Learn how to make the juiciest Air Fryer Chicken Breast recipe in 25 minutes. It is easy, tender and bursting with flavor!

And for last minute dinner, here is how to cook frozen chicken breast in air fryer.

Time for juicy air fryer chicken breast because we love chicken breast recipes around here! And we do not settle on dry and flavorless chicken!

I’ve already perfected recipes for grilled chicken breast, baked chicken breast, Instant Pot chicken breast and crock pot chicken breast. Now it’s time to perfect it in my latest gadget, the air fryer!

Why You Will Love This Recipe

• It’s quick and easy: You can have healthy dinner on the table in about 25 minutes without preheating and dealing with a giant oven.
• You don’t have to brine chicken breasts in salt water!
• Delicious, failproof results: Cooking chicken breast in air fryer results in juicy, tender chicken breast with a light, flavorful crust and tender, moist middle. Every single time!
• The oil amount is minimal: Just enough to help the seasonings adhere and lock in the juices.

Ingredients for Air Fryer Chicken Breast

One of the best things about this air fryer recipe is that it is so simple and made up of entirely clean ingredients and pantry staples. You only need 6 basic ingredients!

• Boneless skinless chicken breasts: I use 8 – 9 ounces and around 2-inches thickness breasts. If your chicken breasts are larger or smaller, you may need to adjust the cook time. Please see below.
• Oil of choice: I use avocado oil or olive oil.
• Seasonings: A simple combination of onion powder, garlic powder, dried oregano, and smoked paprika. And salt and pepper.

How to Cook Chicken Breast in Air Fryer

Here is a quick overview how to make air fryer chicken breasts. There is full recipe card below.

• Preheat the air fryer and prep chicken: Preheat it to 380 degrees F for 5 minutes. Add chicken breasts to a bowl and drizzle with oil. Then rub using your hands or toss with tongs to coat.
• Rub chicken with seasonings: Add the spice blend, salt and pepper, and then rub chicken breasts to make sure all sides of the chicken are evenly coated.
• Air fry chicken breast: Spray the basket of air fryer with cooking spray, place chicken breasts in air fryer in a single layer and cook chicken for 16 minutes. No need to flip chicken breasts or shake the basket. 
• Check the temperature: Open and insert meat thermometer into the thickest part of the chicken breasts to make sure it has reached at least 150 degrees F.

How Long to Cook Chicken Breast in Air Fryer?

Air frying time depends on the size of your chicken breasts. For average-sized chicken breast that’s around 2-inches thick, I recommend between 16-18 minutes, or until a meat thermometer inserted into the chicken breast reaches 150 degrees F.

As per food safety website, to be safe to eat, chicken must reach an internal temperature of 165 degrees F. However, there’s no need to cook chicken breasts in air fryer until that point. Cook until it’s 150 degrees F and let it rest covered. The residual heat will continue to increase the internal temperature while the chicken rests.

This way, you get to avoid dry, overcooked chicken. It is my secret to juicy and not dry air fryer chicken breasts!

Here is a handy timetable for quick reference:

Serving Ideas

Use this air fryer chicken breast recipe for weekly meal prep. I recommend slicing it against the grain. I love it for lunch with simple spring mix salad!

Or turn it into one of easy healthy dinner ideas for family serving with:

• Roasted cauliflower
• Mediterranean quinoa salad
• Instant Pot mashed potatoes and garlic green beans
• Grilled vegetables
• Sauteed zucchini

Variations

Once you have the basic method down, then you can experiment with different spices, marinades, and more.

• Sauces: Try it with Thai chili sauce or healthy BBQ sauce.
• Fresh garlic: If you have a little extra time, feel free to use fresh grated or minced garlic over the chicken breasts like I do in air fryer lamb chops.
• Add vegetables: If you have enough space in the basket, you can add some veggies directly in with the chicken breasts to cook simultaneously. You could include zucchini, brussel sprouts, red peppers, broccoli and asparagus. 
• For even juicier results: You can marinate the chicken breasts using one of these 5 chicken marinades. When marinated, place the chicken breasts straight into the air fryer basket and cook. There’ll be a little more “cleanup” afterward of the basket but otherwise it couldn’t be more simple.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 1 week. Make sure to move it to the refrigerator within 2 hours for food safety and keep it whole for the juiciest results.

Freeze: Cool completely before transferring the chicken breasts to a freezer-safe container and freeze for up to 3 months. I recommend slicing or shredding the chicken breasts before freezing. That way, it’ll thaw faster and can be added to meals immediately.

You can thaw them overnight in the refrigerator before eating or reheating. 

Reheat: Here is how to reheat chicken breast in air fryer.

Or reheat air fryer chicken breast in a lidded pot with a splash of water or broth to steam them until warm. This will keep the chicken tender and moist compared to trying to reheat them in the oven.

FAQs

More Air Fryer Recipes to Try

• Air fryer chicken tenders
• Air fryer chicken wings
• Air fryer chicken drumsticks
• Air fryer turkey breast

More Chicken Breast Recipes

• Pan fried chicken breast
• Spinach stuffed chicken breast
• Cajun chicken breast
• Baked BBQ chicken breast
• Garlic butter chicken breast
• Baked chicken tenders

Print

Air Fryer Chicken Breast Recipe

Learn how to make the juiciest Air Fryer Chicken Breast recipe in 25 minutes. It is easy, tender and bursting with flavor!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Resting Time 5 minutes minutes

Total Time 26 minutes minutes

Servings 8 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Air fryer
• Meat thermometer

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon avocado or olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano dried
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat air fryer at 380 F degrees for 5 minutes. In the meanwhile, in a large bowl or dish, add chicken, drizzle with oil and toss to coat. Sprinkle with smoked paprika, garlic powder, onion powder, oregano, salt and pepper. Toss to coat.
• Spray air fryer basket with cooking spray, add chicken breasts in a single layer and not touching.
• Air fry at 380 F degrees for 16 minutes, no need to turn or shake.
• Open the basket and make sure internal read thermometer inserted in the thickest part reads minimum 150 degrees F.
• Transfer onto a platter, cover with tin foil and let rest for 5 minutes to allow juices to settle.
• Slice against the grain and serve along any side with a salad. Meal prep for the week, use in salads and casseroles.

Video

Notes

• Store: Refrigerate in an airtight container for up to 1 week. Reheat in a lidded pot with a splash of water or broth to ‘steam’ them until warm.
• Freeze: Freeze in an airtight container for up to 3 months.

Here is a handy cooking times timetable for quick reference:

• Small Breasts (5 to 7 ounces): 14 minutes
• Medium Breasts (8 to 9 ounces): 16 minutes
• Large Breasts (10 ounces or more): 18 minutes

Thought you had the right time but your chicken came out undercooked? Cook it for extra 2 minutes.

Nutrition

Calories: 148kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g

The post Air Fryer Chicken Breast appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

The post Greek Yogurt Cheesecake appeared first on iFoodReal.com.

These 4 ingredient Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy. Made with no eggs, oil, or butter they are suitable for many diets including gluten free!

We also love these 3 ingredient peanut butter cookies and 2 ingredient peanut butter cookies!

These healthy peanut butter cookies are wonderful! Once baked, they are perfect for a mid-afternoon treat, lunch boxes, and pre or post-workout snacking.

Better yet, they’re also freezer friendly for up to 6 months, so you always have a healthy dessert on hand!

Why You’ll Love This Recipe

• Easy recipe: All you need is just one bowl and a few minutes to prep before baking. No dough chilling is necessary!
• Higher in protein: 5 grams of protein per cookie to keep you satiated.
• Naturally sweetened: No refined sugars are necessary to make these healthy cookies.
• Any diet friendly: You can bring these cookies anywhere and everyone can enjoy them, except for people with peanut allergy, of course.

Ingredients for Healthy Peanut Butter Cookies

One of the best things about this recipe is that you probably already have all the required ingredients sitting in your kitchen!

• Peanut butter: I like to use organic or natural smooth and unsalted peanut butter. However, you can also use crunchy peanut butter. In any case, avoid peanut butter with added sugars, salt and other additives for best results.
• Almond flour: Fine almond flour works best for smoother texture but you can also use almond meal in a pinch.
• Sweetener: Use liquid sweetener of choice such as honey (non-vegan), brown rice syrup, maple syrup, or date syrup. Sugar free liquid sweetener options will also work.
• Vanilla extract: Pure vanilla is best and will help make these cookies taste like even more of a treat.
• Salt (optional): Just a pinch of coarse sea salt is wonderful for sprinkling over the baked cookies.

How to Make Healthy Peanut Butter Cookies

• Combine the ingredients: In a large bowl, combine peanut butter, maple syrup, and vanilla. Stir with a spatula until smooth, then add almond flour and mix until a dough forms.

• Shape the cookies: Using a small cookie dough scoop (or around 1.5 tablespoons of dough rolled into a ball), transfer cookie dough onto the baking sheet leaving 1.5 inches between each one. Then use a fork to press on the dough, flattening and making a crisscross pattern on top.

• Bake the cookies: Bake cookies for 10 minutes on the middle rack. Remove from the oven before any visible browning occurs and cookies are still soft. Allow to cool for at least 30 minutes and sprinkle with sea salt, if you wish!

Tips for Best Results

• Wet the fork: If you have issues with the fork sticking to the dough, wet it lightly.
• Don’t over bake the cookies: Cookies should still look pale and soft when removing them from the oven. They’ll finish cooking from the residual heat and harden as they cool.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add small amount of extra almond flour to form the rollable dough consistency.
• Don’t skip the cooling stage: Peanut butter cookies are very fragile and soft right out of the oven, so ensure you allow them to cool for at least 30 minutes to harden.

Variations

• Mini chocolate chips: Press a few into the top of cookies before baking or even use cacao nibs.
• Dried fruit: Instead of chocolate, add dried fruit like cranberries, blueberries or raisins.
• Flaxseed or chia seeds: A small amount of these nutritious seeds will add extra protein, fiber, and healthy omega fatty acids.
• Spices: You could add a dash of cinnamon or pumpkin pie spice for extra flavor.
• Shredded coconut: Add 2-3 tablespoons and reduce almond flour slightly to avoid dry cookies. They will add flavor and texture.

How to Store

Store: Once cooled, store healthy peanut butter cookies in an airtight container in a cool, dry location for 3 days or for 5 days in the fridge.

Freeze: Spread baked and cooled cookies back across a baking tray and flash freeze until solid. Then transfer to an airtight container of reusable Ziplock bag and store in the freezer for up to 6 months.

Allow them to thaw at room temperature until soft enough to enjoy.

FAQs

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

More Healthy Cookie Recipes

• Healthy no bake cookies
• Protein cookies
• Healthy chocolate chip cookies
• Healthy no bake protein cookies

Doing holiday baking? You may also love these 21 healthy Christmas cookies!

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Healthy Peanut Butter Cookies

Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy, naturally gluten free, and contain no eggs, oil, or butter.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 140kcal

Author Olena Osipov

Equipment

• Baking sheet
• Silicone baking mat
• Small scoop

Ingredients

• 1 cup peanut butter I use organic, smooth and unsalted
• 1/4 cup maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1/2 cup almond flour
• Flaky sea salt for sprinkling, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Set aside.
• In a large bowl, add peanut butter, maple syrup and vanilla extract. Stir with spatula until smooth. Add almond flour and mix until consistent dough forms.
• Using small trigger scoop, drop cookie dough onto baking sheet or scoop about 1 1/2 tablespoons of dough and roll into balls. Leave 1.5 inches in between. Using a fork, press on cookie dough balls making a criss cross pattern.
• Bake for 10 minutes on a middle rack. Remove cookies from the oven before any visible browning occurs and cookies are still soft.
• Let them cool off for about 30 minutes and they will harden. Sprinkle with sea salt, if you wish, and enjoy!

Notes

• Store: Store in a cool dry place for 3 days or freeze in an airtight container for up to 6 months.
• Crunchy or salted peanut butter: Any peanut butter will work, you just have to adjust accordingly. Salted PB will yield salted cookies, do not sprinkle with salt. Crunchy PB will make less smooth cookies. Natural or regular peanut butter can be used as well.
• Do not overbake cookies: Remove them from the oven while pale and looking “uncooked”. They will finish cooking with residual heat and harden with time.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add a small amount of extra almond flour to form the rollable dough consistency.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 1g | Sugar: 6g

The post Healthy Peanut Butter Cookies appeared first on iFoodReal.com.

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

We also love these healthy oatmeal cranberry cookies, healthy banana oatmeal cookies and sugar free oatmeal cookies.

Homemade healthy oatmeal cookies are delicious and uncomplicated!

I am a strong believer in healthy eating and swapping out ingredients for healthy alternatives without sacrificing taste and texture. However, I also do not shy away from real butter and cane sugar. And that’s what these cookies use for the best results!

Why You’ll Love This Recipe

• Control over the ingredients: Unlike store-bought oatmeal cookies, your homemade oatmeal cookies will have no additives, preservatives or ingredients you can’t pronounce.
• Easy recipe: This cookie recipe uses pantry staples you, more likely, already have in your kitchen.
• Real food ingredients: When it comes to making classic oatmeal cookies that have melt in your mouth texture, I know there is really no way around using things like butter and sugar. We also use whole grain flour for more health benefits.
• Not sacrificing the flavor: We use only 1/2 cup butter and sugar, and dark chocolate chips to keep these cookies taste like a real deal.

Ingredients for Healthy Oatmeal Cookies

• Sugar: Either cane sugar or coconut sugar will do. No liquid sweetener like maple syrup please because recipe won’t work.
• Flour: I use whole wheat flour but you can use spelt flour. For a gluten free version, the only one I can vouch for is 1:1 all-purpose gluten free flour.
• Rolled oats: Or quick oats. If you prefer steel cut oats, I don’t recommend regular ones, but if you can get your hands on quick cooking steel cut oats, go ahead and use those. Even so, they may not blend as well because of their coarse texture, resulting in a heavier tasting cookie.
• Other dry ingredients: Baking soda, cinnamon, and salt. Dark chocolate chips or you could use mini chocolate chips for more chocolate in each bite.
• Coconut oil or butter: Butter yields more traditional chewy oatmeal cookies. Coconut oil results in more crunchy cookies.
• Other wet ingredients: Eggs. Pure vanilla extract.

How to Make Healthy Oatmeal Cookies

Preheat oven to 350 degrees F and line large baking sheet with a silicone baking mat or unbleached parchment paper. This recipe makes enough dough for 2 sheets of cookies, so you can either prep 2 sheets at a time or bake back to back batches.

• Combine wet ingredients: Mix the eggs and sugar in a large bowl until foamy. Then add melted butter, vanilla, cinnamon, baking soda and salt, and beat until combined.

• Add dry ingredients: Then add in flour, combining with a spatula until it is all incorporated. Do this with the oats as well. Fold in the chocolate chips.
• Chill the dough: Place the bowl of dough in the fridge to chill for 30 minutes.

• Bake the cookies: Using a small cookie scoop, roll the dough balls and place a few inches apart on prepared baking sheet. Bake for 13 minutes or until your house smells amazing and cookies are a lovely golden brown color. Transfer to a cooling rack before serving.

Tips for Best Results

• Don’t skip chilling the dough: This is super important! Ironically, even though you melted your butter ahead of time, now that it’s incorporated into the dough, you want it to solidify again. This way, when you put your cookies in the oven, it’ll take longer time for the butter to melt and the cookies won’t spread as quickly or as far out.
• Bake right after chilling: Bake right after the dough has chilled, don’t let it sit on the counter. Because there is a purpose behind putting it in the fridge. If you allow it to warm back up again, that defeats the purpose.
• If you don’t have an electric mixer: Feel free to whisk by hand, it will just take more effort.
• Fold in dry ingredients gently: It means gently combining and not over mixing so not too much of the air escapes in the process. This helps with getting that light and fluffy cookie we’re all aiming for.
• Shipping the cookies: I would let cookies sit for a day to dry out a bit and to hold their shape better. Then wrap 2 cookies back to back with plastic wrap, place in an airtight container where they won’t tumble around much and throw in a slice of bread to absorb moisture. Ship to anywhere that has a maximum 5 day travel distance. Any longer and you run the risk of losing freshness.

How to Store

Store: Keep them in a cool dry area, uncovered. Have a couple first because if you don’t you may miss your chance! They will be gone in minutes.

Freezing the cookies: If you have happened to make a double batch and want to freeze one of them, or you happen to have leftovers (what’s that like?), you can definitely store cookies in the freezer for up to 3 months.

Reheat: Thaw them on the counter for a few hours. They will be fine to eat like that but if you want to reheat them, you can soften them up a bit in the microwave or place in the oven to warm through.

Freezing the dough: You can freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet for 1 hour. Then transfer to a Ziploc bag. This way you can take out individual balls and bake as many as you need at a time. Thaw the dough in the fridge for a few hours before baking.

FAQs

More Healthy Cookies Recipes to Try

• Breakfast cookies
• Healthy chocolate chip cookies
• Protein cookies
• Healthy no bake cookies
• Oat flour chocolate chip cookies
• Healthy pumpkin cookies
• Oat flour monster cookies

Print

Healthy Oatmeal Cookies

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 20 cookies

Calories 131kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper sheets

Ingredients

• 2 large eggs
• 1/2 cup cane or coconut sugar
• 1/2 cup butter or coconut oil measured melted and cooled off a bit
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole wheat flour
• 2 cups old fashioned rolled oats
• 1/2 cup dark chocolate chips

US Customary – Metric

Instructions

• In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy. You can also use a whisk for entire cookie making process, just beat well. Add butter and beat with a mixer again. Add vanilla, cinnamon, baking soda, salt and beat until combined.
• Add flour and mix with spatula until incorporated. Do same thing with oats. And at the end fold in chocolate chips. Chill dough for 30 minutes.
• In the meanwhile, preheat oven to 350 degrees F and line large baking sheet with silicone baking mat or unbleached parchment paper. You can prep 2 sheets and bake cookies at once or do so in 2 batches with 1 sheet.
• Using small cookie scoop, roll dough balls and place on a baking sheet leaving a few inches for cookies to spread, about 12 per sheet (they don’t spread a lot). Bake for 13 minutes.
• Remove from the oven, transfer onto cooling rack to cool off a bit and enjoy.

Notes

• Store: Keep cookies in a dry place uncovered otherwise they get too soft. If they last this long in your house.
• Freeze: In storage container for up to 3 months. Thaw on a counter for a few hours.
• Make ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip top bag, freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours and bake.
• Butter vs. coconut oil: Butter yields more traditional chewy cookies. Coconut oil results in more crunchy cookies.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 121mg | Fiber: 2g | Sugar: 4g

The post Healthy Oatmeal Cookies appeared first on iFoodReal.com.

We also love these chocolate rice krispie treats and 3 ingredient peanut butter cookies!

I’m a huge fan of no bake desserts, especially when chocolate’s involved like in these no bake peanut butter oatmeal bars and this date bark. And since I love the peanut butter and chocolate combo, October felt like the perfect time to make healthy peanut butter cups.

I really enjoyed making these into mini cups because sometimes you just want a small bite and not a giant peanut butter cup like if you use the muffin tin.

Honestly, I love these even more than Reese’s peanut butter cups!

Why You’ll Love This Recipe

• Perfect portion size: Just the right bite-sized indulgence.
• Not too sweet: Made with 70% chocolate and perfectly balanced with the richness of peanut butter.
• Quick and easy: Only 15 minutes of prep time and no baking required.
• Healthy ingredients: A healthy dessert that rivals your favorite Halloween candy!

Ingredients for Healthy Peanut Butter Cups

You’ll just need 4 simple ingredients to whip up this recipe.

• Chocolate chips: I like to use dark chocolate for extra rich chocolate taste, more health benefits and less sugar.
• Coconut oil: Melted with both the chocolate and peanut butter to create a smooth texture. It also helps the chocolate harden nicely, giving it a shell-like finish.
• Peanut butter: I love PC Organics, Kirkland and Great Value brands. All are natural and smooth.
• Maple syrup: Sweetens the peanut butter layer.

How to Make Healthy Peanut Butter Cups

Here’s a quick overview of how to make your own homemade peanut butter cups with minimal hands-on time.

• Melt chocolate: In a medium bowl, combine chocolate chips and coconut oil. Microwave in 1 minute intervals until melted, this should take about 2-3 minutes. You can also melt them on the stovetop just like I did in the pictures.
• Prep muffin tin with chocolate: Use a 1 teaspoon measuring spoon to add chocolate to each muffin tin. Then, gently swirl the pan to let the chocolate coat the sides about ½ inch up. Pop it in the freezer for 5 minutes.
• Melt peanut butter: Meanwhile, in another medium bowl, mix together peanut butter, maple syrup, and coconut oil. Microwave for 20-30 seconds until it’s pourable.
• Fill and drizzle: Take the cups out of the freezer and pour the peanut butter mixture over each one using a ½ tablespoon measuring spoon. Then, drizzle the rest of the melted chocolate on top with a teaspoon, tilting the muffin tin side to side to help it spread.

• Freeze and enjoy: Freeze for 3 hours, then take them out and enjoy! If they’re fully frozen, let them sit for about 10 minutes to soften a bit.

Tips for Best Results

Here are my top tips for making Reese’s peanut butter cups at home.

• Use silicone mini muffin tin: It makes them easy to pop out, I love this one!
• If using metal mini muffin tin: Be sure to use parchment paper liners. Do not pour directly into the metal muffin tin because you won’t be able to get the cups out, and it’ll damage your muffin tin.
• If all you have is regular muffin pan: That’s fine. This recipe will be enough for it, you’ll just end up with jumbo peanut butter cups.
• Do not overheat the peanut butter: It thickens when heated too much which makes it harder to pour and spread evenly over the chocolate.

Substitutions and Additions

• Nut or seed butter: You can use any nut butter or seed butter you like such as almond butter, cashew butter or sunflower seed butter, just make sure it’s a natural, creamy butter.
• Sweetener: You can substitute agave or honey, but keep in mind that using honey will make non-vegan peanut butter cups.
• Coconut oil: If you have an allergy or don’t have it, I feel like you can omit it or use butter instead.
• Chocolate: I like to use the darker chocolate for more health benefits and less sugar. You can use chocolate chips, chocolate chunks or a chopped up chocolate bar. I like to use 70% or 85%, but of course you can use milk chocolate or semi-sweet chocolate.
• Flaky sea salt: Sprinkle flaky sea salt on top before freezing for that sweet and salty combination.
• Add protein: You can mix in a few scoops of collagen powder to the peanut butter filling, or up to 1/4 cup of whey protein powder. I feel like vegan protein powder will thicken the filling too much.
• Using PB2: Dilute it as per package instructions. Usually for 3/4 cup of peanut butter powder you would use 3/4 cup of liquid like milk or water.

How to Store

Store: To enjoy them right away, store healthy peanut butter cups in an airtight container in the fridge for up to 7 days before freezing.

Freeze: Store them in the freezer in an airtight container for up to 3 months. Just remember to let the cups sit on the counter for about 10 minutes before digging in, or they’ll be really hard!

FAQs

More Healthy Dessert Recipes

• Healthy chocolate coconut balls
• Peanut butter protein balls
• Homemade crunch bars
• No bake peanut butter pie
• Healthy peanut butter cookies
• Healthy no bake cookies
• 2 ingredient peanut butter cookies

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Homemade Healthy Peanut Butter Cups

These Healthy Peanut Butter Cups are vegan, gluten-free, low sugar, and made with 4 simple ingredients.

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 15 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 24 mini cups

Calories 146kcal

Author Olena Osipov

Equipment

• Silicone mini muffin pan

Ingredients

For the Chocolate Layer:

• 1 1/2 cup chocolate chips
• 2 tablespoons coconut oil

For the Peanut Butter Layer:

• 3/4 cup peanut butter smooth & unsalted
• 1/3 cup maple syrup
• 1 tablespoon coconut oil

US Customary – Metric

Instructions

• If using metal muffin tin, line it with parchment paper liners. If using silicone muffin pan, no need to do that.
• In a medium bowl, add chocolate chips and coconut oil. Microwave in 1 minute intervals until melted, stirring in between. Takes about 2-3 minutes.
• Using 1 teaspoon measuring spoon, add to each muffin tin opening. Then gently swirl the whole pan around so the bottom layer or chocolate comes up approximately 1/2 of an inch on the sides, so that the peanut butter will be covered. Place in the freezer for 5 minutes.
• In the meantime, in another medium bowl, add peanut butter, maple syrup and coconut oil. Microwave for about 20-30 seconds or until mixture is pourable.
• Remove cups from the freezer and pour peanut butter mixture over each cup, using 1/2 tablespoon measuring spoon. Then drizzle remaining melted chocolate on top to completely cover each cup, using 1 teaspoon measuring spoon. Tilt the muffin tin side to side a bit to help the chocolate spread.
• Freeze for 3 hours.
• Remove from the freezer and enjoy! If cups are fully frozen give them 10 minutes to soften.

Notes

• Store: Refrigerate in an airtight container for up to 7 days. Freeze after.
• Freeze: Store in the freezer in an airtight container for up to 3 months. Let chocolates warm up on a counter for 10 minutes before enjoying otherwise these cups are very hard.

Nutrition

Serving: 1 mini cup | Calories: 146kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 2mg | Fiber: 2g | Sugar: 8g

The post Homemade Healthy Peanut Butter Cups appeared first on iFoodReal.com.

These Banana Muffins with Applesauce are naturally sweetened and made easy in one bowl. Moist and delicious your family will love these healthy muffins for breakfast or snack.

Other favorite banana muffins include these almond flour banana muffins and vegan banana muffins.

When it comes to baked goods, simplicity is key. These healthy banana muffins with applesauce, whole wheat flour and no refined sugar win every-single-time. Along with applesauce banana bread, they are our family favorite and I can guarantee they will be yours too!

Freeze bananas whenever you see them start getting many brown spots until you are ready to make some applesauce banana muffins, banana carrot muffins or healthy banana oatmeal muffins.

Why You’ll Love This Recipe

• Low fat: By using applesauce these healthy muffins require minimum oil.
• Low sugar: Thanks to being sweetened naturally with ripe bananas and a touch of maple syrup, these muffins contain only 10 grams of natural sugar per muffin.
• Whole grain: Using 100% whole wheat flour or spelt flour adds both fiber and nutrients you don’t get with white flour.
• Easy recipe: Made in one bowl, with simple ingredients and easy directions.
• Light and fluffy: Both adults and kids love these muffins! Just see reviews and comments yourself.

Ingredients for Applesauce Banana Muffins

• Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. Here is a quick tutorial how to ripen bananas faster if your bananas are not quite there yet. Previously frozen bananas are OK too, just make sure to thaw them first.
• Flour: The only flours I recommend to use are regular whole wheat flour and spelt flour.
• Sweetener: Maple syrup, honey, agave or any other liquid sweetener works.
• Applesauce: Either sweetened or I use unsweetened applesauce. It can be store-bought or homemade like Instant Pot applesauce.
• Egg: For lift and binding.
• Oil: Avocado oil, olive oil, grapeseed oil works. Coconut oil is great too although it has to be melted first and then measured.
• Baking staples: Baking soda and baking powder for leavening, and salt for taste.

How to Make Banana Applesauce Muffins

These healthy banana muffins come together in less than 30 minutes, perfect for a healthy breakfast.

• Combine liquid ingredients and leavening agents: In a large mixing bowl, lightly whisk an egg. Add bananas and mash well with a potato masher. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt, then whisk to combine or I use the same masher to “whisk”.

• Add flour and gently stir until well incorporated. Give the muffin batter a few stirs and let it sit for a few seconds. Then stir in a different direction again. Try to stir from the very bottom to avoid patches of flour in the muffins.

• Bake the muffins: Fill each muffin pan opening almost full with batter. Bake for 22 minutes in preheated 375 F degrees oven.

• Cool the muffins: After baking, let banana muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Tips for Best Results

Here are my tips and tricks for the best banana applesauce muffins in the world!

• Do not over mix the batter: Vigorous mixing will result in gluten development in the flour. Banana muffins will come out rubbery and tough.
• Muffin tin liners: Be sure to use parchment paper liners and not just paper liners to prevent sticking. If using no liners, be sure to spray your muffin tin well and make sure it is truly non-stick one.
• Flours you can use: Do not use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or whole wheat pastry flour. For gluten free versions, check out my almond flour banana muffins and oat flour banana muffins.
• Do not use sugar: Dry to wet ingredients ratio has to be maintained. Do not use dry sweetener like brown sugar or white granulated sugar, please.
• Applesauce substitute: You can substitute it with 2% and higher fat Greek yogurt but keep in mind your muffins will be less sweet.
• Vegan banana muffins: Use a flax egg or chia seed egg.

Variations

This recipe is for simple banana muffins. You can add 1/2 cup to 1 cup of these add ons without any other changes to the recipe.

• Nuts: Chopped or in pieces walnuts, pecans, almonds, or pistachios.
• Chocolate chips: Mini chocolate chips would go a long way and you will have to use less of them.
• Blueberries: Fresh blueberries or frozen blueberries, both work great. You might love to make healthy blueberry banana muffins!
• Dried fruit: Raisins or dried cranberries.
• To make mini banana muffins: Bake mini banana muffins for 15 minutes and do a toothpick test. If it comes out with muffin batter on it, bake longer, if necessary.
• Would you like a banana bread? Check out my banana bread with applesauce.

How to Store

Store: To prevent banana muffins from drying out, place in a resealable bag or airtight container and store on a counter for 3 days. Afterwards if any left (never happens to us), refrigerate for another 3 days.

Freeze: Bake and cool the muffins and freeze the same day to ensure freshness. Freeze for up to 3 months. I double the recipe for eating right away and triple if I want to freeze some for healthy snacks.

To thaw just remove banana muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.

FAQs

More Banana Muffin Recipes to Try

• Banana protein muffins
• Pumpkin banana muffins
• Healthy banana chocolate chip muffins
• Healthy banana zucchini muffins
• Healthy blueberry banana muffins

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Applesauce Banana Muffins

These Banana Muffins with Applesauce are naturally sweetened and made easy in one bowl. Moist and delicious for breakfast or a snack.

Course Muffins and Quick Bread

Cuisine North American

Diet Low Fat

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 30 minutes minutes

Total Time 57 minutes minutes

Servings 12 muffins

Calories 107kcal

Author Olena Osipov

Equipment

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

Ingredients

• 1 large egg
• 3 large very ripe bananas 1 1/2 cups mashed
• 1/2 cup applesauce sweetened or unsweetened
• 1/4 cup maple syrup or honey
• 3 tbsp olive, avocado or coconut oil (melted)
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/3 cups whole wheat or spelt flour
• 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, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
• Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
• Fill each opening almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
• Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Video

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
• Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches.
• Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
• Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
• Sweetened or unsweetened applesauce: Either can be used. Can substitute with Greek yogurt 2% and higher fat content but muffins will be less sweet.

Nutrition

Serving: 1muffin | Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 179mg | Fiber: 2g | Sugar: 10g

The post Applesauce Banana Muffins appeared first on iFoodReal.com.

Moist and fluffy this Banana Bread with Applesauce is easy to make in one bowl and is perfect healthy breakfast or snack. It’s delicious, full of banana flavor and you would never guess it’s healthier!

Another family favorite here is this Greek yogurt banana bread and almond flour banana bread.

Banana bread is a staple in our house and the first answer of to what to do with your ripe bananas!

I love making banana bread with applesauce because it keeps the bread moist, reduces amount of oil needed and thus calories, and adds nutrients. I use it to make protein banana bread and applesauce banana muffins as well.

Enjoy for healthy breakfast with a cup of coffee, as an afternoon snack or a sweet treat after dinner.

Why You’ll Love This Recipe

• 100% whole grain: Whole wheat or spelt flour adds fiber that keeps you full longer.
• Low sugar: Naturally sweetened with bananas, plus only honey or maple syrup. It uses only 1/3 cup of natural sweetener compared to 1 cup or more in other recipes.
• Minimal oil: It’s a tried and true low fat banana bread containing only 2 tablespoons of oil and no butter in sight.
• Delicious results: This quick bread has a glossy, sticky top of the loaf with a slight crack. When you take a bite it is full of sweet banana flavor, has the right amount of sweetness and just melts in your mouth.

Ingredients for Applesauce Banana Bread

This banana bread recipe contains simple ingredients. Actually so easy, even my kids can make it!

• Ripe bananas: Ripe bananas are very yellow with brown spots and are a must as they make bread sweet and moist. The uglier the bananas, the better. Even uglier than in my photo and video are perfect.
• Applesauce or yogurt: Unsweetened applesauce is my preference but sweetened applesauce works too.
• Eggs: If you need egg free and vegan banana bread, learn how to make a flax egg.
• A bit of oil: Any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
• Maple syrup or honey: You can make this healthy banana bread with honey, maple syrup or any liquid sweetener like agave syrup or brown rice syrup. Please don’t use dry sugar like white sugar, brown sugar or coconut sugar because batter consistency will be off.
• Whole wheat flour: Regular whole wheat flour is the default. Spelt flour will work as well.
• Baking staples: Leavening agents like baking soda, baking powder, salt for taste and pure vanilla extract to add additional flavor.

How to Make Banana Bread with Applesauce

No mixer and 15 minutes prep time makes this the perfect banana bread to whip up on a whim! All you need is one bowl and a loaf pan lined with parchment paper.

See the recipe card at the bottom of the post for full instructions.

• Mash bananas and eggs with a masher. I first like to mash bananas and then whisk the eggs with the same masher.
• Add all other wet ingredients except flour. Stir mashed bananas, eggs, oil, applesauce and leavening agents with the same masher. There is really no need for extra tool and bowl. Quick bread is not a cake.
• Add whole wheat flour and stir gently until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than for pancakes.
• Bake at 350 degrees F for about 1 hour. Do not over bake and remove bread from the oven when toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes and then further on a cooling rack.

Tips for Best Results

Here are some tips to make sure this applesauce banana bread turns out perfect every time!

• Please follow the recipe for best results: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
• Don’t over mix the batter. If you overmix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
• Don’t over bake: Remove bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and over baking results in dry bread.
• If your bananas aren’t ripe enough: Here is a tutorial how to ripen bananas faster.
• Let bread cool completely before slicing: It will make all the difference because you will be able to slice the bread.

Variations

• Chocolate chips: Add 1/2 cup to a 1 cup of chocolate chips like I do in healthy banana chocolate chip muffins.
• Banana nut bread: 1 cup of chopped walnuts or pecans would add some nutty crunch.
• Fruits: 1 cup of fresh or frozen blueberries add a burst of juicy sweetness. You could also add up to 1/2 cup of dried fruit such as cranberries, chopped dates, or raisins.
• Mini loaves or muffins: Bake mini loaves for about 35-40 minutes and check with a toothpick. This recipe can make 12 muffins, bake for 20-25 minutes in a regular muffin tin.
• Sugar free: Sugar free liquid syrup might may work although taste might change.

How to Store

Store: After baking, keep in a cool dry place in a glass airtight container for up to 4 days. I never have it longer than that, but if you do, you might be able to refrigerate it for a few more days.

Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze applesauce banana bread for up to 3 months. I recommend you do not cut bread in individual slices before freezing. It retains its moisture better this way.

Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster or toaster oven for a minute for that freshly baked bread warmth and aromas.

FAQs

More Banana Bread Recipes to Try

• Healthy zucchini banana bread
• Pumpkin banana bread
• Oat flour banana bread
• Coconut flour banana bread
• Cottage cheese banana bread

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Applesauce Banana Bread

Moist and fluffy Banana Bread with Applesauce is so easy to make in one bowl and is the perfect breakfast or snack. It's delicious and full of sweet banana flavor!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 206kcal

Author Olena Osipov

Equipment

• Glass bowls
• Loaf pan
• Parchment paper

Ingredients

• 4 medium very ripe bananas 1 1/2 cups mashed
• 2 eggs large
• 1/2 cup applesauce or Greek yogurt
• 1/3 cup maple syrup or honey
• 2 tbsp avocado or coconut oil melted
• 1 tsp pure vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 1/4 cups whole wheat flour or spelt flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
• Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
• Add flour and stir gently just enough to mix.
• Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

Video

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 296mg | Fiber: 4g | Sugar: 14g

The post Applesauce Banana Bread appeared first on iFoodReal.com.

Healthy Waffles with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!

For more easy grab-n-go breakfast ideas try my almond flour waffles, Instant Pot egg bites or almond flour banana muffins.

A healthy waffle recipe that results in crispy and delicious waffles? Yes, please! These waffles will satisfy the kid in all of us and are made with your everyday pantry staples.

If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles and cottage cheese waffles.

Why You’ll Love This Recipe

• Whole grains: Higher in fiber and full of complex carbohydrates that keep you full longer.
• Less sugar: Using stronger tasting maple syrup or honey allows you to use less, which equates to less sugar and caloric intake.
• Whole food ingredients: No processed ingredients, no preservatives in our waffle recipe, just simple wholesome real food.
• Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
• Easy to make: One bowl, less fuss, less mess!

Ingredients for Healthy Waffles

To make this recipe, you will need just a few simple ingredients.

• Flour: This recipe uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science.
• Large eggs: Used for binding waffles together.
• Any milk: I used unsweetened almond milk but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
• Maple syrup or honey: Either liquid sweetener works.
• Olive oil or avocado oil: You can also use melted butter as well.
• Pure vanilla extract: Not imitation vanilla for best taste.
• Baking powder: Technically any baking powder works, I prefer aluminum free bakign powder.
• Salt: Enhances waffles taste.

How to Make Healthy Waffles

Here is a quick overview how to make healthy waffle recipe from scratch. Full recipe card is located below.

• Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well. 
• Cook the waffles: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.

Tips for Best Results

• Measure flour correctly: Don’t overpack your flour, scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
• Don’t use other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
• Preheat the waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance.

Variations

• Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
• Blueberry waffles: You could add blueberries tossed with a small amount of flour into the waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more elbow grease when washing it.
• Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
• Savory: Add some chopped cooked bacon to the batter.
• Chopped nuts: Pecans or walnuts chopped small would add a nutty taste.
• Sprinkles: Would be a fun healthier version of a cake batter waffle. So fun for little ones or if celebrating a birthday! Just add them into the batter.

Toppings Ideas

• Maple syrup: Look for pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference.
• Yogurt: When I have time I make Instant Pot yogurt or buy plain whole milk yogurt. Add maple syrup on top and it’s creamy heaven with extra protein!
• Frozen fruit: Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup.
• Berry compote: Use my simple cherry compote from Greek yogurt cheesecake recipe.
• Nut or seed butter: Almond butter, tahini, and peanut butter all add a creamy, nutty, high protein topping.
• Chocolate spread: Like Nutella.
• Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
• South of the border waffle: Add pico de gallo, diced avocado and a fried egg.

How to Store and Reheat

Store: Keep healthy waffles in an air circulating container in the fridge for up to 1 week.

Freeze: To freeze, let waffles cool completely, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.

Reheat: Pop them in the toaster straight out of the fridge or freezer to heat up. You can also use the microwave if you like them a bit softer.

FAQs

More Healthy Breakfast Recipes to Try

• Whole wheat buttermilk pancakes
• Almond flour pancakes
• Banana egg pancakes
• Healthy banana pancakes
• Healthy pumpkin pancakes
• Oat flour pancakes
• Healthy blueberry pancakes
• Keto pancakes

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Healthy Waffle Recipe

Healthy Waffle Recipe with whole wheat flour and no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 131kcal

Author Olena Osipov

Equipment

• Waffle maker

Ingredients

• 2 large eggs
• 1 1/2 cups any milk I used unsweetened almond milk
• 3 tablespoons maple syrup or honey
• 3 tablespoons any mild oil or melted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour
• Cooking spray I use Misto

US Customary – Metric

Instructions

• In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt. Whisk until well combined.
• Add whole wheat flour and mix gently with a spatula just until combined. Do not overmix.
• Preheat waffle maker until it's hot and spray with cooking spray.
• Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per each waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

• Store: Refrigerate in air circulating container for up to a week. 
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
• Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ.
• To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
• To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.

Nutrition

Serving: 1waffle | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 169mg | Fiber: 2g | Sugar: 4g

The post Healthy Waffle Recipe appeared first on iFoodReal.com.

This Greek Yogurt Frosting is made with just 3 ingredients, and butter or cream cheese is not one of them! It is a simple recipe that’s thick enough to be piped onto cakes and cupcakes.

Use it as healthy icing alternative on healthy carrot cake or healthy vanilla cupcakes!

This healthy Greek yogurt frosting is a great alternative to the usual icings that are heavy on sugar, butter and overly sweet.

I do love my healthy buttercream frosting and healthy cream cheese frosting but wanted something even healthier and low fat. I was curious to see if I can make healthier frosting with Greek yogurt that will hold up and could be piped onto cakes and cupcakes.

Great success!

You can either apply it onto cupcakes with a spatula and the frosting will not melt or drip off at room temperature for a few hours. Or you can pipe it!

Ingredients for Greek Yogurt Frosting

Just 3 simple ingredients go into making this Greek yogurt icing! Exact measurements are listed in the recipe card below.

• Greek yogurt: Use full fat plain Greek yogurt with at least 2% fat content. The higher the fat content, the thicker and creamier it will be. Regular yogurt will be too runny for this recipe but check FAQs for the solution.
• Powdered sugar: I use Swerve, confectioners or icing erythritol, because it’s made from natural ingredients. You can use regular powdered sugar or any other you like. Just don’t replace it with liquid sweetener.
• Vanilla extract: A flavor enhancer adding a warm element.

How to Make Greek Yogurt Frosting

A simple step-by-step guide to the easiest frosting with Greek yogurt!

Strain: Greek yogurt is already thicker than regular yogurt but we’re taking it even further to make our frosting as sturdy as possible.

Grab a mesh strainer and line it with either coffee filters, a clean linen kitchen towel, or a double folded paper towel. Add Greek yogurt into the strainer and place it over a bowl to drain for at least 6 hours. I did mine overnight.

Mix and chill: Once the yogurt has been strained, combine it with powdered sugar and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip everything together into a smooth and creamy consistency, for a couple of minutes. Pause and scrape down the sides as you go.

Transfer frosting to the fridge until you’re ready to use it.

Why Strain the Greek Yogurt?

We strain Greek yogurt to get rid of extra whey liquid. We do this because we’re not using any butter or cream cheese that has fat and firms up in cold temperature.

Draining it is one of the tricks we use to expel as much liquid as possible, making the Greek yogurt as thick as possible. Do not skip!

Did you know if you let Greek yogurt strain long enough, it becomes cream cheese?!

How to Use Greek Yogurt Frosting

Spread it: This method is great for spreading on cakes, layering cakes, or quick breads. You have more room to make mistakes as it has a much more casual look.

As written, this recipe will make enough frosting to top 6 regular-sized cupcakes or muffins. You can also use it sparingly for a 8 or 9 inch layered cake or 9 x 13 inch sheet cake.

I think it is strong enough to be used in the middle of a cake, for example healthy birthday cake. If that’s your plan, strain the yogurt overnight, preferably.

Pipe it: There are two ways to pipe this yogurt frosting for a cleaner, more elegant look. See photos of frosting on healthy lemon poppyseed muffins below for reference.

• 2A tip: 2A is great for softer frostings. You’ll notice the tip is small and round with not too many details in a swirl design to fall apart. Press the tip in the center of the muffin or cupcake and lift while pushing frosting out. You can also use it for piping swirls in a circular motion. Another option is to fill a sandwich bag and cut the tip off.
• 1M tip: Use a 1M tip, which has a star shaped opening. It’s great for making roses but you may have more success with using a traditional buttercream with it because it loses its shape fast. Start in the center and pipe a flat swirl.

I own this simple Wilton cupcake decorating kit and that’s where my tips come from.

How Long Will It Hold?

First of all, my suggestion would be to pipe as close to serving as possible.

If you slather frosting with spatula or pipe with a plain rough tip like 2A, and refrigerate immediately, frosting can hold up for up to 24 hours. In the fridge, of course. I tested.

I would say frosted cupcakes can be left at room temperature for 2-3 hours. On a hot summer day it’s less, about 1 hour. But throughout the year I can confidently say you can display a tray of cupcakes at a birthday party and they will hold up.

How to Store

Keep leftover frosting in an airtight container in the fridge for up to 5 days. Give a good whisk before applying.

You can also freeze it for up to 3 months and thaw overnight in the fridge. In both cases, you’ll want to re-whip it before you use it.

FAQs

More Healthy Frosting Recipes

• Healthy chocolate frosting
• Healthy cream cheese frosting
• Healthy buttercream frosting

More Greek Yogurt Recipes to Try

• Greek yogurt cheesecake
• Baked yogurt
• Greek yogurt chocolate pudding
• Greek yogurt cake
• Strawberry yogurt
• Greek yogurt bagels
• Almond flour Greek yogurt bagels

Print

Greek Yogurt Frosting

Healthy Greek Yogurt Frosting is made with just 3 ingredients and butter or cream cheese is not one of them! It is a simple recipe that can be piped onto cakes and cupcakes.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Drain Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 servings

Calories 43kcal

Author Olena Osipov

Equipment

• Mixer
• Glass bowls
• Spatula
• Cheesecloth

Ingredients

• 2 cups plain Greek yogurt I used 2%
• 1/2 cup powdered sugar or erythritol I used Swerve
• 1 tsp pure vanilla extract

US Customary – Metric

Instructions

• Line mesh strainer with coffee filters, linen kitchen towel, cheesecloth or double folded paper towel, add Greek yogurt and place over a bowl to drain.
• Place in a fridge to drain for at least 6 hours or preferably overnight (I did). Don't skip this step otherwise frosting will be too runny.
• In a large mixing bowl, add strained yogurt, powdered sugar and vanilla extract. Using an electric mixer on high speed, whip all ingredients until smooth and creamy, making sure to pause and scrape down the sides. Should take about 2 minutes. Refrigerate until ready to use.
• Use frosting on a recipe of choice. This amount is enough to frost a 8-9 inch cake or 6 cupcakes. If using a piping bag, use 2A tip (see recipe post for how). Or fill a sandwich bag, cut off the tip and pipe the frosting. Also can spread with spatula on cupcakes.

Notes

• Store: Refrigerate for up to a 1 week. Rewhip before using.
• Freeze: Freeze frosting in an airtight container or up to 3 months. Thaw in the fridge overnight.
• Yogurt: You have to use Greek yogurt and not regular yogurt!
• Sweetener: Maple syrup or any liquid sweetener will not work.

Nutrition

Serving: 4tablespoons | Calories: 43kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 24mg | Sugar: 2g

The post Greek Yogurt Frosting appeared first on iFoodReal.com.

This is a high protein twist on our all time favorite overnight oats.

We loved cottage cheese overnight oats so much, I couldn’t resist adding pumpkin puree to celebrate in season pumpkin and have a fall flavored healthy breakfast or snack.

These pumpkin protein overnight oats are even creamier and loaded with extra protein! Even if you’re not a pumpkin fan, this recipe might just win you over.

Why You’ll Love This Recipe

• Quick and easy: Just mix and chill overnight, no cooking required.
• Protein packed: 20 grams of protein per each jar. They fit right in with your favorite cottage cheese recipes and high protein recipes.
• Nutrient rich: Oats and pumpkin are packed with fiber, vitamins, and minerals.
• Tastes like pumpkin pie: It’s like starting your day off with dessert, only healthier!

Ingredients for Pumpkin Protein Overnight Oats

You’ll only need 7 simple ingredients, most of which you probably have on hand.

• Milk: I used unsweetened almond milk, but you can use any plant-based milk like cashew, oat, soy, or coconut milk. Dairy milk works too.
• Cottage cheese: Use what you have on hand, these oats will be creamy with low fat and full fat cottage cheese. I used 2% cottage cheese.
• Pumpkin puree: Make sure you use pumpkin puree, not pumpkin pie filling with extra sugar.
• Whey protein powder: Currently I am using LeanFit vanilla whey protein powder. It’s grass-fed and clean. You can use unflavored one too. I recommend to use whey protein powder you like the taste of.
• Maple syrup: A natural sweetener. You can also use honey, agave, date syrup, monk fruit extract or your favorite sweetener.
• Pumpkin pie spice: For that delicious pumpkin pie flavor.
• Oats: Rolled oats will result in more chewy texture where as quick oats will become more soft. I like to use rolled oats for more nutrients and texture. You can also use certified gluten-free oats.

How to Make Pumpkin Protein Overnight Oats

This pumpkin protein overnight oats recipe comes together and is fridge ready in just 5 minutes!

• Blend it up: In a blender, combine the milk, cottage cheese, pumpkin puree, vanilla protein powder, maple syrup, and pumpkin pie spice. Blend until everything is smooth.
• Add oats: Pour in the oats and pulse a few times to combine.
• Fill the jars: Divide the mixture into 5 glass jars evenly.
• Refrigerate: Screw on the lids and refrigerate for a minimum of 4 hours or overnight.

Variations

• Add Greek yogurt: For extra creaminess and protein. Start by mixing in 1/4 cup vanilla or plain Greek yogurt, taste, and add more if you like.
• Add nuts and seeds: I love chopped pecans or pumpkin seeds this time of year, and roasting them takes it to the next level!
• Add chia seeds or ground flax: For more fiber. Add ground flax to the blender at the start, or stir in whole chia seeds after blending the oats. Adjust the consistency with more milk, if needed.
• Add more protein: A few scoops of collagen is an easy way to up the protein. It’s flavorless, has low calories, and doesn’t thicken.
• Instead of pumpkin pie spice: Use cinnamon or nutmeg. You can even add a pinch of ground cloves for a slightly spicy flavor.
• Nut butter: Stir a spoonful of your favorite nut butter or peanut butter into the oats before chilling, or add a dollop on top just before serving.
• Dried fruit: Raisins, cranberries, or chopped dates can add a chewy texture and extra sweetness.

How to Eat Overnight Oats

You can enjoy these healthy pumpkin overnight oats warm or cold. They are perfect for meal prep and grab-and-go breakfasts. To warm up, place in a microwave for 20-30 seconds right in a jar without a lid, then stir and enjoy.

Top them with chopped pecans, walnuts or pumpkin seeds to boost the pumpkin flavor. Add a dollop of Greek yogurt or a drizzle of maple syrup, and throw on some mini chocolate chips.

You can also serve them over cottage cheese for more protein. Or pair it with cottage cheese egg bites, banana egg pancakes, a slice of avocado toast, or a healthy apple muffin.

How to Store

Store: Store the sealed mason jars in the refrigerator for up to 5 days.

Freeze: It is possible to freeze pumpkin overnight oats, but the texture may change once thawed.

FAQs

More High Protein Recipes to Try

• High protein granola
• Pumpkin protein bars
• Protein waffles
• Protein pancakes

Print

Pumpkin Protein Overnight Oats

Pumpkin Protein Overnight Oats are thick, creamy, and packed with cozy pumpkin flavor and 20 grams of protein.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 5 servings

Calories 239kcal

Author Olena Osipov

Equipment

• Blender
• 8 ounces glass jars
• Plastic lids

Ingredients

• 1 1/2 cups any milk I used unsweetened almond milk
• 1 cup cottage cheese any fat %, I use 2%
• 3/4 cup pumpkin puree
• 2 scoops vanilla whey protein powder (60 grams)
• 2 tablespoons maple syrup or honey
• 1 tablespoon pumpkin pie spice
• 1 3/4 cups rolled or quick oats

US Customary – Metric

Instructions

• In a high speed blender, add milk, cottage cheese, pumpkin puree, vanilla protein powder, maple syrup and pumpkin pie spice. Blend until smooth.
• Add oats and give just a few pulses to combine.
• Divide mixture between 5 glass jars, helping with a spatula to distribute oats evenly.
• Cover with lids and refrigerate for at least 4 hours or overnight.
• When ready to eat, stir and and enjoy on its own or with your favorite toppings. If it's too thick, adjust consistency with milk. You can eat it cold or warm, to warm up place in a microwave.

Notes

• Store: Refrigerate for up to 5 days.
• Freeze: You can freeze overnight oats, however texture may change.

Nutrition

Serving: 1 jar | Calories: 239kcal | Carbohydrates: 31g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 302mg | Fiber: 4g | Sugar: 8g

The post Pumpkin Protein Overnight Oats appeared first on iFoodReal.com.