Once I went to brunch in a ski town near us and had a scone served with the best lemon curd I ever had in my life. I immediately set out to recreate that sweet spread, and I achieved my goal with this recipe.

Vanilla beans make this homemade lemon curd extra-special. They add a rich depth of flavor that really make this recipe shine!

This lemon curd recipe is easy to make from scratch with only 8 ingredients. You can prepare it in advance to serve on scones, waffles, crepes, pancakes, etc. for breakfast or dessert.

Ingredients & Substitutions

• Granulated sugar. fine, white sugar works best in this recipe.
• Cornstarch. Tapioca starch is a good substitute for cornstarch.
• Fresh lemon juice. Bottled works too, but fresh is always best.
• Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
• Salted butter. unsalted butter works well.

How to Make Lemon Curd

Let’s walk through this lemon curd recipe together, and don’t forget to watch the video for extra guidance.

Begin by putting the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).

Then, cook the mixture over medium-low heat, whisking constantly, until the sugar is dissolved.

Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken.

Keep cooking until the curd lightens in color, looks like a yellow pudding and coats the back of a spatula, this takes about 5 minutes.

Then, remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.

Once the lemon curd is smooth, pour it into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).

Let it cool completely in the refrigerator (preferably overnight).

What to Serve with Lemon Curd

Once cooled, open the jar and give it a good stir to mix in any bits that may have hardened on the top.

Then, serve it with your favorite foods. Here are some suggestions:

• Scones. this tastes amazing spread on top of scones.
• Crepes. Spread some lemon curd inside of crepes along with some homemade whipped cream.
• Cake or Cupcake filling. Use it as a filling for lemon cupcakes, yellow cake, etc.
• Cheesecake. Use as a topping for cheesecake or no bake cheesecake.
• Pancakes. spread it on your favorite pancake recipes like buttermilk pancakes, homemade pancakes, etc.
• Waffles. Spread some curd on top of homemade waffles.
• Swirl some into Greek yogurt, or homemade vanilla pudding.
• Spread it onto toast.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Lemon Curd Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Lemon Curd Recipe

This LemonCurd recipe is rich and smooth with a bold lemon flavor & hints of vanilla.Learn how to make lemon curd at home that's better than store-bought!

Course Breakfast, Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 16 Servings

Calories 106kcal

Author Laura

Cost $4

Equipment

• thick-bottomed pan
• measuring spoons
• measuring cups
• spatula
• whisk
• 8 oz mason jars

Ingredients

• ¾ cup granulated sugar
• 1 Tablespoon cornstarch
• 1/8 teaspoon fine sea salt
• ½ cup lemon juice (fresh, from 4 to 6 lemons)
• 4 large egg yolks
• 1 tablespoon lemon zest (finely grated)
• 1 vanilla bean (seeds)
• ½ cup unsalted butter cubed

US Customary – Metric

Instructions

• Place the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).
• Cook over medium-low heat while whisking constantly until the sugar is dissolved.
• Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken, lightens in color, looks like a yellow pudding and coats the back of a spatula. This takes about 5 minutes.
• Remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.
• Pour the lemon curd into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).
• Cool completely.
• Once cooled, stir and serve with scones, etc.

Video

Notes

Ingredient Substitution Notes

• Granulated sugar. fine, white sugar works best in this recipe.
• Cornstarch. Tapioca starch is a good substitute for cornstarch.
• Fresh lemon juice. Bottled works too, but fresh is always best.
• Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
• Salted butter. unsalted butter works well.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Nutrition

Serving: 1TBS | Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.1mg

Try these recipes

Lemon Cookies

Lemon Buttercream Frosting

Lemon Poppy Seed Bread

Lemon Poppy Seed Cake

Lemon Glaze (Lemon Icing)

Lemon Cupcakes

I’m a huge fan of healthy muffins – and these Oatmeal Muffins are some of our favorites.

They are easy to make with a handful of nutritious ingredients, and hearty enough to keep you full until lunchtime.

Plus, oatmeal muffins are delicious -they’re light and moist with a touch of butter and notes of vanilla. They freeze well so you can make a batch (or two) and enjoy them all week long!

Oatmeal Muffins: Ingredients & Substitutions

• All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
• Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
• Applesauce. mashed banana or sweet potato are good substitutes.
• Whole Milk. Half and half, 2% milk or coconut milk work well.
• Light brown sugar. For a richer molasses taste, use dark brown sugar.
• Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.

How to Make Oat Muffins

We’ll walk through this recipe together – and don’t forget to watch the video.

Begin by mixing the flour, baking powder, baking soda, sea salt and cinnamon together in a medium bowl. Then set the dry ingredients aside.

Then, whisk the sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla together in a large bowl.

Next, add the dry ingredient mixture and stir to combine.

Then, stir in the oatmeal.

If desired, stir in 1 cup of mix ins (check out these blueberry oatmeal muffins too, yum)! Here are some suggestions:

• Fresh fruit: blueberries, strawberries, raspberries, etc.
• Nuts. pecans, walnuts, sliced almonds.
• Baking chips. chocolate chips, white chocolate chips, cinnamon chips (highly recommend).
• Dried fruit. cranberries, rasins, etc.

Once the it is ready, pour ¼ cup batter into each well of the prepared muffin tin.

Then, bake the oatmeal muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.

Then, let the oat muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Transfer them to a wire rack to cool completely.

Serve

Serve these oatmeal muffins slightly warm or at room temperature.

I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Also, pair them with your other favorite breakfast recipes or smoothie recipes.

Store/Freeze

Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To thaw, warm in the microwave for 30-60 seconds.

Oatmeal Muffins Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oatmeal Muffins Recipe

These healthy oatmeal muffins are easy to make with nutritious ingredients. They're light and moist, and a perfect meal prep breakfast recipe for busy mornings.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 12 Muffins

Calories 204kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• standard muffin pan

Ingredients

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ½ teaspoons ground cinnamon
• ½ cup sour cream or Greek yogurt
• ¼ cup butter melted
• ¼ cup applesauce
• ½ cup whole milk
• ¾ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup quick cooking oats or old-fashioned oatmeal pulsed in a blender
• 1 cup mix-ins (optional: chocolate chips dried fruit, nuts, etc.)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Grease one standard 12-cup muffin tin. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
• In a large bowl, whisk together sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla.
• Add the dry ingredient mixture and stir to combine.
• Stir in the oatmeal.
• If desired, stir in 1 cup add-ins (chocolate chips, nuts, dried fruit, etc.)
• Pour ¼ cup batter into each well of the prepared muffin tin.
• Bake 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
• Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
• Transfer to a wire rack to cool completely.

Video

Notes

Ingredient Substitutions 

• All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
• Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
• Applesauce. mashed banana or sweet potato are good substitutes.
• Whole Milk. Half and half, 2% milk or coconut milk work well.
• Light brown sugar. For a richer molasses taste, use dark brown sugar.
• Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.

Store/Freeze

Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To reheat, warm in the microwave for 30-60 seconds.

Nutrition

Serving: 1muffin | Calories: 204kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

Try these recipes!

Banana Oatmeal Muffins

Blueberry Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal

Carrot Zucchini Muffins (Toddler & Baby Muffins)

Zucchini Muffins

The Best Blueberry Muffins

There’s no better way to enjoy zucchini than shredded and baked into a delicious loaf of zucchini bread (or chocolate zucchini bread)!

And this is the best zucchini bread recipe ever!

This zucchini bread is moist with a beautiful crumb, buttery with the perfect amount of sweetness. It’s infused with rich notes cinnamon and vanilla and absolutely packed with shredded zucchini.

Plus, this recipe is easy to make – no mixer required!

Zucchini Bread: Ingredients & Substitutions

Here are a few notes about the ingredients and possible substitutions in this zucchini bread recipe.

• Butter/canola oil. This recipe calls for a total of 1 cup of fat – half butter half canola oil. I believe this ratio and combination yields the best results. However, you can use all butter, or all canola oil. Coconut oil and ghee are also acceptable substitutions for both ingredients. You can replace the canola oil with applesauce.
• Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this zucchini bread recipe.
• Brown Sugar. both light and dark brown sugar work perfectly. 
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 

How to Make Zucchini Bread. 

Making the best zucchini bread is really easy! You don’t need a mixer and it comes together in 5 minutes (plus baking time). As always, we’ll walk through it step-by-step, and don’t forget to watch the video.

Begin by combining the dry ingredients (not the sugars) in a medium bowl. Set them aside to use later.

Then, whisk together melted butter, canola oil, eggs, and vanilla in a large bowl.

Next, add the sugars and stir until the mixture is smooth. It’s important to add the sugars with the wet ingredients to ensure they are fully incorporated and that there are no lumps. 

Then, add the dry ingredients to the wet ingredients in the large bowl and stir or whisk to combine.

Once the batter is smooth, gently stir in the grated zucchini until it’s evenly distributed throughout the batter. 

Bake the Zucchini Bread

Grease a 9×5″ loaf pan with cooking spread, or butter and flour the pan.

Then, evenly spread the batter into the prepared loaf pan.

Next, bake the zucchini bread on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Let the baked zucchini bread cool completely in the loaf pan on a wire cooling rack for about 6 hours or overnight. 

Serve

Once it’s cooled, remove the zucchini bread from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve with a generous slather of this homemade cinnamon honey butter – yum.

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days.

Freeze

Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

Zucchini Bread Recipe FAQs

Here are some commonly asked questions about making this best zucchini bread recipe!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Zucchini Bread Recipe

This is the best zucchini bread recipe! It's moist, richly spiced, perfectly sweet and loaded with zucchini! This zucchini bread is easy to make – no mixer required! It will become your favorite way to enjoy zucchini!

Course bread, Breakfast, brunch, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Cooling time 6 hours hours

Total Time 7 hours hours 6 minutes minutes

Servings 12 Slices

Calories 348kcal

Author Laura

Cost $5

Equipment

• 9×5″ loaf pan
• glass batter bowl
• measuring spoons
• measuring cups
• whisk
• spatula

Ingredients

• ½ cup salted butter melted
• ½ cup canola oil
• 3 eggs beaten
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 cups all-purpose flour
• ¼ teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 Tablespoon ground cinnamon
• 2 cups zucchini grated (about 2 medium zucchini)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease or butter and flour a 9×5” loaf pan, set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla.
• Add white and brown sugars and stir or whisk until the mixture is smooth.
• Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
• Gently fold in the grated zucchini.
• Transfer the batter to the prepared loaf pan.
• Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely in the loaf pan (about 6 hours or overnight).
• Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitutions:

• Butter/canola oil. You can use all butter or all canola oil. Or you can substitute coconut oil or ghee. You can replace the ½ cup canola oil with applesauce. 
• Granulated sugar. use white sugar or organic cane sugar.
• Brown Sugar. both light and dark brown sugar work well. 
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days.

Freeze

Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

How to Use Frozen Zucchini

Place frozen, shredded zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.

Nutrition

Serving: 1slice | Calories: 348kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 458mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

More Zucchini Recipes

Chocolate Zucchini Brownies

Zucchini Muffins

Double Chocolate Zucchini Bread

Chocolate Zucchini Cake

Zucchini Bars

Zucchini Cookies

We make oatmeal for breakfast at least twice a week, especially in the cooler months. My kids love it when I jazz it up a little and make this peanut butter oatmeal recipe.

It’s made with 5 ingredients in only 10 minutes and is hearty enough to keep you full until lunchtime. It has a rich flavor, tons of peanut butter and just the right amount of sweetness.

Add your favorite toppings to make it your own!

Ingredients & Substitutions

• Water. I always make oatmeal with water! However, I tested this recipe with whole milk too and it was delicious. I’m sure you can substitute your preferred dairy milk, almond milk, coconut milk, etc.
• Old-fashioned oatmeal. You can use quick-cooking oats, the texture will just be different and the mixture will thicken up in a shorter amount of time.
• Peanut Butter. Choose your favorite variety. You can use any nut or seed butter.
• Brown Sugar. Honey and maple syrup are great substitutes for brown sugar.
• Sea salt. I suggest tasting the oatmeal and adjusting the salt as needed. If you use a salted peanut butter you may not need to add any.

How to Make

Bring 2 cups water (or milk) to a boil.

One boiling, add the old-fashioned oatmeal and sir.

Return the mixture to a boil and boil for 15 seconds.

Then, turn off the heat, cover, and let the pot of oatmeal sit for 5 minutes on the warm burner.

After 5 minutes, the liquid should be absorbed.

Stir in peanut butter, cinnamon, brown sugar and sea salt.

Transfer to bowls.

Serve

Serve warm with additional toppings if desired. Here are some suggestions:

• An extra dollop of peanut butter
• Fresh fruit (bananas, blueberries, raspberries, strawberries, etc.)
• Chocolate chips
• Nuts
• Shaved coconut
• Dried Fruit (cranberries, cherries, raisins, etc).

Store/Freeze

Store leftover peanut butter oatmeal in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat gently in the microwave or on the stovetop.

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Oatmeal (Stovetop)

This Peanut Butter Oatmeal is an easy & healthy breakfast ready in 10 minutes. It's full of fiber and protein and perfect for busy mornings.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 381kcal

Author Laura

Cost $4

Equipment

• 5 Quart Sauce Pan
• measuring cups
• measuring spoons
• spatula

Ingredients

• 2 cups water
• 2 cups old-fashioned oatmeal
• ½ cup peanut butter
• 3 Tablespoons brown sugar (or honey)
• ¼ teaspoon cinnamon
• ¼ teaspoon salt

US Customary – Metric

Instructions

• Bring 2 cups water (or milk) to a boil.
• One boiling, add the old-fashioned oatmeal and sir.
• Return the mixture to a boil and boil for 15 seconds.
• Then, turn off the heat, cover, and let the pot of oatmeal sit for 5 minutes on the warm burner.
• After 5 minutes, the liquid should be absorbed.
• Stir in peanut butter, cinnamon, brown sugar and sea salt.
• Transfer to bowls.
• Serve warm with additional topping such as peanut butter, fresh fruit, chocolate chips, nuts, coconut etc.

Video

Notes

Ingredient Notes & Substitutions 

• Water. I always make oatmeal with water! However, I tested this recipe with whole milk too and it was delicious. I’m sure you can substitute your preferred dairy milk, almond milk, coconut milk, etc.
• Old-fashioned oatmeal. You can use quick-cooking oats, the texture will just be different and the mixture will thicken up in a shorter amount of time.
• Peanut Butter. Choose your favorite variety. You can use any nut or seed butter.
• Brown Sugar. Honey and maple syrup are great substitutes for brown sugar.
• Sea salt. I suggest tasting the oatmeal and adjusting the salt as needed. If you use a salted peanut butter you may not need to add any.

Store/Freeze

Store leftover peanut butter oatmeal in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat gently in the microwave or on the stovetop.

Nutrition

Serving: 1cup | Calories: 381kcal | Carbohydrates: 44g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 295mg | Potassium: 341mg | Fiber: 6g | Sugar: 13g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg

Try these recipes

Peanut Butter Banana Baked Oatmeal

Baked Oatmeal Recipe

Peanut Butter Oatmeal Cookies

Oatmeal Peanut Butter Banana Cookies

Peanut Butter Overnight Oats

Banana Oatmeal Pancakes

I drink a smoothie every single morning – without fail. I even pack my Vitamix in my suitcase when we travel so I can fuel my body with healthy foods like this spinach smoothie, even when we’re on vacation!

There are tons of delicious smoothie recipes on my website, and this spinach smoothie is one of them. It’s light and refreshing and loaded with nutrition from frozen fruit and fresh spinach.

It takes less than 5 minutes to make with 5 ingredients. Plus this spinach smoothie recipe is completely customizable, add a variety of mix-ins to make it your own. Enjoy it alongside peanut butter oatmeal, cottage cheese pancakes, etc.

Spinach Smoothie: Ingredients & Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

How to Make a Spinach Smoothie

Let’s walk through how to make a spinach smoothie together, and don’t forget to watch the video.

Use a Vitamix

For the best smoothies I recommend using a Vitamix blender. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add ingredients to blending container

Begin by adding all the ingredients in the order listed in the spinach smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

Add the milk first, then the rest of the ingredients, for easy blending. Then add the honey on top of the frozen fruit so that it doesn’t get stuck to the bottom of the blending container.

Blend the Spinach Smoothie

Once the ingredients are in the blending container, secure the lid and blend until the mixture is smooth – starting on low speed and increasing to high. Use the tamper to press the ingredients to the blades (if using a Vitamix).

Then, blend on high speed for 50-60 seconds until mixture is smooth.

Spinach Smoothie Optional Mix-Ins

You can add some nutritional boosters to this spinach smoothie, here are some suggestions.

• Greens. Add kale, chard, etc. in place of some of the spinach, if desired.
• Protein powder. Adding a scoop of vanilla or chocolate protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, add 1 tablespoon chia seeds and drink the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Serve

Once you have finished blending, pour the spinach smoothie into 1 to 4 glasses (depending on who you’re sharing it with) and serve immediately.

Store/Freeze

You can store leftover spinach smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Spinach Smoothie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Spinach Smoothie Recipe

This spinach smoothie recipe is a healthy and delicious way to enjoy your greens! Made with 5 ingredients in 5 minutes, it's the perfect quick breakfast or snack.

Course Breakfast, Drinks, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Servings 1 serving

Calories 262kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring cups

Ingredients

• 1 ½ cups almond milk
• 2 cups spinach (fresh or frozen)
• 1 banana frozen
• ½ cup pineapple frozen
• ½ cup mango frozen
• Optional add ins: protein powder bee pollen, collagen, etc.

Instructions

• Put ingredients into the container of a Vitamix blender in the order listed.
• Start blending on low speed and increase to high.
• Blend on high speed for 50-60 seconds until mixture is smooth.
• Pour into 1 to 4 glasses and enjoy.

Video

Notes

Ingredient Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
  
•  
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

Nutrition

Serving: 1Smoothie (full recipe) | Calories: 262kcal | Carbohydrates: 54g | Protein: 6g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 538mg | Potassium: 986mg | Fiber: 8g | Sugar: 34g | Vitamin A: 6642IU | Vitamin C: 97mg | Calcium: 535mg | Iron: 2mg

More delicious recipes

Best Healthy Smoothie Recipes

Healthy Banana Spinach Muffins

Peanut Butter Banana Baked Oatmeal

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This is the best waffle recipe ever. Once you try it, you’ll say, “Goodbye” to boxed waffle mixes forever!

These homemade waffles are rich and flavorful, light and crispy and absolute breakfast perfection. Skip the processed ingredients found in freezer waffles or store-bought mixes and make your own at home with simple, organic ingredients.

This waffle recipe makes a large batch, which is perfect so you can freeze and enjoy them all week long. Simply pop frozen waffles in the toaster for a quick and easy (and delicious) breakfast on busy mornings.

Waffle Recipe: Ingredients & Substitutions

• All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour. You can also use a 1:1 all-purpose gluten-free flour to make them gluten-free.
• Milk. 2% milk or half and half are good substitutes.
• Granulated sugar. Use white sugar or organic cane sugar.
• Applesauce. canola oil is the best substitute for applesauce.
• Salted Butter. canola oil or unsalted butter are good substitutes.

How to Make Waffles from Scratch

Let’s walk through this waffle recipe step-by-step to ensure your success, and don’t forget to watch the video.

Begin by preheating your waffle maker.

Then, combine the dry ingredients in a medium bowl and set them aside.

Next, separate the egg yolks from the egg whites. Save both components of the egg as they will both be used in this recipe.

Then, beat the egg whites until soft peaks form and transfer them to a bowl and set them aside. Beating the egg white is the key to crispy fluffy waffles!

Next, beat the egg yolks together in a large bowl.

Then, add the melted butter, milk, vanilla and applesauce and beat until combined.

Next, add the dry ingredient mixture and beat until just combined. 

Next, fold in the beaten egg whites carefully with a spatula until they batter in uniform throughout. Be careful not to over mix. 

Cook the Waffles

Next, add the waffle batter to a pre-heated waffle maker and cook until they are done.

The amount of batter used really depends on the size and shape of your waffle maker. For our Cuisinart Waffle Maker (which we love), it takes about 1 cup of batter to make 4 waffles. 

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Keep Warm

If you’d like to keep homemade waffles warm in between batches, preheat your oven to 200 degrees F. Remove the cooked waffles from the waffle maker, transfer them to a large baking sheet and put them in the oven to stay warm.

Serve

Serve this waffle recipe warm with your favorite toppings. Here are our favorite ways to enjoy homemade waffles: 

• With a glug of pure maple syrup and pat of butter or cinnamon honey butter.
• Topped with a dollop of homemade whipped cream.
• With a side of fresh berries or other fruit
• Drizzled with nutella, peanut butter, etc. 

Store

Let leftover waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.

How to Freeze Waffles

I suggest freezing these waffles to keep them fresh. Put cooled waffles in a single layer in an airtight container and freeze for up to 2 months. You can stack them if you separate the layers with waxed or parchment paper.

Best Waffle Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Waffles Recipe

The best waffle recipe ever! These golden-brown, crispy, fluffy homemade waffles turn out perfectly every time. They're made from scratch and freeze very well.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 20 Waffles

Calories 139.9kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• waffle maker

Ingredients

• 4 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 2 ½ Tablespoons baking powder
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• 4 eggs separated
• 3 ½ cups whole milk
• ½ cup salted butter melted
• ½ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• In a medium bowl, mix together flour, sugar, baking powder, sea salt and cinnamon. Set aside.
• Preheat a waffle maker to medium heat.
• Separate egg whites from yolks (save both parts of the egg).
• Put whites in the bowl of a standing mixer fitted with the wire whisk attachment and beat on high until stiff peaks form. (or beat them in a large bowl with a handheld mixer).
• Transfer beaten egg whites to a bowl and set aside in the refrigerator.
• Add egg yolks and butter to the bowl of a standing mixer and mix on medium speed until combined.
• Add milk, applesauce and vanilla extract and beat until combined.
• Add the dry ingredients and beat until combined.
• Add beaten egg whites and fold into the batter by hand with a spatula.
• Lightly grease the waffle maker with spray oil, cooking spray or grease it with butter.
• Scoop 1 cup of batter into the center of the waffle plates (amount will vary depending on the size of your waffle maker)
• Cook on medium heat for 5-7 minutes or until the waffles are golden brown.
• Repeat with remaining batter until it has all been used.
• To keep warm: preheat oven to “warm” setting and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.
• Serve warm with maple syrup, whipped cream, fresh berries, etc. etc.

Video

Notes

Ingredient Substitutions

• All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour. You can also use a 1:1 all-purpose gluten-free flour to make them gluten-free.
• Milk. 2% milk or half and half are good substitutes.
• Granulated sugar. Use white sugar or organic cane sugar.
• Applesauce. canola oil is the best substitute for applesauce.
• Salted Butter. canola oil or unsalted butter are good substitutes.

Store

Let leftover waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.

How to Freeze Waffles

I suggest freezing these waffles to keep them fresh. Put cooled waffles in a single layer in an airtight container and freeze for up to 2 months. You can stack them if you separate the layers with waxed or parchment paper.

Nutrition

Serving: 1waffle | Calories: 139.9kcal | Carbohydrates: 18.8g | Protein: 4.5g | Fat: 5.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 44.2mg | Sodium: 245mg | Potassium: 109mg | Fiber: 0.8g | Sugar: 3.3g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 1mg

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This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

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We love making French toast for breakfast on slow Saturdays, and this pumpkin french toast is an extra-special treat perfect for chilly fall mornings.

This pumpkin french toast recipe is easy to make with simple ingredients. Your favorite bread (like cinnamon swirl bread, or homemade french bread) is dipped in a spiced pumpkin and egg mixture and then cooked to perfection.

It’s crispy on the outside, soft on the inside and loaded with all the best flavors the season has to offer.

Pumpkin French Toast: Ingredients & Substitutions

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.
• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.
• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!
• Pumpkin puree. you can use canned or homemade puree.
• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • ¼ tsp cinnamon (additional)
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves

How to Make Pumpkin French Toast

We’ll walk through this pumpkin french toast recipe step-by-step, and don’t forget to watch the video.

Begin by slicing the bread into half-inch thick slices. Then, preheat an electric griddle to 350 degrees F. Or, you can heat a cast iron skillet or nonstick fry pan over medium heat.

Make the pumpkin french toast mixture

Next, whisk together eggs and pumpkin in a medium mixing bowl that is wide enough to fit a piece of bread –

Then add the cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.

Once the mixture in smooth, whisk in the milk, then set it aside while you prepare the griddle to cook the pumpkin french toast.

Cook the Pumpkin French Toast

Before you dip a piece of bread in the wet mixture, melt ½ Tablespoon butter on the preheated electric griddle (or skillet/frying pan). Using your spatula to spread it evenly over the surface of the griddle.

Then, place a slice of bread in the egg mixture and let it soak in the mixture for 5-8 seconds.

Next, flip the bread over and repeat on the other side.

Then, remove the bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.

Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.

Once the bread is golden brown, flip it over and repeat on the second side.

Then, continue dipping/cooking until all the bread has been used.

To keep warm

If you would like to serve all the pumpkin french toast warm at the same time, preheat your oven to “warm” (250 degrees F).

Place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until you are ready to serve.

Serve

Serve the pumpkin french toast warm with a glug of pure maple syrup, a dollop of homemade whipped cream, a slater of cinnamon honey butter, or a sprinkle of powdered sugar.

I love serving it alongside some of our breakfast favorites like this frittata recipe, egg casserole and quiche.

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin French Toast Recipe

This pumpkin french toast recipe is easy to make in 20 minutes! It's richly flavored with vanilla and spices and is a delicious fall breakfast!

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Calories 180kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• whisk
• electric griddle

Ingredients

• 1 loaf bread (cinnamon bread, brioche, challah, french bread, sourdough bread, etc).
• 4 eggs
• ½ cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ¼ cup light brown sugar
• 1 tsp pure vanilla extract
• 1 cup whole milk
• butter for skillet

US Customary – Metric

Instructions

• Slice bread into ½” to 1” thick slices.
• Preheat an electric griddle to 350 degrees F. Or heat a cast iron skillet or nonstick fry pan over medium heat.
• In a medium mixing bowl that is wide enough to fit a piece of bread – whisk together eggs and pumpkin.
• Add cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.
• Then, whisk in the milk.
• Melt ½ Tablespoon butter on the preheated electric griddle (or skillet).
• Place bread in the egg mixture and let it soak in the mixture for 5-8 seconds.
• Flip bread over and repeat on the other side.
• Remove bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.
• Cook for 5 minutes on the first side or until golden brown. Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.
• Flip the bread over and repeat on the second side.
• Continue dipping/cooking until all the bread has been used.
• Serve immediately with a glug of pure maple syrup!

Notes

*Nutrition information calculated using chunky cinnamon bread. 

Ingredient Substitutions/Notes

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.

• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.

• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!

• Pumpkin puree. you can use canned or homemade puree.

• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • • ¼ tsp cinnamon (additional)
  • • ¼ tsp ground nutmeg
  • • ¼ tsp ground ginger
  • • ¼ tsp ground

To keep the pumpkin french toast warm

If you would like to serve all the French toast warm at the same time, simply preheat your oven to “warm” (250 degrees F) and place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until ready to serve!

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1702IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 0.5mg

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This peanut butter banana bread combines the classic flavor duo (bananas and peanut butter) in one delicious quick bread.

It’s moist and sweet and bursting with both banana and peanut butter flavor. The hints of vanilla and cinnamon make it completely irresistible.

Serve this peanut butter banana bread with a slather of homemade peanut butter or cinnamon honey butter for a delicious breakfast or snack.

Peanut Butter Banan Bread: Ingredients & Substitutions

• Bananas. use overripe bananas so they are sweet and easy to mash. You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Creamy peanut butter. Choose your favorite peanut butter. You can use crunchy if you want a little bit of texture in the bread.
• Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Light Brown Sugar.  If you want a deeper molasses taste, use dark brown sugar.
• All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.

How to Make Peanut Butter Banana Bread

Let’s walk through this recipe together – and don’t forget to watch the video!

Begin by mashing the bananas in a large bowl.

Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the mashed bananas and stir to combine.

Next, add the granulated sugar and brown sugar and stir or whisk until the mixture is smooth.

Then, add the flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.

One the batter is smooth, pour it into a prepared loaf pan.

Then, bake the peanut butter banana bread in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.

Then let the bread cool in the baking pan on a wire rack for 1 hour.

After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary. Then turn the bread out onto a cooling rack and let cool completely.

Serve

We love serving this peanut butter banana bread bread recipe for breakfast, or as a snack!

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter or homemade peanut butter.

Store

Store leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.

Freeze

You can freeze this recipe either as an entire loaf, or in individual slices.

To do this, first let the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Thaw at room temperature or in the refrigerator overnight. You can warm individual slices in the microwave, but not the entire loaf.

Peanut Butter Banan Bread Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Banana Bread Recipe

This peanut butter banana bread recipe is soft & moist and loaded with peanut butter! It's easy to make in one bowl and is a delicious breakfast or a snack!

Course bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 14 Slices

Calories 281kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• potato masher
• spatula
• 9×5″ loaf pan

Ingredients

• 3 overripe bananas, mashed (1 ¼ cups mashed)
• ½ cup salted butter melted
• ¾ cup creamy peanut butter
• ¼ cup Greek yogurt or sour cream
• 2 eggs beaten
• 2 tsp pure vanilla extract
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tsp cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a large bowl, mash the bananas.
• Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the bananas and stir to combine.
• Add granulated sugar and brown sugar and stir or whisk until the mixture is smooth.
• Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
• Pour batter into prepared loaf pan.
• Bake in preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.
• Cool in the baking pan on a wire rack for 1 hour.
• After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary.
• Turn the bread out onto a cooling rack and let cool completely.

Video

Notes

Ingredient Substitutions

• Bananas.  You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Light Brown Sugar.  If you want a deeper molasses taste, use dark brown sugar.
• All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.

Store

Store leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.

Freeze

You can freeze this recipe either as an entire loaf, or in individual slices.

To do this, first let the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Thaw at room temperature or in the refrigerator overnight. You can warm individual slices in the microwave, but not the entire loaf.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 285mg | Potassium: 205mg | Fiber: 2g | Sugar: 19g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

If you like this recipe, try these:

Banana Peanut Butter Smoothie

Banana Oatmeal Cookies

Peanut Butter Banana Baked Oatmeal

Peanut Butter Chocolate Covered Frozen Bananas

Oatmeal Peanut Butter Banana Cookies

Healthy Chocolate Peanut Butter Smoothie

If you’re looking for a cozy fall quick bread, then you are in the right place! This cinnamon apple bread embodies all that is warm and delicious about fall.

This apple bread recipe is easy to make (no mixer required) with a handful of simple ingredients.

It’s topped with an irrestitible buttery crumb toping and loaded with fresh fall apples so there are some in every bite.

Apple Bread: Ingredients & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

How to Make Cinnamon Apple Bread

Let’s walk through this apple bread recipe step-by-step. You can also watch the video for additional support.

Make the crumb topping:

Begin by combining the flour brown sugar, cinnamon and sea salt in a small bowl.

Then, cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside to use later in the recipe.

Make the Apple Bread

Now we’ll make the batter for the apple bread. Begin by combining the flour, baking soda, baking powder, sea salt, cinnamon and nutmeg in a medium bowl, then set it aside.

Next, melt the butter in a large glass bowl.

Then, whisk the brown sugar, granulated sugar, applesauce, milk, eggs and vanilla into the melted butter until smooth (make sure all ingredients are room temperature).

Once the mixture is smooth, stir in the dry ingredients.

Then gently fold in the finely diced apples.

Assemble the apple cinnamon bread

Spread batter evenly into the bottom of a prepared loaf pan.

Then, sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake & Cool

Bake the apple bread for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.

Serve

Serve the apple bread with a healthy spread of this cinnamon honey butter. It is a delicious breakfast, snack or dessert!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

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Cinnamon Apple Bread Recipe

This cinnamon apple bread is rich and moist with a cinnamon crumb topping & lots of warm fall spices. It’s a delicious quick bread to make and serve for breakfast or dessert!

Course bread, Breakfast, cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 14 Servings

Calories 254kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• glass batter bowl
• whisk
• pastry cutter
• spatula
• 9×5″ loaf pan
• Parchment Paper

Ingredients

• 1 ½ cups all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup salted butter melted
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ½ cup unsweetened applesauce
• ¼ cup whole milk
• 2 eggs
• 1 tsp vanilla
• 1 ½ cup apples finely diced

Cinnamon Crumble Topping

• ¼ cup all-purpose flour
• ½ cup light brown sugar
• ½ tsp ground cinnamon
• Pinch sea salt
• ¼ cup salted butter softened

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Line a 9×5” loaf pan with parchment paper and lightly grease, set aside.

Make the crumb topping:

• In a small bowl, combine flour brown sugar, cinnamon and sea salt.
• Cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside.

Make the Apple Bread

• In a small bowl, combine flour, baking soda, baking powder, sea salt, cinnamon and nutmeg, set aside.
• In a large glass bowl, melt the butter.
• Whisk in brown sugar, granulated sugar, applesauce, milk, eggs and vanilla until smooth.
• Add dry ingredients and stir until combine.
• Gently fold in the finely diced apples.

Assemble

• Spread batter evenly into the bottom of the prepared loaf pan.
• Sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake

• Bake for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Cool & Serve

• Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.
• Slice with a sharp knife and serve.

Video

Notes

Ingredient Notes & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 196mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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