Cottage Cheese Breakfast Bowls

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a…

A Couple Cooks – Recipes worth repeating.

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.

Cottage Cheese Breakfast

Here’s a healthy breakfast idea that’s a bit unexpected, but surprisingly satisfying…Cottage Cheese Breakfast Bowls! Sure, cottage cheese and pineapple or melon seems a little retro. So let’s dust off the concept and make a modern way to start the day. Top this high protein cheese with fresh berries or apple, cinnamon and drizzle of honey. One bite, and you’ll be a believer (we promise).

Cottage Cheese Breakfast

Cottage cheese breakfast bowls

Cottage cheese is great for breakfast because it’s low calorie and high protein: to keep you full all day long! Let us be the first to declare: the whole cottage cheese and pineapple idea has never been our thing. But top it with fresh berries or apples and cinnamon, and it’s a whole new ballgame. Promise! If you have a texture thing about cottage cheese, we get it. But we think you’ll be pleasantly surprised here! Here’s what to do:

  • Add ¾ cup cottage cheese to a bowl. All brands taste different, so find one you love. (We like the flavor of Daisy brand.)
  • Top with berries or diced apple. For the berry bowl shown here, we used blueberries, raspberries and blackberries. For the apple cinnamon, we used Pink Lady apples (our favorite variety!).
  • Add a sprinkle of chopped nuts. Go with pistachios for the berry bowl and pecans for the apple.
  • Add a pinch of cinnamon and a drizzle of honey. Both ingredients are essential to taking the flavors up a notch. You can use maple syrup if you prefer.
Cottage Cheese Breakfast
Berry cottage cheese breakfast bowls: we added Goji berries for fun

A healthy way to start the day

Make up a cottage cheese breakfast bowl and it’s both delicious and filling. One serving with ½ cup blueberries and 2 tablespoons chopped pistachios has:

  • 234 calories
  • 25 grams protein

One thing to watch with cottage cheese is the sodium: this recipe has 30% of your daily sodium. This shouldn’t be a problem if you cook healthy, whole food meals on the regular, but keep it in mind if you also eat lots of salty foods during the day.

Cottage Cheese Breakfast

More ways to eat cottage cheese breakfast

Want a few other ideas for ways to eat cottage cheese at breakfast? Here are a few ideas you might enjoy:

More easy breakfast ideas

There are so many ways to eat a quick breakfast, especially on the go! Here are a few ideas:

This cottage cheese breakfast bowls recipe is…

Vegetarian and gluten-free.

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Cottage Cheese Breakfast

Cottage Cheese Breakfast Bowls


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.


Ingredients

  • ¾ cup cottage cheese
  • 1/2 to 3/4 cup fresh berries or chopped apple
  • 2 tablespoons chopped pistachios or pecans
  • 1 pinch cinnamon
  • 1 teaspoon honey

Instructions

  1. Place the cottage cheese in a bowl. Top with the berries, nuts, cinnamon, and honey. Eat immediately.
  • Category: Breakfast
  • Method: Easy
  • Cuisine: Breakfast

Keywords: Cottage cheese breakfast

A Couple Cooks - Recipes worth repeating.

Egg Muffins

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate…

A Couple Cooks – Recipes worth repeating.

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.

Egg Muffins

Here’s a customizable make-ahead recipe that works for healthy breakfast, lunch and snack: Egg Muffins! Bake up scrambled eggs in muffin tin cups with healthy veggies, then refrigerate them for meals all week! This works as a grab-and-go breakfast, and it’s perfect for kid lunch boxes. We also find ourselves sneaking them out of the refrigerator for a quick snack. The filling is packed with good stuff: loads of spinach, cottage cheese for healthy protein, and jarred red pepper. They’re easy to whip up and so full of flavor!

Ingredients in egg muffins

Egg muffins are scrambled eggs that are baked in muffin tin cups, often with added vegetables or meat. Our spin on an egg muffin recipe loads up on healthy vegetables: spinach and red pepper. Because why not pack in healthy veggies? This makes them perfect for a healthy breakfast or lunch boxes. Our son loves these (and he’s wary of spinach: go figure!). Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach: don’t substitute fresh; frozen spinach has a specific texture you’ll want her
  • Cottage cheese: bold, savory flavor and velvety texture and adds protein
  • Parmesan cheese
  • Jarred roasted red peppers: substitute sundried tomatoes if desired
Egg Muffin Cups

Bake it up in muffin cups

This egg muffins recipe is simple: whisk up the eggs, add the cheese and veggies, and bake it up! Head to the recipe below. But here are a few notes on the baking process:

  • Important: squeeze out as much water as possible from the spinach! The spinach should feel like dry crumbles when you are done. This makes sure the egg muffins will hold together when baking and won’t be too watery.
  • Spray or grease the muffin tin well. You’ll want to be able to pop the egg muffins right out after baking!
  • Bake until puffed and golden, 22 to 24 minutes. They’ll deflate a bit after you let them cool: that’s expected!
Healthy Egg Tin Muffins

Variations on egg muffins

These healthy breakfast egg muffins are exactly what we love in the morning: they’re packed with vegetables and healthy protein! But if you like, you can customize egg muffins to have different variations. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

Important notes: You’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution. Also, make sure to keep the cottage cheese in the base recipe; or you can replace it with milk.

Egg Muffins Recipe

Storage info

The great part about these egg muffins? They keep very well! They’re perfect for storing in the refrigerator for meals all week.

  • Store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. Personally we like them room temp!
  • You can also freeze them for up to 3 months. Defrost by placing in the refrigerator overnight.

Another spin: crustless quiche!

This egg muffin recipe is a spin on our Crustless Spinach Quiche. So if you prefer, you can make this recipe in a pie pan and slice into wedges. Simply bake it for 25 to 30 minutes until puffed and golden. Head to the linked recipe for more details!

Crustless Quiche

More healthy breakfast and lunch ideas

You can never have enough healthy breakfast or lunch ideas, in our opinion at least! Here are some more of our favorite resources:

This egg muffin cups recipe is…

Vegetarian and gluten-free.

Healthy Breakfast Egg Muffins
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Egg Muffins

Egg Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
  5. Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Egg muffins

A Couple Cooks - Recipes worth repeating.

Healthy Banana Muffins

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and…

A Couple Cooks – Recipes worth repeating.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy banana muffins

Here’s a fan favorite recipe we can’t get enough of: these Healthy Banana Muffins! The idea was born when reader Lisa asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was 1. easy to make 2. healthy 3. irresistibly good. It’s still a favorite to this day! My mom always has a batch in her freezer for healthy breakfasts. This healthy muffins recipe uses rolled oats and is easy to whip up in a blender. Throw them in the oven, and they come out fluffy and delicious! No one will believe the magic.

Healthy banana muffins recipe

Why make this healthy banana muffins recipe?

So, what’s so special about these muffins? There are loads of recipes all over the internet. But here’s why you should add this healthy banana muffins recipe to your arsenal:

  • They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana.
  • No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
  • They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.

What people are saying

After trying this recipe out for us, reader Lisa who requested these muffins loved them! In fact, she said “The healthy banana muffins were great and super easy to make. So easy that I’ve made them twice already! The entire family enjoyed the recipe — it’s a winner!

How to make banana muffins

How to make healthy banana muffins

We make these healthy banana muffins all the time and our Larson gobbles them up! Several of our family and friends do the same. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here’s how to make banana muffins, our way:

  • Add ingredients: Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
  • Blend: Blend until the batter is smooth. Pour into muffin cups.
  • Bake: Bake 35 minutes until fluffy and baked!

Storage and freezing info

Blending the oats in this way is basically like making oat flour while you make the batter (here are all our oat flour recipes for more with this concept). It’s the perfect go-to healthy snack or breakfast!

These healthy banana muffins also freeze well: just pop them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

Healthy banana muffins

Variations on healthy blender muffins

Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:

Healthy banana muffins recipe

This healthy banana muffins recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

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Banana bread muffins | Healthy banana muffins

Healthy Banana Muffins (with Oatmeal!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 to 10 muffins

Description

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.


Ingredients

  • 3 large very ripe bananas (1 ½ cups mashed)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice (optional)
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Notes

*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean.

**One reader has tested these banana bread muffins with ¼ cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry. 

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins

A Couple Cooks - Recipes worth repeating.

Magic Breakfast Cookies

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie!…

A Couple Cooks – Recipes worth repeating.

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Breakfast Cookies

The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste. Read the post for some important pointers.

Ingredients in breakfast cookies

Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended tp be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go.

These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the 8 ingredients you’ll need:

  • Unsweetened applesauce
  • Creamy peanut butter or creamy almond butter
  • Maple syrup
  • Old Fashioned rolled oats
  • Baking powder
  • Cinnamon
  • Kosher salt
  • Raisins
Oatmeal Breakfast Cookies

These breakfast cookies we created for a friend who asked us for healthy breakfast ideas for on the go (hi Chelsea!). She had particular dietary considerations, resulting in these cookies being vegan, gluten-free, and full of nutrient-dense ingredients. Here are a few notes on calories and serving the cookies:

  • The recipe yields 11 to 12 cookies. You’ll get 11 cookies if you make ¼ cup scoops, or 12 cookies if you make them slightly smaller.
  • The cookies are either 270 calories or 247 calories, depending on whether you made a batch of 11 or 12.
  • Serving size is 1 cookie. The cookies are fairly sweet so we’d suggest another item if you want a more filling breakfast. Add an apple or other grab-and-go item.
Healthy Breakfast Cookies

These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:

  • The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet.
  • You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok!
  • They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.

Storage info

The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:

  • Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door.
  • You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!).
  • The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.

More healthy breakfast ideas

Looking for easy healthy ways to start the day? (Who isn’t?) Here are a few healthy breakfast ideas:

This healthy oatmeal breakfast cookies recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Breakfast cookies

Magic Breakfast Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 cookies
  • Diet: Vegan

Description

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.


Ingredients

  • ½ cup unsweetened applesauce
  • ⅓ cup creamy peanut butter or creamy almond butter
  • ½ cup pure maple syrup
  • 3 cups Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.
  3. Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 ¼ cup sized cookies or 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.
  4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Breakfast cookies, breakfast cookie recipe, oatmeal breakfast cookies, healthy breakfast cookies

A Couple Cooks - Recipes worth repeating.

Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious. Need a show-stopping pancakes…

A Couple Cooks – Recipes worth repeating.

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.

Lemon Ricotta Pancakes

Need a show-stopping pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they’re packed with protein and made with half the flour of a normal pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (Our 4 year old adores them!) Ready for all our secrets?

Ingredients in lemon ricotta pancakes

This lemon ricotta pancakes recipe follows a formula that’s similar to our Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla
  • All-purpose flour
  • Baking powder and salt
  • Lemon juice and lemon zest
Ricotta

Makes for high protein pancakes

These lemon ricotta pancakes are irresistibly tasty, elegant and protein-packed, which makes them a win-win-win in our book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to us with standard pancakes). Here’s the breakdown for this ricotta pancake:

  • 1 Lemon Ricotta Pancake has over 7 grams protein! Eat two and you get about 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Lemon Ricotta Pancakes

Best toppings for lemon ricotta pancakes

Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce (see below). Here are some of our other favorite toppings:

  • Pure maple syrup and powdered sugar: they taste incredible dressed simply
  • Blueberry sauce or compote: Try these recipes for quick stovetop Blueberry Sauce or Blueberry Compote
  • Fresh berries like raspberries, blackberries or blueberries
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter
Lemon Ricotta Pancakes

More ricotta recipes

Ricotta is a high-protein soft Italian cheese that’s ultra versatile! There are so many ways to use it in recipes both savory and sweet. Once you’ve used it in these pancakes, try these ricotta recipes for using up the leftovers:

This lemon ricotta pancakes recipe is…

Vegetarian and gluten-free.

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes
  • Diet: Vegetarian

Description

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  4. Serve immediately, topped with pure maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon ricotta pancakes

A Couple Cooks - Recipes worth repeating.

Cinnamon Muffins

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping! Here’s an…

A Couple Cooks – Recipes worth repeating.

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!

Cinnamon Muffins

Here’s an impressive muffins recipe that no one can resist: these Cinnamon Streusel Muffins! We love healthy muffin recipes, but this one is straight up indulgent: ideal for impressing guests at brunch. It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? A surprising ingredient brings right the right texture to these little cakes: cottage cheese! It’s unexpected but adds just the right texture, a little more protein, and stands in for a bit of the oil. Here’s what you need to know!

Ingredients in this cinnamon muffins recipe

These cinnamon muffins are sweet and crunchy: the perfect impressive treat for a brunch and much easier than cinnamon rolls! But you could almost argue a healthy spin with the benefits of our secret ingredient! Ever since we created these Cottage Cheese Pancakes, we’ve been experimenting with adding this healthy cheese to bake goods. Here it makes an ultra-fluffy crumb in these cinnamon muffins. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and kosher salt
  • Egg
  • Neutral oil: grapeseed or organic vegetable oil (substitute melted butter if you prefer)
  • Cottage cheese
  • Milk

The secret ingredient: cottage cheese!

You might already have all the ingredients on hand for these cinnamon muffins, except for the magic ingredient: cottage cheese! This high protein cheese brings a moist texture to these muffins that makes the ultra delicious. The protein content spread out between 12 muffins isn’t large, but it’s more than a regular muffin! Even better, using this cheese helps to cut back on the oil content that a standard muffin would use.

Other ways to use cottage cheese? Try these Cottage Cheese Recipes, like Cottage Cheese Pancakes, Cottage Cheese Dip, Whipped Cottage Cheese and more.

Cinnamon muffins recipes

Making the cinnamon streusel topping (and sweetness variations)

Do you prefer a lightly sweet muffin? Make these cinnamon muffins plain, without the streusel topping. They’re lightly sweet and delicious. But we love them with the cinnamon streusel! It brings just the right texture contrast. Here are a few notes about the topping:

  • Use half the streusel if you’d like. This also makes a lightly sweet muffin.
  • Mix well until a crumbly texture forms. You’ll mix melted butter with sugar, flour and cinnamon until a crumbly mixture forms. Then sprinkle onto each muffin before baking! It makes the best crunchy texture to the muffin tops. Just make sure you follow the storage recommendations to preserve the topping texture (see below).
Cinnamon Muffins

Variation: make cinnamon roll muffins

Do you love a very sweet muffin? Turn these muffins into Cinnamon Roll Muffins by adding a drizzle of icing to the tops! It looks absolutely impressive and adds even more sweetness. It’s almost a little too sweet, in our opinion, so we’d use half the streusel topping if you’re planning to add icing.

Go to our 1 Minute Powdered Sugar Icing, then use a fork to drizzle it over the muffins. This drizzle adds some moisture to the muffins, so if you’re planning to store them, try to only ice the muffins you plan to serve.

Cinnamon Roll Muffins

Storage info for cinnamon muffins

Because of the streusel topping, these Cinnamon Muffins should be stored carefully. Ideally you should serve them the day of making, as they’re best fresh. Here’s what to know about storage:

  • The muffins taste best freshly made. If you can, try to make them 30 minutes before you plan to serve.
  • Room temperature: Store at room temperature up to 2 days loosely covered in foil: allowing for some airflow helps the topping stay crunchy. The muffins will become lightly drier.
  • Refrigerator: Store refrigerated in a sealed container lined with paper towel for up to 5 days. Let stand on the counter to come to room temperature before eating).

More muffin recipes

Looking for more muffins? We’ve got lots of healthy muffin recipes in addition to these tasty treats! Here are a few you might enjoy:

This cinnamon muffins recipe is…

Vegetarian.

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Cinnamon muffins

Cinnamon Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!


Ingredients

For the muffins

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ cup neutral oil (grapeseed or organic vegetable oil; substitute melted butter if you prefer)
  • 2/3 cup cottage cheese (small curd if possible)
  • 1 cup milk

For the streusel topping*

  • ¼ cup granulated sugar
  • 2 tablespoons flour
  • ½ tablespoon cinnamon
  • 1 tablespoon salted butter, melted

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).
  3. Make the streusel topping: Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.
  4. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.
  5. Storage info: Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).

Notes

*If you prefer a less sweet muffin, omit the streusel topping. You can also make half the streusel amount for a lightly sweet muffin.

  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Cinnamon muffins, Cinnamon muffins recipe, Cinnamon streusel muffins

A Couple Cooks - Recipes worth repeating.

Crustless Quiche with Spinach

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone. Looking…

A Couple Cooks – Recipes worth repeating.

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.

Crustless Quiche

Looking for a savory brunch recipe to impress? Try a crustless quiche! This concept is our favorite for entertaining: it’s deliciously savory and hearty, with lots of protein to keep bellies full all morning. Even better: it’s so easy to whip up! No need to bother with a quiche crust: just whisk together the filling and pop it in the oven. This crustless spinach quiche is a bit of a miracle: even our spinach-fearing 4 year old loves it! Here’s how to make a crustless quiche recipe and how to customize the filling for your family.

Elements in a crustless quiche

A crustless quiche is a savory egg custard that’s baked without the traditional pastry shell. Without the crust, a crustless quiche is similar to an Italian frittata. The difference? Quiche traditionally has more dairy than a frittata. Here’s what you’ll need for the base recipe of this crustless spinach quiche. The great thing about this recipe is that it convinces even the spinach-averse (like our son!). But you can customize it to have whatever vegetables you choose. Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach
  • Cottage cheese: often a quiche recipe uses whole milk, but cottage cheese makes magic here! It brings a bold, savory flavor and velvety texture
  • Parmesan cheese
  • Jarred roasted red peppers
Crustless Spinach Quiche

Some notes on the spinach

This recipe is so simple: all you have to do is mix up the ingredients and bake it up for 25 minutes until puffed and golden! How does it all work? Here are a few notes on some of the ingredients and how they make the magic:

  • Use frozen spinach, not fresh. Why? Frozen spinach has already been blanched so it has reduced greatly in volume versus fresh spinach. It also has a chewy, desirable texture: it’s hard to describe, but trust us! Think spinach artichoke dip.
  • Thaw the spinach under warm water. Your spinach package may indicate to microwave it for 10 minutes: that’s not necessary here! Simply place it in a colander and warm it under water.
  • Important: squeeze out as much water as possible! This prevents a watery crustless quiche. Use your hands to squeeze it out while the spinach is in the colander. The spinach should feel like dry crumbles when you are done.
Crustless quiche recipe

Variations on mix-ins

You can turn this crustless quiche recipe into hundreds of different flavor variations based on your preferences! If you’d like, you can add other flavors to this one like a handful of chopped ham or crumbled bacon. Or, you can drop the spinach and use other cooked vegetables. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

As a note, you’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution.

Mini crustless quiche

Make mini-sized crustless spinach quiche

Last thing on this crustless quiche with spinach: want to make personal sized versions? You can! Make up mini crustless spinach quiche using a muffin tin! Here’s what to do:

  • Spray a standard-sized muffin tin with cooking spray.
  • Follow the recipe below, but pour the egg mixture equally into 12 muffin cups.
  • Top with additional red pepper.
  • Bake 22 to 24 minutes, until set in the center and golden around the edges. Allow to cool, then run a butter knife around the edges and remove from the muffin tin .
Crustless Quiche

More brunch recipes

Brunch is where it’s at! There’s nothing more fun and festive than brunching with family and friends. We originally created this crustless spinach quiche for Christmas breakfast, but we now eat it anytime of the year! Here are a few more tasty brunch ideas:

This crustless spinach quiche recipe is…

Vegetarian and gluten-free.

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Crustless Quiche with Spinach


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Grease a 9” round pie dish.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute. Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Pour the egg mixture into the prepared pie dish. Sprinkle the top with a few tablespoons of additional chopped roasted red pepper.
  5. Bake the quiche for 25 to 30 minutes, until set in the center and golden around the edges. Allow to rest for at least 15 minutes before serving.

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Brunch
  • Method: Baked
  • Cuisine: Brunch

Keywords: Crustless quiche, crustless quiche recipe, crustless spinach quiche

A Couple Cooks - Recipes worth repeating.

Cottage Cheese Pancakes

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French…

A Couple Cooks – Recipes worth repeating.

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.

Cottage Cheese Pancakes

Cottage cheese pancakes? Yes, this pancakes recipe is the best kept secret on the internet! This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. Might sound a little off, until you take a bite. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like a cross between pancakes and French toast! This is now our go-to pancake recipe (really!). Ready to give it a try?

Ingredients in this cottage cheese pancakes recipe

We didn’t invent the idea of cottage cheese pancakes: it’s been swirling around on the internet for a while (undetected by us). But we did create this riff on the theme, which results in a big batch of fluffy, ample-sized pancakes. You’ll need only 7 ingredients for this recipe:

  • Small curd cottage cheese (see notes below)
  • Eggs
  • All purpose flour
  • Maple syrup
  • Vanilla
  • Baking powder and salt
Cottage cheese

Look for small curd cottage cheese

The most important part of the ingredients in cottage cheese pancakes? Find small curd cottage cheese. This type of cottage cheese has smaller curds (as the name implies). Why it’s important? Small curds allow the cheese to mostly melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it. Here are a few things to keep in mind:

  • Some brands labeled as “small curd” have fairly large curds. The size varies based on brand. One small curd brand we bought was exactly the same curd size as another brand that was not labeled small curd. Experiment and find a brand that works for you!
  • That said, the recipe works with any size of curd (except large). Don’t sweat it too much! Avoid anything marked large curd, but you can really use whatever you have on hand. You just may end up with some white flecks: which are not bad! They’re still just as delicious.
Cottage Cheese Pancakes

Makes for protein filled pancakes

What we like about this cottage cheese pancakes recipe? It uses half the normal amount of all-purpose flour in a traditional pancakes recipe. We’re not anti-flour, but we do like a pancake that fills us up with protein so we’re not hungry 1 hour later. Here’s a little breakdown:

  • 1 Cottage Cheese Pancake has 7.8 grams protein! A serving size of two of these is approximately 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the cottage cheese pancake is has nearly double the protein!
Cottage Cheese Pancakes

Toppings for cottage cheese pancakes

There are so many ways to top your cottage cheese pancakes! Typically when we serve pancakes we try to offset the sweet with a little nut butter for protein. Because these are high protein pancakes, there’s no need: top them with whatever you like! Here are some ideas:

  • Pure maple syrup and powdered sugar: this plays up the French toast vibe
  • Fresh berries like raspberries, blackberries or blueberries
  • Sliced bananas
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter

More pancake recipes

There are so many riffs on pancake recipes, and we love trying them all. Here are some of our top healthy pancake recipes:

This cottage cheese pancakes recipe is…

Vegetarian.

Print
Cottage Cheese Pancakes

Cottage Cheese Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 4-inch pancakes
  • Diet: Vegetarian

Description

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.


Ingredients

  • 4 eggs
  • 1 ½ cups small curd* cottage cheese
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes. 
  4. Serve immediately, topped with pure maple syrup.

Notes

*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Cottage cheese pancakes, Cottage cheese pancakes recipe

A Couple Cooks - Recipes worth repeating.

Cozy Gingerbread Waffles

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced, topped with powdered sugar and a drizzle…

A Couple Cooks – Recipes worth repeating.

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced, topped with powdered sugar and a drizzle of syrup.

Gingerbread waffles

Ready for the best winter tradition? Make up a batch of these Gingerbread Waffles! There’s nothing cozier than the smell of ginger and cloves wafting through the kitchen. We’d rather eat our treats as breakfast than in cookie form, so we created this fun recipe which has turned into a December tradition. Slather them in almond butter and top with a little powdered sugar and maple syrup as a deliciously cozy breakfast treat!

Ingredients in gingerbread waffles

These gingerbread waffles are similar to our Perfect Waffle recipe, with a few added ingredients to bring in that gingerbread cookie flavor. They’re just sweet enough: the ideal sweetness for topping with another drizzle of maple syrup. Here’s what you’ll need to bring it all together:

  • All purpose flour and whole wheat flour: Whole wheat flour makes a light and crispy texture, so make sure to grab it at the store
  • Baking powder and baking soda
  • Sugar
  • Spices: ginger, cinnamon, allspice and cloves
  • Molasses: this is the kicker; molasses gives warmth and depth to the gingerbread flavor
  • Butter
  • Milk of choice, either dairy or non-dairy like oat milk or almond milk
  • Eggs
Gingerbread waffles

Belgian waffles vs standard

You can use this gingerbread waffles batter to make either Belgian or standard waffles. Of course, it simply depends on your waffle iron! Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) What’s the difference?

  • Belgian waffles are twice as large as regular waffles. They’re 1.5 inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle. When serving, we like to break them apart into wedges.
  • Regular waffles, aka American waffles are about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Tips on cooking gingerbread waffles

For these gingerbread waffles, we tried a new method for cooking them that makes ruffled edges. We love the look of these: and you can make more waffles in a single batch! This may be our new favorite method moving forward. Here’s how to do it:

  • Ruffled edges: Simply use a little less batter in your waffle iron: about 2/3 cup for a Belgian waffle maker or ⅓ cup for a standard waffle maker.
  • Full circular waffles: Use a heaping 1 cup for a Belgian waffle maker or a heaping ½ cup for a standard waffle marker.

Of course, these quantities depend on the waffle maker: so eyeball it and adjust quantities as necessary.

Gingerbread Waffles

Toppings for gingerbread waffles

One thing we like about these gingerbread waffles? They’re just sweet enough but not overly saccharine. Make sure to add a drizzle of real maple syrup, required to accentuate the sweetness. We like to top them with nut butter to bring some protein to the breakfast and balance out the sweetness. It really makes them stick! Here’s how we recommend serving them, and then a few other ideas:

Gingerbread Waffles

More Christmas breakfast ideas

And that’s it: we hope you love these gingerbread waffles! Here are a few more treats that would work as Christmas breakfast ideas:

This gingerbread waffles recipe is…

Vegetarian.

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Gingerbread waffles

Cozy Gingerbread Waffles


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced: topped with powdered sugar and a drizzle of syrup.


Ingredients

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon each baking powder and baking soda
  • ⅓ cup granulated sugar
  • 2 teaspoons each ground ginger and cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon kosher salt
  • ¼ cup melted unsalted butter
  • ¼ cup molasses
  • 1 cup milk of choice
  • 3 eggs
  • Powdered sugar, maple syrup, and almond butter (optional), to serve

Instructions

  1. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, baking soda, sugar, ginger, cinnamon, allspice, cloves, and kosher salt until thoroughly combined.
  2. In another bowl, whisk the melted butter, molasses, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
  3. Preheat your waffle iron, then grease or butter it. Add the batter to the center of the waffle iron: use about 2/3 cup for pointed edges* or a little over 1 cup for a full waffle in a Belgian waffle maker, or use ⅓ cup or a little over ½ cup for a standard waffle maker.
  4. Cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Serve with a dusting of powdered sugar and a drizzle of maple syrup; it’s also great with a slather of almond butter or other nut butter.  Makes 2 to 3 large Belgian waffles (which can you can break into pieces for serving) or 4 to 6 standard waffles.
  6. Storage info: We prefer the flavor of these waffles the day of making, but cooked waffles can be frozen if desired. Place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Using less batter makes a waffle with ruffled edges like the ones you see in the photo. Use more batter to make a full circular waffle. The amounts listed are approximate and depend on the waffle iron.

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: Waffles

Keywords: Gingerbread waffles

A Couple Cooks - Recipes worth repeating.

Sweet Potato Bread

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish…

A Couple Cooks – Recipes worth repeating.

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Sweet potato bread

Here’s a quick bread that’s begging to be part of your fall baking repertoire: Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. It’s ideal for fall occasions of all kinds (especially Thanksgiving!). You can also make a sweet potato muffins version of it, too. Ready to get started?

Three ways to cook the sweet potato

You might think you’d start this recipe by roasting a sweet potato: which can take about 45 minutes for a medium spud. But don’t worry: we’ve got some time saving tricks! Here are our top 3 ways to cook a sweet potato for this sweet potato bread:

  • Microwave (8 minutes): This Microwave Sweet Potato method is fast and easy, but you will need to read up on a few pointers. Head to the recipe for all our tricks! Sometimes a microwaved potato can come out a little dry: if so, add a few teaspoons of water while mashing to to re-hydrate it.
  • Steamed (30 minutes): This method takes a little longer, but it makes perfectly moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: This Quick Baked Sweet Potato method has a shortcut: cut the potatoes in half! This method saves loads of time in the oven.

Even better? Make this bread with a leftover sweet potato! It’s a great use for leftovers: you’ll need just 1 cup mashed potato.

Sweet potato bread

How to make sweet potato bread: a few tips!

Once you’ve cooked the sweet potato, this sweet potato bread is just like any other quick bread! Mix the wets, mix the dries, mix them all together and bake it up! Here are a few tips before you scroll to the recipe below:

  • Avoid overmixing. Overmixing creates “tunneling” or air pockets in a quick bread. Mix the wets and dries in the batter until just combined and no streaks of dry ingredients remain.
  • Bake 45 minutes, then add foil. This helps so the nuts on top do not burn.
  • Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out with no gooey batter. You can also measure by the internal temperature: use a food thermometer to see whether it is 200 degrees.

Mix-ins and flavor variations

There are lots of ways to mix up this sweet potato bread depending on your preferences. Here are a few other ideas to make it shine:

  • Nuts in the batter: Place the pecans in the batter, or use walnuts instead
  • Chocolate chips: Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing, like this Applesauce Bread
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
Sweet potato bread

Storage info for sweet potato bread

Once you’ve baked up your loaf of sweet potato bread, it stores well at room temperature, refrigerated, or frozen. Here are our storage recommendations:

  • Room temp: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: Store it refrigerated for 10 days. Keep in mind the refrigerator can dull teh flavors, so leave a slice out for a few minutes before eating.
  • Frozen: Store the bread frozen for 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More quick bread recipes

Quick breads are so versatile: you can eat them as a side dish, for breakfast, or a snack! Outside of this sweet potato bread, here are a few more quick breads we love:

This sweet potato bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk.

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Sweet potato bread

Sweet Potato Bread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.


Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk of choice (dairy free if desired)
  • 2/3 cup brown sugar
  • 1 cup mashed sweet potato (1 medium sweet potato — about 12 ounces)
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • ⅓ cup finely chopped pecans, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and mix until just combined and no streaks of dry ingredients remain.
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of chopped pecans (and granulated sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato bread, sweet potato bread recipe

A Couple Cooks - Recipes worth repeating.