Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

If you’re looking for more healthy breakfast ideas, try my chia pudding and banana chia pudding.

This brown rice pudding is my dad’s rice pudding recipe he cooked for me. I made it more healthy by using brown rice and cut back on some calories but not flavor. I remember it was the creamiest thing ever!

Start your day with this delicious breakfast and if you’re still thinking about it when you get home, treat yourself to a healthy snack or healthy dessert, I won’t tell anyone.

Why You’ll Love This Recipe

• Creamy: Greek yogurt makes it rich and creamy with the perfect texture.
• Not overly sweet: Vanilla and maple syrup add just the right amount of sweetness without needing sugar.
• Wholesome: A gluten-free indulgence loaded with nutrient-dense foods like chia seeds, raisins, and fruit.
• Can use leftover rice: This recipe is the best way to use up any leftover rice.
• Can be made ahead: Make a batch of rice pudding on Sunday and enjoy an on-the-go breakfast all week long.

Ingredients for Brown Rice Pudding

To make this brown rice pudding recipe you’ll need 9 simple ingredients.

• Brown rice: Uncooked brown rice that has been rinsed and drained. Choose from long grain brown rice, brown jasmine rice, or brown basmati rice. You can use short grain brown rice, but pudding will be more mushy.
• Milk: I recommend to use plant-based milk like almond milk, soy milk, rice milk, or coconut milk to cut back on calories. However, you can use any milk.
• Butter: Helps create a rich consistency. If using unsalted butter, add a pinch of salt when cooking your rice.
• Vanilla: Pure vanilla extract adds that traditional warming flavor.
• Raisins: Stirring in raisins adds a touch of sweetness.
• Chia seeds: Use whole chia seeds for the best taste and texture, you can use black chia seeds or white chia seeds.
• Yogurt: Instant Pot yogurt or regular yogurt is fine, I like Greek yogurt because it’s more creamy.
• Liquid sweetener: I prefer the taste of pure maple syrup for this recipe but honey or agave nectar will work too.
• Frozen fruit: Add your favorites like blueberries, cherries, raspberries, or chopped strawberries.

How to Make Brown Rice Pudding

Here’s a quick overview of how to make brown rice pudding using one pot right on your stovetop.

There is a full recipe card below.

• Bring rice to a boil: In a large pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil. Reduce the heat to low and cook until the rice is soft, about 40 minutes. I always stir a few times so rice doesn’t burn.
• Add raisins and chia seeds: Turn off heat and stir in the remaining milk, raisins and chia seeds. Let the pudding sit for 15 minutes.
• Finish the pudding: Transfer the pudding to a large baking dish. Add berries, Greek yogurt and maple syrup, then stir gently. Adjust to taste and serve hot or warm.

Tips for Best Results

Here are some things to remember when making rice pudding with brown rice.

• Don’t walk away from milk: Milk can boil over and burn quickly, so keep a close eye on it until it boils, then reduce heat right away. This will save it from burning.
• Use leftover rice: You will need 3 cups of cooked Instant Pot brown rice, Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice.
• Make it vegan and dairy-free: Customize the recipe by using coconut oil instead of butter, and dairy-free yogurt. So good!
• About fruit and berries: Use fresh berries when in season and frozen other months to save money. I also love replacing berries with frozen mango in winter.

Variations

Try these flavor variations and see which one you like best.

• Use white rice: If you’re using white rice, cook it for about 20 minutes or until soft. Any white rice works.
• Other dried fruit: Substitute raisins for dried cranberries, chopped dates, apricots, or prunes.
• Warm spices: Add a dusting of cinnamon, cardamom, nutmeg, or ginger.
• Citrus zest: Add lemon zest, lime zest, or orange zest for a true citrus flavor.
• Fresh fruit: The sky is the limit when it comes to adding fruit to pudding. Use whatever is in season like fresh berries, sliced banana, pomegranate, grated apples, mango, pineapple, or stir in some jam before serving.
• Extract: Swap vanilla for almond extract, coconut extract, or banana extract.
• Chocolate: Make a decadent treat by mixing in cocoa powder or chocolate chips.
• Nuts: I like adding crunch with pecans, walnuts, almonds, or pistachios.

How to Store and Reheat

Store: Keep your pudding refrigerated in an airtight container for up to 5 days.

Freeze: Transfer cooled rice pudding to an freezer safe container and freeze for up to 3 months. Move it to the refrigerator to thaw overnight.

Reheat: Add pudding to a small pot and reheat on low heat, stirring often so it doesn’t burn. Add a splash of milk too to rehydrate its creaminess.

Can I Make It Ahead?

Yes! Make ahead and refrigerate it in a large baking dish for up to 5 days. Reheat on the stove on low with a splash of milk.

Hello, easy breakfast!

FAQs

More Pudding Recipes to Try

• Chocolate banana chia pudding
• Mango chia seed pudding
• Chocolate chia pudding
• Coconut milk chia pudding
• Matcha chia pudding

Print

Brown Rice Pudding

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Calories 272kcal

Author Olena Osipov

Equipment

• Large pot
• Baking dish

Ingredients

• 1 cup brown rice uncooked, rinsed & drained
• 6 cups milk divided (I used unsweetened almond milk)
• 2 tablespoons butter salted
• 1 teaspoon pure vanilla extract
• 1 cup raisins
• 1/4 cup chia seeds
• 3 cups frozen berries like cherries, blueberries, chopped strawberries, raspberries
• 1/2 cup Greek yogurt 2% or higher
• 2 tablespoons maple syrup or honey

US Customary – Metric

Instructions

• In a large pot, add rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning.
• Turn off heat and add remaining 2 cups of milk, raisins and chia seeds. Stir and let the pudding sit for 15 minutes.
• Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, then stir gently. Taste and adjust to taste, if you wish. Serve hot or warm.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 272kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 281mg | Fiber: 6g | Sugar: 10g

The post Brown Rice Pudding appeared first on iFoodReal.com.

Pumpkin Cream Cheese Muffins are light and fluffy with a rich creamy center, and sweet streusel topping. They’re the perfect breakfast on a cool crisp morning.

If pumpkin is your favorite fall flavor these pumpkin chocolate chip muffins and banana pumpkin muffins are a must try!

Simple, delicious, and in season, these pumpkin cream cheese muffins are a win-win-win. Perfectly sweet with layers of flavor, I’m loving this addition to my collection of healthy muffin recipes!

Whether it’s a filling in healthy pumpkin muffins or the topping on a healthy pumpkin cake, cream cheese and pumpkin are a match made in heaven.

Why You’ll Love This Recipe

• Uses entire can of pumpkin: Just like with healthy pumpkin bread, we use an entire can of pumpkin puree which keeps these pumpkin spice muffins moist for days.
• Starbucks copycat: You can still hit the drive thru for a PSL, but skip the extra calories with this healthier Starbucks pumpkin cream cheese muffins recipe.
• Versatile with flour: Make them with white flour for more of a dessert, sort of like a healthy cupcake, or whole wheat flour for a healthy breakfast or snack.
• Refined sugar free: Naturally sweetened with maple syrup and no added sugar, except the streusel topping.
• Easy: No electric mixer required! These homemade muffins are easy and make your home smell like a bakery.

Ingredients for Pumpkin Cream Cheese Muffins

Cream cheese pumpkin muffins are made with simple ingredients and warm fall spices, I’m betting you already have most on hand.

• Cream cheese: Bring 5 ounces of plain cream cheese to room temperature, it can be from a block or a tub.
• Liquid sweetener: If you’re a fan, you know I always sweeten my healthy muffins with maple syrup or honey. For this pumpkin muffin recipe we’ll be using some for the muffin batter, and some for the sweet cream cheese filling.
• Eggs: 2 large eggs are needed for structure and binding.
• Pumpkin puree: Pick up the standard 15 ounces canned pumpkin puree, make sure the label does not read pumpkin pie filling. During fall I love making my own pumpkin puree, if you’d like to try it here’s how to cook a pumpkin and make puree out of it.
• Oil: A mild oil helps make your muffins super moist without adding strong flavor, I recommend avocado oil.
• Pumpkin pie spice: You can use store-bought or make your own pumpkin pie spice substitute, both add the well loved autumn flavor.
• Baking essentials: Pure vanilla extract, baking powder, baking soda, and salt.
• Flour: I used all purpose flour this time for an indulgent treat, but you can also use whole wheat flour.
• Sugar: A little bit of sugar adds sweetness to the streusel topping. I’m a fan of cane sugar, you can go with any kind of sugar you like.
• Coconut oil or butter: To bring the streusel together you’ll need room temperature coconut oil or unsalted butter.

How to Make Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are divided into three parts: the muffin, the filling, and the crumb topping. Each section is super easy and the total prep time is just 15 minutes.

There’s a full recipe card below.

Preheat your oven to 375 F, spray muffin tin with cooking spray or add muffin liners.

• Make cream cheese filling: To a medium bowl, whisk the cream cheese and maple syrup together until smooth. Set aside.
• Make streusel topping: Same simple process as my raspberry muffins. Add flour, sugar, and coconut oil to a small bowl and mash with a fork until small crumbs form.

• Make muffin batter: To a large bowl, add the eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk well until smooth.
• Fold in flour: Add flour to the muffin mixture and gently mix just enough to combine.
• Add first layer of batter: Starting with the first layer, spoon 2-3 tablespoons of muffin batter in each muffin cup.

• Fill muffin pan: Next, add a spoonful of cream cheese filling then equally distribute the remaining pumpkin mixture on top.
• Top with streusel: Lastly, sprinkle the sweet crumb topping on top.
• Bake: Bake until a toothpick inserted in the center comes out clean, roughly 22-23 minutes.
• Cool and enjoy: Remove pumpkin muffins from the oven, let them cool in the pan for the first 10 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Make these pumpkin muffins with cream cheese filling the best fall treat with these easy tips.

• To substitute pumpkin pie spice: Make your own! Mix 1 teaspoon of cinnamon with 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or just use cinnamon, measure with your heart up to 3 teaspoons.
• Use flour you like: Select from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour and sub cup for cup.
• To hide cream cheese: I like it a bit protruding on top. But for more of a surprise, add only 1 tablespoon of batter to the bottom of muffin tin, then filling, and then majority of batter.
• Measure flour correctly: This is my top tip to avoid dry muffins. Measure correctly using the scoop and level method, scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t skip oil: A lot of times people like to substitute with applesauce, but don’t in this case. With its high moisture content you’d have to decrease the puree and both taste and texture will be off.
• Don’t over bake the muffins: Once your toothpick comes out clean, it’s time to remove them from the oven.

Variations

• Omit streusel: Even without the buttery crisp topping, these pumpkin cream cheese muffins will still be a huge hit.
• Cinnamon sugar topping: Add a fragrant cinnamon topping like I did with these apple cinnamon muffins, it’s really easy and adds so much flavor! Mix some cinnamon with sugar, brush muffin tops with melted coconut oil or unsalted butter, then dip.
• Add chocolate chips: Because no one ever turns down a chocolate chip muffin.
• Sliced almonds: Like in blackberry muffins, a sprinkle of sliced almonds make a wonderful crisp topping.
• Pumpkin seeds: Add more earthy pumpkin flavor with the addition of pumpkin seeds.
• Omit cream cheese: You could leave these muffins plain without the creamy filling, or add a dollop of plain Greek yogurt for a tangy pumpkin muffin.
• Other add-ins: There’s lots of ways to add flavor and texture. Toss in some walnuts, pecans, coconut flakes, raisins, or dried cranberries. If you love cinnamon, you could even swirl some in with the cream cheese filling.

How to Store

Store: Once muffins have cooled, place them in a resealable bag or airtight container. They’ll stay fresh at room temperature for 2-3 days.

Freeze: Store muffins in a freezer safe airtight container and enjoy within 3 months.

FAQs

More Pumpkin Recipes to Try

• Healthy pumpkin chocolate chip bread
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are light and fluffy with rich creamy center, and sweet streusel topping. Perfect breakfast on a cool morning.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Resting Time 10 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 316kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

For Cream Cheese Filling:

• 5 ounces cream cheese softened
• 2 tablespoons maple syrup or honey

For Streusel Topping:

• 1/4 cup all-purpose flour or whole wheat flour
• 2 tablespoons sugar any kind
• 1 tablespoon coconut oil or butter room temperature

For Muffins:

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 3/4 cup + 1 tablespoon maple syrup or honey
• 5 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups flour

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• Make cream cheese filling: In a medium bowl, add cream cheese and maple syrup, then whisk until smooth. Set aside.
• Make streusel topping: In a small bowl, add flour, sugar and coconut oil. Using a fork, mash until small crumbs form. Set aside.
• Make muffin batter: In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Spoon 2-3 tablespoons of muffin batter in each opening of a muffin tin, then top with approximately 1 tablespoon of cream cheese filling, and finish with equal amount of remaining batter. Sprinkle streusel topping on top of all muffins.
• Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 2-3 days. Keep lid ajar if muffins start to get soggy.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 316kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 312mg | Fiber: 2g | Sugar: 15g

The post Pumpkin Cream Cheese Muffins appeared first on iFoodReal.com.

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips. Rise and shine with a healthy breakfast!

In the fall, we also make mornings easy with these healthy pumpkin muffins, healthy chocolate chip muffins and banana pumpkin muffins.

Any healthy muffin sweetened with chocolate chips is a winner in this household, and these pumpkin chocolate chip muffins are the best! Rich pumpkin, warm fall spices, and gooey chocolate belong together.

This recipe came from my popular healthy pumpkin chocolate chip bread, I added a splash of vanilla and made irresistible bakery-style muffins.

Why You’ll Love This Recipe

• No leftover pumpkin puree: Just like with healthy pumpkin bread, we rely on an entire can to make these muffins moist.
• Your choice of flour: Different types of flour that work with this recipe include whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour.
• Refined sugar free: Chocolate chip pumpkin muffins are fluffy and delicious with no added sugar, except chocolate chips. They taste decadent and make the perfect healthy snack or healthy dessert.
• Easy: All the prep is done in one bowl! No mixer needed, easy to make, and easy clean up.
• Moist: No dry muffins here! A full can of pumpkin puree adds sweetness and moisture. And if you love everything pumpkin, homemade pumpkin puree is perfect for all your fall goodies.

Ingredients for Pumpkin Chocolate Chip Muffins

This pumpkin chocolate chip muffins recipe is made with simple, pantry friendly ingredients. You can enjoy them now and throughout the year.

• Eggs: Add structure to the muffins.
• Pumpkin puree: You’ll need the standard 15 ounces canned pumpkin, make sure to get pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree, it’s so easy! Here’s how to cook a pumpkin and make puree out of it, I like to keep it in the fridge for all my fall baking.
• Liquid sweetener: These healthy pumpkin chocolate chip muffins are naturally sweetened with maple syrup or honey. Other liquid sweeteners would work too, but taste will be different.
• Oil: Stick to a mild oil like avocado oil or olive oil. You could substitute with the same amount of melted coconut oil or melted unsalted butter.
• Pumpkin pie spice: This warm spice helps deepen the pumpkin flavor. I like to make my own pumpkin pie spice substitute but you can use store-bought too.
• Vanilla: Pure vanilla extract adds a deep, warm flavor and transforms these muffins from delicious to irresistible.
• Baking essentials: As always you’ll need baking powder, baking soda, and salt to help muffins rise, have structure, and enhance the other flavors.
• Flour: I’m all about using wholesome ingredients in my healthy muffins recipes, I recommend whole wheat flour or spelt flour. But you can also use white flour.
• Chocolate chips: I used dark chocolate chips but feel free to add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips instead.

How to Make Pumpkin Chocolate Chip Muffins

Bite into freshly baked pumpkin chocolate chip muffins in under an hour! Grab a bowl, mix your wet ingredients with dry ingredients and bake, it’s that easy.

Here’s a quick photo overview, there’s also a full recipe card below.

Start by preheating your oven to 425 F and spraying a 12 cup muffin tin.

• Make the batter: To a large bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk to combine until no white lumps are visible. Next, add the flour and gently mix just enough until combined.
• Add chocolate chips: Fold in the chocolate chips until evenly incorporated so each bite is loaded with chocolate-y goodness.
• Fill the prepared muffin pan: Evenly distribute the batter, I always use my trigger ice cream scoop.
• Bake: Set them in the preheated oven and bake for 7 minutes, we start baking at a higher temperature for bakery-style dome top muffins. Then reduce to 375 F and bake for another 10-11 minutes or until a toothpick comes out mostly clean, a few moist crumbs is OK.

Tips for Best Results

These tips help make this pumpkin chocolate chip muffin recipe the best.

• To substitute pumpkin pie spice: If you find yourself without pumpkin pie spice, add 1 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or up to 3 teaspoons of just cinnamon.
• Flours that will work: Choose from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour.
• Don’t use dry sweetener: I’ve created this recipe with the perfect wet to dry ratio therefore, granulated sugar will not work.
• Add more chocolate chips on top: I decided to add 3 extra chocolate chips on top each muffin to make them prettier.
• Measure flour correctly: If too much flour is added, your muffins will be dry. Scoop and level is the best way to correctly measure flour – scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t over bake the muffins: Remember all ovens and pans vary, it’s important to remove your muffins as soon as a toothpick inserted in the middle comes out clean.
• Use liners or skip: These muffins don’t stick and are easy to remove. Feel free to use parchment paper liners or skip all together.

Variations

• Add streusel: Make a crumb topping by mixing flour, sugar and butter together, just as I did for these raspberry muffins.
• Cinnamon sugar topping: Cinnamon and pumpkin are the perfect pair, and I loved the sweet topping on apple cinnamon muffins, so why not try it here?! Just whisk brown sugar and cinnamon together in a small bowl, brush the top of the muffin with melted butter or coconut oil, and dip the muffin until coated.
• Cream cheese: Add a creamy filling by swirling 1-2 teaspoons of cream cheese in the middle, follow the same method in healthy pumpkin muffins. This is sure to satisfy your craving for a Starbucks pumpkin cream cheese muffin.
• Add texture: Go crazy with add-ins and mix whatever you like into the pumpkin mixture. Try pecans, walnuts, dried cranberries, raisins, or toasted coconut. You could also sprinkle pumpkin seeds or oats on top before baking.
• Spread: For breakfast and afternoon snacking I love spreading peanut butter or nut butter on top for extra protein.
• Switch up the chocolate chips: Try white chocolate chips or butterscotch chips instead.

How to Store

Store: Once cooled, place muffins in a resealable bag or airtight container and store them at room temperature for 3 days, this will keep them moist. If you notice they get too moist, keep the lid ajar a bit.

Freeze: Transfer to an airtight container and pop them in the freezer for up to 3 months.

FAQs

More Pumpkin Recipes to Try

• Almond flour pumpkin muffins
• Healthy pumpkin cake
• Healthy pumpkin pancakes
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Chocolate Chip Muffins

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips.

Course Muffins

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Resting Time 10 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 256kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 1/2 cup maple syrup or honey
• 3 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups whole wheat flour or spelt flour
• 1 cup chocolate chips I used dark

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined. Then fold in the chocolate chips.
• Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. I added 3 more chocolate chips on top of each muffin.
• Bake at 425 F for 7 minutes, then reduce heat to 375 and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean.
• Remove muffins from the oven, let them cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. If you notice they get too moist, keep the lid of a container ajar a bit.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 291mg | Fiber: 4g | Sugar: 15g

The post Pumpkin Chocolate Chip Muffins appeared first on iFoodReal.com.

Sweet Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. They’re quick, healthy, and delicious!

If you love everything apple, you’ll also enjoy these healthy apple muffins.

I personally need a bit more time before diving into all things pumpkin, but I am ready for my favorite fall apple cinnamon muffins recipe!

The flavors of fresh apples and warm cinnamon really shine in these healthy muffins. They remind me of an apple pie, only better, because you can enjoy it as a healthy breakfast or healthy snack.

Why You’ll Love This Recipe

• Fluffy: The same batter base like for my healthy apple bread and healthy morning glory muffins, which have proven to bake tender and fluffy every time.
• Delicious topping: Just a dusting of sugar and cinnamon adds a slightly crumbly topping and irresistible taste.
• Nutritious: Made with whole wheat flour and sweetened with maple syrup, applesauce, and grated apples.
• Customizable: These cinnamon apple muffins can be made with whole wheat flour, spelt flour or all-purpose flour.
• Use up lots of apples: Apple season is in full swing, and this easy muffin recipe is perfect for using up a few of those fresh apples. If you have lots, you can even make your own Instant Pot applesauce!
• Easy recipe: You’ll only need one bowl, no mixer, and simple ingredients. Better yet, muffins are ready in 45 minutes and freezer-friendly, so they’re perfect for your busy back-to-school schedule.

Ingredients for Apple Cinnamon Muffins

The best apple cinnamon muffins are made with everyday ingredients. Here’s a short list of everything you’ll need.

• Apples: Choose 3 sweet apples like Honeycrisp, Fuji or Gala apples. We will be grating them to add more moisture and sweetness, and you can peel them or keep the skin on for more nutrients.
• Eggs: Use 2 large eggs for binding and structure.
• Applesauce: I use unsweetened applesauce. You can use sweetened applesauce and end up with a bit more sweet muffins.
• Maple syrup: Any other liquid sweetener would work like honey or agave nectar. I prefer the hint of caramel flavor maple syrup adds to these apple muffins.
• Oil: Avocado oil or coconut would yield the healthiest results. Other neutral oils such as light olive oil or grapeseed oil would work too.
• Baking essentials: The muchly needed essentials for healthy muffins recipes include pure vanilla extract, cinnamon, baking powder, baking soda, and salt.
• Flour: I used whole wheat flour. However, you can sub an equal amount of spelt flour or use all-purpose flour but will need more, see recipe card below.
• Cinnamon topping: Melted butter or coconut oil, sugar – I used coconut sugar, and cinnamon enhances the flavor of apples.

How to Make Cinnamon Apple Muffins

The recipe for these apple cinnamon muffins comes in three folds – grating the apples, baking the muffins and then dipping them into the delicious topping (don’t skip!).

Here’s a step-by-step overview, there is a full recipe card below.

• Prep: Set your oven to 375 F, grab your muffin tin, add parchment paper liners (if using), and spray with cooking spray. Then grate apples on large holes of a box grater.
• Combine wet ingredients: In a large mixing bowl, whisk eggs, applesauce, maple syrup, oil and vanilla extract together until combined.
• Add dry ingredients: Add cinnamon, baking powder, baking soda, and salt to the same bowl and whisk until baking powder and soda are dissolved.
• Mix in apples: Transfer grated apples and stir.

• Add flour: Finish the batter by adding flour to the bowl and gently stirring just enough to combine. Be careful not to over mix, so muffins don’t turn out tough.
• Bake: Fill your prepared muffin pan with batter, the cups will be very full but should not spread. I always use my trigger ice cream scoop, so each muffin is the same size. Bake for 23 minutes or until a toothpick inserted in the middle comes out clean.
• Let muffins cool: After removing muffins from the oven, allow them to cool in the tin first for roughly 10 minutes, then transfer to a wire rack until they have reached room temperature or completely cooled.

How to Add Topping to Apple Muffins

• Mix cinnamon sugar: In a medium size bowl, whisk sugar and cinnamon together.
• Brush muffin tops: Starting with one muffin, brush the top with the melted coconut oil or butter works well too.
• Dip in cinnamon sugar: Gently dip muffin top into the bowl with cinnamon sugar until it’s well coated.
• Finish muffins: Repeat the same three steps with the remaining apple cinnamon muffins and enjoy!

What Apples Are Best When Baking Muffins?

Truthfully, any apple is good for baking as long as they are sweet!

I recommend using any sweet variety such as Honeycrisp, Fuji, Pink Lady, or Gala apples. I also like to combine one tart apple, like Granny Smith, with two sweet apples but that is 100% personal preference.

And if you have different sweet apples in your region I have not listed, go ahead and use them.

Tips for Best Results

Here are my top tips for making these fall favorite muffins.

• Grate the apples: Grate your apples on the coarse side of a box grater, they add moisture vs chopping them. Don’t grate them on the smallest holes because it will take a while and it will be more of an apple puree.
• Measure flour correctly: Scoop the flour into the measuring cup, then level it off with the flat edge of a knife. Don’t scoop the cup directly into the flour bag! The scoop and level method always yields better results.
• Don’t overbake: Your apple muffins could come out dry if baked for too long. Remove from the oven as soon as the toothpick comes out clean. A few crumbs is OK but not wet.
• Use any sugar in topping: Any sugar like turbinado sugar, cane sugar, granulated sugar, brown sugar, or coarse white sugar will add a sweet crust.
• Follow the recipe: I’ve kept this recipe simple but baking is a science, so be sure to follow the measurements and instructions.
• Don’t skip oil: Oil is important as it keeps the muffins moist and tender, and without even a little bit of fat your muffins will be rubbery.
• Don’t use granulated sugar: Only liquid sweetener will keep the wet to dry ingredient ratio. If you use granulated sugar, the batter consistency will be off.

Variations

Add up to 1/2 cup of each or 1 teaspoon of these simple variations to these already delicious cinnamon apple muffins.

• Nuts: An easy way to add crunch, taste, and extra nutrition is to incorporate nuts into the batter. You can add walnuts, pecans, or almonds as chunks or chop them, so they spread evenly throughout the mixture.
• Almond extract: Add a nutty flavor without the added crunch with a dash of almond extract.
• Dried fruit: Bring a pop of color and even more sweetness with dried apricots, cranberries, or blueberries.
• Coconut flakes: Unsweetened coconut flakes can be added to the batter mixture and the muffin top for a fun tropical twist.
• Chocolate chips: Because chocolate chips taste good in any muffin!
• Citrus: A splash of lemon, lime or orange juice and zest will enhance all the flavors.
• Streusel instead of cinnamon sugar: Just like in my raspberry muffins, you can make crumb topping by combining 1/4 cup flour, 2 tablespoons sugar and 1 tablespoon butter. Mix until small crumbs form and sprinkle on top of muffins before baking.

How to Store

Store: Transfer muffins to an airtight container and keep them in a cool dry place for up to 3 days. You can also store them in the refrigerator for up to 5 days.

Freeze: Let them cool completely, then arrange in a single layer in either a resealable plastic bag or any freezer safe container with a lid. If using the bag method, be sure to remove as much air as possible. Straw works well to suck it out!

Set in the freezer and enjoy within 3 months.

FAQs

More Apple Recipes to Try

• Healthy baked apples
• Healthy apple crisp

More Muffin Recipes to Try

• Oat bran muffins
• Healthy pumpkin muffins
• Pumpkin banana muffins
• Healthy carrot muffins
• Zucchini carrot muffins

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Apple Cinnamon Muffins

Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. One bowl, easy recipe!

Course Breakfast, Snack

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 23 minutes minutes

Total Time 43 minutes minutes

Servings 12 muffins

Calories 245kcal

Author Olena Osipov

Equipment

• Muffin tin
• Trigger ice cream scoop
• Box grater

Ingredients

For Muffins:

• 3 cups Honeycrisp, Fuji or Gala apples coarsely grated (3 large apples)
• 2 large eggs
• 1/3 cup applesauce unsweetened
• 2/3 cup maple syrup or honey
• 1/4 cup mild tasting oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups whole wheat flour or 3 1/3 cups all-purpose flour
• Cooking spray I use Misto

For Cinnamon Topping:

• 2 tablespoons coconut oil or butter melted
• 3 tablespoons sugar
• 3 tablespoons cinnamon

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line muffin tin with parchment paper liners and spray with cooking spray. Set aside. Grate apples.
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil and vanilla extract. Whisk well to combine. Then add cinnamon, baking powder, baking soda, and salt. Whisk very well again, making sure baking powder and soda are dissolved.
• Add grated apples and stir. Add flour and stir gently just enough to combine. Do not over mix.
• Using large ice cream scoop, fill muffin 12 tin openings with batter. They will be very full. Bake for 23 minutes or until toothpick inserted in the middle comes out clean.
• Remove muffins from the oven, let cool in the tin for 10 minutes and then transfer to a cooling rack to cool until room temperature or completely.
• In a medium bowl, combine sugar and cinnamon, whisk. Brush each muffin top with coconut oil and dip it into cinnamon sugar until well coated. Repeat with remaining muffins.

Video

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 days or in a fridge for up to 5 days.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Apples: Best apples to use are any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples work. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.

Nutrition

Serving: 1muffin | Calories: 245kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Fiber: 5g | Sugar: 18g

The post Apple Cinnamon Muffins appeared first on iFoodReal.com.

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping. These bakery-style muffins make the perfect breakfast or dessert.

Plan ahead this weekend and make raspberry muffins and strawberry muffins.

I’ve been waiting all summer to bake fresh blackberry muffins. It’s finally blackberry season here in BC and we took full advantage, grabbed our buckets, enjoyed the sunshine, and went picking!

I also have a whole carton of blueberries so lemon blueberry muffins and healthy blueberry muffins are up next.

Why You’ll Love This Recipe

• Easy: This recipe for blackberry muffins includes simple ingredients, made in one bowl, and out of the oven in 30 minutes so you can bake them anytime and never worry about your berries going bad.
• Delicious: These bakery-style muffins are super soft, flavorful, and nothing short of delicious. Your kitchen will smell amazing too! You’ll be enjoying them as a healthy breakfast and healthy snack in the same day.
• Versatile: Blackberry season is short, so I’ll use fresh berries when I can but you can use frozen blackberries too. You can also add a zest of citrus or have fun with more add-ins, I’ve included many variations below.
• Budget friendly: Homemade muffins are way cheaper than bakery or store-bought, especially if you pick your own berries.

Ingredients for Blackberry Muffins

To make this blackberry muffins recipe you’ll need the usual baking essentials, plump juicy berries and swirls of cream cheese.

• Milk: Use whichever milk you have in the fridge. Whole milk is my choice because it adds an extra level of richness.
• Egg: Eggs help bind the ingredients together and give the muffins structure. You’ll only need 1 large egg for this easy recipe.
• Oil: Choose any mild oil such as avocado oil, grapeseed oil, or canola oil. It adds moisture but we don’t want the taste.
• Maple syrup or honey: All my healthy muffins recipes call for maple syrup or honey instead of white sugar. It’s an easy, healthy replacement that adds flavor and moisture.
• Flavor extracts: I often suggest almond extract as a good substitute for vanilla extract, but using a teaspoon vanilla extract and almond extract adds incredible depth of flavor to these.
• Baking essentials: Baking powder, baking soda, and salt. These staple ingredients work as leveling agents and enhance the overall flavor.
• Flour: I used all purpose flour, you can also use whole wheat flour but be sure to use one of these options or this recipe will not work.
• Blackberries: Fresh blackberries are best when they’re available. You can also use frozen blackberries, there is no need to thaw them first.
• Cream cheese: Just like with pumpkin cream cheese muffins, the soft cream cheese surprise makes these muffins moist and fluffy, while adding a creamy, tangy taste to every bite.

How to Make Blackberry Muffins

Blackberry muffins are easy to make in one bowl and freezer-friendly! Here’s an outline with 4 simple steps, there is a full recipe card below.

Start by preheating your oven to 375 F, spray a non-stick 12 muffin tin with cooking spray, or line with paper liners. Set aside.

• Make the batter: In a large mixing bowl, add the milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Use a whisk to combine until you no longer see lumps.
• Add flour and berries: Pour the flour into the large bowl and gently mix with a rubber spatula, just enough to combine, it’s OK to have a few white flour patches. Then finish the batter by gently folding in the blackberries.
• Full muffin pan and bake: Cover the bottom of each muffin cup with a spoonful of batter, then add 1 tablespoon of cream cheese on top. Next, use a regular ice cream scoop to evenly distribute the remaining batter, and sprinkle with slivered almonds. Bake until a toothpick inserted in the center comes out clean, roughly 20-22 minutes.
• Cool and enjoy: Let berry muffins cool on a wire rack for 10 minutes and enjoy!

Tips for Best Results

Here’s all my secrets for making the best blackberry muffin recipe.

• Don’t overmix the batter: To enjoy light and fluffy muffins make sure to mix the batter gently and just enough to combine the ingredients.
• Baking time may vary: All ovens and pans vary. I find all my muffins are ready in 20-22 minutes but you may need less or more time. Use a toothpick to check doneness, and I recommend checking around the 18 minute mark.
• Measure flour correctly: It’s fast and easy to just scoop the flour right out of the bag but that can lead to dry muffins due to too much flour. For best results use the scoop and level method, use a spoon to fill measuring cup, then level off with the flat edge of a knife.
• Use ice cream scoop: A trigger ice cream scoop or cookie scoop is the best, foolproof method to evenly distribute the batter and promote even baking with beautiful presentation.
• Use sweet blackberries: Fully ripe blackberries are very sweet, if they aren’t ripe they can be bitter. Look for ones that are deep black, plump, and tender. And if you’re picking them, they should pull free easily with just a slight tug.
• If using frozen blackberries: Don’t thaw frozen berries before baking. If you thaw them, the moisture will change and you’ll end up with soggy muffins.
• If you don’t have almond extract: You can skip it and use 1 teaspoon cinnamon instead.

Variations

• Other berries: Try raspberries, blueberries, strawberries, or cranberries. You can use a mixture or simply replace the blackberries with your choice of fruit.
• Add citrus flavor: For a burst of citrus add some lemon zest, lime zest, or orange zest to the batter. A tablespoon of lemon juice would also add zest.
• Make without cream cheese: These muffins with blackberries would be just as delicious without the cream cheese filling, so if you don’t have any you can omit. Or sub with plain Greek yogurt for a tangier muffin.
• Instead of sliced almonds use: Pecans and walnuts are my favorites if I don’t have almonds.
• Other add-ins: Warm them up by adding ground spices to the batter such as cinnamon, nutmeg, or cardamom. Add nuts into the batter for crunch, or add a sprinkling of powdered sugar, coconut flakes, or oats on top.
• Use streusel topping instead: For a nut free muffin add a crumbly streusel topping. Mix 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter at room temperature in a medium bowl, then sprinkle on top. 
• Make mini muffins: Mini muffins are great for the lunch box. Follow the same recipe, distribute batter evenly between mini muffin cups and bake. The total time for mini muffins is around 12-15 minutes, make sure to test with a toothpick.
• Bake into a loaf: Recipes for healthy muffins and loaves are interchangeable with a tweak of cook time and oven temperature. Preheat your oven to 350 degrees F, and the total time it needs to bake will increase to 50 – 60 minutes.

How to Store

Store: Moist, fruity muffins are always best stored at room temperature and covered with a towel for the first 2 days. After that, transfer them to a container with a lid and keep them in the fridge for 3 days.

Freeze: Let the muffins cool completely and place them in an airtight container. You can keep them in the freezer for up to 3 months. To thaw, microwave or set on the counter for a few hours.

FAQs

More Muffin Recipes to Try

• Healthy lemon blueberry muffins
• Almond muffins with berries
• Healthy banana blueberry muffins
• Almond flour strawberry muffins
• Healthy strawberry muffins
• Rhubarb muffins

Print

Blackberry Muffins

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 236kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Muffin tin
• Trigger ice cream scoop

Ingredients

• 1/2 cup any milk I use whole milk
• 1 large egg
• 1/4 cup any mild oil I use avocado oil
• 1/2 cup + 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour or 1 1/2 cups whole wheat flour
• 2 cups blackberries fresh or frozen
• 12 tablespoons cream cheese divided
• 2 tablespoons almonds sliced

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible.
• Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine. Gently fold in blackberries.
• Drop a spoonful of batter into each muffin opening just enough to cover the bottom and add 1 tablespoon of cream cheese on top. Distribute remaining batter evenly (I use regular ice cream scoop) and sprinkle with almonds. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Remove blackberry muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

• Store: On a plate on a kitchen counter covered with a towel for first 2 days. Then transfer them to a container with a lid and into the fridge for another 3 days.
• Freeze: Bake, cool and place in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 268mg | Fiber: 2g | Sugar: 10g

The post Blackberry Muffins appeared first on iFoodReal.com.

Lemon Zucchini Bread is a forever favorite. Made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze, you can’t go wrong with this flavor combo!

When my garden is loaded with zucchini, I’ll also make almond flour lemon zucchini bread and lemon zucchini muffins.

This lemon zucchini bread is one of our favorite quick breads I made to date! It came out fantastic! I added a simple glaze icing for a sweeter, cake-like bread that’s more like a dessert. But we still enjoy it for easy breakfast and snack. It is so flavorful and fluffy, you gotta try!

Also here are some other reader favorites and mine too – zucchini banana bread with whole wheat flour, healthy zucchini bread and almond flour zucchini bread. Perfect for baking on a cool summer day during zucchini season and year round!

Why You’ll Love This Recipe

• Easy: My goal is to create easy, healthy recipes. This zucchini bread is just that! Made in one bowl, with a simple list of ingredients, minimal cleanup, and little time in the kitchen.
• Soft and fluffy: Zucchini is known for adding moisture and texture to baked goods. This sweet bread is baked to perfection and comes out light and tender every time.
• Gluten-free: This bread recipe is naturally gluten-free and dairy-free.
• Versatile: Add flavor, texture, or make it into healthy muffins. I’ve listed some variations and add-ins below.

Ingredients for Lemon Zucchini Bread

You’ll need a few baking essentials and of course, zucchini and lemon, to make this lemon zucchini bread recipe.

• Eggs: You’ll need large eggs to create structure and add moisture to this cake-like bread.
• Lemon: We’ll be using fresh lemon juice and fresh lemon zest to really infuse that citrus flavor.
• Sweetener: I go through a lot of maple syrup and honey, especially to make healthy dessert recipes. They’re slightly better than refined sugar, add moisture, and flavor. Other liquid sweeteners will work also but they will change the taste a bit.
• Oil: Adds richness and gives zucchini lemon bread a tender texture. Use a mild oil so you taste the other flavors and not the oil. I like avocado oil, some readers use vegetable oil or canola oil.
• Vanilla extract: Certainly a pantry staple! It enhances the overall flavor in all baked goods, and pure vanilla extract will give you the best results.
• Baking essentials: Small quantities of baking powder and baking soda provide lift and texture, and salt enhances the flavor of all ingredients.
• Gluten-free flour: I tested this bread with Bob’s Red Mill 1:1 gluten-free baking flour and I was very happy with the results. You can try this recipe with another gluten-free brand, but any other type of flour will not work.
• Zucchini: I have many healthy zucchini recipes! This hidden green veggie helps add moisture, gives a boost of nutrition, and becomes sweeter when cooked or baked with a mild enough flavor that’s not overpowering. You do not need to peel or squeeze the zucchini, see the FAQ section below.
• Icing sugar: A zesty lemon icing is the perfect finishing touch, I combined icing sugar with lemon juice for a simple glaze. You can make it any thickness you like by adjusting the amount of sugar and juice.

How to Make Lemon Zucchini Bread

Here’s an overview of how to make this zesty lemon zucchini bread. I kept it quick and simple, all you’ll need is 2 bowls and a loaf pan.

There is a full recipe card below.

Before you start mixing, preheat the oven to 350 F. Spray a 9 x 5 non-stick loaf pan with cooking spray, and set aside.

• Mix wet ingredients: Whisk the eggs, lemon zest, lemon juice, maple syrup and vanilla extract in a large bowl. Then add in the baking powder, baking soda, and salt and whisk until smooth and foamy with no lumps.
• Add flour and zucchini: Gently fold in the flour, the batter will thicken. Then stir in the shredded zucchini until evenly incorporated.
• Bake: Pour the batter into the greased loaf pan, level with a spatula, and bake for 60-70 minutes. Your bread is ready when a toothpick inserted in the middle comes out clean.
• Cool: Once you’ve removed the bread from the oven, keep it in the pan. Transfer it to a wire rack and let it cool for 10 minutes. Then remove bread from the loaf pan to cool completely before topping with the glaze.

Make lemon glaze: In a separate small bowl, whisk icing sugar with lemon juice. Drizzle the lemon glaze on top of cool bread then sprinkle with lemon zest. I let the glaze set for about 1 hour before slicing.

Do You Shred or Grate Zucchini for Zucchini Bread?

A great question that comes up all the time. First of all, do not peel or seed zucchini. I like to grate it on the medium size of a box grater. You do not want to use the very small holes on one side or the very large holes on another side which is used for shredding.

When you grate the zucchini, it’s easier to hide. It almost disappears completely, you’ll just see the faintest green specs throughout the loaf.

It’s also important you do not squeeze the liquid. The excess water from the zucchini will release while the bread bakes, giving it more moisture.

And lastly, pack the grated zucchini into a measuring cup, just as you would when measuring brown sugar.

Tips for Best Results

Make light, tender, ultra-moist zucchini lemon bread by following these tips.

• Use fresh lemons: I would like to highlight that fresh lemon makes a world of difference, bottled lemon juice doesn’t have that bright, vibrant flavor.
• Zest only top layer of lemon: It’s easiest to zest the lemon first, before cutting it in half. I like this zester, you can also use the small holes of the box grater. When you zest, make sure to only zest the outer layer, the white layer has a bitter taste.
• Remove lemon seeds: After cutting the lemons in half, remove the lemon seeds before squeezing the lemon.
• Measure flour correctly: Always use the scoop and level method when measuring flour. Use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the measuring cup. If you scoop right out of the bag your bread might be dense and dry from too much flour.
• Let bread cool: For glazing. If you glaze it while bread is still warm the glaze will drip. That’s what I tried, and I didn’t love the results.
• Glaze tips: Feel free to mix water or milk with the powdered sugar for less lemon flavor. Water will have a more neutral taste, and milk will yield a creamier icing. Start with 3 teaspoons, then add half teaspoon at a time after that.

Variations and Add-Ins

Here are some easy variations and add-ins to experiment with. I’ve tried a few already and can’t wait to try the rest.

• Coconut flakes: I sprinkled coconut flakes on top and let me tell you, it was delicious! That added texture and flavor screams Spring and Summer. You can use unsweetened coconut, sweetened coconut, or lightly toasted coconut flakes.
• Blueberries: A great way to enjoy summer flavors year round. Add some fresh blueberries or thawed frozen blueberries to the batter for a savory lemon blueberry loaf.
• Poppy seeds: I haven’t added poppy seeds to this recipe, however, it is a classic combination and we love my healthy lemon poppy seed bread made with almond flour.
• Almond extract: Add a nutty taste and swap vanilla extract with almond extract. If you really want to bring out the almond flavor you can add sliced almonds on top too!
• Make muffins: Muffins are great for grab-and-go. Follow the same recipe, pour batter into muffin pan openings, and bake for a total time of 22 – 25 minutes until toothpick comes out clean.
• Omit the lemon glaze: Make this zucchini bread healthier by skipping the lemon glaze.

How to Store

Store: Keep the bread covered at room temperature in a cool dry place for up to 3 days. After that, store any leftovers in the fridge for another 2 days.

Freeze: I’ll often double the recipe so we can enjoy one right away and freeze one for later. The loaf will keep in the freezer for up to 3 months, but do not glaze the loaf. Store in an airtight container or double wrap it with plastic wrap and aluminum foil.

FAQs

More Zucchini Recipes to Try

• Healthy zucchini muffins
• Healthy chocolate zucchini bread
• Healthy zucchini brownies
• Almond flour zucchini muffins
• Chocolate zucchini muffins

More Lemon Recipes to Try

• Healthy lemon poppy seed bread
• Lemon muffins
• Lemon blueberry muffins
• Healthy lemon bars
• Healthy lemon cookies
• Healthy lemon poppy seed muffins

Print

Lemon Zucchini Bread

This Lemon Zucchini Bread is made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze!

Course Muffins and Quick Bread

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 50 minutes minutes

Total Time 58 minutes minutes

Servings 10 slices

Calories 250kcal

Author Olena Osipov

Equipment

• Loaf pan

Ingredients

For Lemon Zucchini Bread:

• 3 large eggs
• 1 large lemon zest and juice of
• 1/2 cup+ 2 tablespoons maple syrup or honey
• 2 tablespoons mild oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups gluten free flour I used Bob's Red Mill gluten-free 1:1 baking flour
• 2 cups grated zucchini packed & not squeezed
• Cooking spray I use Misto

For Lemon Icing:

• 3/4 cup icing sugar
• 3-4 teaspoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray 9 x 5 non-stick loaf pan with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest, lemon juice, maple syrup and vanilla extract. Whisk well. Then add baking powder, baking soda, and salt. Whisk until no lumps are visible. Mixture will be foamy.
• Add flour and gently mix, batter will be thick. Then add zucchini and stir until incorporated.
• Transfer batter into previously prepared loaf pan and level with spatula. Bake for 60-70 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Then remove bread from a loaf pan and let it cool completely, so the glaze can stick to it.
• In a small bowl, whisk icing sugar with lemon juice until lemon glaze forms. Drizzle it on top of cool bread and sprinkle with lemon zest. Let glaze set for about 1 hour and then slice with sharp serrated knife.

Notes

• Store: Store bread covered in a cool dry place for up to 3 days. After refrigerate for another 2 days.
• Freeze: In an airtight container for up to 3 months.
• Feel free to add 1/2 cup blueberries or 1 tablespoon of poppy seeds to the batter.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 335mg | Fiber: 4g | Sugar: 20g

The post Lemon Zucchini Bread appeared first on iFoodReal.com.

Starbucks copycat Egg White Bites with spinach, roasted pepper and feta cheese are perfect low-fat, high protein grab-and-go breakfast or snack!

Meal prep breakfast for the entire week with Instant Pot egg bites and cottage cheese egg bites.

Kick start your busy morning with a healthy breakfast at home! These egg white bites are full of protein and vegetables, low carb, and just as tasty as Starbucks sous vide egg bites.

I kept this recipe simple with egg whites, cheese, veggies, and everyday seasonings. That’s it! If you love eggs as much as I do, add this to your breakfast recipes line up and skip the drive thru.

Why You Will Love This Recipe

Here are a few reasons why you’ll love making Starbucks egg white bites in your very own kitchen.

• High in protein: Tasty snacks that are high protein and low carb are hard to come by. These egg bites are one of my favorites!
• Customizable: Use up any favorite ingredients from your fridge and make them your own.
• Quick and easy: From start to finish they’re ready in 30ish minutes and made with a small handful of staple ingredients.
• Delicious: Perfectly light and fluffy, egg white bites make a delicious meal or snack anytime of day.
• Saves money: Skip the line at Starbucks and make this healthy copycat recipe at home.

Ingredients for Egg White Bites

You’ll need 5 main ingredients, including salt and pepper, and your choice of add-ins to make this egg white bites recipe.

• Egg whites: A carton of liquid egg whites is the easiest and saves you time and money.
• Cottage cheese: Adds creaminess and more protein. Use 2% fat or higher cottage cheese to avoid watery egg bites.
• Seasonings: Salt and pepper added for taste.
• Spinach: Finely chopped fresh spinach adds healthy greens to your breakfast routine.
• Roasted red pepper: Brings the flavor up a notch.
• Feta cheese: Adds a salty and creamy taste. You can crumble your own feta from a block or use pre-packaged feta cheese.
• Grated cheese: You can use whatever shreddable cheese you have on hand, or even a combination of your favorites. I used cheddar cheese this time, I also love mozzarella and smoked gouda cheese.

How to Make Egg White Bites

Here’s a quick overview how to make egg white bites with just 10 minutes of prep time and 4 simple steps. You’ll find a full recipe card below.

Start by preheating your oven to 350 F.

• Blend main ingredients: Add egg whites, cottage cheese, salt and pepper to a blender or food processor and process until smooth. Set aside.
• Prep muffin tin: Add parchment paper liners to metal muffin pan or spray a silicone muffin tin with cooking spray. Place it on a rimmed baking sheet and pour 3 cups cold water into the sheet.
• Add veggies and egg mixture: Divide spinach and roasted red pepper evenly at the bottom of each muffin cup. Pour the egg white mixture into each opening then top with equal amounts of feta cheese and grated cheese.
• Bake: Place baking sheet and muffin tin in preheated oven and bake for 23 minutes or until fully set. They’re ready when a toothpick inserted in the center comes out clean.

Tips for Best Results

Make copycat Starbucks egg white bites extra creamy and fluffy with these top tips.

• Drain the roasted peppers: To remove excess moisture, drain the extra liquid and pat dry.
• Use 2% fat cottage cheese: 2% or 4% fat cottage cheese will give the best results. 1% and 0% cottage cheese will make egg bites watery.
• If using older metal muffin tin: Be sure to use parchment paper liners. Eggs are very sticky. Even if your muffin tin is non-stick, many loose this quality over the years.
• Silicone muffin tin works well: I love my silicone muffin pan! Spray it with cooking spray well and it makes them really easy to remove without sticking.
• Don’t skip the water bath: This step helps to prevent egg bites from deflating. Kind of like steaming or sous vide method.
• Finely dice the vegetables: So they are evenly scattered in every cup.

Variations

When you make this egg white bites recipe at home you have more options than what you’ll find on the Starbucks menu. Try some of these variations and add-ins.

• Use fresh bell pepper: Chopped red bell pepper makes for a healthier option.
• Other cheeses: Smoked gouda, Swiss cheese and gruyere are delicious. You can also add Monterey jack cheese like the original Starbucks recipe.
• Using real eggs: If you don’t have a carton of liquid egg whites you can crack your own eggs. 3 tablespoons liquid egg whites = 1 egg white.
• Seasonings: So many options! Try green onion and garlic powder. Or add some heat with hot sauce.
• Other additions: Crumbled bacon, crumbled cooked sausage, chopped broccoli are just a few that come to mind.

How to Store and Reheat

Store: Place cooled bites in an airtight container and keep in the fridge for up to 5 days.

Freeze: Make sure egg white bites are completely cooled, then place them in an airtight glass container with a lid. They keep well in the freezer for up to 3 months.

If you prefer to freeze in a resealable Ziploc bag, lay them flat first and then toss deeper into the freezer with frozen egg bites.

Reheat: Set a few on a microwave safe plate and reheat in the microwave. Heat 30 seconds for fresh and 1 – 1.5 minutes from frozen.

FAQs

More Meal Prep Recipes with Eggs

• Egg muffins
• Broccoli cheese egg muffins
• Healthy breakfast sandwich
• Low carb breakfast casserole

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Starbucks Egg White Bites

Starbucks copycat Egg White Bites with spinach, roasted pepper and feta cheese are perfect low-fat, high protein breakfast or snack!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 12 servings

Calories 60kcal

Author Olena Osipov

Equipment

• Food processor
• Silicone muffin tin
• Mini spatulas

Ingredients

• 16 ounces egg whites
• 1/2 cup cottage cheese 2% and higher fat
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup spinach finely chopped
• 1/3 cup roasted red pepper drained & finely chopped
• 1/3 cup feta cheese crumbled
• 1/2 cup cheddar, mozzarella or gouda cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. In a blender or food processor, add egg whites, cottage cheese, salt and pepper. Process until smooth. Set aside.
• Line muffin tin with parchment paper liners or spray silicone muffin tin with cooking spray. Place it on a rimmed baking sheet and pour 3 cups cold water into the sheet.
• Divide spinach and roasted red pepper evenly between 12 openings. Then pour egg white mixture into each. Top with equal amount of feta cheese and cheddar cheese.
• Bake egg white bites for 23 minutes or until fully set and toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 30 minutes. Liners should peel off of the bites easily and to help them pop out of silicone muffin tin, run small spatula around the edges before removing. Enjoy cold or warmed up in a microwave.

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg white bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg white bites flat first and then toss deeper into the freezer with frozen egg bites.

Nutrition

Serving: 1 egg white bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 274mg | Fiber: 0.1g | Sugar: 1g

The post Egg White Bites appeared first on iFoodReal.com.

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

I love hiding zucchini in baked goods! Our favorites are chocolate zucchini muffins and healthy zucchini muffins.

Zucchini chocolate chip muffins are super quick, simple, and perfect for summer! Healthier than store bought, and made in one bowl, you’ll be making them for breakfast, on-the-go snacks, or a healthy dessert.

I love creating healthy muffin recipes! There seems to be an endless stream of flavor combinations. Today’s recipe is a combination of healthy chocolate zucchini bread and healthy chocolate chip muffins.

Ingredients for Zucchini Chocolate Chip Muffins

This zucchini chocolate chip muffins recipe is made with basic baking ingredients and hidden veggies.

• Egg: For binding, you’ll just need 1 large egg.
• Applesauce: Keeps the muffins soft. Use unsweetened applesauce to avoid extra added sugar.
• Honey or maple syrup: These natural sweeteners are the perfect sugar substitute. You can also use any liquid sweetener such as agave nectar.
• Milk: I used whole milk but you can use any milk of choice as the amount is quite small.
• Mild oil: To avoid gummy muffins. I used avocado oil but because amount is so small, any oil will taste good.
• Vanilla extract: Pure vanilla extract adds warm flavor.
• Baking essentials: Baking powder, baking soda, and salt.
• Zucchini: Shredded zucchini that has not been squeezed, see tips below!
• Flour: I used all-purpose flour but these chocolate chip zucchini muffins can be made healthier with whole wheat flour.
• Chocolate chips: I usually go with dark chocolate chips, but semi-sweet or milk chocolate chips work too.

How to Make Zucchini Chocolate Chip Muffins

Here is how to make zucchini chocolate chip muffins in one bowl and 30 minutes! There is also full recipe card below.

• Prep: Preheat oven to 375 F, spray a non-stick muffin tin with cooking spray or line with parchment paper liners. Then grate zucchini and set aside.
• Mix: In a large bowl, mix egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt together until combined.
• Make batter: Add zucchini to the same bowl and stir. Gently mix in flour just enough to combine, then fold in the chocolate chips.
• Bake: Evenly distribute batter between 12 muffin openings, I like to use a regular ice cream scoop. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Let chocolate chip zucchini muffins cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely.

Tips for Best Results

Make this zucchini chocolate chip muffins recipe perfect with these top tips.

• Don’t squeeze zucchini: Zucchini is the perfect addition to any baked good because it adds moisture. Don’t squeeze the zucchini after it’s shredded.
• Don’t overmix the batter: In order to achieve light and fluffy muffins, mix the batter until just combined.
• Don’t over bake muffins: Muffins will be dry if they are overbaked. Watch them closely and remove from oven as soon as your toothpick comes out clean.
• Ovens vary: You might have to bake them longer or shorter, check doneness with a toothpick.
• Make them pretty: Add a few extra chocolate chips on top before baking and enjoy an indulgent treat!

How to Shred Zucchini for Muffins?

Zucchini skin is thin, light, and edible so you can save time and skip peeling first. The taste will be the same and the dark green flecks add a nice pop of color!

My preferred method is to shred the zucchini using a box grater. It’s easier to hide the zucchini when it’s small, so the key tip is to shred the zucchini on the grater side with the smaller sized holes, not the largest holes. And not the smallest – medium sized.

You could use a food processor but be careful not to over shred your zucchini, or it will be too watery. Use the pulse function and a shredding disk to avoid this happening.

Substitutions and Additions

We love zucchini muffins with chocolate chips but there are many ways to change flavor and texture.

• Use yogurt: It’s OK in this recipe because muffins are already quite sweet. Swap applesauce with regular yogurt or Greek yogurt.
• Add nuts: Slivered almonds, chopped pecans or walnuts add flavor and crunch.
• Swap applesauce for mashed bananas: Make banana zucchini muffins! Using the same amount of mashed bananas replaces the oil and provides moisture, but gives these zucchini chocolate chip muffins a different flavor.
• Mini muffins: Great for a little treat. Cut baking time in half, check doneness with a toothpick and either remove or add 1 -2 minutes extra time.
• Making muffins gluten free: Try cup for cup all purpose gluten-free flour.
• Egg free: Use 1 flax egg or chia egg.
• Add extracts and seasonings: Almond extract adds a nice nutty flavor, but it is stronger than vanilla so don’t add too much. You can also add warmth with 1 teaspoon cinnamon. Or add fresh lemon juice for a bright summer-y flavor.

How to Store

Store: Zucchini chocolate chip muffins are very moist, store on a counter with a towel over them for the first 2 days. After that, place them in an airtight container and store in the fridge for an additional 2-3 days.

Freeze: Once the muffins are completely cool, add them to a freezer-safe container or Ziploc bag and store in the freezer for up to 3 months.

FAQs

More Zucchini Recipes to Try

• Healthy zucchini bread
• Zucchini brownies
• Healthy banana zucchini muffins
• Healthy lemon zucchini muffins
• Carrot zucchini muffins
• Healthy zucchini banana bread
• Healthy lemon zucchini bread
• Almond flour zucchini bread

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Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are so fluffy and moist. Shredded zucchini and chocolate chips are packed into a muffin everyone will love!

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 224kcal

Author Olena Osipov

Equipment

• Box grater
• Muffin tin
• Muffin liners
• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

• 1 large egg
• 1/2 cup applesauce
• 1/3 cup honey or maple syrup
• 1/4 cup any milk
• 2 tablespoons any mild tasting oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups finely shredded zucchini not squeezed and packed
• 1 1/2 cups + 3 tablespoons all-purpose flour or 1 1/4 cups whole wheat flour
• 1/2 cup dark chocolate chips
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl add egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt; whisk well to combine.
• Add zucchini and stir. Add flour and gently mix just until combined. Do not over mix. Fold in chocolate chips.
• Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Notes

• Store: Day 1-2 covered with a towel on a counter. After refrigerate in a glass airtight container for 2-3 more days. Freeze for up to 3 months.
• Swap the applesauce: For the same amount of mashed bananas for a slightly different flavor. Or replace with yogurt but muffins will be less sweet.
• No need to peel zucchini first. The skin is thin, light, and edible.
• Mini muffins: Cut baking time in half, check for doneness and either remove or add 1 -2 minutes extra time.

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 148mg | Fiber: 1g | Sugar: 10g

The post Zucchini Chocolate Chip Muffins appeared first on iFoodReal.com.

This Cottage Cheese Dip is made with 5 ingredients, in 5 minutes, in a blender or food processor. It tastes like savory and creamy ranch dip that pairs perfectly with fresh vegetables and crackers.

We also love this healthy veggie dip and healthy Ranch dressing with yogurt.

Because cottage cheese is having a moment right now, I decided to make cottage cheese dip that tastes like regular ranch. After tremendous success with protein bagels and cottage cheese pizza crust, I think cottage cheese is meant to be used in savory recipes.

All you need is 5 ingredients and 5 minutes. You can make cottage cheese ranch dip in a food processor or blender depending how chunky or creamy you want it. This low calorie, high protein dip is perfect as a party appetizer, after school snack or post workout meal.

Ingredients for Cottage Cheese Dip

To make whipped cottage cheese dip recipe you just need 5 simple ingredients that are highly customizable. Make it your own!

• Cottage cheese: I used 2% fat cottage cheese. You can use 0%, 1% or 4% fat cottage cheese. I think it will taste amazing in either case.
• Fresh dill: I love the taste of fresh dill and garlic together (Ukrainian in me). You can also substitute with 2 teaspoons of dried dill weed. Or use other fresh herbs like fresh parsley or chives (add finely chopped at the end).
• Fresh garlic: Use as much or as little as you want. You can also use 1 to 2 teaspoons of garlic powder for more subtle garlic taste.
• Salt and pepper: To taste. Please note that various brands of cottage cheese contain different amount of sodium.

How to Make Cottage Cheese Dip

Here is a quick overview how to make cottage cheese dip in a food processor. For a more creamy texture, use a high speed blender.

• Combine: In a food processor, add cottage cheese, dill, garlic, salt and pepper.
• Process: Process for 1 to 3 minutes until desired consistency. Open the lid and add 2 tablespoons of cold water.
• Adjust: Process a bit more and see if you like the consistency and texture. Now is a good time to taste it for seasonings as well. Add more water and pulse, if necessary.
• Serve: Transfer to a small bowl and serve with vegetables and crackers.

Tips for Best Results

Here are my top tips for the best cottage cheese dip recipe!

• If you like creamy Ranch: Use a high speed blender to make this dip. You might want to add water at the start to help the things move inside the blender jug.
• If you like chunky dip: Use food processor or mix all ingredients by hand. It actually tastes very good this way and saves time!
• For more creaminess: Use 4% full-fat cottage cheese.
• Using pantry staples: If you don’t have fresh dill and fresh garlic on hand, substitute with 2 teaspoons of dried dill weed, 1 teaspoon garlic powder and 1 teaspoon onion powder.
• Adjust to taste: This whipped cottage cheese ranch dip is very forgiving. Please make it your own by adding your favorite seasonings at the end.

What Are Best Vegetables for Dipping?

When choosing vegetables for dipping into cottage cheese veggie dip, pick fresh, crunchy and easy to hold veggies like:

• Cucumber sticks and mini cucumbers
• Carrot sticks and baby carrots
• Bell pepper sticks and mini peppers
• Radishes with greens attached
• Cauliflower florets
• Broccoli florets
• Snap peas
• Cherry tomatoes
• Celery sticks
• Crackers, pita bread, sourdough bread, pretzels and pretzel crackers.

How to Store

Store: Refrigerate cottage cheese dip in an airtight container for up to 1 week. I prefer glass containers and not plastic because I think food tastes better this way when stored long term.

Freeze: You can freeze leftovers for up to 3 months. Thaw in the fridge overnight.

FAQs

More Dip Recipes to Try

• Healthy spinach dip
• Healthy buffalo chicken dip
• Baked feta dip
• Healthy french onion dip
• Healthy 7 layer dip
• Healthy spinach artichoke dip
• Garlic olive oil bread dip

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Cottage Cheese Dip

This Cottage Cheese Dip is made with 5 ingredients, in 5 minutes in a blender or food processor. It tastes like savory and creamy ranch dip that pairs perfectly with fresh vegetables and crackers.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 36kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 1 cup cottage cheese
• 3 tablespoons fresh dill
• 1 small garlic clove
• 1/4 teaspoon salt more to taste
• 1/4 teaspoon ground black pepper more to taste
• 2 tablespoons cold water more if needed

US Customary – Metric

Instructions

• In a food processor, add cottage cheese, dill, garlic, salt and pepper.
• Process until desired consistency, I like with a few chunks. Add water and process a bit more to combine. Adjust consistency with more water, if you wish.
• Serve in a bowl on a platter with fresh vegetables and crackers.

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 209mg | Fiber: 0.04g | Sugar: 1g

The post Cottage Cheese Dip appeared first on iFoodReal.com.

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

If your garden is exploding with zucchini, try my healthy chocolate zucchini bread and zucchini brownies.

Rich chocolate zucchini muffins are fluffy, decadent, and loaded with shredded zucchini. They’re super tasty and double as a healthier breakfast and a healthy dessert!

I was craving an indulgent treat, so I loaded them up with chocolate chips. Otherwise, these chocolate muffins are refined-sugar free and you can always add less chocolate chips. You may also make them with whole wheat flour or regular flour as I have tested both.

Baking with zucchini during summer is my passion! We love these zucchini chocolate muffins, healthy zucchini muffins and healthy banana zucchini muffins. Hope you try them all!

Ingredients for Chocolate Zucchini Muffins

I kept the ingredients super simple for this chocolate zucchini muffins recipe, so you can enjoy them whenever the mood strikes.

• Egg: It binds ingredients together.
• Applesauce: Unsweetened applesauce keeps the muffins moist and adds sweetness without saturated fats.
• Honey or maple syrup: These natural sweeteners are great when making any healthy muffin recipes. Each yields a slightly different taste, use whichever one you prefer. I like maple syrup a tad more.
• Milk: Use your milk of choice. This time I used whole milk but it truly doesn’t matter because the amount is small.
• Oil: Adds moisture. I used avocado oil but any oil like grapeseed oil or even extra virgin olive oil will work in this recipe because the amount is small.
• Baking essentials: For flavor and airy texture. Pure vanilla extract, baking powder, baking soda, and salt.
• Cacao powder or cocoa powder: Cacao powder and cocoa powder are different only in nutrition values. Both make these double chocolate zucchini muffins fudgy and delicious!
• Zucchini: Any color squash will work, garden zucchini or store bought zucchini. Make sure it’s finely shredded, not squeezed and packed.
• Flour: You can use all-purpose flour or whole wheat flour.
• Dark chocolate chips: For double chocolate flavor. You can use mini chocolate chips, regular chocolate chips or sugar-free chocolate chips.

How to Make Chocolate Zucchini Muffins

Made in one bowl, minimal prep time, and ready in 30 minutes, whip up this chocolate zucchini muffins recipe any time.

• Prep: Use a box grater to shred zucchini and do not squeeze afterwards. Preheat oven to 375 F and spray muffin pan with cooking spray or use muffin liners.
• Mix: Add egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt in a large bowl and whisk to combine. Then add cacao powder and whisk until smooth with no lumps.
• Finish muffin batter: Add in zucchini first and stir, then add flour and gently mix just enough to combine. Fold in chocolate chips.
• Bake: Use a regular ice cream scoop to evenly distribute the batter between 12 muffin cups. Bake muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Remove muffins from oven and let them cool for a few minutes in the muffin tin. Then transfer to a cooling rack to cool off more.

Tips for Best Results

Here are my top tips and tricks for the best chocolate zucchini muffins!

• Don’t squeeze zucchini: Zucchini adds the perfect amount of moisture, do not squeeze out the excess water.
• Make them less sweet: I wanted an indulgent chocolate muffin, if you’d like them less sweet use 1/2 cup chocolate chips.
• Don’t overmix the batter: Make sure to mix the muffin batter just enough to combine the ingredients. This way you’ll have light and fluffy muffins.
• Don’t over bake muffins: An over baked muffin equals a dry muffin. Take zucchini chocolate muffins out of the oven as soon as the toothpick comes out clean.

How to Shred Zucchini for Muffins?

Save time and don’t peel the zucchini. The skin is thin, light, and edible, and you won’t taste the difference.

I like to use a box grater to shred zucchini. Shred on the smaller size side, the one below the largest holes. This makes it easier to hide the zucchini and makes for prettier muffins.

You could also use the pulse function and a shredding disc on a food processor but be careful not to over shred the zucchini, the result will be a watery mess.

Substitutions and Additions

There are many variations you can try with these chocolate zucchini muffins, here are a few.

• Use yogurt: Plain regular yogurt or Greek yogurt can be used instead of applesauce in this recipe because the muffins are quite sweet.
• Add nuts: Add crunch and flavor with up to 1/2 cup of chopped walnuts, pecans, pistachios, or almonds.
• Swap applesauce for mashed bananas: Mashed ripe bananas will give a different taste and still provide moisture. Use the same amount.
• Mini muffins: Make cute healthy treats! Follow the same recipe, cut the baking time in half, and check doneness with a toothpick.
• Making muffins gluten free: I have not personally tried gluten free chocolate zucchini muffins, but you can try swapping cup for cup all purpose flour with gluten-free flour.
• Egg free: My fans have had success with a flax egg or chia egg.
• Add extracts: Add a hint of lemon flavor by mixing in the zest of 1 lemon and 1/2 lemon juice. Or add a small amount of almond extract for a nuttier taste.

How to Store

Store: Moist muffins are best stored at room temperature for 1-2 days. Cover them with a towel and set on a counter. On day 3 refrigerate in a glass airtight container for 2-3 more days.

Freeze: Once the muffins are completely cooled, place them in an airtight container or large Ziploc bag, letting the air out, and store in the freezer for up to 3 months.

FAQs

More Zucchini Recipes to Try

• Zucchini chocolate chip muffins
• Healthy zucchini bread
• Healthy lemon zucchini muffins
• Carrot zucchini muffins
• Healthy zucchini banana bread
• Healthy lemon zucchini bread
• Almond flour zucchini bread

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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 12 muffins

Calories 258kcal

Author Olena Osipov

Equipment

• Box grater
• Muffin tin
• Muffin liners
• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

• 1 large egg
• 1/2 cup applesauce
• 1/2 cup honey or maple syrup
• 1/4 cup any milk
• 2 tablespoons any mild tasting oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup cacao powder or cocoa powder
• 1 1/2 cups finely shredded zucchini not squeezed and packed
• 1 1/2 cups + 2 tablespoons all-purpose flour or 1 cup + 3 tablespoons whole wheat flour
• 3/4 cup dark chocolate chips
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl add egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add cacao powder and whisk until no lumps are left.
• Add zucchini and stir. Add flour and gently mix just until combined. Do not over mix. Fold in chocolate chips.
• Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 23 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Notes

• Store: Day 1-2 covered with a towel on a counter. After refrigerate in a glass airtight container for 2-3 more days. Freeze for up to 3 months.
• Swap the applesauce: For the same amount of mashed bananas for a slightly different flavor. Or replace with yogurt but muffins will be less sweet, which in this case is OK because these are sweeter muffins.
• No need to peel zucchini first. The skin is thin, light, and edible.
• Mini muffins: Cut baking time in half, check for doneness and either remove or add 1 -2 minutes extra time.

Nutrition

Serving: 1muffin | Calories: 258kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 153mg | Fiber: 2g | Sugar: 14g

The post Chocolate Zucchini Muffins appeared first on iFoodReal.com.