easy recipe

Best Protein Yogurt Parfait – Gluten, Egg and Dairy Free!

Cooking, Health & Wellness

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly like and recommend. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Scroll to the end of this post for my gluten, egg and dairy free yogurt parfait recipe!

The creamiest dreamiest yogurt parfait for a nutritious breakfast!

First, some background on why I made this recipe…

So, this is a bit awkward and embarrassing for me to admit, but because I know my readership is made up of incredibly supportive ladies, I’m going to follow Natasha Bedingfield‘s advice and “release my inhibitions”…

By the way, I saw Natasha perform at a fundraising gala this past year, and she was phenomenal! “Unwritten” was the best I’ve ever heard it since it was released 20 years ago! Okay, I’ve digressed and aged myself, so let’s get back on track…

Back to what I was saying… Here it goes… I’m embarrassed to admit that I HAVE HORMONAL ACNE.

UGH! I hate seeing that in writing because it makes my hormonal acne so real. It’s not that I don’t believe that I have acne – clearly, I do, as my face doesn’t lie to me in the mirror! It’s just that I’ve had to come to the brutal realization that this is not a random breakout from sleeping with makeup on or “just a phase.” I’ve been dealing with hormonal acne on-and-off ever since having children 6 years ago. It will sometimes clear up for a couple months, so I’ll think I’ve moved past it. Then, low and behold… painful, ugly, annoying cystic acne reappears on my jawline again. I hate this acne, because it feels so odd to have as an adult. I was extremely lucky and did not have acne problems during puberty or my teenage years. The acne didn’t start until pregnancy.

In the past, I’ve managed my hormonal acne with topical prescription products. For this round of acne that started about 9 months ago, I waited a few months before getting back into my dermatologist’s office to start prescriptions again. I was hoping it would clear up on its own. However, I’ve now been on my topical prescriptions (Clindamycin, Winlevi and Tretinoin) for 3+ months and nothing is getting better. In fact, my skin is just getting really, really dry and flaking, which is probably not helpful either.

I’ve decided its time to try a different approach: a holistic treatment encompassing diet and mental health. I’ve gone down a very big internet and podcast rabbit hole exploring hormonal acne treatments, and a common theme I’ve seen is eliminating dairy and eggs (and sometimes gluten) in diet on top of stress management. So, here I go… ready to conquer this approach! Although, it won’t be easy…

You see, I’m a protein girly, so eliminating eggs and dairy throws a major wrench into my usual breakfast eats. I typically love to eat greek yogurt topped with nuts and berries or make a veggie and cheese-filled omelette. The idea of eating oatmeal, toast, pancakes or waffles does not sound satisfying to me, nor do those meals usually have a good amount of protein in them for starting my day and meeting my daily protein requirements. As I discovered in my research for hormonal acne solutions, protein is a key conductor in balancing our hormones, and I try to eat at least 20 to 30 grams of protein per meal.

Loving my protein parfait made with Kroma protein and granola

Then, I remembered Kroma Wellness, a brand dedicated to simplifying eating nutritious, anti-inflammatory, clean food that makes you feel your very best. I’m so grateful that I found Kroma 2 years ago when I did their 5-Day Reset (you can read about my life-changing experience with the Kroma Reset here). I took a look at two of my favorite Kroma products that I always keep in stock – Super Granola and Vanilla Cinnamon Protein Powder – and got the idea for a dairy-free, protein yogurt parfait!

I have avoided dairy-free yogurt in the past, because it’s usually filled with alien junk ingredients and sugar with minimal protein. But, blending the Vanilla Cinnamon Protein Powder with a quality pure coconut yogurt (like Cocojune Pure Coconut) amps up the protein content while still getting rich taste, healthy fats and tons of probiotics.

Kroma’s Vanilla Cinnamon Protein Powder adds a decadent dessert-like flavor to dairy-free yogurt, milk, smoothies and baked goods. The powder boasts 20g of protein per serving, has 9/9 Essential Amino Acids, and is loaded with superfoods and adaptogens.

Now let’s talk about what we’re topping our yogurt parfaits with: Super Granola! This is the best granola ever made with a wholesome medley of 10 superfoods that’s light yet satisfyingly crunchy and an irresistible vanilla cinnamon flavor. There is no gluten or refined sugar, which is so rare compared to most granola on grocery store shelves! It’s made with high-quality ingredients and functional superfoods, like crunchy clusters of gluten-free rolled oats, cashews, pumpkin seeds, hemp seeds, sesame seeds, dried blueberries, and mulberries. And, it’s boosted with adaptogenic maca to enhance mood and energy. This granola is the perfect topping to a yogurt parfait, but it’s also great to eat alone as a snack!

Watch me make this Protein Yogurt Parfait on Instagram here:

This DEG Free (Dairy, Egg and Gluten Free) Protein Parfait has now become a go-to breakfast of mine. It makes two small parfaits, so I’ll often make them in mason jars, so I can save the second one for tomorrow. I look forward to this creamy dreamy parfait every morning! Below is the recipe, and I can’t wait to hear what you think after you try it!

Protein Yogurt Parfait Recipe:

Dairy, Egg and Gluten Free!

Yield: 2 yogurt parfaits | Servings: 2 | Prep Time: 5 minutes | Total Time: 5 minutes

Ingredients:

Directions:

  1. Add coconut yogurt, protein powder and almond milk to a bowl and mix. Add more almond milk, if needed, to reach your desired consistency.
  2. Divide the protein yogurt mixture into two serving bowls. Top with berries, nut butter, granola and a drizzle of honey. Enjoy!
Dairy, Egg and Gluten Free Yogurt Protein Parfait

I hope you love this breakfast recipe as much as I do! Let me know if you try it in the comments, and be sure to connect with me on Instagram and TikTok!

XO Maggie

Chocolate Chip Banana Carrot Bread Recipe

Cooking, Lifestyle

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly like and recommend. For more information about affiliates and your privacy, view our Terms & Conditions page here.

We’re a big banana bread family. During the Covid-19 pandemic, I made one banana bread for every month that the city of Los Angeles was in “lockdown.” I think I made six banana breads, maybe more, as the city continued on with various restrictions. With all that baking, I was able to perfect the BEST chocolate chip zucchini banana bread recipe ever. You can find a version of that recipe as muffins with healthier swaps for flour and sugar here.

Today, we went to make that amazing bread recipe and realized that we didn’t have zucchini on hand. However, we did have shredded carrots, which I thought was even better with the Easter holiday upon us! The result was even better than expected. This banana bread with chocolate chips and carrots is gooey on the outside with a lightly crispy top, and the flavor is both sweet and savory, making it a perfect bread for breakfast, snacks, desserts, and a yummy treat to pair with coffee or tea.

If you’re like me and always looking for ways to sneak veggies into your kids’ food, then this is the perfect recipe for you! My kids are usually veggie adverts, and they devoured this chocolate chip banana carrot bread! My 3-year-old daughter also loved helping me make this recipe. She was the “official banana masher.”

This is a great recipe for your family, and I know you’ll love it! If you kids asked who ate it all, you can just say the “Easter Bunny!”

Watch this gooey delicious bread in action – yum!!

Recipe: Chocolate Chip Banana Carrot Bread

Ingredients:

Directions:

  1. Preheat oven to 350º. Line a 9-inch bread loaf pan with parchment paper.
  2. In a large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and shredded carrots and stir until combined.
  3. In the same bowl, add flour, baking soda, and salt and stir to combine well.
  4. Fold in chocolate chips and transfer to prepared baking pan.
  5. Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then transfer onto a cooling rack to cool completely.

I hope you love this recipe! Let me know if you try it in the comments below, or connect with me on Instagram or TikTok!

XO Maggie

Save on Pinterest to make for later!

Simple Quiche Lorraine Recipe

Cooking

After I gave birth to my firstborn, my neighbor brought over a quiche, and I thought it was the best postpartum food gift ever! Quiche is good for breakfast, lunch, dinner or even a snack, and it was amazing not to worry about cooking or ordering food in those first few days home with a newborn!

I appreciated that postpartum quiche so much that I now I try to give a quiche to all my mama friends with a newborn. This classic Quiche Lorraine recipe is my go-to, because it’s so easy and absolutely delicious. Salty bacon, fluffy eggs, creamy gruyere cheese and a flaky pie crust make this quiche a real winner. I like to use a frozen pie crust to cut time and make this recipe even simpler!

The quiche I made from the recipe below (adapted from Delish.com) is headed to one of my mama friends, and I doubled the recipe to have one for our family.

Easy Classic Quiche Lorraine

Ingredients:

  • 1 9-inch pie crust, frozen
  • 8 slices bacon
  • 1 1/2 cups shredded Gruyère, divided
  • 1 shallot, minced
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • Pinch of cayenne
  • Pinch of nutmeg
  • Kosher salt
  • Freshly cracked black pepper
  • Chopped green onion (optional)

Directions:

  1. Preheat oven to 375°. Allow frozen pie crust to thaw for 10-20 minutes. Use a fork to prick holes around the bottom and sides of the crust. Bake for 5-10 minutes.
  2. While pie crust is baking, cook bacon until crispy in a skillet over medium heat, about 8 minutes. Transfer to a paper towel-lined plate to drain.
  3. Scatter cooked bacon on pie crust with 1 cup Gruyère, shallot and green onions.
  4. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
  5. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving. Enjoy!

What other variations of quiche do you like? Let me know in the comments below if you try this recipe! Or, connect with my on Instagram and TikTok!

Easy Avocado Smoothie Recipe

Cooking, Health & Wellness

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly like and recommend. For more information about affiliates and your privacy, view our Terms & Conditions page here.

I recently had my wisdom teeth extracted, so smoothies have been my morning go-to to get optimal nutrition while avoiding chewing. I was getting bored of my usual fruit smoothies so started testing out different recipes, and I believe I have perfected the best avocado smoothie! Scroll down to get the recipe, and be sure to read to the bottom to get my comfy morning smoothie essentials!

Are avocados good in smoothies?

It might sound a bit odd to add an avocado to your smoothie, especially if you’re used to the typical smoothies with a banana base. But, let me assure you that the texture of avocado makes them perfect for creamy, rich smoothies – almost like a milkshake! The taste of avocado is super mild and we add fruit for sweetness, so you don’t end up with a smoothie that tastes like a raw avocado with this recipe. If you like your smoothies extra sweet, I recommend adding 1 tsp. of pure maple syrup to the recipe.

Are avocado smoothies good for you?

In addition to this avocado smoothie tasting great, it’s also jam-packed with health and beauty benefits! According to Medical News Today, avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids, which is great for eye and brain health and improves bone and joint function. Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. I drink this smoothie in the morning, and it keeps me full until lunchtime! Omega-3’s are also known to regulate your skin’s oil production and boost hair growth, so this is truly a beauty-boosting smoothie!

What do I need to make an avocado smoothie?

My avocado smoothie recipe is made with only 4 ingredients! Or, 5 ingredients if you are adding protein powder, which I recommend! Some people like their smoothies on the sweeter side, so if that’s you, I also recommend adding 1 tsp. of pure maple syrup. Of course, you’ll need one ripe avocado – our star ingredient! You can tell its ripe by gently squeezing the avocado. If it’s soft, but not mushy, it’s ready to eat! You also need your preferred milk (I like Almond MALK), vanilla extract and frozen fruit. My favorite frozen fruit for this recipe is pineapple, mango or strawberries, because they give the smoothie that extra bit of sweetness that avocado is lacking. If you’re using protein powder, I recommend Tone It Up Plant-Based Protein + Greens Powder, because it has everything you want in one scoop:15 grams of protein, 14 leaves of kale, 4 leaves of spinach and a floret of broccoli with a creamy texture and delicious vanilla flavor. Plus, it’s plant-based protein, non-GMO, gluten free and kosher with nothing artificial! As mentioned before, avocados are quite bland, so if you want to kick up this smoothie’s flavor, add a dash of salt before blending.

You’ll also need a powerhouse blender, like my Ninja Professional Plus Blender, to make your smoothie, well, smooth. This blender has a powerful motor and extra sharp blades designed for superior crushing, so it’s perfect for creating your smoothies, frozen drinks or even ice cream! I personally love how easy it is to clean. And, it’s dishwasher safe!

Ninja Professional Plus Blender

After my smoothie is done, I like to pour it into a nice glass and drink with a fancy gold straw. It feels so much better than those yucky paper cups and straws you get at smoothie shops, ya know? Try it — I think you’ll love it served that way, too!

Stainless Steel Gold Straws

Easy Avocado Smoothie Recipe

Ingredients:

  • 1 ripe avocado
  • 1 1/2 cups milk of choice (my favorite is Almond MALK)
  • 1 tsp. pure vanilla extract
  • 1 cup frozen fruit (I recommend mago, pineapple or strawberry)
  • 1 scoop protein powder (optional, but I love to use Tone It Up Plant-Based Protein + Greens Powder)
  • 1 tsp. pure maple syrup (optional for added sweetness)
  • A dash of salt (optional)

Directions:

Peel the avocado, discard the pit and add into the blender. Add remaining ingredients into the blender and blend until smooth. Serve immediately.

Enjoy this easy, yummy avocado smoothie, beauties! Let me know what you think in the comments below, and be sure to follow me on Instagram and TikTok for more easy recipes!

Check out my comfy and beautiful morning essentials for the best smoothies:

  1. Good American Sweater
  2. Abercrombie & Fitch Joggers
  3. SLIP Scrunchies
  4. Fuzzy Slippers
  5. Gold Hoops
  6. NINJA Professional Blender
  7. Tone It Up Protein + Greens
  8. Pretty Glassware
  9. Gold Stainless Steel Straws

Red, White and Blue Summer Spritz Cocktail Recipe

Cooking, Holidays, Lifestyle

The 4th of July, my favorite holiday, is just around the corner and I’m prepping and planning what to serve our party guests! When it comes to making cocktails for a large group, I prefer easy batch cocktails that look pretty in a pitcher on your table but also are so simple to serve! No one has to play bartender making individual cocktails when you have a ready-to-serve pitcher filled with a yummy libation!

Feeling festive with my Red, White and Blue Summer Spritz!

This year, we’ll have this Red, White and Blue Summer Spritz available for our guests. The red strawberries, blue blueberries and white wine make this drink perfect for a July 4th party. I love sticking to a theme when hosting guests, so I’m going all out with red, white and blue everything!

The best part about this cocktail — it’s SO EASY! You don’t have to be a master bartender to pull this off! Plus, it’s affordable! Don’t worry about impressing guests with expensive white wine in this drink. The wine will be mixed with simple syrup, club soda, and berries, so your guests will have no idea you used bottom-shelf wine! Garnish the cocktail with a sprig of fresh rosemary or mint to add some flare and make it look fancy! I like savory cocktails, so I prefer rosemary, but mint is perfect for summer! I promise you’ll like this cocktail so much, you’ll be sipping it all summer!

Below is my recipe for Red, White and Blue Summer Spritz!

Red, White and Blue Summer Spritz Cocktail!

Red, White and Blue Summer Spritz Cocktail

Ingredients:

Directions:

  1. Fill a pitcher with ice
  2. Add 1/2 cup each of sliced strawberries and blueberries into the pitcher
  3. Pour simple syrup and bottle of wine until pitcher is 3/4 full
  4. Pour club soda to fill remaining 1/4 of pitcher and stir to combine
  5. To serve, fill glass with ice and pour in spritz. Garnish cocktail with additional berries and a sprig of fresh rosemary or mint to your taste

If you’re looking for more July 4th party ideas, check out my other posts, linked below!

What do you like to serve your July 4th party guests? Let me know in the comments below, or connect with me on Instagram and TikTok!

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Easy July 4th Trifle Recipe

Cooking, Holidays

If you’re looking for an impressive July 4th dessert that takes little effort, this festive red, white and blue trifle checks all the boxes! It’s yummy, easy, and fun! This dessert is sure to be the hit of your July 4th party!

Easy and festive July 4th trifle!

This “almost homemade” July 4th trifle is made with simple ingredients easily found at your local grocer: pre-made angel food cake, Cool Whip, strawberries and blueberries – that’s it!! If you don’t have a trifle dish, you could use a large clear glass bowl. This recipe is perfect for a 2.5 to 3-quart trifle dish. I used a large 5.5-quart trifle bowl, so I doubled this recipe.

The red, white and blue from the strawberries, blueberries and Cool Whip makes it perfect for the Fourth of July! Once you’re finished assembling the trifle, create a pretty flag design with the berries as a topper for an Instagram-worthy party table centerpiece!

Easy July 4th Trifle Recipe

Easy July 4th Trifle

Ingredients:

  • 1 13-16 oz. angel food cake, cut into 1-inch cubes (easiest if pre-made from your grocer’s bakery or you can also do a simple cake mix)
  • 1 quart sliced strawberries
  • 1 pint blueberries
  • 2 8 oz. containers Cool Whip
    • *reserve a few strawberries and blueberries for topping

Directions:

  1. In a 2.5 to 3-quart trifle dish or large glass bowl, layer half of the angel food cake, strawberries, blueberries and then one container whipped topping. Repeat layers with remaining angel food cake, strawberries, blueberries and second container whipped topping.
  2. Create an American flag design with your remaining blueberries and strawberries to top your trifle.
  3. Serve immediately or store in the refrigerator until ready to serve. Best enjoyed within 24 hours.

Watch me make this Easy July 4th Trifle on Instagram:

July 4th Trifle on Instagram!

Let me know if you plan to try this for your July 4th party by commenting below or connecting with me on Instagram or TikTok!

Festive Red, White and Blue Dessert!

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Easy July 4th Dessert: Red, White and Blue Fruit Skewers!

Cooking, Holidays, Kitchen, Lifestyle
Festive in Red, White and Blue!

The Fourth of July is my favorite holiday! It’s the best of summer all rolled into one day — family, friends, BBQ, parties, yummy treats, fun drinks, great music, and fireworks!

We’re hosting our first big Fourth of July party at our house this year, and it’s a party I’ve been dreaming of hosting ever since we bought this home almost five years ago! We finally finished our backyard remodel last fall, and I can’t wait for everyone to enjoy our pool and great view of fireworks from our balcony this year!

If you’ve been following me for a while, you know that I love cooking and hosting parties. But, when it comes to hosting a really big party, like we are this year for July 4th, I’m all about making dishes that are simple, quick, and festive! That’s why I look for easy recipes that can feed a crowd but look fun to eat, too!

Enter: Red, White and Blue Fruit Skewers!

Easy Red, White and Blue Fruit Skewers

Because beautiful red strawberries and sweet blueberries are in season, it’s easy to add patriotic color to your July 4th party table. I love these Red, White and Blue Fruit because they’re fun to make AND eat! Your kids will love helping you assemble them! Just make sure they’re old enough to handle a wooden skewer without poking themselves! I love the mini marshmallows in this recipe because they instantly upgrade your treat from a simple fruit skewer to a dessert!

Ingredients for Red, White and Blue Fruit Skewers: Strawberries, Blueberries, Mini Marshmallows and Wooden Skewers

Here’s how to make Red, White and Blue Fruit Skewers!

Red, White and Blue Fruit Skewers Recipe:

Ingredients:

Directions:

  • Wash and dry strawberries and blueberries
  • Cut strawberries to match the size of blueberries and mini marshmallows
  • Thread berries and marshmallows onto skewer in red, white and blue pattern
  • Cover and store in fridge until ready to serve. Enjoy within 24 hours.
Red, White and Blue Fruit Skewers for the Fourth of July!

Other Ideas for July 4th Fruit Skewers:

  • Swap out mini marshmallows for bananas or angel food cake
  • Try other blackberries or raspberries instead of blueberries and strawberries
  • Use mini star shaped cookie cutters to make festive shapes out of the strawberries or angel food cake

Let me know if you try these skewers, and please share other fun July 4th dessert recipes with me! Be sure to follow me on Instagram and TikTok for more ideas!

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Recipe: Chocolate Dipped Peanut Butter Rice Krispy Treats

Cooking, Holidays, Home, Kitchen

Rice Krispy Treats are a classic childhood favorite! I wanted to make our homemade version more special than what you can get at the store, so I added peanut butter to the recipe and dipped them in chocolate! Make these Chocolate Dipped Peanut Butter Rice Krispy treats festive for a holiday or themed party by adding colored sprinkles. We made these treats for spring, so I used pink and blue sprinkles!

Chocolate Dipped Peanut Butter Rice Krispy Treats

Chocolate Dipped Peanut Butter Rice Krispy Treats Recipe

Ingredients:

Instructions:

  1. Spray an 9″x 13″ (or 8″x 8″ for thicker bars) casserole dish with nonstick cooking spray.
  2. In a 4 quart sauce pan, melt butter on low heat. Do this slowly, you don’t want burned or brown butter here.
  3. Once butter has melted, keep heat on low and add mini marshmallows.
  4. Once marshmallows begin to soften and melt, add peanut butter.
  5. At this point, you will need to constantly stir the mixture so the peanut butter does not burn and the marshmallows can evenly melt (won’t take too long, about 5 minutes or so).
  6. Once, mixture is combined and melted, turn off heat and remove pan from stove.
  7. Add Rice Krispy cereal to sauce pan and stir until evenly coated with mixture. This is sticky stuff so do your best to get it all combined.
  8. Pour mixture into casserole dish (it will look very loose.) Spray your hand with some nonstick cooking spray and pat down the mixture until firmly compacted.
  9. Allow 30-45 minutes for treats to set up. Cut into small squares or rectangles.
  10. Melt white or dark melting wafers in a small bowl according to package instructions.
  11. Dip one end of Rice Krispy treat into bowl of chocolate, top chocolate with sprinkles and place on parchment paper to set for 15-20 minutes.

This Peanut Butter Rice Krispy Treats recipe was adapted from The Country Cook‘s original recipe, found here.

I love adding these Peanut Butter Rice Krispy Treats to themed dessert boards! Check out my tips to make a great treat board here!

Let me know if you plan to try these and what color sprinkles you’ll use in the comments below! Follow me on Instagram or TikTok for more fun ideas for the family!

XO Maggie

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Best Banana Zucchini Bread Muffins Recipe!

Cooking, Health & Wellness, Home, Kitchen, Lifestyle

Hey Mamas! If you’re like me and have picky eaters in your house, it can be a struggle to get kids to eat green vegetables! My solution: Sneak veggies into their favorite foods!

Great for picky eaters: I have THE BEST banana bread recipe (originally adapted from Delish.com) that I’ve converted into muffins with hidden zucchini! My kids have never once said, “Ewe,” “What’s the green stuff?” or “I can taste vegetables!” when I serve them these muffins! SCORE!

Why this is the best Banana Zucchini Bread Muffin recipe: When I say this is the best banana bread recipe, I truly mean it! During the pandemic, I made one banana bread loaf for every month we were locked down in LA County. I tried six variations of banana bread, so I can attest that this is the very best recipe! Utilizing three bananas is the perfect amount of flavor and sweetness, and the full fat sour cream makes the bread so moist! You will never need to try another banana bread recipe again… This is IT! You’re welcome.

Original recipe swaps: I make a couple swaps for these Banana Zucchini Bread Muffins from the original Banana Bread Recipe from Delish.com to make them kid-friendly and mom-approved. First, I add half of a grated zucchini. Secondly, I add mini semi-sweet chocolate chips! My kids go nuts over chocolate anything, so this is a special treat. In my opinion, regular sized chocolate chips overpower the the banana flavor, so I prefer to use mini sized chips. I haven’t tried the muffin recipe without the mini semi-sweet chocolate chips yet, but I have made the original loaf recipe without them, and it was still soooo gooood!

Make it even healthier!: Recently, I completed a 5-day wellness reset that eliminated sugar, gluten and dairy from my diet, and I saw some phenomenal health benefits (like my average resting heart rate dropping by 9 heartbeats per minute – wow!). Since then, I’ve been testing swapping out sugar and gluten in some of my favorite recipes, like this one! If you want to go gluten- or sugar-free, try Bob Mills Gluten Free All Purpose Baking Flour and Truvia Sweet Complete Monk Fruit Sweetener. I could not tell the difference when we made these swaps! So good!

Mix-ins and frosting ideas: If you want to add some more oomph to this recipe, add 1/2 cup chopped nuts (pecans and walnuts are my favorite) or coconut! Or, add a cream cheese frosting for a real decadent treat that’s totally approved by the health food gods because we’re already eating zucchini – LOL! My favorite is a vegan cream cheese frosting recipe from Peanut Butter & Jilly found here.

I prefer using mini chocolate chips in this banana zucchini bread recipe!

Tips for the best Banana Zucchini Bread Muffins:

  • You can’t have bananas that are too ripe for this recipe. The more ripe, the better!
  • Shred the zucchini with a VERY fine grater. You don’t want chunky zucchini in your muffins!
  • Be sure to drain and soak the moisture from the grated zucchini with a paper or cloth towel. Do not skip this step of the recipe or else you’ll have watery batter!
  • This recipe makes about 18 muffins, so I always give a few to our neighbors and teachers. Everyone will love these muffins!

Can you convert muffins into bread loaves? Yes! To be honest, my most favorite way to make this recipe is a large 9×5 loaf pan instead of muffins. However, my kids love the muffins and they’re much easier to transport and serve to kids in muffin form.

How to Make One Banana Zucchini Bread Loaf:

  • Preheat oven to 350º. Line a 9×5-inch loaf pan with parchment and grease with cooking spray.
  • Follow recipe as written below, but bake for 1 hour instead of 25 minutes. Let bread cool for at least 10 minutes before serving.

How To Make Multiple Mini Banana Zucchini Bread Loaves:

  • Preheat oven to 350º. Line four  3.8×2.5-inch loaf pans with parchment and grease with cooking spray.
  • Follow recipe as written below, but bake for 30-35 minutes. Keep an eye on it, as all ovens cook at different speeds. Let bread cool for at least 10 minutes before serving.

BANANA ZUCCHINI BREAD MUFFINS

Yields: 18 Muffins | Prep Time: 15 minutes | Total Time: 40 minutes

Ingredients:

*Note: Some people like to add Xanthum Gum to their recipes using gluten free flour, but I don’t believe it’s totally necessary if you’re making muffins. The label on Bob Mills Gluten Free Flour has instructions on how much Xanthum Gum to add if you wish to try it.

Directions:

  1. Preheat oven to 375º. Line two muffin pans with 18 baking cups.
  2. In a large bowl, whisk together flour, baking soda, and salt.
  3. In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and grated zucchini and stir until combined. Gradually add dry ingredients to wet ingredients until just combined. 
  4. Fold in mini chocolate chips and transfer to prepared muffin pan cups.
  5. Bake until a toothpick comes out clean, about 25 minutes. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.

I’d love to hear what you think of this recipe! I’ve had so much fun making (and eating!) these Banana Zucchini Bread Muffins that I’m determined to add zucchini to other favorite recipes! What should I try next: a chocolate-zucchini cake, blueberry-zucchini muffins or chocolate chip-zucchini cookies?! Let me know in the comments below, or connect with me on Instagram or TikTok!

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.

Chocolate Peanut Butter Pecan Cookies – My Favorite Easy Cookie Recipe With Only 5 Ingredients!

Holidays, Kitchen, Lifestyle

‘Tis the season for holiday baking!

Baking these easy cookies with my son!

During the holidays when I was growing up, the kitchens of the women in my family were always filled with fresh baked goodies. I guess that’s why when Dec. 1 rolls around, I get an itch my bones to start baking! I especially love baking my grandmothers’ recipes to honor their tradition. After sharing a couple treats with our family, my favorite thing to do is box up the goodies to share with neighbors as a holiday gift. It’s been a great activity to do with my toddler, too! He loves helping me in the kitchen, and he also gets to experience the joy of giving a homemade gift to people we care about.

As I’ve chatted with a few of my mom friends the last couple of holiday seasons, it’s come to my attention that the tradition of holiday baking is slowly dying. We either don’t want easily accessible sugar tempting us in our kitchens, don’t have the time to bake, or simply don’t have the interest!

Then comes along that one person in your office or friend group who suggests a holiday cookie exchange… Or, your friend last-minute asks you to bring a homemade treat to share at her holiday party… Or, you need a quick thoughtful gift for a child’s teacher or a special person on your gift list you accidentally forgot to shop for…

Don’t worry, girl, I got you with this SUPER EASY Chocolate Peanut Butter Pecan Cookies recipe!! It’s made with only 5 ingredients and takes around 20 minutes to make! Yummy crunchy peanut butter, chocolate chips, chopped pecans, sugar and eggs are what it takes to make these gooey, loaded cookies! And, these cookies taste SO GOOD that people will think you’ve slaved in the kitchen for hours making them from scratch… But, only you and I know that it only took 20 minutes!

My Grandmother Holmes always had these at her house around Christmastime. Every year, the day after Christmas, we would drive from Texas to go visit her in Tennessee and stay with her for several days. Our family always enjoyed snacking on these cookies at her home, so my mother got her recipe and I’ve been baking them every holiday season since! I’ll also make them a couple other times throughout the year for quick “I’m thinking of you” gifts – great for new mamas (did anyone else get a sweet tooth right after giving birth?), get-well-soon gifts, and simple thank-you’s!

Another pro about these cookies – they’re gluten-free! I like to convince myself they’re healthier gluten-free, so I can have two instead of just one! ‘Tis the season, right?!

Chocolate Peanut Butter Pecan Cookies

RECIPE: Chocolate Peanut Butter Pecan Cookies

These flavorful cookies are gooey and loaded with crunchy peanuts and pecans! The sweetness from the semi-sweet chocolate chips make them perfect for a holiday treat – or anytime!

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes

Makes around 22-24 cookies

Ingredients:

-2 eggs blended

-1 cup sugar

-1 cup crunchy peanut butter

-1 cup chopped pecans

-1 cup chocolate chips (I like to use Ghirardelli Semi-Sweet Premium Chips)

Directions:

  1. In a large bowl, mix together eggs and sugar until combined.
  2. Stir in peanut butter, chips and nuts.
  3. Drop by tablespoon on parchment paper lined cookie sheet.
  4. Bake at 350 degrees for 12-15 minutes until edges are brown
  5. Cool and serve.

Put a few cookies in these festive treat bags with a Christmassy bow to share with neighbors, teachers, the mailman, friends, family, everybody!

Don’t forget to *kiss the cook!*

Let me know if you plan to make these cookies by commenting below or connecting with me on Instagram!

Happy Holidays!

XO Maggie

Yummy Gooey Crunchy Chocolate Peanut Butter Pecan Cookies!

AFFILIATE DISCLOSURE: Some of this post contains affiliate links for the products I use and LOVE. If you take action on these links (like clicking, buying, etc.), I may receive compensation at no cost to you. As always, all opinions are my own, and I’ll only recommend what I truly love. For more information about affiliates and your privacy, view our Terms & Conditions page here.