Why You Will Love This Dip

• Ready in 10 minutes
• No Cooking Required
• Perfect for bunch boards and bagel bars
• Easy to prep ahead
• Elegant yet family-friendly

Ingredient Notes

Whipped Cream Cheese
Using whipped cream cheese gives the dip the lightest, fluffiest texture. You can whip a regular block of cream cheese with a mixer if needed but the pre-whipped version makes this recipe incredibly simple.

Smoked Salmon
Look for high quality smoked salmon for the best flavor and silky texture. Chop it so you a get salmon in each bite.

Fresh Chives
Chives add a milk onion flavor without overpowering the dip. Fresh is best for a bright flavor and color.

Shallots
Finely minced shallots add subtle sweetness and depth. If you don't have a shallot you can substitute for a red onion.

Capers
Capers bring the perfect briny bite to balance the richness of the cream cheese and salmon.

Fresh Lemon Zest
Do not skip this!!! Lemon zest brightens the entire dip and makes all the flavors pop.

How to Make Smoked Salmon Cream Cheese Dip

Step 1: Prepare the ingredients
Finely chop the smoked salmon, chives and shallots and zest the lemon. Set everything aside

Step 2: Mix the whipped cream cheese
In a small bowl combine the cream cheese, garlic powder, 1 tablespoon lemon zest and 1 tablespoon chives and mix to combine.

Step 3: Spread and Top
Spread the cream cheese mixture onto the serving platter to a thin layer. Top the cream cheese with the smoked salmon, chopped shallots, capers, 1 tablespoon chives and 1 tablespoon lemon zest. Finish with a sprinkle of course sea salt.

Step 5: Chill and Serve
For the best flavor, refrigerate for 20-30 minutes. You can also serve immediately!

How to Serve Smoked Salmon Dip

Create a simple brunch board and include this delicious Smoked Salmon Dip with mini bagels, sliced cucumbers, cherry tomatoes, soft scrambled eggs and fresh fruit. It is effortless, beautiful and guaranteed to impress.

• Toasted bagels or mini bagels
• Crostini or toasted baguette slices
• Crackers
• Naan Bread
• Fresh Vegetables

Tips for the Best Smoked Salmon Dip

Use Room Temperature Ingredients
This ensure a smooth and creamy texture and not lumps

Finely Chopped Ingredients
Smaller pieces create a more balanced bite

Let it Chill Before Serving
The flavors get even better if it chills!

Make it Ahead
This dip can be made up to 24 hours in advance and stored covered in the refrigerator

More Brunch Recipes You Will Love

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Smoked Salmon Cream Cheese Dip

If there is one recipe that instantly elevates a brunch spread, it is this Smoked Salmon Cream Cheese Dip. Creamy whipped cream cheese, silky smoked salmon, fresh chives, shallots, capers and bright lemon zest come together in minutes for a dip that tastes like it came straight from your favorite brunch spot.

Course Breakfast, lunch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Calories 120kcal

Author Kristen Massad

Ingredients

• 4 Ounces Smoked Salmon, Chopped
• 8 ounces Whipped Cream Cheese
• ½ Teaspoon Garlic Powder
• 2 Tablespoons Fresh Chives, Chopped divided
• 2 Tablespoons Fresh Lemon Zest divided
• 2 Tablespoon Fresh Shallots, Chopped
• 2 Tablespoon Capers
• Garnish: Course Sea Salt

Instructions

Prepare the Ingredients

• Finely chop the smoked salmon, chives and shallots. Zest the lemon and set aside.

Mix the Whipped Cream Cheese

• In a small bowl mix together the whipped cream cheese, garlic powder, 1 tablespoon of chopped chives and 1 tablespoon of lemon zest.
• Spread the cream cheese mixture in a thin layer to cover serving platter

Garnish

• Add the chopped smoked salmon to the top of the cream cheese spread and then continue to add the chopped shallots, capers, 1 tablespoon chopped chives and 1 tablespoon lemon zest. Finish with a sprinkle of course sea salt.

Chill and Serve

• Chill the Smoked Salmon Cream Cheese Dip until you are ready to serve! Enjoy!!

Nutrition

Serving: 1Serving | Calories: 120kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 256mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 0.3mg

Why You'll Love This Chia Seed Pudding

• Simple Pantry Ingredients
• Naturally Sweetened
• Dairy Free and Gluten Free
• Great for Meal Prep
• Customizable with your favorite toppings

Ingredient Notes

Chia Seeds
Chia seeds are the star of this recipe. They absorb liquid and create that signature pudding like texture while adding fiber, protein and healthy omega-3 fats. Make sure to use fresh chia seeds for the best texture.

Coconut Milk
Coconut milk adds richness and creaminess. You can used canned coconut milk for a thicker pudding or a carton of coconut milk for a lighter version.

Almond Milk
Almond Milk balances the richness of the coconut milk and keeps the pudding light. Use unsweetened almond milk so that you can control the sweetness with honey.

Honey
Honey add natural sweetness and pairs beautifully with the coconut flavor. Adjust the amount of honey based on your taste.

Garnish
I love adding fresh raspberries and gluten free granola as a topping to my chia seed pudding. You can customize the toppings to your liking.

How To Make The Best Chia Seed Pudding

Combine the Ingredients
In a large mason jar or other glass container, combine the coconut milk, almond milk, honey and chia seeds. Close the lid and shake until all ingredients are fully combined

Refrigerate
Chill the chia seed pudding in the refrigerator for several hours. Every so often, shake the jar to make sure that the chia seeds are mixed throughout and not settled on the bottom. Allow the chia seed pudding to thicken for 3-4 hours or overnight!

Serve
Chia seed pudding can be enjoyed throughout the week. Pour the serving amount into a bowl and garnish with fresh raspberries, granola and a drizzle of honey. Store the remaining pudding in the fridge for 4-5 days (if it lasts that long!).

Tips for the Best Chia Seed Pudding

• Whisk Well: Whisk or shake the mixture thoroughly when first combining to prevent clumps.
• Stir Often: After 10-15 minutes, give it another shake or stir to ensure the chia seeds are mixed throughout and not settling on the bottom.
• Let it chill: For best results, refrigerate for a least 3-4 hours or overnight
• Add Toppings Before Serving: Add fresh fruit, granola, honey, nut butters or anything you love.

Serving Ideas

Top your chia pudding with fresh berries, sliced bananas, toasted coconut, chopped nuts or a drizzle of nut butter or honey. Its is equally delicious layered into a parfait or enjoyed straight from the jar.

This easy chia seed pudding is one of those simple recipes that feels like a little act of self-care. Nourishing, satisfying and effortlessly delicious.

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The Best Chia Seed Pudding Recipe

A delicious breakfast or nutritious snack, this is The Best Chia Seed Pudding Recipe that feels indulgent but actually fuels your body. Made with a blend of coconut milk and almond milk, naturally sweetened with honey and packed with nourishing chia seeds. This recipe is creamy, satisfying, incredibly easy to make and you will find yourself making it on repeat.

Course Breakfast, Recipe, Snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 Servings

Calories 299kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup Coconut Milk
• 1 ½ Cup Almond Milk
• 6 Tablespoons Chia Seeds
• 2 Tablespoons Honey

Garnish

• Fresh Raspberries
• Gluten Free Granola
• Honey

Instructions

• In a large mason jar or glass container, combine the coconut milk, almond milk, chia seeds and honey. Shake or whisk until fully combined
• Allow the chia seed pudding to chill in the refrigerate for 3-4 hours or overnight. The pudding will thicken while it is chilling. (Make sure to shake or whisk the pudding every so 20-30 minutes to be sure that the seeds don't fall to the bottom)
• Remove the chia seed pudding from the refrigerator and serve approximately ¾ cup into a bowl. Garnish with fresh raspberries, granola and a drizzle of honey.
• Store the remaining chia seed in the refrigerator until you are ready to enjoy!

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 136mg | Potassium: 265mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 4mg

This Christmas Fruit Wreath is more than just a healthy and festive side dish, it is super easy to make, full of flavor and fresh ingredients and a gorgeous centerpiece for your table. With a combination of vibrant fresh fruits, such as strawberries, blackberries, and green grapes, the addition of some chocolate dipped fruit and dried fruit paired with a delicious, tangy and creamy maple yogurt dip, this fruit wreath is sure to become a new holiday tradition.

While you are creating this beautiful wreath, it is important to know that you can customize the fruit assortment to your liking. This easy appetizer or side dish will pair perfectly with a glass of bubbles and our favorite and sparkly Sugared Cranberries (sprinkle these on the fruit wreath to add a touch of shimmer and shine).

Ingredient Notes

Seasonal Fruit: While you can use any fruit, try to choose fruit that is in season for the best flavor. I love adding fresh strawberries, blackberries, raspberries and green grapes. You can also add some dried fruit for texture and flavor.

Herbs: Rosemary and mint are great options for the base of the wreath as well as the garnish. These herbs had a perfect aroma and perfect amount of color for this festive dish.

Maple Yogurt Dip: Homemade yogurt dip that is sweetened with maple syrup, vanilla bean paste and a dash of cinnamon.

Sugared Cranberries: Adding the perfect amount of sparkle as a final touch. These are easy to make and can be sprinkles on the fruit wreath and also used in your favorite holiday cocktail.

Steps-by-Step Direction to Make the Best Fruit Wreath

Prepare the Fruit

• Wash and dry all the fruit
• Slice the fruit or dip the fruit in chocolate

Assemble the Wreath

• On a large round platter, arrange the rosemary sprigs in a circle to form the base of the wreath.
• Add the fruit starting with strawberries, adding blackberries and grapes and then continue alternating until all the fruit is added
• Add the fresh mint leaves in between all the fruit and then sprinkle in a few sugared cranberries for garnish

Make the Maple Yogurt Dip

• In a small bowl, whisk together the greek yogurt, maple syrup, vanilla bean paste and cinnamon until smooth. Refrigerate until ready to serve

Serve

• Place the dip in a small bowl and add to the center of the wreath. Serve immediately or refrigerate until ready to serve! Enjoy!

Tips to Make The Perfect Christmas Fruit Wreath

Fruit Variation
Be creative and choose your favorite fruit to make this festive wreath. You can add all fresh fruits, dried fruit or an assortment of both. I also love adding chocolate dipped fruit for a sweet surprise.

The Perfect Dips
I love this Maple Yogurt Dip, but you can always change it out for something different. Adding a chocolate dip to make this similar to a fondue or a delicious poppy seed dip would also be a great addition.

Assembly and Serving
It is best to assemble and serve this fruit wreath the same day so that the ingredients are super fresh and don't get dried out from the refrigerator.

More Holiday Recipes You Will Love

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Christmas Fruit Wreath

When it comes to holiday entertaining, few things are as eye-catching (and easy) as a Christmas Fruit Wreath. Made with an array of colorful fruits, fresh rosemary sprigs and mint leaves. This centerpiece doubles as both a feast for the eyes and a healthy snack. Paired with a creamy Maple Yogurt Dip, it's a festive, crowd-pleasing, and healthy treat for your next holiday gathering.

Course Appetizer, Salad, Side Dish

Cuisine American, Breakfast, Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 People

Calories 122kcal

Author Kristen Massad

Ingredients

Maple Yogurt Dip

• 1 Cup Greek Yogurt
• 2 Tablespoons Maple Syrup
• 1 Teaspoon Vanilla Bean Paste (or vanilla extract)
• ½ Teaspoon Ground Cinnamon

Fruit Wreath

• 8-10 Sprigs of Rosemary
• 2 Cup Whole Strawberries
• 1 Cup Blackberries
• 1 Cup Green Grapes
• 1 Cup Dried Apricots
• Chocolate (optional for dipping)
• Garnish: Fresh Mint and Sugared Cranberries

Instructions

Maple Yogurt Dip

• In a medium bowl, combine the yogurt, maple syrup, vanilla bean paste and cinnamon and whisk to combine.
• Pour the Maple Yogurt Dip into a small bowl and place in the center of the platter

Fruit Wreath

• On a large round platter with the Maple Yogurt Dip bowl in the middle, lay the rosemary sprigs in a circle to create the base of the wreath.
• Start layering the fruit in a , strawberries, blackberries and grapes until all the fruit is all placed on the platter.
• Add the chocolate dipped fruit and chocolate dipped dried fruit and then garnish with the fresh mint leaves and the sugared cranberries.
• Serve immediately and enjoy!

Nutrition

Serving: 1Serving | Calories: 122kcal | Carbohydrates: 27g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 401mg | Fiber: 3g | Sugar: 22g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

Why No-Bake Peanut Butter Energy Bites

Peanut Butter M&M Energy bites are kind of like a party in a ball.  Loaded with oats, peanut butter, chia seeds, honey, chocolate chips and m&m’s, these will definitely be a fan favorite for kids and adults.  Although they have a touch of sweet, these no-bake energy bites are the perfect grab and go snack for in between school activities.

No-Bake Energy Bite Ingredients

Old-Fashioned Oats
The base of this recipe, oats provide fiber and whole grain goodness. You can substitute for quick oats for a smoother texture, but the old-fashioned ones offer a chewier bite.

Peanut Butter
Use your favorite kind of peanut butter, creamy or chunky.

Honey
Act as a natural sweetener and helps bind the mixture together.

Chia Seeds
Adding chia seeds is optional but highly recommended for an extra boost of omega-3's and fiber.

Mini M&M
These little candies add a pop of color and sweetness and will be a favorite for the kids. If you want to remove the M&M for a healthier option, I love replacing the M&M's for dried cranberries.

Mini Chocolate Chips
Adding the perfect amount of sweet.

How To Make No-Bake Energy Bites

1. Mix Ingredients: In a medium bowl, combine the creamy peanut butter, honey and cinnamon and mix until smooth and fully combined

2. Mix the Ingredients: Add the oats, mini chocolate chip and mini m&ms and mix until fully combined.

3. Shape the Bites: Scoop the oat energy bites into small one inch balls using a spoon or ice cream scoop. Roll them into bite-sized balls.

4. Chill and Store: Place the energy bites on a baking sheet lined with parchment paper and refrigerate for 30 minutes to set. Once the energy bites are set, store them in a airtight container in the fridge for up to one week.

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No-Bake Peanut Butter M&M Energy Bites

Small but powerful, No-Bake Peanut Butter Energy Bites are loaded with flavor, packed with nutrient rich ingredients, require no baking and are the perfect size to pack for an on the go snack.      

Course Breakfast, Recipe, Snacks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 Energy Bites

Calories 132kcal

Author Kristen Massad

Ingredients

• 1 Cup Old Fashioned Oats
• ¾ Cup Creamy Peanut Butter
• ½ Cup Mini Chocolate Chips
• ¼ Cup mini M&M’s
• 2 Tablespoon Honey
• 1 Tablespoon Chia Seeds
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Ground Cinnamon

Instructions

• In a medium bowl combine the peanut butter, honey and cinnamon and mix until smooth and creamy.
• Stir in the oats, mini chocolate chips and mini m&m's until fully combined.
• Using a small ice cream scoop, scoop the batter and roll into balls (I like mine to be about 1” in diameter)
• Place the energy bites in an airtight container and refrigerate until ready to eat

Nutrition

Serving: 1Serving | Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

Banana Bread is a beloved classic, but have you ever tried adding a tropical twist with pineapple and incorporating Greek Yogurt for extra moisture and a protein boost? This Banana Pineapple Bread recipe is sure to become a staple in your baking repertoire. Not only is it incredibly moist and flavorful, but it is also extremely easy to make and perfect for any occasion.

Although this Banana Pineapple Bread is becoming a quick favorite in our family, we will make sure to keep it on rotation with our other favorite, Classic Banana Bread and our weekly go to recipe of the Mini Banana Chocolate Chip Muffins.

Ingredient Notes

Flour-Using all purpose flour is all you need for this sweet and moist bread. If you want to make this gluten free, you can substitute the flour for a cup for cup GF flour.

Sugar-Use a combination of granulated sugar and brown sugar in this recipe.

Baking Soda and Baking Powder-Both baking powder and baking soda are necessary when baking this Banana Pineapple Bread. Do not replace one for the other, it will change the texture of the bread.

Bananas- Ripe bananas that have spots of brown on the skin are going to make this bread the perfect amount of sweet.

Pineapple- Using crushed and strained pineapple is perfect and will mix well into the batter. If you choose to use fresh pineapple, make sure to crush it up and strain it well so there is not a lot of extra juice.

Greek Yogurt- Adding a boost of protein and moisture to the bread, greek yogurt is one of my favorite additions. If you don't have greek yogurt you can use regular yogurt as well or sour cream.

Vegetable Oil- Adding a fat to this bread will create a perfect moist texture. Do not replace the oil for butter or any other fat, this will change the texture of the cake.

Step-by-Step Directions

Prepare the Banana Pineapple Bread Batter

• In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and mix until combined
• In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract
• Slowly whisk the dry ingredients into the wet ingredients until batter is fully combined and smooth
• Pour the batter into the prepared baking pan and spread out evenly with a spatula

Bake the Banana Pineapple Bread

• Bake the banana bread in a preheated oven until the bread is done and a toothpick comes out clean
• Once the bread is baked, remove the pan from the oven and allow it to cool for 10 minutes before removing it from the pan

Prepare the Pineapple Glaze

• Whisk together the powdered sugar and pineapple juice until smooth and creamy
• Drizzle the top of the bread with the pineapple glaze
• Allow the glaze to dry and set for 10-15 minutes before cutting and serving! Enjoy!

Tips and FAQS To Make The Best Banana Pineapple Bread

Use Ripe Bananas: The riper the banana, the sweeter the bread will be. Wait until your bananas have a lot of brown spots on the peel before using.

Drain the Pineapple: Be sure to drain the crushed pineapple well before adding it to the batter. The excess moisture can make the bread too wet if you don't.

Yogurt Alternative: Use whatever yogurt you have or if you don't have yogurt you can replace with sour cream.

Add Nuts or Coconut: For a little extra texture and flavor, you can always add chopped nuts or shredded coconut to your bread batter.

Store Properly: To keep the Banana Pineapple Bread moist, store in an airtight container or zip lock bag at room temperature for up to 3 days.

More Banana Recipes You Will Love

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Banana Pineapple Bread

Course Bread, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 9 People

Calories 252kcal

Author Kristen Massad

Ingredients

• 2 Cups All Purpose Flour
• ½ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• ½ Teaspoon Ground Cinnamon
• ½ Teaspoon Salt
• 1 Cup Bananas Approx. 2 Bananas Mashed
• ½ Cup Crushed Pineapple Strain and save the juice for the icing!
• ½ Cup Greek Yogurt
• ½ Cup Vegetable Oil
• 2 Eggs
• 1 Teaspoon Vanilla Extract

Pineapple Glaze

• ½-3/4 Cup Powdered Sugar
• 1 Tablespoon Pineapple Juice From the crushed pineapple

Instructions

• Preheat oven to 350 degrees F. Grease a 9x9 inch square pan, place a piece of parchment lined on the inside and set it aside
• In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and whisk to combine.
• In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract and fully combine.
• Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. Do not over mix!
• Pour the batter into the prepared square baking pan and spread out evenly with a spatula.
• Bake the Banana Pineapple Bread in the preheated oven for 24-26 minutes or until a toothpick inserted in the center comes out clean.
• Once the bread is baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a plate or platter.

Prepare the Pineapple Glaze

• Whisk together the powdered sugar and pineapple juice until smooth and creamy.
• Drizzle the pineapple glaze on the top of the bread.
• Allow the Pineapple Glaze to dry to 10-15 minutes before cutting and serving.

Nutrition

Serving: 1Slice of bread | Calories: 252kcal | Carbohydrates: 52g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 331mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

There is something so special and so tasty about mini, bite sized treats and muffins are no different. I love the idea of a bite size muffin that is perfect for a grab and go breakfast, snack or even a sweet treat at the end of the day. The Combination of banana and chocolate chips with a touch of cinnamon is a timeless classic that kids and adults both love and perfect in muffin form.

As much as we love these Banana Chocolate Chip Muffins, we also love our Classic Banana Nut Muffins or even the Healthy Blender Banana Peanut Butter Muffins and I know you will too!

Ingredients

Eight simple ingredients and you will bake the perfect breakfast, snack or dessert your whole family will love!

Bananas
The riper the banana the better!  You want to use a banana that is yellow with brown spots to ensure that they are soft and sweet.    

Egg
Just one egg is all you need.

Flour
Pantry staple, All Purpose Flour, is all you need for these delicious muffins.

Baking Soda
Do not substitute baking powder for baking soda in this recipe.

Step-By-Step Directions

Mini Banana Chocolate Chip Muffins are so fast and easy to make! You only need one bowl and a whisk and you will have these out of the oven in under twenty minutes.

Prepare the Muffin Batter

• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined. 
• Mash the ripened bananas and fold the mashed bananas into the egg mixture. 
• Whisk the flour, baking soda and cinnamon into the batter until smooth. 
• Fold the mini chocolate chips into the banana batter.

Scoop The Batter Into Muffin Molds

• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.

Bake The Mini Banana Chocolate Chip Muffins

• Bake for 10-12 minutes or until the muffin springs back at the touch. 
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Tips and FAQS To Make the Best Banana Chocolate Chip Muffins

Ripe Bananas
It is very important to use ripe bananas when you are baking banana muffins. Yellow with some brown speckles or even more brown is great. This ensures the bananas are soft and sweet, which is exactly what you need for delicious muffins. Do not bake with green bananas!

Chocolate Chips
I love using mini chocolate chips for these mini size muffins, but you can use regular chocolate chips as well. If you prefer no chocolate chips, you can leave them out completely!

More Muffins Recipes You Will Love

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The Best Mini Banana Chocolate Chip Muffins

The Best Mini Banana Chocolate Chip Muffin are a delicious treat that combines the sweetness of ripe bananas with the decadent flavor of chocolate chips. These bite-sized muffins are not only easy to make with no mixer required, but also perfect for a quick grab and go breakfast or snack. 

Course Breakfast

Cuisine American, Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18 Mini Muffins

Calories 153kcal

Author Kristen Massad

Ingredients

Banana Chocolate Chip Muffins

• ½ Cup Unsalted Butter Melted
• ½ Cup Light Brown Sugar
• 1 Large Egg
• 1 Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Ground Cinnamon
• 2 Ripe Bananas
• ½ Cup Mini Semisweet Chocolate Chips

Cinnamon Sugar

• 2 Tablespoon Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Instructions

• Preheat oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray; set aside.
• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined.
• Mash the ripened bananas and fold the mashed bananas into the egg mixture.
• Whisk the flour, baking soda and cinnamon into the batter until smooth.
• Fold the mini chocolate chips into the banana batter.
• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.
• Bake for 10-12 minutes or until the muffin springs back at the touch.
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Cinnamon Sugar

• Combine the cinnamon and granulated sugar and mix to combine; set aside until ready to use.

Nutrition

Serving: 1Mini Muffin | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

There is always so much to love about lemons and there is always room for another lemon dessert in your repertoire! Whether you are choosing a classic Lemon Meringue Tart or Lemon French Macarons, lemon is a great flavor on hot summer days, but can also be enjoyed year round.

Lemon Poppy Seed Bundt Cake is velvety smooth, full of lemon zest and perfectly glazed with a very light lemon glaze covering the entire cake. Something I love about bundt pans is that they come in a variety of different designs and with a light glaze, you will be able to see the design that was baked into your cake.

Ingredients

Cake Flour- A low protein flour that will create a very soft and tender texture when baking. Using all purpose flour is an alternative, but will change the texture of the bundt cake.

Baking Soda- Needs an acid to be activated and in this recipe the buttermilk and the lemon juice will bring the baking soda to life.

Poppy Seeds- A teeny tiny black seed that does not provide a lot of flavor, but adds perfect amount of texture to this cake and always pairs perfectly with lemon.

Butter- Unsalted and room temperature are the two most important things to remember about butter. There is added salt to this recipe so you want to make sure that you don't add salt in the butter.

Lemon- The main flavor of this cake comes from two sources, the juice and the zest. I love adding both because the juice will add moisture and flavor and the zest will add big pops of flavor throughout.

Buttermilk- Can be store bought or homemade. Homemade buttermilk is one cup of whole milk + one tablespoon vinegar or lemon juice. This will add an acidic flavor to this delicious lemon bundt.

Step-by-Step Instructions

In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside 

In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy

Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined 

Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth

Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean

Remove the cake from the oven and allow it to cool completely before removing it from the pan

While the bundt cake is cooling, prepare the Lemon Syrup

Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool

Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake 

Expert Tips and FAQS

Ingredients-Make sure that all ingredients are at room temperature before baking. This ensure that everything will mix evenly and smooth.

More Lemon Recipes You Will Love

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Lemon Poppy Seed Bundt Cake

The very best Lemon Poppy Seed Bundt Cake is a simple lemon flavor and the most tender crumb texture and glazed with a super light lemon glaze!

Course Dessert

Cuisine Dessert

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 431kcal

Author Kristen Massad

Ingredients

Lemon Poppy Seed Cake

• 3 Cups Cake Flour
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 2 Tablespoons Poppy Seeds
• 1 Cup Unsalted Butter Room Temperature
• 2 ¼ Cup Granulated Sugar
• 3 Eggs
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Lemon Juice
• 1 Cup Buttermilk

Lemon Syrup

• ¼ Cup Water
• ¼ Cup Granulated Sugar
• 2 Tablespoon Lemon Juice

Lemon Glaze

• 2 Cups Powdered Sugar
• 3-4 Tablespoons Lemon Juice

Instructions

Lemon Poppy Seed Cake

• Preheat oven to 350 degrees F, butter and flour bundt pan; set aside
• In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside
• In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy
• Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined
• Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth
• Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean
• Remove the cake from the oven and allow it to cool completely before removing it from the pan
• While the bundt cake is cooling, prepare the Lemon Syrup
• Flip the bundt cake pan over and allow the bundt cake to slide out of the pan. Place the bundt cake on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool
• Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake
• Allow the glaze to dry for approximately 10 minutes before cutting and serving

Lemon Syrup

• In a small sauce pan, combine the water, granulated sugar and lemon juice and bring to a simmer until the sugar is completely dissoved
• Remove the pan from the heat and set aside until ready to use

Lemon Glaze

• In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
• Brush or pour the glaze over the top of the bundt cake until the cake is covered
• Serve and Enjoy!

Nutrition

Serving: 12Servings | Calories: 431kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 98mg | Fiber: 1g | Sugar: 39g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

The Power of Berries and Açaí

Berries are a nutritional powerhouse with vitamins and antioxidants that will give you energy, stay healthy and fuel your body to stay strong. Raspberries, blackberries, and blueberries are the three key components that make this Triple Berry Açaí Smoothie Bowl so delicious and nutritious.

Adding the Açaí Powder to this smoothie bowl will take the benefits and flavor to the next level. Açaí Berries are native to the Rainforest in South America, small in size and a dark colored berry (almost looking like a blueberry). Açaí Berries are loaded with antioxidants, healthy fats and nutrients that help fight against cell damage. These teeny tiny berries are powerful and add a rich flavor or berry and a slight hint of chocolate flavor.

Gather Your Ingredients

Frozen Mixed Berries- Combine your favorite mixed berries or buy a bag of frozen mixed berries. Blackberries, blueberries and raspberries are my favorite for this bowl, but strawberries are always a great addition!

Banana-Fresh or frozen bananas will work and will add a creamy texture to this smoothie bowl

Fresh Spinach- Adding this leafy green will not add any flavor, just a great source of vitamins and perfect way to add drink your veggies

Milk- Any milk of your choice will be great for this smoothie bowl. I love almond milk, but oat, coconut or cows milk will be good.

Protein Powder- Choose your favorite vanilla protein powder and add one serving.

Açaí Powder- Adding a rich berry flavor and a hint of chocolate Açaí powder should not be skipped. You can find this powder in your local natural grocery store or specialty markets.

Blend To Perfection

Combine frozen mixed berries, banana, spinach, almond milk, protein powder and açaí powder into a blender. Blend on high speed until all ingredients are fully combined and smooth. Be sure to scrape down the sides of the blender to ensure everything is combined.

Assemble and Garnish

Once the smoothie is made, pour it into a bowl and garnish with your favorite toppings. Sliced fresh fruit, shredded coconut, crunchy granola and a sprinkle of chia seeds and flax seeds are a great options to enhance this nutritious and healthy Triple Berry Açaí Smoothie Bowl.

Recipe Customizations and Variations

The recipe is a great base, but feel free to customize the Triple Berry Açaí Smoothie Bowl with the specific ingredients you love. Spinach can be replaced for kale, strawberries can be added to the triple berry mixture or a delicious nut butter can be added for a healthy fat addition.

More Smoothie Recipes You Will Love

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Easy Triple Berry Açaí Smoothie Bowl

It is so important to start your day with a nutritious and protein packed breakfast that will fuel your body and mind. Blending up this Easy Triple Berry Açaí Smoothie Bowl is fast, packed with antioxidants, vitamins and full of flavor. This delicious smoothie bowl will taste like a treat and will leave you full and ready to conquer the day! 

Course Breakfast, Drinks, Snack

Cuisine American, Breakfast

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 394kcal

Author Kristen Massad

Ingredients

• 1 Cup Frozen Mixed Berries
• 1 Cup Fresh Spinach
• 1 Banana
• ¼ Cup Unsweetened Almond Milk
• 1 Serving Protein Powder
• 1 Tablespoon Açaí Powder

Toppings: (optional)

• Fresh Strawberries Blackberries, Blueberries and Rasberries
• Granola (GF optional)
• Chia Seeds
• Flax Seeds
• Shredded Coconut
• Sliced Almond

Instructions

• Combine the frozen mixed berries, spinach, banana, almond milk, protein powder and açaí powder to the blender
• Blend the smoothie on high speed until all ingredients are combined and smooth
• Pour the smoothie into a bowl and garnish with the toppings of your choice
• Serve and enjoy immediately!

Nutrition

Serving: 1Bowl | Calories: 394kcal | Carbohydrates: 55g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 153mg | Potassium: 764mg | Fiber: 13g | Sugar: 30g | Vitamin A: 3040IU | Vitamin C: 23mg | Calcium: 221mg | Iron: 3mg

Simple, easy, delicious are the three words that describe The Best Homemade Blueberry Muffins. Simple ingredients, easy step by step directions and the most delicious fresh flavor. Made with fresh blueberries, the perfect amount of lemon zest and a buttery crumble topping that finishes these off just right.

This Homemade Blueberry Muffins Recipe makes for an easy breakfast, snack and even an after dinner sweet treat. Since school has started we are making sure that there are quick options for a busy morning and hungry after school snacking. If you are looking for more options for a fast and easy breakfast, you will also love this Classic Banana Bread Recipe or the most delicious Bakery Style Chocolate Chip Muffins.

Ingredients

Simple pantry staples make up the ingredient list for these Homemade Blueberry Muffins.

All-Purpose Flour- There is no need for any fancy flours for this recipe, all-purpose flour is a pantry staple and the stabilizer for these muffins.

Granulated Sugar- The perfect sweetener for these blueberry muffins. You can always use light brown sugar to a more caramelized flavor, but it will change the texture and consistency of these muffins.

Baking Powder- The leavening agent for the muffins. Do not replace this with baking soda, you will end up with a completely different muffin.

Eggs- Use large eggs at room temperature

Butter and Oil- The combination of the butter and oil will add the fat that the muffins need for moisture and flavor. Make sure the butter is melted and cooled!

Buttermilk- I love the flavor that buttermilk brings to these muffins. The acid from the buttermilk will react with baking powder and create a perfect tender texture. If you don't have buttermilk you can make you own with one cup of whole milk and one tablespoon vinegar mixed together and allow it to sit for 10 minutes

Lemon Zest- Adding the perfecting fresh flavor. Make sure to only add the zest, not the juice!

Blueberries- I really love using fresh blueberries for this muffin recipe. You can replace the fresh for frozen but it will change the texture of the muffin.

Step By Step Instructions

Homemade Blueberry Muffins can be made in a short amount of time and no mixer required. Easy, fast and delicious!

• Dry Ingredients - Combine all the flour, sugar, baking powder and salt together in a large bowl and gently whisk to combine

• Wet Ingredients - In a medium mixing bowl, combine the eggs, melted butter, buttermilk, oil, lemon zest and vanilla extract and whisk until fully combined

• Combine the Wet and Dry Ingredients- Slowly pour the wet ingredients into the dry ingredients whisking until combined and the batter is smooth. Do not over mix the batter

• Add the Blueberries- Gently fold the fresh blueberries into the muffin batter

• Scoop and Add Crumble Topping- Line the cupcake pan with paper liners and scoop ¼ cup of batter into each mold. Sprinkle the crumble topping over each muffin.

Bake- In a preheated oven, bake the muffins for 14-15 minutes or until the crumble topping is a light golden brown color.

Tips and FAQ'S To Make the Best Blueberry Muffins

Tips to make the perfect muffins every time!

Muffin Size- This recipe is calculated for a regular muffin size, but these muffins can be made in a mini muffin pan or a large muffin pan. You will need to adjust the baking time, but they will still taste delicious!

Fresh Vs. Frozen Blueberries- Some recipes work great with frozen blueberries, but in this one I love the flavor and texture that the fresh blueberries bring. If you don't have or can't get fresh blueberries, frozen will work great and still create a delicious muffin.

Gluten Free Muffins- This recipe is made with all-purpose flour, but can be substituted with the 1 for 1 gluten free flour.

More Muffin Recipes You Will Love

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Best Homemade Blueberry Muffins

Rise and Shine with the very Best Homemade Blueberry Muffins. Super easy to make and the most delicious flavor and texture, these muffins are made with fresh blueberries, a dash of lemon zest and buttermilk and you are going to love them.

Course Breakfast

Cuisine Breakfast

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 18 Muffins

Calories 199kcal

Author Kristen Massad

Ingredients

• 2 Cups All Purpose Flour
• 1 Cup Granulated Sugar
• 2 ½ Teaspoon Baking Powder
• 1 Teaspoon Salt
• 2 large Eggs
• 1 Cup Buttermilk
• ¼ Cup Vegetable Oil
• 4 Tablespoons Unsalted Butter Melted
• 1 Tablespoon Lemon Zest
• 2 Teaspoon Vanilla Extract
• 1 ½ Cups Fresh Blueberries

Crumble Topping

• ½ Cup All Purpose Flour
• ½ Cup Light Brown Sugar
• 4 Tablespoon Unsalted Butter Melted

Instructions

• Preheat the oven to 425 degrees F and prepare a muffin pan with paper liners; set aside
• In a large bowl, combine the flour, granulated sugar, baking powder and salt; set aside
• In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, melted butter, lemon zest and vanilla extract
• Combine the wet ingredients into the dry ingredients and gently whisk until fully combined and batter is smooth (don't over mix)
• Using a spatula, fold the fresh blueberries into the muffin batter
• Fill the muffin liners with ¼ cup of batter into each
• Make the Crumbling Topping: combine all the ingredients in a small bowl and mix until fully combine and turns into a crumble
• Evenly divide the Crumble Topping and sprinkle it on top of each muffin
• Bake the muffins in the preheated oven for 14-15 minutes
• Remove the muffins from the oven and allow them to cool
• Eat warm or at room temperature and store then remaining muffins in an air tight container for 2-3 days

Notes

Recipe Notes:

Muffin Batter: Do not overman the muffin batter.  When you are whisking the dry ingredients into the we ingredients, whisk until just combined and smooth

Fresh or Frozen: I prefer fresh blueberries in this recipe because it keeps the muffins from gettin mushy and too much blueberry flavor.  Fresh blueberries provide the perfect amount of flavor and a great texture! 

Buttermilk:  If you don't have buttermilk you can use 1 cup of whole milk and mix in 1 tablespoon vinegar and allow the mixture to sit for 5 minutes.  This will create a h0memade buttermilk.  

Nutrition

Serving: 1muffins | Calories: 199kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 213mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

There is nothing better than a large muffin that is moist, tender and full of great flavor. Its seems easy to find these at your favorite local bakery but not always as easy to recreate in your own home. Just like our Bakery Style Chocolate Chip Cookies, these Bakery Style Chocolate Chip Muffins are going to be your go to for a delicious morning breakfast, brunch or snack item.

These Chocolate Chip Muffins are big and size and big in flavor and made with simple ingredients that are easy to find in your pantry. If you are a fan of creating the perfect muffins at home you will also love the most amazing and most popular Banana Nut Muffins.

Ingredient Notes

A simple list of pantry and refrigerator staples will create the most delicious Bakery Style Chocolate Chip Muffins.

Flour-The foundation for these chocolate chip muffins, all purpose flour is a pantry staple and perfect for this batter

Leavening Agent-Using both baking powder and baking soda will create a perfect amount of rise for the muffins

Sugar-Light brown sugar to sweeten the muffins. You can also use half granulated sugar and half light brown sugar.

Butter-Melted butter will produce a moist and tender muffin

Eggs- Eggs add moisture and will bring the batter together

Sour Cream- Sour cream adds a great amount of moisture and flavor to the muffins. If you don't have sour cream you can also use greek yogurt and have great results.

Chocolate Chips- The star ingredient to the chocolate chip muffins! I love using mini chocolate chips for this muffin because every bite gets a bit of chocolate.

Step-by-Step Directions

• In a medium bowl combine the flour, baking powder, baking soda and salt; set aside
• In another bowl, whisk together the melted butter, light brown sugar, vanilla extract, eggs and sour cream until smooth and creamy
• Add the dry ingredients to the wet ingredients and whisk until fully combined 
• Fold the mini chocolate chips into the muffin batter
• Scoop the batter into the prepared muffin pans to fill completely (these will be large muffins, if you want smaller muffins only fill ¾ full and bake for less time)
• Sprinkle the top of the muffins with a few extra mini chocolate chips and sugar in the raw 
• Bake the muffins for 18-20 minutes 
• Remove the muffins from the oven and allow to cool for 5 minutes 
• Enjoy the muffins warm! 

Tips To Make The Best Chocolate Chip Muffins

Room Temperature Ingredients
It is very important to have room temperature ingredients to ensure that everything mixes together. Remove the ingredients about 30 minutes before you are getting ready to mix and bake.

Don't Over Mix
This batter is very tender and moist, but over mixing the batter will create a tougher texture and will not bake to be as light and fluffy as they are.

Muffin Size
Filling the muffin pan full will create a beautiful large bakery style muffin with a big top. If you don't want a large muffin or want to stretch the batter a little further, you can fill the batter only ¾ full for 12 muffins and bake for less time.

More Muffin Recipes You Will Love

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Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins are the most perfect muffin and made in your own home. They are large in size, tender in texture, loaded with mini chocolate chips and sprinkled with sugar in the raw for a crunch. 

Course Breakfast, muffins, Snack

Cuisine Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 Muffins

Calories 428kcal

Author Kristen Massad

Ingredients

• 2 Cups All Purpose Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• ½ Cup Unsalted Butter Melted
• ¾ Cup Light Brown Sugar
• 1 Teaspoon Vanilla Extract
• 2 Eggs
• 1 Cup Sour Cream
• 1 Cup Mini Chocolate Chips

Instructions

• Preheat the oven to 350 degrees F and prepare a muffin pan with non stick pan spray or coat with melted butter
• In a medium bowl combine the flour, baking powder, baking soda and salt; set aside
• In another bowl, whisk together the melted butter, light brown sugar, vanilla extract, eggs and sour cream until smooth and creamy
• Add the dry ingredients to the wet ingredients and whisk until fully combined
• Fold the mini chocolate chips into the muffin batter
• Scoop the batter into the prepared muffin pans to fill completely (these will be large muffins, if you want smaller muffins only fill ¾ full and bake for less time)
• Sprinkle the top of the muffins with a few extra mini chocolate chips and sugar in the raw
• Bake the muffins for 18-20 minutes
• Remove the muffins from the oven and allow to cool for 5 minutes
• Enjoy the muffins warm!

Notes

Room Temperature Ingredients
It is very important to have room temperature ingredients to ensure that everything mixes together. Remove the ingredients about 30 minutes before you are getting ready to mix and bake

Don't Over Mix
This batter is very tender and moist, but over mixing the batter will create a tougher texture and will not bake to be as light and fluffy as they are.

Muffin Size
Filling the muffin pan full will create a beautiful large bakery style muffin with a big top. If you don't want a large muffin or want to stretch the batter a little further, you can fill the batter only ¾ full for 12 muffins and bake for less time. 

 

Nutrition

Serving: 1Muffin | Calories: 428kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 572IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 2mg