The Lean Green Bean

Healthy Sweet Potato Cookies

Lindsay — Thu, 23 Oct 2025 04:00:00 +0000

These Healthy Sweet Potato Cookies are soft and fluffy! They’re naturally sweetened, made with real food ingredients and absolutely delicious.

*Originally posted 3/2016. Updated 10/2025*

Hi friends!

These Healthy Sweet Potato Cookies have now been a go-to of mine since 2016. I love them for a quick snack and they came in super handy during the newborn phase when I often needed to eat quickly and with one hand.

They’re very forgiving, and you can easily change up the mix-ins to make them more kid-friendly or to suit your tastebuds.

I find myself making these cookies year round, but they’re especially perfect for a Fall snack or dessert. If you’re looking to do some additional Fall baking or whip up a treat over Thanksgiving, here are some ideas:

Why You’ll Love These Sweet Potato Cookies

These would make a great sweet potato breakfast cookie. They’re low in added sugar and high in protein and fiber—a great way to start your day. They’d also be great for a snack, and if you throw in some chocolate chips, they could even pass as dessert to curb a sweet tooth.

Eating these for breakfast works out well for me because I can eat them quickly while I’m trying to feed three kids. Plus, I can make a batch on Sunday and eat them all week! Food prep for the win.

Ingredients for Sweet Potato Cookies

To make these cookies, you’ll just need a few simple ingredients:

Sweet potato – I cook mine in the microwave for 5-6 minutes and let cool a few minutes before scooping out of the skin and mashing with a fork
Nut or seed butter – I use peanut butter but you could use almond butter or sunflower seed butter to make them nut-free
Eggs
Cinnamon and vanilla -for flavor
Maple Syrup – You could sub sugar if you prefer
Seeds – Chia or hemp seeds work great in this recipe
Pepitas – An easy way to add a boost of nutrients
Dried fruit – works well with raisins or Craisins, or you can swap in chocolate chips
Flour- To make these gluten-free, use oat flour or a 1:1 gluten-free flour blend. You can also use AP or white whole wheat flour

How To Make Sweet Potato Cookies (Step-by-Step)

Once you see how easy it is to make these cookies, you’ll be adding them to your weekly meal prep in no time!

Cook your sweet potato in the microwave, remove the skin and mash.
Combine the mashed sweet potato, nut butter and eggs and stir until well combined.
Add the vanilla, cinnamon, maple syrup, seeds and pepitas and mix well.
Stir in the flour and baking soda until just mixed, then scoop onto cookie sheets and bake!

Make-Ahead and Meal Prep

Storage and Freezing Instructions

Store these cookies in an airtight container on the counter for 3-4 days. You can also freeze the cookies once cooled on a cookie tray, then transfer to a freezer-safe bag and pull them out as needed to defrost.

In addition, you can make this dough ahead of time and store in the fridge until ready to bake, or scoop into balls and freeze until ready to bake.

How To Sweeten Sweet Potato Cookies

I love this recipe because it’s very lightly sweetened compared to most cookies and uses maple syrup. If you don’t want to use maple syrup, you could swap regular sugar, brown sugar, coconut sugar or even honey.

Sweet Potato Cookie Baking Tips

My best tip for getting the perfect sweet potato cookies is to not over mix. Mix everything really well before you add the flour so you only need to stir enough to just combine it at the end.

And don’t overbake these cookies! If you want them to spread a little more you can lightly flatten with a fork before baking but these cookies are meant to be light and fluffy!

Sweet Potato Oatmeal Cookies

If you’d like an added boost of fiber, feel free to add some rolled oats into the mix! You could start with 1/2 cup and increase if you like the added texture they provide.

Gluten-Free Sweet Potato Cookies

If you make this recipe as written, the cookies will be naturally gluten-free as long as you’re using certified gluten-free oats. Be sure to also check your Craisins to make sure they’re gluten-free as they sometimes have additional ingredients to sweeten them

You can also use a 1:1 Gluten-free flour blend. I like King Arthur Measure for Measure.

Vegan Sweet Potato Cookies

To make these cookies vegan, swap the eggs for flax eggs. Here’s how to make flax eggs.

Sweet Potato Chocolate Chip Cookies

To make these cookies a little more dessert-like, try swapping the dried fruit for chocolate chips.

Sweet Potato Cookies vs Pumpkin Cookies

In a recipe like this, you can easily swap pumpkin puree for mashed sweet potato and there won’t be much of a difference. In general, both pumpkin and sweet potato cookies will be light and fluffy vs dense and chewy. If you’re looking for a chewy pumpkin cookie recipe try these Chewy Pumpkin Chocolate Chip Cookies.

Sweet Potato Cookie Flavor Variations

No added sugar sweet potato cookies

To make these cookies free of added sugar, you could try swapping mashed banana or baby food prunes (pureed) to add some sweetness naturally.

Nut-free sweet potato cookies

I use peanut butter but you can make them nut-free with sunflower seed butter. Just know that they will likely turn green when baked due to a reaction with the baking soda. Perfectly safe to eat!

Other mix-ins

For a Fall twist, try adding chopped pecans and a maple glaze. For a more tropical twist, swap raisins for dried pineapple and add some shredded coconut!

Easy Sweet Potato Cookies Recipe

Healthy Sweet Potato Cookies Recipe

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4.7 from 14 reviews

No protein powder required for these Healthy Sweet Potato Cookies! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8-12 cookies

Ingredients

3/4 cup cooked, mashed sweet potato
1/2 cup nut butter (i use peanut butter but almond butter or sunflower seed butter would be great)
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
2–3 Tbsp maple syrup (depending on desired level of sweetness)
2 Tbsp chia seeds
1/2 cup pepitas (shelled pumpkin seeds)
1/4 cup Craisins or raisins
1/4 cup oat flour (white whole wheat flour also works)
1 tsp baking soda

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Instructions

Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
Add oat flour and baking soda and stir.
Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
Bake at 375 degrees for 10-12 minutes.

These are fluffy and delicious. I used white chia seeds, in case you noticed they’re not black in the photos.

Healthy Sweet Potato Cookies FAQs

Can I use canned sweet potato puree instead of fresh homemade in this recipe?

Yes! Canned sweet potato puree will work just fine in this recipe.

Can I replace the sweet potato for pumpkin? Can I make pumpkin cookies instead of sweet potato cookies? Can you use canned pumpkin puree?

Yes! I get this question frequently and you can definitely replace the sweet potato with pumpkin if you’d like to! I almost always have a can of pumpkin in the pantry so I do this often.

Can I freeze sweet potato cookies?

Yes, these cookies freeze well! Just let them cool completely and then wrap in plastic wrap and tranfer to a freezer-safe bag. Let them thaw on the counter when ready to eat!

Could I make these with butternut squash?

Yes, canned squash can also be substituted for the sweet potato. I’ve even tried it with homemade roasted squash that I roast and puree until smooth.

And if you’re not craving sweet potato but have bananas to use, try these Banana Lentil Muffins instead!

Can I make gluten-free sweet potato cookies?

These cookies are gluten-free since they use oat flour (be sure to use certified gluten-free if needed). However, you can also make them with regular wheat flour if you have that on hand and don’t need them to be gluten-free.

How to reheat sweet potato cookies?

These cookies are great at room temperature but you can also pop them in the microwave for 10-15 seconds to warm them back up!

How do I make vegan sweet potato cookies without eggs?

Just replace the two eggs in this recipe with flax eggs.

Can I add oats to make sweet potato oatmeal cookies?

Yes, I would start with 1/2 cup of rolled oats and increase up to 1 cup if you like the texture.

How do I store sweet potato cookies to keep them soft?

Once cooled, store these cookies in an airtight container to help them stay soft and perfectly moist without drying out.

Other Sweet Potato Recipes That Are Delish!

Need more ideas? Try these:

Sweet Potato Waffles

These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

Grab the recipe!

Sweet Potato White Bean Bars

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Grab the recipe!

Gluten-Free Sweet Potato Brownies

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

Grab the recipe!

Sweet Potato Banana Muffins

These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!

Grab the recipe!

20+ Baked Sweet Potato Dessert Recipes

If you’re in the mood to bake with sweet potatoes, you’ll definitely find something that catches your eye in this round-up!

Click for recipe ideas!

35+ Sweet Potato Dinner Recipes

Need sweet potato dinner recipes? Here are 35+ recipes by category including slow cooker, with chicken or beef, vegetarian and more!

Grab the recipe!

Enjoy!
–Lindsay–

Baked Pumpkin Donuts

Lindsay — Thu, 02 Oct 2025 04:00:00 +0000

Make these Baked Pumpkin Donuts for a weekend breakfast treat or a fun dessert. Enjoy them plain or with simple glaze. Ready in 20 minutes!

*Originally published 9/2010. Updated 9/2025*

Hi friends!

I originally shared this recipe for baked pumpkin donuts way back in 2010 and they’re still a household favorite. I just made my first Fall batch this week!

Why You’ll Love These Baked Pumpkin Donuts

I love these donuts because they are quick, easy and they allow me to use my mini donut pan, which is totally adorable.

They have a great flavor and texture but don’t require any frying – just one bowl and an oven!

If you’re looking for more pumpkin recipes, try:

Healthy Pumpkin Donuts

While I would still consider these more of a treat than a snack, they are certainly healthier than most store-bought donut options.

How Do I Make Baked Pumpkin Donuts Healthier?

To make them even healthier you could play around with the ingredients – try reducing the sugar to 1/3 cup, using white whole wheat flour, or skipping the glaze.

You could also experiment with swapping the brown sugar for coconut sugar, replacing milk with almond milk, etc.

Can I Freeze Baked Pumpkin Donuts?

Yes! To freeze these donuts, bake and cool completely. Then freeze in a freezer-safe bag until ready to eat. Do not glaze before freezing. Glad is best added just before serving as they don’t store well once they’re glazed.

How Do You Reheat Baked Pumpkin Donuts?

It’s easy to reheat these donuts! Just pop them in the microwave for 15-20 seconds to warm them up and they’ll taste like they’re fresh out of the oven!

Common Mistakes When Making Pumpkin Donuts

A few common mistakes to avoid:

Over-mixing: Mixing too much will result in dense, not fluffy, donuts. When you add the dry ingredients, use a whisk and mix until just combined. Stop mixing as soon as the flour blends into the batter.
Over-baking: Don’t bake the donuts too long. Mini donuts typically only require 6-8 minutes. Check them with a toothpick starting on the low end of the time range and take them out as soon as it comes out clean when inserted.
Glazing too soon: If you want the glaze to stay on the top of the donuts, let them cool completely before glazing. If the donuts are still warm, the glaze will be absorbed into the donuts.

Pumpkin Donut Glaze Options

I use the most basic glaze option for these donuts because it’s the easiest – just mix powdered sugar with a tiny bit of milk until the glaze reaches your desired consistency and then either drizzle on top or dip the tops of the donuts. If you want a little more flavor, try adding some cinnamon to the glaze mixture.

If you’re looking for other glaze options, you could try:

Maple Glaze for Donuts
Easy Cream Cheese Glaze
Cinnamon and Sugar coating – dip the top of each donut in melted butter and then dip in a mixture of cinnamon and sugar, or place the donuts in a ziploc bag with cinnamon and sugar while still warm and toss to coat

When To Serve Baked Pumpkin Donuts

While these donuts can definitely be enjoyed all year long, Fall is one of the best times to enjoy them. You could add them to a snack tray with some of these 10+ Easy Halloween Snacks.

They’d also be a great treat for tailgating at your next football game! Or try serving them at Thanksgiving brunch along with my Overnight French Toast Bake or a Breakfast Enchilada Casserole.

Easy Baked Pumpkin Donuts Tips

Can I make gluten-free baked pumpkin donuts?

To make these gluten-free, simply swap the wheat flour for an all-purpose gluten-free baking mix. I like King Arthur Measure for Measure.

How To Make Pumpkin Donuts without A Donut Pan

If you don’t have a donut pan, you can make these as mini muffins! Or bake in mini loaf pans and cut into slices.

Are baked pumpkin donuts healthier than fried donuts?

Yes, baking the donuts is a healthier alternative. While frying gives the doughnuts a unique flavor, it can be intimidating and messy to make at home. Baking allows for a hands-off approach and still yields a donut that tastes great!

How Do I Make Vegan Pumpkin Donuts?

To make these donuts vegan, you could try replacing the melted butter with oil, using flax eggs and replacing the milk with almond or soy milk. Keep in mind that alterations to the original recipe may change the texture.

Easy Baked Pumpkin Donuts

Ready to give them a try? Here’s the recipe:

Baked Pumpkin Donuts

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Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.

Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 10 min
Total Time: 15 min
Yield: 18 -24 small donuts

Ingredients

4 Tbsp melted butter
1 cup pumpkin puree
1/2 cup brown sugar
2 eggs
1/3 cup milk
1 tsp vanilla extract
1.75 cups flour
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
Optional glaze – 1/2 cup powdered sugar + 1 Tbsp milk + cinnamon if desired

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Instructions

Combine the melted butter, pumpkin, brown sugar, eggs, milk and vanilla extract in a bowl and stir until well combined.
Add flour, baking powder, baking soda and cinnamon and stir with a whisk until just mixed. Do not over-mix.
Spoon mixture into ziploc bag, cut off the corner and pipe into greased mini donut pan.
Bake at 350 degrees for 10-12 minutes or until the exterior springs back when touched**

Notes

**Baking time will vary depending on the size of your donuts. For full-sized donuts, cook time may be longer. Mine are medium-sized and I got about 18 donuts from this recipe. If you have a true mini donut pan, you may get more like 2.5 dozen donuts.

For the glaze, mix 1/2 c powdered sugar, 1 Tbsp milk, 1/2 tsp cinnamon (optional) in a small bowl. You may need additional milk or powdered sugar to get your desired consistency. Let donuts cool, then drizzle glaze over donuts or dip tops in just prior to serving.

Baked Pumpkin Donuts FAQs

Can I use pumpkin pie filling instead of pumpkin puree in donuts?

I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices and may make the donuts overly sweet.

What glaze goes best with baked pumpkin donuts?

This will depend on your personal preference! I like a simple powdered sugar glaze but a maple glaze or cinnamon cream cheese glaze would also pair well!

Can I make gluten-free baked pumpkin donuts?

Yes! These donuts are super easy to make gluten-free by swapping the flour with an all-purpose gluten-free baking mix.

How long do baked pumpkin donuts last?

You can store these donuts at room temperature in a sealed container for 2-3 days unglazed. Or freeze any extras and pull them out as needed.

What flour works best for pumpkin donuts? Can I make baked pumpkin donuts with whole wheat flour.

I use white whole wheat flour when making these donuts but all purpose wheat flour or a gluten-free baking mix also work great! I wouldn’t recommend regular whole wheat flour as i’ve found it makes baked goods very dense.

What spices are best in pumpkin donuts?

I typically use just cinnamon but you could add any of your favorite Fall spices like ginger, nutmeg, allspice or even pumpkin pie spice.

How do I make pumpkin spice donuts extra moist?

You could try replacing the butter with oil or replacing the milk with sour cream to add extra moisture!

Can I bake pumpkin donuts in an air fryer?

Yes! Most recipes for air fryer donuts will cook at about 350 degrees F. You can look specifically for a recipe with thicker dough that you can need and form into donut shapes, or you can drop the batter with a cookie scoop onto parchment paper on the bottom of the air fryer and they will turn out more like donut holes!

If you’re looking to specifically use your air fryer, here’s a recipe for Air Fryer Pumpkin Spice Donut Holes!

What’s the best topping for baked pumpkin donuts?

I think a simple glaze is best. You can jazz it up by adding sprinkles or change things up and toss in a mixture of cinnamon and sugar instead!

Can I double this recipe to make even more donuts for a crowd?

Yes! This recipe can easily be doubled.

I definitely wouldn’t skip the glaze! It’s the best part!

Enjoy!
–Lindsay–

Healthy Blueberry Muffins

Lindsay — Fri, 13 Jun 2025 04:30:00 +0000

These healthy blueberry muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack! Plus they freeze well!

*Originally published 6/2014. Updated 5/2025*

Hi Friends!

I’ve been making these healthy blueberry muffins for 10+ years now and they’re still a favorite of mine. This particular recipe was originally a small-batch recipe that made about 7 muffins and I recently re-tested it to make a full batch of 12 muffins with just a few little tweaks.

So if you haven’t tried them yet, now is the perfect time, especially since blueberry season is almost here.

Blueberry Muffins – Easy & Quick!

When it comes to baking, muffin recipes like this are the absolute best for beginners. You just need one bowl, do a little pouring, a little mixing and stick them in the muffin.

You can do it ahead of time so you have them ready for the week or they’re quick enough and easy enough to whip up a batch on a weekday morning.

Are these low sugar blueberry muffins?

Yes! Compared to most muffins, these are relatively low in sugar. I use white sugar but you could substitute maple syrup if you’d like.

I like to rely on the natural sweetness of the blueberries with just a small amount of added sugar. Plus adding a sprinkle of sugar on top before baking really helps carry the sweetness into each bite, allowing you to use less sugar in the recipe.

One Bowl Blueberry Muffins Ingredients

You don’t need any fancy ingredients to make these muffins. In fact, you likely have almost everything you need already in your pantry including:

Oil – I use avocado oil
Egg
Yogurt – I use plain Greek yogurt but plain regular yogurt or even vanilla yogurt will work
Vanilla extract
Maple syrup – you can swap white sugar if you prefer
Milk
Baking powder, baking soda, cinnamon
Blueberries – fresh or frozen

How To Make Moist and Fluffy Blueberry Muffins

To make these muffins just follow a few simple steps:

Mix the yogurt, eggs, oil, milk, vanilla and sugar.
Add the flour, baking powder, baking soda, cinnamon and stir to just combine.
Toss the blueberries in 1 -2 tsp flour to coat, then add and mix gently to combine.
Scoop into muffin tins, sprinkle the tops with blueberries and a pinch of sugar and bake!

Blueberry Muffins Variations

Blueberry Muffins Made with Buttermilk

I’ve found that a lot of people are looking for muffin recipes made specifically with buttermilk. While this recipe doesn’t call for buttermilk, it uses plain Greek yogurt which is similar. If you don’t have yogurt, you can swap in one cup of buttermilk.

Don’t have buttermilk? It’s so easy to make your own – just add a splash of vinegar to a cup of milk and let it sit for 5 minutes.

Streusel For Blueberry Muffins

Let’s talk about them. They’re big & fluffy, packed with blueberries and not overly sweet. In these blueberry muffins, yogurt is used to keep the blueberry muffins moist. And I always add a sprinkle of sugar on top because it’s a quick and easy way to add a little sweetness in every bite. However, you could also add a streusel topping. It’s a little bit more work but mixing some cold butter, brown sugar and oats together and sprinkling on top would be delightful!

Blueberry Muffins with Frozen Blueberries – Should I thaw frozen blueberries before baking?

If you don’t have fresh blueberries, you can use frozen. Be sure to always toss blueberries in about a teaspoon of flour before mixing into the batter. If you pick blueberries in the summer, or even when you see them on sale at the store, stock up and freeze them. They’re great for baking!

Blueberry Muffins Protein – Can I add protein powder to blueberry muffins?

These muffins do get a boost of protein from the Greek yogurt but if you wanted to add some additional protein, you could add a scoop or two of protein powder to the batter before mixing in the flour. Adding protein powder can dry out the muffins so I would start with one scoop and if it’s not noticeable, add another scoop the next time.

Best Fluffy Blueberry Muffins Recipe

Here’s the recipe:

Healthy Blueberry Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

These Blueberry Muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack!

Author: Lindsay
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: Makes 12 muffins

Ingredients

1/3 cup oil
1/4 cup milk
2 eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1/3 cup sugar + 2 tsp for sprinkling
1.5 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 tsp salt
1.25 cups fresh blueberries (or frozen) + 1 tsp flour

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Instructions

Preheat oven to 375 degrees F.
In a large bowl, mix together oil, milk, eggs, yogurt, vanilla and sugar until well combined.
Add flour, baking powder, baking soda, cinnamon and salt and stir until just combined.
Toss 1 cup berries in 1 tsp flour to coat, then gently mix in berries.
Scoop in greased or lined muffin tins.
Lightly press remaining 1/4 cup berries into the top of the muffins and sprinkle lightly with sugar.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean

Notes

Feel free to use frozen blueberries instead – no need to thaw before baking!

You can use a gluten-free 1:1 flour blend to make these muffins gluten-free.

Saving a few blueberries to press into the top of each one makes them look extra fancy…and sprinkling with just a pinch of sugar on top is crucial, in my opinion!

Healthy Blueberry Muffins FAQs

What makes blueberry muffins moist and fluffy?

Including yogurt and baking soda helps make these muffins light and fluffy. The acid in the yogurt, especially Greek yogurt reacts with baking soda and creates carbon dioxide which helps the muffins rise.

What’s the difference between using milk and buttermilk in muffins?

Buttermilk (and Greek yogurt) are more acidic and will help make muffins taller and fluffier than just using regular milk.

Are blueberry muffins healthy?

As always, it depends on the ingredients but I consider this muffin recipe to be fairly healthy. It uses Greek yogurt and hemp hearts which add protein, plus white whole wheat flour to add some fiber. It’s also fairly low in added sugar.

How do I make blueberry muffins vegan without eggs?

You can try replacing eggs in muffin recipes with flax eggs. Here’s how to make a flax egg.

What type of flour is best for blueberry muffins?

I like white whole wheat flour. It has the benefits of wheat flour but it’s lighter and has a more mild flavor. You could also try replacing some of the flour with almond flour.

Can I freeze blueberry muffins for later?

Yes, just cool completely and place in a freezer-safe bag. Thaw on the counter or in the microwave when ready to eat.

Can I make these blueberry muffins gluten-free?

Yes! To make these muffins gluten-free swap the white whole wheat flour for a 1:1 gluten-free flour blend. I like King Arthur Measure for Measure.

How to store blueberry muffins?

Store in an airtight container on the counter for a couple of days. If keeping longer than that I would store in the fridge to prevent spoilage.

Healthy Muffin Recipes

Looking for more muffins? You can find all my healthy muffins and bars recipes here.

If you’re looking specifically for cornbread muffins with blueberries, you can use my Cranberry Corn Muffins and swap blueberries and bam! Corn muffins with blueberries!
If you want paleo blueberry muffins, try these Almond Flour Blueberry Muffins from my friend Ashley at Fit Mitten Kitchen.
Want vegan blueberry muffins? Try The Best Vegan Blueberry Muffins from Jessica in the Kitchen or these Vegan Blueberry Muffins from Eating Bird Food.

Enjoy!
–Lindsay–

Whole Wheat Pancakes

Lindsay — Thu, 08 May 2025 14:16:00 +0000

This easy homemade whole wheat pancakes recipe will quickly become your favorite. Perfect for breakfast and freezer-friendly!

*Originally published 5/2023. Updated 5/2025*

Hi friends!

It’s been a while since I shared a pancake recipe and this is one I’m really excited to share. For a while now we’ve been using Kodiak Cakes pancake mix and it’s been great. My kids like it. I can get it at Costco for a reasonable price.

Recently, however, our Costco was out of the mix so I challenged myself to create a simple, homemade pancake recipe that all my kids would eat. Easier said than done of course, but I finally nailed it.

How do I keep whole wheat pancakes from being too dense?

Use white whole wheat flour

This recipe uses white whole wheat flour, as do most of my muffins and bars. I prefer it to whole wheat flour because it’s just a bit less dense and hearty. It bakes very similar to all-purpose flour but with the benefit of being whole grain. You can learn more about whole grains here, but they’re such an important part of our diet and are packed with vitamins, minerals and fiber.

The fiber in white whole wheat flour will help these pancakes be more filling and can help avoid blood sugar spikes.

Healthy Whole Wheat Pancake Recipe

Pancakes are pretty simple by nature but it’s all about getting the right combination of the simple ingredients so you end up with something that tastes good and that you also feel good about serving. You probably have all the ingredients you need on hand already:

White whole wheat flour – this is my preferred flour for most things. It’s whole grain but lighter than regular whole wheat flour.
Baking soda
Baking powder
Cinnamon
Sugar – just a tablespoon for a bit of sweetness
Egg
Butter – a few tablespoons of melted butter add richness and flavor
Vanilla – a key ingredient. Don’t leave it out and don’t skimp!
Buttermilk – make your own by just adding a splash of vinegar to regular milk

Can I make whole wheat pancakes without milk?

If you’re looking for a whole wheat pancakes recipe that’s dairy-free, you can easily substitute the cow’s milk for your favorite plant-based milk like almond, soy or oat milk. Here’s how to make vegan buttermilk.

Whole Wheat Pancakes with Applesauce

If you’d like to replace the 1 Tablespoon of sugar in this recipe, you can try using 2-3 Tbsp unsweetened applesauce.

Protein Whole Wheat Pancakes

You also have the option to add extra protein. I use Promix Unflavored Whey Isolate (referral link). It’s just powdered whey protein, no other ingredients or sweeteners and it mixes so well into pancakes, smoothies etc. I just add a couple of scoops to bump up the protein by a couple of grams, nothing major. You can leave it out or add some hemp seeds instead!

Want to see how easy this recipe is? Watch my 4 year old make these whole wheat pancakes!

https://youtu.be/YwFz-8AsfK0

PS. Did you know we have an entire separate website called Let The Kids Cook full of quick and easy recipes kids can make all by themselves?! Check it out! We show you how to make Oven Baked Bacon and Scrambled Eggs which would go great with these pancakes.

Just combine all the dry ingredients in a bowl, add the wet ingredients, then whisk until smooth and cook on a griddle!

Easy Whole Wheat Pancake Recipe

Here’s the recipe:

Whole Wheat Pancakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy homemade whole wheat pancakes will quickly become your go-to pancake recipe. Perfect for breakfast and freezer-friendly!

Author: Lindsay

Ingredients

2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 Tablespoon sugar
pinch of salt
1.75 cups buttermilk
3 Tablespoons melted butter
1 egg
1 tsp vanilla extract
optional – 2 scoops protein (approx 1/2 cup)*

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Instructions

In a bowl combine flour, baking powder, baking soda, sugar, salt, and protein if using.
Add buttermilk, melted butter, egg and vanilla and whisk until smooth.
Pour onto a buttered griddle and cook over medium heat.

Notes

Make your own buttermilk by adding a splash of vinegar to regular milk.

I use unflavored whey protein isolate with no added sugar/stevia/etc

Whole Wheat Pancake Recipe FAQs

Are these whole wheat buttermilk pancakes?

Yes because this recipe calls for buttermilk! Why do we use buttermilk in this recipe? The buttermilk activates the baking soda and helps make the pancakes nice and fluffy! If you don’t have buttermilk or the vinegar or lemon juice to make your own you can use plain kefir, or try sour cream or yogurt thinned slightly with a little water or milk.

Can you freeze whole wheat pancakes?

Yes! To freeze, let the pancakes cool completely, then freeze flat on a baking sheet or plate for a couple of hours. Then transfer to a freezer safe bag. To reheat, transfer to the fridge overnight or microwave straight from frozen.

Are these whole wheat pancakes healthier than regular pancakes?

This recipe is made with white whole wheat flour which adds some fiber and milk and egg which adds protein. You can also add additional protein to this recipe with protein powder or hemp seeds. It’s also low in added sugar.

How long do these pancakes last in the fridge?

Let the pancakes cool completely, then store them in a glass container in the fridge for up to 4 days.

Can I make this a whole wheat pancake mix?

You could easily portion the dry ingredients of this recipe into a large mason jar ahead of time. It would be perfect to give as a gift! Just attach a tag that says “When ready to make, pour into a bowl and add 1.75 cups buttermilk, 3 Tbsp melted butter, 1 tsp vanilla and an egg! Whisk and cook on a griddle.”

Can I add Greek yogurt to pancake batter?

If you’re looking for a pancake recipe that specifically uses Greek yogurt, try these Fluffy Greek Yogurt Pancakes.

Can I make these pancakes egg-free?

Yes, simply replace the egg with a flax egg. Learn how to make a flax egg here.

Whole Wheat Pancake Variations

There are tons of add-ins for whole wheat pancakes that you can use to personalize this recipe – try things like bananas, berries, pumpkin and chocolate chips!

Whole wheat pancakes banana

If you’re a banana-lover, this is a great recipe to add bananas to. You can mash up some ripe bananas and mix them right into the batter or add sliced bananas to the tops of the pancake once you pour them onto the griddle. My favorite is actually adding sliced bananas as well as a sprinkle of granola to make banana crunch pancakes!

Whole wheat blueberry pancakes

This recipe would be great for adding fresh blueberries! Stock up on fresh blueberries during the summer when they’re on sale and freeze them. Then just add a scoop to your pancake batter when making them!

Whole wheat pumpkin pancakes

To add a Fall spin to this recipe, add 1/2 cup pumpkin and some cinnamon.

What toppings go well with whole wheat pancakes?

Try adding:

sliced fruit
chia jam
syrup
yogurt
peanut butte
chopped nuts and seeds

Healthy Breakfast Recipes

Looking for more healthy breakfast recipes? Try these:

Enjoy!
–Lindsay–

Homemade Whole Wheat Tortillas

Lindsay — Thu, 06 Mar 2025 05:00:00 +0000

These Homemade Whole Wheat Tortillas are made with just 4 ingredients. They’re so easy to make and taste way better than store-bought! Perfect for healthy lunches and dinners.

**Posted 7/2013. Updated 3/2025*

Hi Friends!

Today I want to teach you guys how to make a Homemade Whole Wheat Tortilla! Whole-grain tortillas have been on my to-make list for quite a while now. If you’ve been reading my blog for any length of time, you know that I’m semi-obsessed with tortillas because they’re perfect for pretty much any meal. Throw some scrambled eggs and cheese inside for a breakfast quesadilla, add peanut butter and sliced bananas for a snack or turn them into tacos for lunch or dinner.

Are homemade tortillas healthier than store-bought tortillas?

Even though I do my best to buy brands that are 100% whole wheat and low in sodium, it’s rare that I can find a brand with an ingredient list that satisfies me. Often born of necessity, many store-bought varieties have preservatives and higher sodium levels to help give them a longer shelf life.

If you have the time to make your own, you just need a few simple ingredients and they keep for several days in the fridge.

And for the weeks you don’t have time to make your own? Here are the Best Healthy Store-Bought Tortillas.

Whole wheat tortillas versus white flour tortillas

The biggest benefit of choosing whole wheat tortillas is that they tend to be a bit higher in fiber and other nutrients since whole grains are being used. White tortillas are made with refined white flour which means many of the nutrients have been removed.

When I make homemade tortillas I use white whole-wheat flour which is a little lighter than whole-wheat flour but you can also feel free to experiment with things like sprouted wheat flour or some alternatives to wheat flour like chickpea or cassava flour.

How to make whole wheat tortillas without a tortilla press?

Although I’m sure having a tortilla press comes in handy if you make tortillas often, it’s one kitchen gadget that I don’t have. This is the one I would get though. (aff link)

If you don’t have one, there are several things you can use to press the dough flat including:

A glass pie tin
A heavy flat-bottomed skillet (if the bottom isn’t totally smooth you can put a large ziploc bag on top of the dough and then press down with the pan
A dinner plate
A heavy book

Whole Wheat Tortilla Recipe

Until now. And guess what? They are SUPER easy to make and only require 4 ingredients! Win!

Homemade Whole Wheat Tortillas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

With only 4 ingredients, these tortillas do away with the store brand mystery ingredient list. Roll them up and enjoy with breakfast, lunch, or dinner!

Author: Lindsay
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 minutes
Yield: 8

Ingredients

2 cups white whole wheat flour
3 Tbsp extra virgin olive oil
1/2 tsp salt
2/3 c warm water

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Instructions

In a bowl, mix together the flour, oil and salt.
Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
Turn the dough onto the counter and knead for about two minutes.
Return to bowl and let rest for 20 minutes.
Divide dough into 8 equal balls.
Roll each ball into a circle (you want them to be pretty thin)
Heat a pan over medium high heat and grease lightly.
Drop one dough circle into the pan and let cook until bubbles form- about 1 minute.
Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
Use immediately, store in an airtight container in the fridge or freeze.

Whole Wheat Flour Tortillas FAQS

What is the best type of flour for making whole wheat tortillas?

My favorite flour to use is white whole wheat flour. I find it’s lighter and not quite as dense as whole wheat flour. Here’s an article that describes the difference between whole wheat and white whole wheat flour.

Can you make whole wheat tortillas without oil?

If you don’t want to use oil, you could try substituting butter or shortening. Here’s a specific recipe for homemade flour tortillas made with butter.

How do you make soft and pliable whole wheat tortillas?

I’ve found the key to making soft and pliable tortillas is to not make them too thin. If you press them out too thin, they will dry out and crack or crisp up too much while baking.

You also need to store them in a sealed bag or container so they don’t dry out!

How do I prevent whole wheat tortillas from being too dry?

If you find your tortillas are too dry, you likely need to add more water. You could try increasing the water in this recipe to 3/4 cup.

What is the best way to store whole wheat tortillas to keep them fresh?

Let the tortillas cool completely and then store in a ziploc bag in the fridge.

How long do homemade whole wheat tortillas last?

Your tortillas should be fine in the fridge for about 5 days if stored properly

Can I freeze whole wheat tortillas for later use?

Yes! Cool completely and then stack and store in a freezer-safe bag for up to 3 months. To thaw, simply transfer to the refrigerator.

What are some creative ways to use whole wheat tortillas?

There are tons of things you can make with these homemade tortillas! They’re perfect for:

Here are 25 things to make when you’ve got tortillas on hand.

How to make vegan whole wheat tortillas?

This tortilla recipe is naturally vegan since the ingredients don’t contain any animal products.

Can I make gluten-free by using alternative flours?

If you need your tortillas to be gluten-free I would look for a recipe that is specifically designed using an alternative flour. Here are some ideas:

Let’s chat: Do you make your own tortillas? Flour or corn?

If you’re a corn tortilla person check out my Homemade Corn Tortillas recipe here.

Enjoy!
–Lindsay–

Healthy Black Bean Brownies

Lindsay — Fri, 08 Nov 2024 06:54:00 +0000

These Easy Healthy Black Bean Brownies are kid-friendly, easy to make and full of fiber. They perfect for a healthy snack or dessert!

*Originally posted 2/22. Updated 11/24*

These black bean brownies are perfect for busy moms who want to add some extra protein and fiber to a healthy, kid-friendly snack. They’re made with simple ingredients and easy to make in a food processor.

Hi friends!

I’m excited to share the best black bean brownies with you guys today. To be honest, I would actually call these black bean bars since they’re not overly sweet and full of protein and fiber unlike traditional brownies, but people searching for this type of recipe want brownies, so that’s what we’ll call them! If you’re looking for healthy brownies without the beans, my Gluten-Free Sweet Potato Brownies are a longtime favorite around here.

If you’re a longtime reader, you know putting beans, lentils and veggies into baked goods is one of my specialties! Looking for some other kid-friendly snacks? Try these:

Why You’ll Love Black Bean Brownies

Just 8 affordable ingredients
Made with pantry staples
Freezer-friendly
Can’t taste the beans
A kid-friendly snack that contains protein and fiber

What are black bean brownies?

Do black bean brownies taste good?

Let’s address the most important question – taste! I’ve been getting requests for a muffin or bar recipe using black beans for several years now and I’ve always worried the bean taste would be stronger and more noticeable than white beans so I’ve avoided them. But I’m here to tell you that the beans are totally hidden in this recipe! If you didn’t know they were in there you would never guess.

Baking with Beans

Are black bean brownies good for you?

Yes! These black bean brownies make a great addition to a healthy diet. They are full of fiber and protein which means that instead of just spiking your blood sugar, they will actually help stabilize your blood sugar and keep you full for a longer period of time. Plus they taste good so they’re enjoyable to eat!

What do black beans replace in baking?

I usually think of beans as an addition to baked goods rather than a replacement for something else because I like to think about all the benefits they add. However, beans are known for being a good substitute for some of the butter and/or oil in typical baked goods.

What are the health benefits black beans and the benefits of baking with beans? Are black beans high in protein?

So what are the benefits of baking with beans? It’s an easy way to add protein and fiber! You can also use pureed beans to replace some of the butter in recipes for cookies and other baked goods. I tend to puree whole beans, lentils etc into my baked goods but you can also by things like chickpea flour and experiment with replacing up to half your wheat flour.

You’ll be adding fiber, protein and other nutrient like B6, potassium, zinc and antioxidants. Black beans have 8g of protein and 7g of fiber per 1/2 cup serving.

Healthy Recipes with Black Beans

If you’re looking for some more healthy recipes with black beans:

Are these allergy-friendly black bean brownies?

These black bean brownies are naturally dairy-free. With a few adjustments they can also be vegan and/or gluten-free making them a great choice for many people!

Vegan Black Bean Brownies

This particular recipe uses 2 eggs. To make them vegan, try replacing the eggs with flax eggs. One flax egg = 1 Tbsp ground flax + 3 Tbsp water. Mix and let sit 5 min before using. Be aware that this may change the texture of the recipe a bit.

Healthy Gluten-free Black Bean Brownies

Are black bean brownies gluten-free?

Simply adding black beans to these brownies doesn’t make them gluten-free unless you also make changes to the flour. I’ve tried leaving the flour out of this recipe and they taste great, they’re just a bit more crumbly. I’d definitely recommend trying these Gluten-Free Sweet Potato Brownies.

It’s also super easy to make these black bean brownies gluten-free. The only thing you need to replace is 1/3 cup flour. I’ve had success using a 1:1 gluten-free blend like King Arthur Measure for Measure (aff link).

Flourless Black Bean Brownies

I have tried leaving the flour out and didn’t like them as much in this particular recipe. If you really wanted to make them flourless, I would try subbing 1/2 cup mashed cooked sweet potato for the flour! If you try it, let me know how it goes!

Or try one of these: No Flour Black Bean Brownies or Fudgy Black Bean Brownies.

How To Make Healthy Black Bean Brownies

What are black bean brownies made of?

Let’s review the ingredients you’ll need for this recipe:

Black beans – I’d look for no-salt-added or rinse them after draining
Eggs
Oil – I use avocado oil because of it’s mild flavor
Maple syrup- You could probably replace with white sugar but I’ve only tested using maple syrup
Vanilla extract – Adds important flavor!
Flour – I use white whole wheat flour. I tried making these flourless but think a little bit of flour really helps keep them from being too crumbly.
Baking soda
Pinch of salt
Cocoa powder- I use Hershey’s Special Dark Cocoa Powder
Chocolate chips – either mix throughout or sprinkle on top before baking

How To Make Black Bean Brownies Step-by-Step

If you have a food processor, making these brownies is super easy. Just add beans, eggs, oil, maple syrup and vanilla and blend until smooth. Add flour, cocoa powder, baking soda and salt and blend again. Mix in some chocolate chips and pour into a pan.

Mom Hack: Instead of mixing in chocolate chips, sprinkle a few on top of the pan before baking. They will visually entice the kids without adding a ton of extra sugar!

Can I make these black bean brownies if I don’t have a food processor?

Yes! If you have a high-powered blender you can probably add all your ingredients to the blender and blend. Or, grab your blender and combine the beans, eggs, oil and maple sryup. Blend until smooth then transfer to a bowl and add the remaining ingredients.

How long to bake black bean brownies?

This can depend on your preference. I bake mine for about 14 minutes. These brownies are a more cakey than fudgy but if you want them a bit more fudgy you can underbake them by a minute or two.

Peanut Butter Black Bean Brownies

For an extra fun twist, try swirling some natural peanut butter through the batter before you bake these brownies!

Best Easy Black Bean Brownie Recipe

Here’s the official recipe:

Best Black Bean Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

These Healthy Black Bean Brownies are kid-friendly, full of fiber and perfect for a snack or dessert!

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 12 brownies

Ingredients

1 (15 oz) can black beans, drained (approx 1.75 cups)
2 eggs
1/3 cup oil (I use avocado oil)
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup flour (I use white whole wheat)
1/3 cup cocoa powder (unsweetened)
1 tsp baking soda
pinch of salt

1/3 cup chocolate chips

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Instructions

In a food processor, combine black beans, eggs, oil, maple syrup and vanilla and process until smooth.
Add flour, cocoa powder, baking soda and salt and process until just combined.
Pulse in chocolate chips or save to sprinkle on top.
Spoon into a greased or lined 9×9 baking pan.
Bake at 375 for 14-15 minutes.

Notes

If you don’t have a food processor, you should be able to use a high-powered blender!

Thanks to a food processor, these come together super quickly!

Black Bean Brownies Meal Prep Ideas:

Make a double batch and freeze half for a busy week!
Serve for breakfast with some yogurt or a glass of milk.
Pack in lunch box with a sandwich, fruit and some crackers.
Set out a plate for an easy after school snack.
Serve warm with ice cream for dessert!

Healthy Black Bean Brownies FAQs

Can I make these brownies in a muffin tin?

Yes! These work great as muffins. You’ll have to play around with the cooking time depending on the size of your muffins but I would start checking them around 15 minutes.

Can black bean brownies be frozen?

Yes! Cool completely and cut into squares. Then transfer to a freezer-safe bag and freeze up to 3 months. To thaw, simply take them out and let them thaw on the counter.

How to store black bean brownies/Should you refrigerate black bean brownies?

I store mine on the counter for up to 3 days. After that I transfer to the fridge but you can store them in the fridge from the beginning if you want.

Are black bean brownies good for diabetics?

This recipe works well for my husband who is a type one diabetic. While there’s still sugar in the recipe, the beans add some protein and fiber to help reduce the insulin spike. You could also try replacing the maple syrup with a sugar alternative. Read more about sugar alternatives here.

Are low sugar black bean brownies healthier?

Just because brownies have black beans doesn’t automatically make them healthy. But this particular recipe is healthier than a lot of brownie recipes. It contains a whole can of black beans and is fairly low in added sugar.

What are good substitutes for black beans in brownies? Can I substitute the black beans for white beans?

I have not tried white beans for this particular recipe, but I do have several recipes baking with white beans and they always work great so I think it’s safe to say you could use white beans in this recipe. I typically use great northern beans in baking.

Can I substitute black beans for kidney beans?

Again, I haven’t tried it, but I think kidney beans have a fairly mild flavor that could easily be hidden by the cocoa powder so I think it’s worth a try!

Kid-Friendly Black Bean Brownies

Need more healthy dessert ideas?

Want more dessert ideas? Try:

These black bean brownies are an easy, kid-friendly snack. They are budget-friendly, lower in added sugar and higher in fiber than traditional brownies.

Enjoy!
–Lindsay–

Fresh Green Bean Casserole

Lindsay — Mon, 28 Oct 2024 04:00:00 +0000

This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

*Originally published 11/2013. Updated 10/2024*

Hi friend!
It’s hard to believe it’s almost Thanksgiving time again! I’m excited to share this Fresh Green Bean Casserole recipe with you guys because it’s the one that actually converted me into a green bean casserole eater!

Despite the vegetable being in the name of my blog, I’m very picky about my green beans I can’t stand canned green beans and often I actually like eating them better cold than warm. But my husband is a fan of green bean casserole so this year I set out to make a version we both would enjoy and I think I hit the nail on the head with this recipe.

Healthy Green Bean Casserole

Is this a healthy green bean casserole? I think so! It’s packed with fresh green beans and mushrooms and the cream of mushroom soup is homemade so you can easily control the amount of sodium, unlike in the canned version.

The pancetta adds great flavor and there’s just a few breadcrumbs and crispy onions on top to balance everything out! Most importantly it tastes good! And food is meant to be enjoyed

Dairy and Gluten-Free Green Bean Casserole Recipe

It’s super easy to make this a dairy and/or gluten-free green bean casserole recipe. To make the casserole gluten-free just use a gluten-free flour mix in the cream of mushroom sauce. I like King Arthur’s Measure for Measure. And use gluten-free panko breadcrumbs and french fried onions. You can find them at the store or try making your own with a recipe like these Easy Gluten-free Fried Onions. Or skip the fried onions and try crispy shallots instead like this Gluten-Free Green Bean Casserole.

To make the recipe dairy-free, use a plant-based milk like almond or soy milk in the cream of mushroom soup.

Fresh Green Bean Casserole with Mushroom Soup Ingredients

This recipe has two parts. First you make the cream of mushroom soup and then you make the casserole. For the soup you need:

Garlic
Mushrooms – i like mini portabello mushrooms but you can use whatever kind you like
Pancetta – takes the flavor to the next level
Roux ingredients- butter, flour, broth and milk – the flour and butter combine with the liquids to help thicken the soup.

For the casserole you need:

Fresh green beans
Butter, garlic and salt – for flavor
Mushrooms – more of whatever kind you used in the cream of mushroom soup. You can adjust the amount depending how many you want in your casserole.
Panko and crispy onions – to add a little crunch to the top.

How To Make Fresh Green Bean Casserole

You can make this casserole in two parts – one right after the other, or if you need to make the cream of mushroom soup ahead of time, that’s fine too.

To make the cream of mushroom soup:

Saute the mushrooms, garlic and pancetta and set aside.
Melt the butter, add the flour and whisk in the broth and milk, simmering until it thickens.
Add the mushroom mixture back in and voila!

To make the casserole:

Blanche the green beans.
Saute more mushrooms and garlic.
Mix the beans, mushrooms and cream of mushroom soup together, top with breadcrumbs and bake.
Add the crispy fried onions just before serving.

Fresh Green Bean Casserole Recipe

Fresh Green Bean Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

Author: Lindsay
Yield: 9×9 pan

Ingredients

For the cream of mushroom soup:

1 Tbsp oil
2 cloves garlic, minced
4 oz mushrooms, finely diced
4 oz pancetta, finely cubed
2 Tbsp butter
2 Tbsp flour
3/4 cup chicken or vegetable broth
1/2 cup milk (I use 2%)
1/2 tsp salt
1/4 tsp freshly cracked black pepper

For the casserole:

2 pounds fresh green beans, ends trimmed, cut into roughly 1 inch pieces
2 Tbsp butter
2 cloves garlic, minced
4 to 8 oz mushrooms sliced (amount depending on your preference)
1/4 tsp salt
1 batch of cream of mushroom soup
1/2 cup panko bread crumbs
French fried onions, to taste

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Instructions

To make the Cream of Mushroom Soup:

Heat oil in a skillet over medium heat.
Add garlic, mushrooms and pancetta and saute over medium heat for 5 minutes.
Remove from pan and set aside.
Melt 2 Tbsp butter in the skillet.
Add flour and whisk to combine.
Slowly add broth and then milk and salt, whisking constantly to combine.
Bring to a boil, then reduce heat to a simmer and whisk constantly for 2-3 minutes to thicken.
Add mushroom mixture back in, stir to combine, then remove from pan and set aside.

For the casserole:

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add green beans and boil for 5 minutes.
Drain and run under cold water to stop cooking. Set aside.
Meanwhile, melt 2 Tbsp butter in a skillet.
Add sliced mushrooms, garlic and salt and saute for 5 minutes.
In a 9×9 pan, combine green beans, sauteed mushrooms and cream of mushroom soup.
Top with panko breadcrumbs and bake 20 minutes F.
Sprinkle with French fried onions just before serving.

Fresh Green Bean Casserole FAQs

Can I use canned green beans?

If you prefer to use canned green beans, I would skip the blanching the beans and just combine 2 (drained) cans of beans with the sauteed mushrooms and cream of mushroom soup mixture!

Can I use frozen green beans?

I wouldn’t recommend putting the green beans in frozen because it will be too watery. If you need to use frozen, you could try cooking them first and draining the water before mixing them with the mushrooms and soup.

Can I make this fresh green bean casserole ahead of time?

Yes! Feel free to assemble this casserole ahead of time. Add the breadcrumbs just before baking and then add the French fried onions right after baking!

You can also make the cream of mushroom soup ahead of time and/or blanch the green beans ahead of time so assembly goes more quickly when you’re ready to make the casserole.

How to store fresh green bean casserole?

Store this container in an airtight container in the fridge. Add fresh crispy onions after reheating!

Can I make fresh green bean casserole without mushrooms?

Yes! You’re more than welcome to leave the mushrooms out of this recipe. I add about 4 oz of sliced mushrooms to the casserole. You can add up to 8 oz or none at all!

Can I make fresh green bean casserole with store-bought cream of mushroom soup?

Yes. In a pinch you could sub one can of store-bought cream of mushroom soup but i highly recommend giving the homemade version a try!

Can I leave out the pancetta?

Yes! If you can’t find it or don’t want to use it you can leave out the pancetta. But I really love the flavor it adds. You could also substitute a few pieces of diced up bacon for the pancetta.

Can you make fresh green bean casserole in the slow cooker?

Yes! Here are a couple of recipes to try:

These would be a great option if you really need to free up some oven space for the holidays!

Other healthy green bean casserole recipes

Here are a few more recipes to try:

Need more Thanksgiving recipes to pair with this Fresh Green Bean Casserole? Try:

Sweet Potato Apple Cranberry Crumble

This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Grab the recipe!

Leftover Turkey and White Bean Soup

This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!

Grab the recipe!

Easy Strawberry Jello Salad with Cool Whip

This Strawberry Jello Salad with Cool Whip is the perfect kid-friendly side dish for your next holiday gathering or weeknight dinner!

Grab the recipe!

Bisquick Cornbread

A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!

Grab the recipe!

Sausage and Wild Rice Stuffing

This Sausage and Wild Rice Stuffing makes the perfect holiday side dish but is also hearty enough to enjoy as a meal on its own.

Grab the recipe!

Enjoy!
–Lindsay–

Chewy Gingerbread Cookies

Lindsay — Wed, 23 Oct 2024 12:59:00 +0000

These soft and chewy gingerbread cookies are a must-make addition to your holiday cookie trays! Fun to make and oh so delicious!

*Originally published 11/2023. Updated 10/2024*

Hi friends!

If you love the flavor of gingerbread but crunchy cutout gingerbread men are not for you, this recipe is a must-try! These soft and chewy gingerbread cookies are perfectly spiced, slightly crisp around the edges and soft & chewy in the middle.

Rolling them in sugar adds the perfect hint of sweetness to the outside and pulling them out of your oven is sure to make it feel like the holidays.

When I was growing up, my mom would make dozens and dozens of different types of Christmas cookies and then assemble cookie plates for all of our friends. These would be the perfect addition to holiday cookie trays. They’re not delicate, they add that traditional holiday flavor without all the work of cutting out and decorating gingerbread men and they’re super easy to whip up!

Chewy Gingerbread Cookies Recipe Variations

Before we dive into the actual recipe, here are a few variations and modifications that people have asked about:

How To Make Chewy Ginger Cookies Gluten Free?

To make these cookies gluten-free, just substitute the regular flour with your favorite 1:1 gluten-free flour blend. I like King Arthur’s Measure for Measure.

How To Make These Soft Gingerbread Cookies Vegan?

To make this recipe vegan, use a flax egg for the egg in the recipe. Here’s how to make a flax egg.

How To Make White Chocolate Dipped Chewy Gingerbread Cookies

These cookies would be great dipped in white chocolate. I love Ghirardelli Melting Wafers. To make things extra festive around the holidays, you can dip part of the cookie in white chocolate, then add holiday sprinkles.

How To Make Soft Gingerbread Cookie Sandwiches

These cookies would be perfect for making gingerbread cookie sandwiches and there are lots of options for the cream filling in the middle. You can make marshmallow buttercream like in these Ginger Sandwich Cookies or browned butter cream cheese frosting like in these Gingerbread Sandwich Cookies. Or try a cinnamon buttercream like in these Soft Gingerdoodle Cookies.

Soft Gingerbread Cookies with Molasses Ingredients

Here are some of the key ingredients you’ll need to make these cookies:

Butter – Softened and unsalted
Brown sugar- this helps make the cookies chewy versus crunchy
Molasses – To help achieve that classic gingerbread flavor
Cornstarch – A secret ingredient to help make these soft and chewy!

How To Make Gingerbread Cookie Dough

To make this dough, all you need is an electric mixer and one bowl!

Cream the softened butter and brown sugar for a couple minutes.
Add the egg, molasses and vanilla.
Then add the flour plus baking soda, baking powder, cornstarch, salt and ginger and mix until a dough forms.
Use a cookie scoop to scoop balls of dough and roll them in granulated sugar.
Bake for 12-14 minutes and enjoy!

Soft Gingerbread Cookies Recipe

Here’s the exact recipe!

Chewy Gingerbread Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A soft and chewy gingerbread cookie recipe that gives you that delicious gingerbread flavor without all the work of cutting out and decorating gingerbread men!

Author: Lindsay
Yield: 2 dozen cookies

Ingredients

½ cup butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1 tsp vanilla
2 cup all-purpose flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
granulated sugar for rolling

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Instructions

In a large bowl, combine softened butter and brown sugar and cream with an electric mixer for 2 minutes.
Add an egg, molasses and vanilla and beat to combine.
Add flour, ginger, baking soda, baking powder, cornstarch and salt and mix until just combined.
Scoop and roll into balls, then roll in granulated sugar.
Bake at 350 degrees for 12-14 minutes.

Chewy Gingerbread Cookies FAQs

How to store chewy gingerbread cookies?

Store these cookies in an airtight container for 5-7 days on the counter. Or in a cookie tin in the garage or on the porch if it’s cold.

Can you freeze gingerbread cookie dough?

Yes you can. Make the dough and roll into balls. When ready to eat, roll in sugar and and bake. You may need to extend the cooking time by a few minutes.

Can you freeze chewy gingerbread cookies?

Yes! Bake the cookies, let them cool completely and then store in a ziploc or freezer-safe bag!

Are these no chill gingerbread cookies?

Yep! No chilling is required. Just make and bake.

Can you make this a chewy chocolate gingerbread cookie recipe?

Yes! I would start by adding 1/4 cup cocoa powder and increase from there until you reach your desired level of chocolate flavor. You could also throw in some chocolate chips or pieces of chopped dark chocolate if you wanted to.

How to make soft gingerbread cookies?

Using brown sugar instead of white sugar helps because it has more moisture. This recipe also uses a mix of baking soda and baking powder which helps. And I add a teaspoon of cornstarch which can also make the cookies soft.

What’s the trick for making gooey gingerbread cookies?

If you want the cookies to be a little bit gooey, under-bake them. I would take them out at 9 or 10 minutes.

Soft Gingerbread Men Cookies Recipe

Chewy Gingerbread Cutout Cookies

If you’re looking to make soft gingerbread men cookies, here are a few recipes to check out:

These recipes are designed to have the dough rolled out and cut into shapes and then maintain their shape once baked, while also staying soft.

Do you have more gingerbread recipes?

Here are some of my favorites:

What’s the best icing for gingerbread cookies?

Try Royal Icing for an icing that’s easy to make and will set hard so your decorating will stay put. Here’s a video on how to decorate gingerbread cookies with royal icing.

Best Chewy Gingerbread Cookie Recipe

Enjoy!
–Lindsay–

Lemon Blueberry Zucchini Bread

Lindsay — Sun, 21 Jul 2024 04:00:00 +0000

This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

*Originally published July 2011. Updated July 2024*

Hi friends!

This Lemon Blueberry Zucchini Bread is a must-try summer recipe so I wanted to make sure it was on your radar. I feel like everyone has a classic go-to zucchini bread recipe (if you don’t, try this Easy Zucchini Bread) but sometimes it’s fun to change things up a little bit.

When I first shared this recipe, I talked about my bad habit of overbuying lemons, even if I don’t need them. As a result, I’m constantly looking for ways to use them up and lemon and blueberry is one of my favorite combinations. (I also love these Lemon Blueberry Cheesecake Oat Bars).

We’ve also reached the point in the summer where everyone seems to have excess zucchini lying around and is combing the internet for ways to use them.

Need more zucchini recipe ideas? Try:

But now let’s talk about how to make this recipe.

Ingredients in Lemon Blueberry Zucchini Bread

Here’s what you need to make this easy quickbread:

Sugar – if you prefer a little less sweet, feel free to cut back to 1/2 a cup
Eggs – to add structure
Oil – to add flavor and moisture
Buttermilk – for tenderness
Vanilla- adds flavor
Zucchini – one shredded medium to large zucchini should do the trick
Flour- I use AP flour or white whole wheat flour
Baking powder and baking soda –
Blueberries- you can use fresh or frozen
Lemon – this is optional. If you don’t like it, leave it out. Or add the zest for flavor. You can even kick things up a notch and use the lemon juice and powdered sugar to make a glaze.

How Do I Make Easy To Make Zucchini Bread

When you’re ready to bake, here’s what to do:

In a bowl, combine sugar, eggs, oil, buttermilk, vanilla and zucchini and mix well.
Add flour, baking soda and baking powder and stir to combine.
Gently mix in blueberries (and lemon zest) if using.
Pour into a loaf pan and bake.
Optional – let cool completely and add lemon glaze.

Lemon Blueberry Zucchini Bread (Muffin) Recipe

Here’s the recipe:

Lemon Blueberry Zucchini Bread

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This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

Author: Lindsay
Yield: 1 loaf

Ingredients

2/3 cup sugar (feel free to cut back to 1/2 cup)
2 eggs
1/2 cup oil (I use avocado oil)
1/2 cup buttermilk
1 tsp vanilla extract
1 cup shredded zucchini (squeeze gently to remove some of the moisture)
2 cups flour (i use AP or white whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup blueberries (fresh or frozen)
zest from one lemon + 1 Tbsp lemon juice, optional

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Instructions

Preheat oven to 350 degrees F.
In a large bowl combine sugar, eggs, oil, buttermilk, vanilla and shredded zucchini and mix well.
Add flour, baking powder, baking soda and a pinch of salt and stir to combine.
Gently stir in blueberries and lemon juice and zest, if using.
Pour into loaf pan lined with parchment paper and bake 50 minutes or until a toothpick inserted in the middle comes out clean.
Optional – let cool completely and combine 1 cup powdered sugar with 1 Tbsp lemon juice to make a glaze and pour over the loaf.

Notes

The lemon flavor is optional in this recipe. Feel free to add the zest or leave it out. For a stronger flavor, add one Tbsp lemon juice to the batter, add extra zest or top with lemon glaze.

If you don’t like big blobs of blueberries in your bread, use frozen wild blueberries. They’re smaller!

One bowl. So easy. Go make it immediately!

Lemon Blueberry Zucchini Bread FAQs

Is this a recipe for moist zucchini bread?

Yes. This bread is very moist. The oil and buttermilk help make it moist and tender and the shredded zucchini and blueberries add moisture as well.

Can I make this gluten-free zucchini bread?

You could sub a gluten-free 1:1 flour like King Arthur Measure for Measure for the flour. Or you could try this Gluten-Free Zucchini Bread or this GF Zucchini Bread from Iowa Girl Eats.

Can I make zucchini bread with banana?

You could easily add shredded zucchini to your favorite zucchini bread recipe, or try swapping half the sugar in this recipe with 1-2 mashed bananas.

How to store this lemon and zucchini bread?

Let cool completely and then store in a ziploc bag on the counter for 3-4 days. If you’re going to be eating it for longer, I would store in the fridge to avoid mold growing.

Can you freeze lemon blueberry zucchini bread?

Yes. Cool completely, wrap in saran wrap and place in a freezer-safe bag. You can slice it ahead of time so that you can pull out a slice or two at a time or freeze as a whole loaf. Do not freeze with the glaze on. Make the glaze just prior to serving.

Can I make yellow squash zucchini bread or zucchini bread with carrots?

Feel free to swap yellow squash for zucchini if that’s all you have! If you want to add carrots, you can add shredded carrots right along with the shredded zucchini or try these Zucchini Carrot Apple Muffins.

Can I make this zucchini bread with applesauce?

I would start by replacing half the sugar in this recipe with applesauce. If you like it, feel free to experiment with replacing all of the sugar.

Enjoy!
–Lindsay–

Pumpkin Gingerbread Muffins

Lindsay — Fri, 10 Nov 2023 11:40:00 +0000

These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter.

*Originally published 12/2014. Updated 11/2023*

Hi Friends-

You know those few weeks in early November, when Halloween and all things pumpkin is over, but Thanksgiving isn’t quite here and you’re ready for Christmas but it still feels to early?

That’s when you make these muffins. They’re the perfect bridge between Fall and Winter and you absolutely must try them.

Pumpkin and Gingerbread Flavors

I’ve been making these muffins for almost 10 years and they never disappoint. They’re the perfect mix of your favorite pumpkin bread and a delicious gingerbread cookie. All wrapped up in a delicious muffin.

The pumpkin adds a light Fall flavor and the molasses and ginger add the perfect hint of gingerbread with just a couple of simple ingredients.

How To Make Pumpkin Gingerbread Muffins

To make these muffins, you just need a few simple ingredients.

Many of them can be found at Thrive Market– my favorite place to stock your pantry! I love their large selection and place an order every month or two to stock my staple baking items! (refferal link)

Melted butter
Brown sugar
Eggs
Vanilla
Molasses
Pumpkin puree
Flour – I use white whole wheat flour, or
Baking soda & baking powder
Cinnamon and Ginger – for flavor

To make them just mix all the wet ingredients together, add the dry ingredients and stir to just combine. You can leave them plain or add mix-ins. I like fresh cranberries for a bit of tart, but you could also add chocolate chips or some hemp seeds.

Recipe for Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins

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5 from 12 reviews

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 12

Ingredients

4 Tbsp butter, melted
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/4 cup molasses
2/3 cup pumpkin puree
1.5 cups white whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger (more if desired)
optional mixins- fresh cranberries, hemp seeds, ground flax etc

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Instructions

Combine the first six ingredients in a large bowl and stir until well combined.
Add remaining ingredients and stir until just mixed.
Scoop into greased or lined muffin tins.
Bake at 375 degrees for 20-22 minutes.

I make 12 large muffins. Feel free to make yours smaller if you prefer. I like them plain, but if you want to fancy them up a little, mix some powdered sugar with a splash of milk and drizzle it on top for a glaze!

Easy Pumpkin Gingerbread Muffins FAQs

Can I freeze pumpkin gingerbread muffins?

Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze. When you’re ready to eat them, just thaw on the counter!

What if I don’t have ground ginger?

You can leave it out and add extra cinnamon to amp up the flavor but the gingerbread flavor will be lacking if you leave it out.

What is molasses and is it healthy?

Molasses is a type of liquid sugar. It’s a thick, dark syrup that is made while refining sugar cane into sugar. Molasses is lower on the glycemic index than regular sugar. It also contains small amounts of nutrients like iron, calcium, magnesium and Vitamin B6.

Do you have a regular pumpkin muffin recipe?

Try this Easy Pumpkin Bread recipe. You can also make it as muffins. You might also like my Gluten-free Pumpkin Bean Bread as an easy way to add some extra nutrients. Or try these Pumpkin Yogurt Bars or my Baked Pumpkin Donuts.

Looking for more pumpkin recipes?

Try these:

Pumpkin Pie Bars
Pumpkin Yogurt Dip
30 Healthy Pumpkin Recipes
20 Pumpkin Dessert Recipes That Aren’t Pumpkin Pie
Pumpkin Apple Lentil Muffins
Pumpkin Energy Balls

And if you want more gingerbread baking recipes, try:

Enjoy!
–Lindsay–