vegetarian Peppers, which use rice or quinoa and black beans for a delicious, meat-free filling.

How to Freeze Stuffed Peppers

Let’s say that you fall in love with this meal. Which I think you will since this is truly the best stuffed bell pepper recipe. And now you want to do some meal prep to save time in the future. The good news: You can easily freeze the peppers and bake later! Here’s how…

1. Brown the ground beef. Then combine the rice, beef, and tomato mixture per the recipe card (below).
2. Stuff the peppers with the ground beef mixture and freeze in a freezer-safe baking dish (the disposable baking dishes work great for this since you don’t need to worry about glass breaking in the freezer). Do NOT add cheese before freezing.
3. Store the peppers, in a freezer container with a lid, for up to 3 months in the freezer.

Ingredients

To make the best almond flour banana bread, you’ll need a few simple ingredients:

• 2 1/2 cups blanched almond flour
• 1/4 cup arrowroot flour starch 
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe yellow bananas
• 3 eggs
• 1/2 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 tsp pure vanilla extract

How to Make, Step by Step

To make this recipe, you’ll need a large mixing bowl, medium-size mixing bowl, and 9×5-inch loaf pan. Preheat the oven to 350ºF. Line the bread pan with parchment paper.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.

Step 2: Combine Wet Ingredients

In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.

Step 4: Bake

Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.

Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.

Add-Ins

I love plain banana bread, but sometimes it’s fun to add mix-ins. Here are a few ideas…

Dark Chocolate Chips: Add 1/2 cup of milk chocolate chips or dark chocolate chips to the batter, stir to combine. Or use cacao nibs.

Walnuts: Add 1/4-1/2 cup chopped walnuts to the batter, stir to combine.

Dried Cherries or Cranberries: Add 1/4-1/2 cup of dried fruit, like dried cherries or cranberries, to the batter and stir to combine.

Pro Tips for Best Results

1. Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is probably not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

2. Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the bread batter to the pan.

Serving Ideas

Serve this bread as a sweet treat, breakfast, lunch, or snack (one of my favorite 31 healthy and easy snacks). Serve a slice by itself, topped with butter or almond butter, or serve a slice of bread with one of these delicious recipes for a complete meal.

For Breakfast

• Scrambled Eggs
• Spinach Feta Omelette
• Ham and Cheese Omelette
• Omelet Cups
• Healthy Yogurt Bowls
• Serve a slice with a homemade chai latte, iced chai tea latte, or pumpkin spice latte.

For Snack

• Spread two slices of bread with cream cheese to make a banana bread sandwich (also a great lunchbox meal)
• Top a slice of bread with butter or your favorite nut butter
• Serve with a cheese stick or rolled up turkey
• Enjoy a slice with a piece of fruit

For Dinner

• Serve as a side dish with a vegetable (frozen roasted vegetables are delicious) and chicken (whole roasted chicken or crispy chicken thighs)
• Serve as a side dish with a bowl of soup
• Serve on the side of a big salad, like Kale and Romain Caesar Salad

It’s officially summer and there’s nothing like a homemade popsicle on a hot summer day! The kids are out of school and it’s set to reach 100 degrees by the weekend.

With summer here, I’m ready to embrace chicken on the grill, no-cook grazing boards made from pantry ingredients, and all the frozen treats (like our favorite homemade vanilla ice cream).

Why make your own?

3 reasons to stop buying popsicles and start making your own homemade popsicles this summer:

• Healthy: When you make your own popsicles, you know exactly what’s going in those popsicles. No high fructose corn syrup, artificial dyes, or mystery flavorings. Just healthy, real-food ingredients!
• Easy: It takes just 10 minutes of hands-on time to make your own popsicles. And there’s no cooking involved! Once made, they’re a healthy snack the kids can help themselves to on a hot day. A homemade snack or treat doesn’t get any easier than popsicles from the freezer.
• No Expensive Ice Cream Maker Required: Making summer treats, like homemade vanilla ice cream, requires an ice cream maker. But for DIY popsicles, you don’t need any expensive equipment; just a popsicle mold (you can keep this super basic) and ingredients already stocked in your pantry.

How do you make homemade healthy popsicles?

Are you in the mood for creamy popsicles made with yogurt or coconut milk? Or do you want to make something fruity with whole fruits, fruit juice, or fruit puree?

Once you know what kind of popsicle you want to make, here are a few basic principles for making your own popsicles.

Step 1: Flavor

One of the best ways to make easy homemade popsicles is to use your favorite fruit: fresh or frozen, ripe or slightly overripe (a great way to put those extra berries or bananas to use before they go bad). With fruit, you don’t need any extra sweetener as the fruit itself is sweet. Blend up the fruit with a liquid, like coconut milk, almond milk, Greek yogurt. Or, skip the whole fruit and use juice (like orange juice). The easiest way to make popsicles is to place the ingredients in the blender and give everything a good puree.

Step 2: Choose a Mold

After blending the popsicle ingredients, pour the mixture (which should resemble the consistency of a smoothie), into a popsicle mold. There are lots of options: make your own mold with plastic cups (little Dixie cups or small plastic yogurt cups work best), use a muffin tray, buy a reusable popsicle mold, or use a push up pop mold. Or, make fun dinosaur shapes with a special popsicle mold.

Step 3: Add a Stick

Without a stick it will be impossible to eat your popsicles once frozen. Most reusable popsicle molds come with reusable sticks. Personally, I hate cleaning those stick so I prefer to use wooden craft sticks, which the kids can just toss when they’re done.

Step 4: Freeze

Now you’re ready to freeze the popsicles. The time it takes to freeze the popsicle mixture depends on how thick it is. It takes about 4-8 hours to freeze homemade popsicles. The faster they freeze, the more they’ll resemble a store-bought popsicle (soft when you bite into it). To help them freeze quickly, place the popsicles in the coldest part of your freezer.

Step 5: Remove From The Mold

Once frozen solid, remove the popsicles from the mold by running the outside of the mold under cold water. This the easiest way to remove the frozen popsicles from the molds. I like to remove them all at once and store in a freezer bag to make it easy to grab and enjoy an ice-cold popsicle. The perfect treat on a hot day.

Liquid: Yogurt, full-fat coconut milk (or another milk, such as: cow’s milk, almond milk, cashew milk), juice (apple juice, grape juice, pineapple juice, or orange juice), water, coconut water, or yogurt.

Fruit: Fruit may be blended with the liquid or chopped up and stirred into the liquid. Strawberries, blueberries, pineapple, kiwis, peaches, mangoes, cherries, raspberries, are just a few options. Steamed veggies can also be added, like carrots or beets. Or add raw spinach or avocado. When you freeze fruit, it becomes less sweet so adding sweetener is optional.

Sweetener: You may want to naturally sweeten homemade popsicles: honey, maple syrup, or a banana.

Herbs: During the summer, fresh herbs are bountiful (learn how to store fresh herbs). Blend up a few mint leaves or basil leaves for a subtle, fresh flavor.

Extras: Peanut butter, cocoa or cacao powder, lemon juice, chocolate chips, and vanilla extract are few of the fun ingredients you can add to make a unique popsicle.

Examples of how to make your own custom flavors with simple ingredients:

• Peanut Butter Fudge Popsicles: blend coconut milk, peanut butter, banana, cinnamon, and maple syrup.
• Blueberry-Yogurt Popsicles: blend blueberries, plain yogurt, and honey.
• Strawberry-Mint Lemonade Popsicles: blend water or coconut milk, strawberries, mint leaves, and lemon juice.
• Mango-Coconut Popsicles: blend mangoes and coconut water.
• Cherry-Lime Popsicles: blend cherries, lime juice, and water (or coconut milk).

The Best Popsicle Molds

You can’t make DIY popsicles without some sort of mold. Here are all the options for the best homemade popsicle molds:

• Reusable Popsicle Mold: I purchased my popsicle mold 4 years ago. $13 well spent! Popsicle molds are super easy to use and most come with reusable sticks/handles. I use this popsicle mold.
• Fun Shapes: Make dinosaurs and other fun shapes with special molds, like this.
• Dixie Cups and Wooden Craft Sticks
• Plastic Yogurt Containers and Wooden Craft Sticks: Wash and reuse small plastic yogurt cups. Glass will break in the freezer, so don’t use the small glass yogurt cups.
• Muffin Pan and Wooden Craft Sticks: The one issue with this option: it can be difficult to remove frozen popsicles from a muffin pan. Let the muffin tin rest for 5 minutes at room temperature to make it easier to remove the frozen popsicles.
• Push Up Pop Mold: A silicone reusable mold that requires no sticks. I use this push up pop mold.
• Zipzicle Molds: Just like a Go-Gurt Mold, but for homemade treats. Great for making ice pops.

10 Easy and Healthy DIY Recipes

I can’t wait to share my favorite ways to make homemade popsicles. If you want to invite your kids into the kitchen this summer, these recipes are fun and easy to make with them.

This recipe collection represents a variety of different flavor combinations made with my favorite ingredients: fruit-based popsicles (using different fruits), creamy pops, and a homemade version of classic Fudgesicles. You can use a variety of different popsicle molds (see recommendations above) to make most of the recipes, unless noted.

1. Orange Creamsicles

This healthy, homemade version of a classic creamsicle is made with orange juice, yogurt, and coconut milk.

2. Peanut Butter Fudge Popsicles

If I had to choose my favorite popsicle, this is it because…peanut butter! It’s made by blending natural peanut butter and ripe banana (for sweetness) with coconut milk. Creamy and sweet with plenty of healthy fat!

3. Chocolate Fudge Popsicles

Another knock-off from my childhood. This healthy version of the classic Fudgesicle is made with the simplest ingredients: cacao or cocoa powder, coconut milk, and maple syrup.

4. Fruity Ice Pops

Use DIY ice pop molds to make fresh fruit pops that are naturally different colors (no artificial dye needed!).

5. Fruit and Yogurt Pops

Blend up your favorite fruit with yogurt and honey. Pour into ice pop molds and freeze. A healthy (and on-the-go) snack or treat for a hot day!

6. Mango Electrolyte Popsicles

Made with mango and coconut water, this popsicle is perfect for staying hydrated and cool on super hot summer days.

7. Strawberry Lemonade Cream Pops

One of my favorite homemade fruit popsicles made with frozen or fresh strawberries. This recipe is made in two steps: first by freezing the strawberry lemonade base, then later adding the coconut layer. This is the perfect way to use all those frozen strawberries from strawberry season.

8. Pina Colada Popsicles

A virgin Pina Colada in popsicle form, made with just two ingredients: fresh pineapple and coconut milk.

9. Veggie-Packed Popsicles

Vegetables can be a delicious addition to a homemade popsicle. And with fun names, like Green Dinosaur and Tickle-Me-Red, the kids are sure to get on board with this veggie-packed treat.