This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

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Description

Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

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Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

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Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

The post Strawberry Cream Stuffed French Toast appeared first on .

Whether you’re looking for a new way to use up your sourdough discard or craving a fun twist on your traditional carrot cake, these muffins are the answer. They’re moist, flavorful, and topped with a luscious cream cheese frosting that’s impossible to resist.

If you’re a fan of sourdough discard recipes, try my Easy Sourdough Discard Banana Bread and The Best Sourdough Discard Key Lime Ricotta Cookies recipe.

WHY YOU’LL LOVE these Sourdough Carrot Cake Muffins

Moist and Flavorful. These muffins are incredibly moist, thanks to the grated carrots and the sourdough starter. Each bite is tender, rich, and packed with flavor. The sourdough doesn’t just add tang; it also enhances the texture, making these muffins soft yet substantial—never dry.

The Cream Cheese Frosting is Delightful. Let’s not forget the star of the show: the cream cheese frosting. It’s smooth, rich, and slightly tangy, complementing the muffins perfectly. The slight sweetness and creamy texture are the ultimate topping for these spiced, moist muffins. You’ll find it hard to stop at just one muffin!

Great Way to Use Sourdough Discard. If you’re into sourdough baking, you’ll love how this recipe lets you put your sourdough discard to good use. Instead of throwing it away, you can make a treat that’s not only delicious but also elevates your baking skills.

INGREDIENTS

All-Purpose Flour- The backbone of any muffin. All-purpose flour gives structure to the muffins and provides the right balance of lightness and sturdiness, so the muffins hold their shape and have a tender crumb.

Baking Soda- A leavening agent that helps the muffins rise. It reacts with the acidic sourdough discard and other ingredients to produce carbon dioxide gas, causing the batter to expand and become fluffy.

Baking Powder- Another leavening agent, but it works differently than baking soda. It provides a secondary lift to the muffins and ensures they rise properly, contributing to a light texture.

Cinnamon- Adds a warm, sweet, and slightly spicy flavor to the muffins, complementing the carrots and the cream cheese frosting. It also pairs well with the tangy flavor of the sourdough starter.

Nutmeg- Enhances the spiciness of the cinnamon and adds a subtle, aromatic sweetness that pairs beautifully with the carrot and brown sugar in the muffin.

Sourdough Discard- Provides a subtle tang that enhances the overall flavor of the muffins. It also contributes to the muffin’s moisture and tenderness. Because it’s unfed (not active), it doesn’t need to be at its peak for the recipe to work.

Eggs– Acts as a binder, helping to hold the ingredients together. They also provide structure, moisture, and richness to the muffins, making them tender and fluffy.

Browning The Butter– Brings out a nutty, caramelized flavor that adds depth and complexity to the muffins. It also helps create a rich, moist texture. The cooled butter prevents the batter from curdling when mixed with the eggs.

Brown Sugar– Adds sweetness to the muffins and also brings in moisture due to its molasses content. It contributes to the muffin’s soft, moist texture and gives a subtle caramel-like flavor.

Carrots- Provides moisture, sweetness, and texture to the muffins. They also add a natural flavor and vibrant color. The grated carrots melt into the batter, making the muffins soft and tender.

Vanilla Extract– Adds a sweet, aromatic flavor that complements the spices and enhances the overall flavor of the muffins. It balances the sweetness and richness of the other ingredients.

Walnuts or Pecans, optional– Nuts add a delightful crunch and texture to the muffins. They also provide a slight bitterness, which helps balance the sweetness of the other ingredients. Walnuts or pecans are classic additions to carrot cake muffins, adding both flavor and a bit of nuttiness.

Cream Cheese- Provides the rich, tangy base for the frosting. It creates a smooth texture that pairs perfectly with the sweetness of the sugar. The tanginess from the cream cheese also complements the sweet and spicy flavors of the muffins.

Butter- Adds richness and a smooth, creamy texture to the frosting. It helps achieve the right consistency and gives the frosting a luxurious mouthfeel.

Powdered Sugar- Sweetens the frosting and gives it the right consistency. It dissolves easily into the cream cheese and butter, creating a smooth, spreadable texture.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Why Sourdough in Carrot Cake Muffins?

At first, the idea of using sourdough in a sweet treat like carrot cake might seem unusual. However, the tang from the sourdough starter helps balance the sweetness of the carrots and brown sugar, creating a depth of flavor that regular carrot cake recipes can’t quite match.

Plus, sourdough helps with the texture of the muffins, giving them a wonderfully light and tender crumb. If you’re someone who loves a little extra complexity in your baked goods, this is the perfect recipe for you!

Tips/Storing these Sourdough Carrot Cake Muffins

These Sourdough Carrot Cake Muffins with Cream Cheese Frosting are perfect for breakfast, brunch, or a delicious afternoon snack. The combination of tangy sourdough and sweet carrots, finished off with rich cream cheese frosting, will make these muffins the highlight of your day.

They’re also great for sharing at family gatherings, potlucks, or special occasions.

If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.

If you have leftovers (though unlikely!), store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Sourdough Carrot Cake Muffins

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins

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Description

These Brown Butter Sourdough Carrot Cake Muffins with Cream Cheese Frosting are a delightful twist on the classic carrot cake, elevated with the rich, nutty flavor of brown butter. The tangy sourdough starter adds a subtle depth, perfectly complementing the warm spices of cinnamon and nutmeg. Tender grated carrots and optional nuts make each bite a perfect balance of sweetness and texture. Topped with a smooth, creamy cream cheese frosting, these muffins are the ultimate treat—moist, flavorful, and utterly irresistible. 

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Ingredients

For the muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup sourdough discard, unfed
• 2 large eggs
• ½ cup browned butter, cooled
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 large carrots), squeeze excess liquid 
• ½ cup chopped walnuts or pecans, optional

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots (be sure to squeeze the grated carrots between paper towels to remove excess liquid) and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Notes

• If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.
• If you happen to have leftovers (though unlikely!), you can store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

The post Sourdough Carrot Cake Muffins appeared first on .

If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

• Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers. 
• Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
• Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
3. Add the melted chocolate and vanilla and combine with the same fork.
4. Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
5. Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Easy Triple Chocolate Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Description

Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

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Ingredients

Cinnamon Roll Dough

• 4 1/2 – 5 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups water, warm
• 6 tbsp unsalted butter
• 1 large egg

Filling

• 1/4 cup unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon
• 1 tbsp unsweetened cocoa powder

Chocolate Cream Cheese Icing

• 4 oz cream cheese, room temp
• 1/4 cup unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup chocolate chips, melted
• 1 tbsp butter, melted (for chocolate chips)

Cook Mode Prevent your screen from going dark

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Instructions

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. 1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
   2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.

1. 1. Add the melted chocolate and vanilla and combine with the same fork.

1. 1. Next, add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.

1. 1. Spread onto the warm rolls. Enjoy!

Notes

• Fast rise tip- preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

The post Easy Triple Chocolate Cinnamon Rolls appeared first on .

I love a good quiche recipe. The crust is light, buttery, and flaky while the filling is super savory and satisfying. It is loaded with ham, eggs, spinach, and cheese. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys these Mini Ham And Cheese Quiches year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins. It is a perfect dish to bring to a holiday gathering or baby shower. It’s perfect when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE These Mini Ham And Cheese Quiches

Healthy + Nutritious. These Mini Ham And Cheese Quiches are packed with protein and healthy fats to keep you satisfied longer. The quiche filling is rich in protein with eggs, ham, spinach, and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty ham, cheesy cheddar, fresh veggies, and spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

Pie Dough: You can use store-bought or homemade gluten-free pie crust from this recipe. Bring to room temperature before rolling.

Cheese: I prefer cheddar or gruyere. The subtle nutty flavor complements the eggs nicely.

Whole Milk: I prefer whole milk for an extra creamy texture, but a dairy-free option works too.

Heavy Cream: This is essential for a custard-like egg filling.

Onion: Any type of onion may be used and it can be raw or cooked.

Fresh Spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and well-drained) can be used.

Ground Cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling using a 1/4 cup. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

VARIATIONS

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute cheddar with Swiss, shredded gruyere, or gouda. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetables, such as broccoli or bell pepper.

Make it dairy-free: To make this recipe dairy-free, sub whole milk for your favorite dairy-free milk, omit the heavy cream for coconut heavy cream, and use your favorite vegan butter and vegan cheese for the filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. 

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

These awesome Mini Ham And Cheese Quiches pair well with these Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins for an amazing breakfast.

Mini Ham And Cheese Quiches

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 16 mini quiches

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Description

These bite-sized Mini Ham And Cheese Quiches are portable, rich in protein, and filled with fresh vegetables, and savory cheese. Perfect for meal prep and on-the-go mornings, these customizable egg muffins are a healthy and delicious way to enjoy breakfast.

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Ingredients

• 2 pie crusts, store-bought is fine
• 1 tbsp butter
• 4 large eggs, room temperature
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• Dash cayenne, optional
• 1 cup fresh spinach, finely chopped
• 1/2 cup onion, chopped, about half a large onion
• 1 cup cooked ham, diced
• 1 cup mild cheddar cheese, shredded

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Instructions

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18 egg muffins).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

Notes

• Don’t skip this step: Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling. Plus, it makes for a crispy crust!
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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If you’re a fan of sweet recipes, like our Gluten Free Pecan Pie Bars and Easy Paleo Apple Crisp, you’ll love this easy Copycat Heavenly Hunks recipe.

WHY YOU’LL LOVE THeSe Copycat Heavenly Hunks

• No Bake. These Copycat Heavenly Hunks come together in 30 minutes from start to finish and require no baking. These oatmeal cookie bars are the real deal, made with real ingredients, and easy to go together. 
• Chewy Texture. The oats and careful ingredient ratios create a chewy texture that’s oh-so-satisfying.
• Anytime Snack. Heavenly Hunks fit every occasion, whether as a healthy snack, a sweet ending to a meal, or a pleasant gift for friends. 

INGREDIENTS

Old Fashioned Gluten-Free Oats- The soft texture of this cookie bar.

Coconut Flakes- Adds a delicious sweetness to every bite.

Cashew Butter– A sub for almond butter if desired for almond butter hunks.

Coconut Oil- Brings the hunk together, making it a tasty and soft bar.

Pure Maple Syrup- Adds natural sweetness to the heavenly hunk cookie.

Brown Sugar– Adds depth to the sweetness from the molasses.

Pure Vanilla Extract- The vanilla flavor enhances the cookie bar.

Mini Dark Chocolate Chips or Chunks- Quality chocolate makes a difference in these cookie bars.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

VARIATIONS for Copycat Heavenly Hunks

1. Add Nuts: Incorporate your favorite nuts such as chopped almonds, pecans, or walnuts for an added crunch and nutty richness
2. Add Dried Fruit: Mix in dried fruits like cranberries, raisins, or chopped dried apricots to bring a burst of sweetness and chewiness.
3. Salted Caramel Flavor: Drizzle caramel sauce over the hunks before baking or sprinkle a pinch of flaky sea salt on top for a satisfying sweet and salty contrast.

Storing these Copycat Heavenly Hunks

Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.

Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

Copycat Heavenly Hunks

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 21 pieces

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This Copycat Heavenly Hunks recipe is ridiculously quick and easy to make, and your kids will gobble them up! A no-bake simple recipe that results in a delicious dessert or snack that’s naturally gluten-free and dairy-free. This copycat recipe is even better than the store-bought option.

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Ingredients

• 3 1/2 cups gluten-free quick oats, divided
• 3/4 cup coconut flakes
• 2 tbsp brown sugar
• 2/3 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 1/2 cup cashew butter
• 3/4 cup mini chocolate chips

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Instructions

1. Line a bread loaf pan with parchment paper and set aside.
2. Using a high-powered blender, blend 1 1/2 cups of the oats on high to create fine oat flour.
3. In a large bowl, combine the oat flour, remaining dry ingredients, and all wet ingredients excluding chocolate chips.
4. Fold in chocolate chips using a rubber spatula.
5. Add mixture to the prepared bread loaf pan and press down firmly.
6. Put in refrigerator to set for 1-2 hours. Can speed up the process by adding to the freezer for 20 minutes or until they are firm.
7. Cut into bite-size squares and store in the fridge for up to 5-7 days.

Notes

• Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.
• Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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WHY YOU’LL LOVE THESE Homemade Sourdough Cinnamon Rolls

Easy No Fuss Recipe. These homemade sourdough cinnamon rolls are soft, fluffy, gooey, and moist cinnamon rolls. Plus, they are no fuss and quick to make. That’s exactly what you get with this recipe.

Cream Cheese Frosting. This mouth-watering silky cream cheese icing pairs perfectly with the soft and fluffy cinnamon rolls.

Great Use For Sourdough Discard. This is a great recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cinnamon rolls, but they should not be sour.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon roll recipe.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Light Brown Sugar- The warm and deeper sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Unfed Sourdough Starter or Active Starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Prepare the cream cheese icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Tips/STORAGE

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s okay. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Discard Banana Bread come in handy!

Prefer a no-yeast sourdough cinnamon roll recipe? Try these No Yeast Easy Sourdough Cinnamon Rolls. The dough texture is so buttery and seriously so good!

Homemade Sourdough Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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These Homemade Sourdough Cinnamon Rolls are the softest, fluffiest, most flavorful, and ooey-gooey cinnamon rolls! This recipe uses sourdough starter for natural leavening, creating the perfect texture. Plus, they come together with simple pantry staples and are easy to throw together the same day or the night before and bake up the next morning. 

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Ingredients

Cinnamon Roll Dough

• 4– 4 1/4 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 1 tsp salt
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 cup water, warm
• 6 tbsp unsalted butter
• 1 large egg
• 1/2 cup sourdough starter (active or discard)

Filling

• 4 tbsp unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract

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Instructions

Cinnamon Roll Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Notes

• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

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Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

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Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.

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Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen (thawed)

Wet Ingredients

• 4 large eggs
• 1/4 cup almond milk
• 1 tbsp maple syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• butter or spray oil to coat the skillet

 

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Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

Notes

• Using super fine almond flour from blanched almonds is ideal for any paleo baking.
   
• The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
   
• Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

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WHY YOU’LL LOVE this Sourdough Bread French Toast Casserole

Easy To Make. This easy french toast casserole is brought together in 10 minutes. Plus, you can make it the night before and toss it in the oven in the morning for an easy breakfast recipe that’s a deliciously warm meal the whole family will enjoy.

Sourdough Flavor. This sourdough bread french toast casserole has that classic sourdough flavor. It takes a classic french toast casserole and gives it a nice spin with a sourdough taste. If you’re a sourdough bread lover, you will surely enjoy this recipe.

Crumble Topping. The delicious crumble topping gives a nice crunchy texture to each french toast bite. It’s loaded with pecans, brown sugar, and a rich buttery flavor. Every bite will have you coming back for more.

INGREDIENTS

All-Purpose Flour- The base of the delicious crumble.

Sourdough Bread- The star of the show.

Spice Blend- cinnamon and nutmeg bring flavor to this casserole.

Softened Butter– The yummy texture and flavor in the crumble.

Brown Sugar- The sweetness of this french toast casserole.

Eggs- The rich yoke is the binder that helps keep the casserole together.

Vanilla Extract – This enhances the taste and aroma of the dish.

Whole Milk/ Heavy Cream- The key to this soft and custardy inside.

Chopped Nuts- The crunch in the sweet and buttery crumble topping.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Bread French Toast Casserole

• Topping Is Optional. If you prefer a less sweet French Toast Casserole, you can leave the crumble topping off the bread. It will still be delicious.

TIPS/STORAGE for Sourdough Bread French Toast Casserole

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Looking for more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls or Easy Sourdough Discard Banana Bread. Both are seriously so good!

Sourdough Bread French Toast Casserole

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• Author: Michelle Powell
• Total Time: 1 hour
• Yield: 10

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Description

The best overnight Sourdough Bread French Toast Casserole recipe is easy to prepare in 10 minutes! The casserole is made with chunks of bread in a baking dish, soaked in a mixture of eggs, milk, and spices then topped with a sweet, buttery streusel and baked until golden and crispy on top while remaining soft and custardy inside. It is perfect for feeding a crowd or a busy morning holiday like Christmas or when you want breakfast fast and easy.

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Ingredients

• 1 loaf of sourdough bread
• 8 large eggs
• 1 1/2 cups whole milk plus 1 1/2 cups heavy cream
• 3/4 cup packed light brown sugar, divided
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 tsp pink salt, divided
• 1/2 tsp ground nutmeg, divided
• 4 tbsp unsalted butter, softened
• 1/2 cup chopped nuts, pecans or walnuts
• 1/4 cup all-purpose flour
• Warm maple syrup or powdered sugar, for serving
• Fresh berries, optional topping

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Instructions

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.

2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.

3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.

4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.

6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.

8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.

9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

Notes

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

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These delicious Pumpkin Pancakes With Pumpkin Pie Spice are a must on your breakfast table this fall. They come together very easily using many pantry staple ingredients. Topped with whipped cream and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the fall months and these pancakes make great grab-and-go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

WHY YOU’LL LOVE THESE Pumpkin Pancakes With Pumpkin Pie Spice

Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

Delicious Flavor. These Pumpkin Pancakes are perfect for fall mornings. They taste just like a fresh slice of pumpkin pie. The soft and fluffy texture along with the golden-brown edges bursting with pumpkin pie spice flavors is to die for.

Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use whipped topping instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.

INGREDIENTS

All-Purpose Flour- The base of these delicious Pumpkin Pancakes With Pumpkin Pie Spice.

Baking Soda and Baking Powder- Helps the pancakes rise and enhance their soft texture.

Pumpkin Pie Spice- cinnamon, nutmeg, ginger, and cloves bring the flavor to these pancakes.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of these pumpkin pancakes.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to these moist pumpkin pancakes.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

SUBSTITUTIONS/VARIATIONS for Pumpkin Pancakes With Pumpkin Pie Spice

• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Add a topping. Butter and maple syrup are staple toppings for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, cream cheese, or even flavored syrup makes delicious toppings.
• Use milk. This recipe calls for milk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change when using buttermilk as it lends to a richer-tasting pancake.
• Make these dairy-free pancakes. To make this recipe dairy-free, you would use plant-based milk in place of milk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add in 1-4 tablespoons of milk to thin it out.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.

STORAGing Pumpkin Pancakes With Pumpkin Pie Spice

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Pumpkin Pancakes With Pumpkin Pie Spice

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 10-12 pancakes

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Description

Enjoy a cozy fall morning with these easy Pumpkin Pancakes With Pumpkin Pie Spice! Made with wholesome ingredients, these easy pumpkin pancakes are fluffy, delicious, and perfect for a weekend brunch or any time you’re craving the fall season on your plate! 

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Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp brown sugar
• 2 tbsp organic cane sugar
• 1 1/2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 whole egg
• 2 tbsp butter, melted and cooled
• 3/4 cup milk
• 3 tbsp pumpkin puree
• 1/2 tsp pure vanilla extract

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Instructions

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

Notes

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-4 tablespoons of milk to thin it out.
• Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.
• To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.
• To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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