Category: Freeze Well Recipes

Easy Chicken Nuggets

These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these! Why I Love This Recipe Homemade chicken nuggets are one…

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These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these!

Easy Chicken Nuggets on serving platter.

Why I Love This Recipe

Homemade chicken nuggets are one of the most requested recipes I’ve received since I started creating family-friendly meals for Weelicious. While I’ve made Baked Chicken Nuggets before, I wanted to create a version that closely resembles the fast food nuggets everyone loves. And so, this recipe was born! Chicken nuggets and french fries are convenient and undeniably loved by kids, so naturally have I several recipes for each.

This homemade chicken nugget recipe is incredibly easy to make and offers the same crispy, delicious taste as fast food—but with healthier ingredients! It comes together in under 30 minutes using ingredients you likely already have in your kitchen. Plus, you can make a large batch and freeze them for later, making these nuggets not only a budget-friendly recipe but also a huge time-saver when you need a quick meal.

The Ingredients

Easy chicken nuggets ingredients.
  • Chicken Breasts: The star of the show! We use boneless, skinless chicken breasts for this recipe, a great protein source!
  • Old Fashioned Oats: Also known as rolled oats, this ingredient helps bind the chicken nuggets together. Plus, oats are high in fiber which adds some extra nutritional benefits.
  • Panko breadcrumbs: Panko is what gives these nuggets that irresistible crispy, crunchy exterior!
  • Grated parmesan cheese: Parmesan adds flavor to the nuggets, but if you need these to be dairy free you can omit it.
  • Seasonings: Dried parsley, garlic powder, onion powder, and kosher salt add tons of flavor to this recipe!

Variations and Substitutions

  • Ground Chicken: If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.
  • Seasonings: Feel free to customize the seasonings to your taste preferences!
  • Gluten Free: Use certified gluten free oats and gluten free panko to make this recipe suitable for people with gluten sensitivities.

How to Make Easy Chicken Nuggets

Easy chicken nuggets mixture in bowl.

Step 1: Preheat the oven to 375°F. Place the chicken chunks, oats and seasonings in a food processor until chicken is finely chopped and ingredients are combined.

Breadcrumbs and parmesan cheese combined in shallow bowl.

Step 2: Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.

Chicken nuggets on parchment paper.

Step 3: With moistened hands, roll about 1 tablespoon of chicken mixture between your palms and flatten it into a nugget shape.

Breaded chicken nuggets on baking sheet lined with parchment paper.

Step 4: Gently press nuggets into bread crumbs to evenly coat them. Place nuggets on a parchment lined baking sheet. Lightly spray nuggets with cooking spray. Bake for 12-15 minutes or until golden.

Recipe Tip

If you want your nuggets to be even more golden brown, place under the broiler for 2 minutes after cooking.

How to Air Fry Homemade Chicken Nuggets

Making these homemade chicken nuggets in the air fryer is super easy! Simply form the nuggets as directed, spray each one with cooking spray, and place them in your air fryer basket. Cook at 375°F for 10-12 minutes, or until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!

Chicken nuggets in air fryer basket.
Cooked chicken nuggets in air fryer basket.

How to Freeze Homemade Chicken Nuggets

Many parents keep frozen chicken nuggets on hand as a quick meal solution, but have you ever looked closely at the ingredients in your favorite brand? Are they pronounceable? Are they things you want your kids eating? I was shocked when I first checked the labels, which is why I now make extra homemade chicken nuggets to freeze. This way, I always have a batch ready for when the craving hits, and I feel good knowing exactly what’s in them!

  1. Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour.
  2. Put frozen nuggets in labeled zip-top bags and freeze for up to 4 months.
  3. When ready to eat, cook as directed, adding 1-2 minutes to the cooking time.

Tips and Tricks

  • Use Wet Hands for Shaping: Keep your hands slightly damp while shaping the nuggets to prevent the chicken mixture from sticking to your fingers.
  • Chill the Mixture: If the chicken mixture feels too soft to handle, place it in the fridge for 10-15 minutes to firm up. This makes shaping the nuggets easier and helps them hold their form while cooking.
  • Coat Nuggets Evenly: To get an even coating, press the nuggets gently into the breadcrumb mixture, turning them a few times. This ensures a crispy coating all over.
Easy Chicken Nuggets served with BBQ sauce and ketchup for dipping.

More Kid-Approved Chicken Recipes

Crispy on the outside, tender inside, freshly made easy chicken nuggets your kids will beg for everyday. What could be more simple, economical, nutritious and yummy than that?

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Easy Chicken Nuggets

There's no recipe more kid friendly than easy chicken nuggets. These nuggets are just as good (if not better) than fast food or store bought frozen nuggets and made with ingredients you can pronounce!
Course Appetizer, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 199kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
  • Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
  • With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
  • Gently press nuggets into bread crumbs to evenly coat them.
  • Place nuggets on parchment lined baking sheet and lightly spray nuggets with cooking spray.
  • Bake for 12-15 minutes or until golden and serve. If you want your nuggets to be more golden brown, place under the broiler for 2 minutes after cooking. Air frying instructions are in the notes below!

Video

Notes

To Freeze: Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour, then put them in labeled zip-top bags and freeze for up to 4 months. When ready to eat, cook as directed, adding 2 minutes to the cooking time.
To Air Fry: Form the nuggets as instructed and spritz each one will cooking spray. Air fry at 375°F for 10-12 minutes until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!
If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 527mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Banana Wheat Germ Muffins

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too! Why You’ll Love This Recipe The Ingredients Variations and Substitutions How to Make Banana Wheat Germ Muffins Step 1: Preheat oven to 350 degrees. Combine flour, wheat…

The post Banana Wheat Germ Muffins appeared first on Weelicious.

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too!

Banana Wheat Germ Muffins on pink and purple plates.

Table of Contents

Why You’ll Love This Recipe

  • Simple to make with everyday ingredients.
  • Packed with fiber and nutrients from wheat germ.
  • Naturally sweetened with ripe bananas and honey instead of tons of sugar. I have tons of recipes using ripe bananas you could try!
  • Moist, tender, and perfect for breakfast or a snack.
  • Ready in under 30 minutes!

The Ingredients

Banana Wheat Germ Muffins Ingredients.
  • All-purpose flour: The base for a fluffy muffin.
  • Wheat germ: Adds texture and nutritional benefits.
  • Baking Soda & Baking Powder: Work together to help the muffins rise.
  • Very ripe bananas: Since there’s very little additional sweetener in these muffins, using very ripe, naturally sweet bananas is imperative. The spottier, the better!
  • Honey: We use honey (or agave) instead of granulated sugar in this recipe to naturally sweeten the muffins.
  • Vegetable oil: Keeps the muffins tender.
  • Vanilla extract: Adds a rich depth of flavor.
  • Large egg: Binds the ingredients together.

Variations and Substitutions

  • Add-Ins: Try adding some dark chocolate chips, dried fruit or chopped nuts for extra flavor and texture.
  • Sweetener: Feel free to use maple syrup instead of honey or agave to sweeten the muffins.
  • Wheat Germ: If you don’t have wheat germ, feel free to substitute it with oat bran or whole wheat flour.

How to Make Banana Wheat Germ Muffins

Banana Wheat Germ Muffins dry ingredients combined in mixing bowl.

Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.

Banana wheat germ muffin wet ingredients combined in mixing bowl.

Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.

Banana wheat germ muffin batter in mixing bowl.

Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.

Wheat germ muffin batter in muffin tin.

Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.

Wheat germ muffin batter in muffin tin. Each muffin topped with a slice of banana.

Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.

Baked banana wheat germ muffins in muffin tin.

Step 6: Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.

Make-Ahead and Storage

Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!

Tips and Tricks

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
Banana wheat germ muffins stacked on top of each other.

More Healthy Muffin Recipes

Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!

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Banana Wheat Germ Muffins on pink and purple plates.
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Banana Wheat Germ Muffins

Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 190kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
  • In a standing mixer or with a hand mixer, combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
  • Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
  • Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
  • Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
  • Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
  • Cool and serve.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
  • Storage: Store in an airtight container at room temperature for up to three days or freeze for longer storage.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Cholesterol: 15mg | Sodium: 280mg | Fiber: 3g | Sugar: 16g

The post Banana Wheat Germ Muffins appeared first on Weelicious.

Breakfast Bread Pudding

Making Breakfast Bread Pudding might sound complicated, but in reality, it couldn’t be easier, especially if you prep it the night before! It’s super delicious with bites of sweet apples and raisins and the warmth of cinnamon and vanilla. Why I Love This Recipe The Ingredients *For a full list of ingredients and instructions, see the recipe…

The post Breakfast Bread Pudding appeared first on Weelicious.

Making Breakfast Bread Pudding might sound complicated, but in reality, it couldn’t be easier, especially if you prep it the night before! It’s super delicious with bites of sweet apples and raisins and the warmth of cinnamon and vanilla.

Table of Contents

Why I Love This Recipe

  • Flavorful: This breakfast bread pudding recipe is sweet (but not too sweet), made with bite-sized chunks of apples, raisins and a dash of cinnamon and vanilla extract. It’s so delicious and comforting. You could even serve it for dessert. If you’re looking for a more savory breakfast bread pudding, try my Breakfast Casserole recipe!
  • Make Ahead: The key to this dish being even easier is preparing it ahead of time. I’m a big fan of recipes like this. Just like my Refrigerator Oatmeal and Chia Seed Pudding the prep is so simple, and as you already know, I’d prefer to cook the night before than in the morning! It freezes super beautifully too. Just make sure you do it before baking.
  • Great for a Crowd: I love dishes like this one because you can serve it to a crowd easily. It’s the perfect recipe for holidays like Thanksgiving when you have a lot of cooking on the horizon but a crew that still needs breakfast before the big event.

The Ingredients

Breakfast bread pudding ingredients on countertop.
  • Large eggs: Eggs give your bread pudding that custardy texture while holding everything together.
  • Milk: A bit of milk adds moisture to the dish.
  • Honey, Vanilla and Cinnamon: These ingredients add a touch of sweetness and overall warmth to the bread pudding making it irresistibly delicious. 
  • Small apples: We like to use Gala, Fiju or Golden Delicious apples for this recipe, but any apple you love will work. Cut them into small pieces for a pop of sweet apple in every bite.
  • Raisins: I like to add raisins for chewiness and more natural sweetness.
  • Bread of Choice: Fresh or stale 1 inch chunks of bread will work here, so feel free to use that loaf of bread that you weren’t sure what to do with! Whether it’s challah, multigrain, french or brioche, it will be delicious.

*For a full list of ingredients and instructions, see the recipe card below.

Variations and Substitutions

  • Milk Swap: Any type of milk will work in this breakfast bread pudding recipe so feel free to use plant-based milk if that’s what you prefer.
  • Bread: I’ve made this recipe with challah bread, multigrain sandwich bread, whole wheat and even a french loaf and they all turned out perfectly. Feel free to experiment!
  • Dried Fruits: You could substitute any dried fruit in place of the raisins. Or, make this even more decadent and add some chocolate chips!

How to Make Breakfast Bread Pudding

Eggs, milk, honey, cinnamon, vanilla and salt in mixing bowl.

Step 1: Preheat the oven to 350°F. Whisk the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.

Breakfast bread pudding ingredients combined in mixing bowl.

Step 2: Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.

Breakfast bread pudding in baking dish.

Step 3: Transfer the mixture to a greased or parchment lined 8-inch baking dish pressing down lightly. Cover with foil and allow to rest for 15 minutes.

Baking dish covered with aluminum foil.

Step 4: Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.

Freezing and Reheating Tip

  • Freeze for Meal Prep: Cover tightly and freeze the unbaked breakfast bread pudding so you can have a last minute breakfast on hand. To reheat, bake from frozen and add 8 minutes to the cooking time.
  • Reheating Tip: I served leftovers of this to my kids two days in a row by pouring a little milk or cream over the top and microwaving until it’s heated through. Super yummy!
Serving of breakfast bread pudding on green plate.

More Make Ahead Breakfasts

When you’re looking for an to easy breakfast recipe, this Breakfast Bread Pudding should come to mind! Prep it the night before and your morning will be a breeze. Let me know what you think of this recipe by leaving a comment and rating below!

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Breakfast Bread Pudding

Breakfast Bread Pudding might sound complicated, but in reality, it couldn't be easier. Or more delicious!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 230kcal
Author Catherine McCord

Equipment

  • 8 inch baking dish

Ingredients

  • 3 large eggs
  • 3/4 cup milk
  • 3 tablespoons honey (or to taste)
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 2 small apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
  • 1/3 cup raisins
  • 4 cups whole wheat or multigrain bread (fresh or stale bread), cut in 1-inch cubes (you can use any type of bread you have on hand)

Instructions

  • Preheat the oven to 350°F.
  • Butter a 1 1/2-quart, 8-inch baking dish.
  • Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
  • Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.
  • Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes. (*You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.)
  • Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
  • Serve.

Notes

  • Freeze for Meal Prep: Cover tightly and freeze the unbaked breakfast bread pudding so you can have a last minute breakfast on hand. To reheat, bake from frozen and add 8 minutes to the cooking time.
  • Reheating Tip: I served leftovers of this to my kids two days in a row by pouring a little milk or cream over the top and microwaving until it’s heated through. Super yummy!

Nutrition

Calories: 230kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Cholesterol: 115mg | Sodium: 200mg | Fiber: 4g | Sugar: 26g

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Homemade Graham Crackers

Perfectly sweet, with a hint of cinnamon and honey, these Homemade Graham Crackers are a delicious, easy to make snack. If you’ve never baked cookies with your kids, this is a perfect starter recipe. Why I Love This Recipe The Ingredients *For exact measurements and instructions, see the recipe card below.* Variations and Substitutions How…

The post Homemade Graham Crackers appeared first on Weelicious.

Perfectly sweet, with a hint of cinnamon and honey, these Homemade Graham Crackers are a delicious, easy to make snack. If you’ve never baked cookies with your kids, this is a perfect starter recipe.

Graham Crackers recipe on blue plate.

Table of Contents

Why I Love This Recipe

  • Better Than Store-Bought: These graham crackers have a rich, buttery flavor and a slightly chewy texture that you just can’t get from store-bought versions. I love re-creating healthy versions of store-bought snacks like Homemade Fig Bars, Homemade Oreo Cookies and Chocolate Chip Granola Bars.
  • Healthier Ingredients: Made with whole wheat flour, dark brown sugar, and honey, these crackers are a more wholesome treat you can feel good about serving to your family.
  • Versatile Use: Enjoy them as a snack on their own, crumble them over yogurt, or make classic s’mores – the possibilities are endless!
  • Fun to Make: This homemade graham cracker recipe is fun to make, especially if you get the kids involved in cutting out shapes with cookie cutters. It’s a perfect kitchen project for a cozy afternoon.
  • Egg-Free: The best part is that there’s no eggs in this Graham Cracker recipe dough, so you can let your kids roll, cut out shapes and enjoy a taste of the dough AND the final baked product!

The Ingredients

Graham cracker ingredients.
  • Whole Wheat Flour: Adds a wholesome, nutty flavor and extra fiber to the crackers.
  • All-Purpose Flour: Creates a perfect balance between tender and crisp in the crackers.
  • Dark Brown Sugar: Provides a deep, molasses-like sweetness that complements the honey.
  • Kosher Salt: Balances the sweetness and brings out the flavors of the other ingredients.
  • Ground Cinnamon: Adds a touch of warmth and spice, giving the crackers their signature taste.
  • Baking Soda: Helps the crackers rise slightly and gives them a light, crisp texture.
  • Unsalted Butter: Using chilled and cubed butter contributes to the flaky texture and rich flavor of the crackers.
  • Honey: Adds natural sweetness to the graham crackers.
  • Water: Helps bring the dough together and keeps it from being too dry.

*For exact measurements and instructions, see the recipe card below.*

Variations and Substitutions

  • Flours: You can use all whole wheat flour for a denser, more fiber-rich cracker, or use all all-purpose flour. Some of my readers have used graham flour in place of the whole wheat flour with success too. Feel free to experiment!
  • Gluten-Free: I’ve had Weelicious readers share that they’ve used a gluten free all-purpose flour in place of the flours in this recipe with great success!
  • Toppings: If you want, before baking, sprinkle the crackers with a bit of cinnamon sugar or flaky sea salt for added texture and flavor.
  • Chocolate Dipped: For a sweet treat, dip half of each graham cracker in melted dark or milk chocolate and let it set before serving. Or for a chocolatey version, make Chocolate Graham Crackers.

How to Make Homemade Graham Crackers

Graham cracker dry ingredients in food processor.

Step 1: Preheat oven to 350 degrees. In a food processor or mixer combine the flours, brown sugar, salt, cinnamon and baking soda.

Graham cracker ingredients in food processor.

Step 2: Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

Graham cracker dough in food processor.

Step 3: Add honey and water and continue to mix until it all combines.

Rolled out graham cracker dough.

Step 4: Remove and shape the dough into a flat disk and place between two sheets of parchment paper. Use a rolling pin to roll dough out until 1/4 inch thick.

Graham cracker dough with shapes cut out.

Step 5: Cut dough into square crackers or fun shapes using cookie cutters.

Baked graham crackers on baking sheet.

Step 6: Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes. Cool and serve.

Tips and Tricks

For the best homemade graham crackers, keep these tips and tricks in mind:

  • Chill the Butter: Make sure your butter is cold and cubed before adding it to the dough. This helps create a flaky texture in the crackers.
  • Don’t Overwork the Dough: Mix the dough just until it comes together to avoid tough crackers. Over-mixing can result in a denser texture.
  • Even Thickness: Roll the dough evenly to ensure that the crackers bake uniformly. Uneven dough can lead to some crackers being over-baked while others remain undercooked.
  • Cutting Shapes: Get creative with shapes by using cookie cutters. If you’re making these with kids, they’ll love picking out fun shapes for their crackers!

Storage Tip

Store the cooled graham crackers in an airtight container at room temperature for up to a week. They can also be frozen (pre-baked or baked) for up to 4 months.

FAQs

Can I make graham cracker dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just let it come to room temperature for a few minutes before rolling it out. Alternatively, you can freeze the dough for up to a month and thaw it in the refrigerator before using.

What can I do with leftover graham crackers?

Leftover graham crackers are incredibly versatile! Crumble them up and use them in Pumpkin Pie Parfaits, use them as a topping for yogurt or ice cream, or enjoy them with a spread of nut butter or homemade homemade strawberry preserves.

Why are my homemade graham crackers not crispy?

If your graham crackers are not crispy, they may need a bit more baking time. You can also try rolling the dough slightly thinner next time for a crisper result. Remember to let them cool completely, as they will firm up as they cool.

Can I flavor the graham crackers differently?

Absolutely! You can add different spices like ginger, nutmeg, or even a bit of cocoa powder to make Chocolate Graham Crackers. Or experiment with almond or vanilla extract for different flavors.

Homemade bear-shaped graham crackers on light blue plate.

More Easy Snacks for Kids

If you’ve never made your own graham crackers, you’ve got to try! Especially if you have little one. Graham crackers are like a total cookie rite of passage for kids. Let me know what you think of this recipe by leaving a comment and rating below!

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homemade graham crackers from Weelicious.com
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Graham Crackers

Homemade Graham Crackers are a fun activity to make with your kids and are perfect for a quick snack or to put in a school lunch for a treat!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 90kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In a food processor or mixer combine the first 6 ingredients.
  • Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  • Add honey and water and continue to mix until it all combines into a dough.
  • Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  • Roll dough out until 1/4 inch thick. Cut into crackers or fun shapes using cookie cutters.
  • Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
  • Cool and serve.

Video

Notes

  • To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
  • If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!
  • To Store: Place the cooled graham crackers in an airtight container at room temperature for up to a week.

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 90mg | Fiber: 1g | Sugar: 6g

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Homemade Fig Bars

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind. Why I Love This Recipe What pre-packaged treat do you most remember your parents buying you as a child? Graham crackers? Chocolate chip cookies? Gingersnaps? Oreos? In my day, it was Fig Newtons. I think…

The post Homemade Fig Bars appeared first on Weelicious.

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind.

Homemade Fig Bars served with a glass of milk.

Table of Contents

Why I Love This Recipe

What pre-packaged treat do you most remember your parents buying you as a child? Graham crackers? Chocolate chip cookies? Gingersnaps? Oreos? In my day, it was Fig Newtons. I think my mother assumed the fig center made them a more sensible choice than the other options at the grocery. While my mom usually baked her own delicious cookies, I don’t think she ever considered trying her hand at homemade Fig Newtons. Even when I started thinking about making a healthier, less sugar-filled, homemade version of Newtons I was a bit intimidated at the prospect of doing it. It just didn’t seem like a recipe that would be easy to pull off in a home kitchen.

Well, I was wrong. Totally wrong. In fact, in the same amount of time it would take me to make a simple batch of chocolate chip cookies, I made these decadently rich bars, boasting sweet figs tucked inside a tender, flaky whole wheat cookie. My kids agreed they were superior to the store bought Fig Newtons they had recently tried at a friend’s house, and they couldn’t keep their mitts out of the tin I put them in.

One night after two of my little cookie monsters absconded with three cookies a piece and were coming back for more, I hid the tin. I did such a good job hiding it out of sight in fact, that five days later I realized I totally forgot about them. Figuring they would be stale, I opened the container and pulled one out to try. Amazingly, these homemade fig bars were still as moist and irresistible as the first day I had baked them. Store bought fig bars for us? Never again!

The Ingredients

Homemade fig bar ingredients.
  • Dried figs, stems removed: Figs provide natural sweetness and a chewy texture that makes these bars irresistible.
  • Honey: Adds a touch of extra sweetness to the fig filling.
  • Unsalted butter: Helps create that tender, flaky texture in the cookiedough. Use softened butter for the best results.
  • Sugar: Just enough to sweeten the dough without overpowering the natural fig flavor.
  • Large egg: Adds richness and helps bind the dough together.
  • Vanilla extract: Infuses the dough with a warm, aromatic flavor.
  • White whole wheat flour – A healthier alternative to regular flour, offering a boost of fiber and nutrients.

Substitutions and Variations

  • Figs: If you’re not a fan of figs, try using dried dates, apricots, or prunes for a different flavor.
  • Honey:Maple syrup or agave nectar can be used in place of honey.
  • Sugar: Swap out the sugar for coconut sugar or a sugar substitute like monk fruit sweetener for a lower-glycemic version.
  • Flour: If you prefer, you can use all-purpose flour or a gluten-free flour blend instead of white whole wheat flour.

How to Make Homemade Fig Bars

Dried figs soaking in bowl of warm water.

Step 1: Preheat your oven to 350°F. Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.

Fig mixture in food processor bowl.

Step 2: Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.

Eggs and sugar mixed in bowl.

Step 3: In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.

Fig bar dough in mixing bowl.

Step 4: Add the flour and mix until a dough forms.

Fig bar dough rolled into rectangle.

Step 5: Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.

Fig bar with fig mixture on one side of the rectangle.

Step 6: Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.

Fig bar rolled over top of fig mixture to make a log shape.

Step 5: Fold the dough over on top of itself and gently press the dough together at the edges.

Fig bars cut into pieces.

Step 6: Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.

Tips for Perfect Homemade Fig Bars

  • Use quality dried figs: The flavor of your bars will depend largely on the quality of your figs, so choose ones that are plump and moist.
  • Don’t skip the soaking step: Soaking the figs ensures they’re soft enough to blend into a smooth filling.
  • Seal the edges well: To prevent the filling from leaking out during baking, make sure to press the edges of the dough together firmly.

FAQs

Can I use fresh figs instead of dried figs for homemade fig bars?

Yes, you can use fresh figs, but you may need to cook them down to reduce the moisture before blending into a smooth filling. Dried figs are recommended as they provide a thicker, more concentrated flavor.

How do I store homemade fig bars?

Store your fig bars in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.

What other fillings can I use instead of figs?

You can get creative with fillings! Try using a mix of dried fruits like apricots, dates, or raisins. You can also add a touch of orange zest, lemon zest or a splash of lemon juice to the fig filling for a citrusy twist.

Can I make fig bars gluten-free?

Absolutely! Just substitute the white whole wheat flour with a gluten-free flour blend that you trust works well for baking.

Homemade Fig Bars with glass of milk.

More Homemade Snacks

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Homemade Fig Bars

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Soak Time 10 minutes
Total Time 45 minutes
Servings 10
Calories 110kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat your oven to 350°F.
  • Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
  • Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
  • In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
  • Add the flour and mix until a dough forms.
  • Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
  • Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
  • Fold the dough over on top of itself and gently press the dough together at the edges.
  • Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
  • Bake 15-20 minutes, or until golden.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Fiber: 1g | Sugar: 9g

The post Homemade Fig Bars appeared first on Weelicious.

Homemade Uncrustables

Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below. Why I Love This Recipe What is it about crust on sandwich…

The post Homemade Uncrustables appeared first on Weelicious.

Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below.

Homemade Uncrustables on large cutting board with fruits and vegetables.

Table of Contents

Why I Love This Recipe

What is it about crust on sandwich bread that many kids just seem to hate?! It is so common for kids to eat around the crust, ask for the crust to be cut off, or avoid a sandwich altogether if they see even a hint of crust. So, I came up with my version of what is now known as an Uncrustable and it’s one of the best sandwiches for school lunch! Here’s why:

  1. Personalized Perfection: Customize the fillings to match your child’s taste buds – from classic PB&J to even turkey and cheese, the options are endless. Plus, you get to cut them into fun shapes if you want!
  2. Healthier Ingredients: You can also opt for healthier ingredients like whole-grain bread, natural nut butter, and high-quality or homemade fruit preserves.
  3. Time-Saving Wonders: Let’s face it, mornings can be chaos. Having a stash of homemade Uncrustables in the freezer means you can grab, pack, and conquer the school lunch with ease.
  4. Cost-Effective: Compared to buying pre-packaged options, making Uncrustables at home is budget-friendly and you can use the crusts to make other recipes like Croutons or Cinnamon Toast Pinwheels!

What You’ll Need

Uncrustables ingredients on countertop.
  • Sandwich Bread: A classic store bought sandwich bread works best for Uncrustables. They key is that it’s pretty soft. These won’t work as well with a more artisanal loaf of bread.
  • Fillings: Whatever sandwich filling floats your boat! You can do the classic PB&J combo, a different nut or seed butter with homemade strawberry preserves or even hummus with chopped veggies.
  • Sealer: You can use a Sandwich Sealer like this one or this one or, if you don’t have one of those tools, a fork and a cookie cutter or mouth of a large glass will work too!

How to Make Homemade Uncrustables

Piece of sandwich bread with peanut butter and and fruit preserves in the center.

Step 1: Spread a piece of sandwich bread with 1 tablespoon of peanut butter. Place 1 tablespoon preserves on top of peanut butter.

Sandwich on countertop.

Step 2: Top with another piece of bread.

Uncrustables sandwich cutter on top of assembled sandwich.

Step 3: Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.

Homemade uncrustable.

Step 4: If using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions.

Tips and Tricks

  • Customize Your Fillings: Get creative with fillings like almond butter, banana slices, honey, cream cheese, or even hummus and veggies. Make sure the fillings aren’t too runny to prevent soggy sandwiches and don’t overfill.
  • Seal Like a Pro: I used to use a fork with a cookie cutter to seal (which works great), but my new favorite school lunch gear item is probably this special Uncrustables sandwich sealer that presses down the edges and seals the sandwiches tight. Whichever method, just make sure you seal properly to prevent fillings from leaking out during freezing.
  • Use the Crusts: I hate wasting food! Save those crusts for breadcrumbs, homemade croutons or these cute Cinnamon Toast Pinwheels!

How to Freeze and Thaw Homemade Uncrustables

  1. Freezing: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn. Freeze Uncrustables for up to two months. Make sure they’re properly sealed to avoid freezer burn.
  2. Thawing: To enjoy, simply take a sandwich out of the freezer in the morning and let it thaw in the school lunchbox or at room temperature. It’ll be ready to eat by lunchtime!
Homemade uncrustables on wooden cutting board surrounded by fruits.

More Fun Sandwiches for Kids

These homemade uncrustables are perfect to tuck into school lunch, or serve on a big fun platter like you see pictured above complete with fresh fruit, fresh vegetables, strawberry fruit leather, and other yummy snacks. Let me know what you think of these sandwiches by leaving a comment and rating below!

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Uncrustables from Weelicious.com
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Uncrustables

Homemade uncrustables come in any shape you can dream up and are so easy to make!
Course Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 135kcal
Author Catherine McCord

Equipment

Ingredients

  • 8 slices sandwich bread
  • peanut butter (almond butter, cashew butter or sun butter work too!)
  • fruit preserves

Instructions

  • Spread a piece of sandwich bread with 1 tablespoon peanut butter.
  • Place 1 tablespoon preserves on top of the peanut butter and top with another piece of bread.
  • Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.
  • If you’re using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions. 

Notes

  • Seal Like a Pro: Use a fork or a special Uncrustables sandwich sealer to press down the edges and seal the sandwiches tight. This will prevent fillings from leaking out during freezing.
  • Mind the Crust: Trim the crusts off the bread using a round cutter or simply by pressing down with a glass. Save those crusts for breadcrumbs, homemade croutons or these cute Cinnamon Toast Pinwheels!
  • Freeze with Love: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn.

Nutrition

Calories: 135kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 239mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 106mg | Iron: 2mg

The post Homemade Uncrustables appeared first on Weelicious.

Basil Pesto Recipe

One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing. Why I LoveThis Recipe The Ingredients *For a full list of ingredients and measurements, see…

The post Basil Pesto Recipe appeared first on Weelicious.

One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing.

Basil pesto in bowl with spoon.

Table of Contents

Why I LoveThis Recipe

  • Quick and Easy: You can whip up this classic pesto in minutes, making it perfect for busy days. It’s so easy to make you’ll never need store-bought pesto again.
  • Fresh and Flavorful: When I have tons of fresh basil growing in my garden, pesto is the first recipe I make. It’s so easy and the combo of aromatic basil and rich Parmesan is a flavor explosion in every bite.
  • Versatile: You can store homemade pesto in the fridge for weeks and use it on tons of recipes from pesto fish kabobs, to easy chicken pesto pasta, egg pesto melts and chicken pesto wraps
  • Kid-Friendly: My kids devour this pesto recipe no matter what I put it on. Plus, it’s a fun way to get your kids involved in the kitchen by letting them help you put all the ingredients in the food processor.

The Ingredients

Basil pesto recipe ingredients.
  • Fresh Basil Leaves: The star of the show, fresh basil leaves give this pesto its vibrant green color and aromatic flavor.
  • Parmesan cheese: Grated Parmesan cheese adds a rich, savory depth to the pesto, balancing the fresh basil perfectly.
  • Pine nuts: Pine nuts add a buttery richness and a bit of crunch.
  • Garlic: A little bit of fresh garlic gives the pesto that punch we all love.
  • Olive oil: This ingredient brings everything together, making the pesto smooth and silky.
  • Lemon juice: A splash of lemon juice adds a brightness that really enhances all the other flavors.

*For a full list of ingredients and measurements, see the recipe card below.

Variations and Substitutions

One of the best parts of making your own pesto is that you can make it the way you like it or substitute ingredients with what you have on hand. Here are some pesto variations to try:

  • Swap the pine nuts for any nut you prefer. Some of my favorites are walnuts, almonds or pistachios for pistachio pesto.
  • Make nut-free pesto by using hemps seeds or try Pumpkin Seed Pesto.
  • For a different flavor, try using Pecorino Romano or even nutritional yeast for a dairy-free option.
  • If you’re out of basil, you can mix in some fresh arugula, spinach (Spinach Pesto) or kale (Kale Pesto) for a different twist.
  • Try different herbs like parsley, cilantro or even mint to add a new flavor to your pesto sauce.

How to Make Homemade Basil Pesto

Basil pesto ingredients in food processor bowl.

Step 1: Place all ingredients in a food processor or blender.

Pureed basil pesto ingredients in food processor.

Step 2: Puree until smooth. Adjust seasonings as needed.

Tips and Tricks for the Best Pesto

  • Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
  • Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
  • Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.

Ways to Use Your Pesto

Pesto is so versatile, and there are countless ways to enjoy it. Here are some of my favorites:

Storage and Freezing Instructions

  • Refrigerator Storage: To store basil pesto in the refrigerator, transfer it to an airtight container. To prevent oxidation and maintain its vibrant green color, drizzle a thin layer of olive oil on top before sealing. Your pesto will stay fresh for up to a week.
  • Freezer Storage: For longer storage, freezing basil pesto is a great option. Here are a couple simple methods:
    • Ice Cube Trays: Spoon the pesto into ice cube trays and freeze until solid. Once frozen, pop the pesto cubes out and store them in a freezer bag. This way, you can easily use small portions as needed.
    • Small Containers: Alternatively, divide the pesto into small, freezer-safe containers. Make sure to leave a little space at the top for expansion. Label with the date, and store for up to six months.
Basil pesto in storage containers.

FAQs

How long does homemade basil pesto last?

Homemade basil pesto can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze the pesto in ice cube trays or small containers for up to six months. Just thaw and use as needed!

What is a good substitute for pine nuts in pesto?

If you’re looking for a substitute for pine nuts in pesto, walnuts, almonds, or sunflower seeds are excellent options. For a nut-free pesto, try hemp seeds or pumpkin seed pesto.

Basil pesto in mason jar.

More Pesto Recipes

This basil pesto recipe is a simple, delicious, and versatile classic that will quickly become a staple in your kitchen. We keep pesto in our refrigerator ready to go for when we need a quick and flavorful meal on the table stat. If you make this recipe, let me know what you think by leaving a comment and rating below!

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Basil pesto in bowl with spoon.
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Basil Pesto

You can use this pesto to mix into pasta, rice, quinoa or even to coat on chicken or fish before or after cooking to add a tons of flavor and moisture.
Course Dip, Main Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 124kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Place all ingredients in a food processor or blender.
  • Puree until smooth. Adjust seasonings as needed.

Video

Notes

Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.
Nut-free Option: For a nut-free pesto, try Hemp Seed Pesto or Pumpkin Seed Pesto.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.5mg

The post Basil Pesto Recipe appeared first on Weelicious.

Banana Chocolate Chip Muffins

These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits! Why I Love This Recipe Craving muffins one day, I took my banana bread recipe, added chocolate…

The post Banana Chocolate Chip Muffins appeared first on Weelicious.

These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits!

Banana Chocolate Chip Muffins cooling on wire rack.

Table of Contents

Why I Love This Recipe

Craving muffins one day, I took my banana bread recipe, added chocolate chips, and poured it into muffin tins. The result: a game-changer! Here’s why I love them so much:

  • Quick and Easy: This recipe comes together easily with just a few steps. Plus, making muffins instead of a whole loaf of banana bread means they bake faster, allowing you to enjoy these delectable treats that much quicker!
  • Perfect for Any Time: Whether it’s breakfast, a snack, or dessert, these muffins hit the spot every time.
  • Kid-Friendly: Muffins in general are the perfect kid-friendly food. They’re more appealing for little hands and are great for adding to a school lunch or saving for an after school snack!

The Ingredients

Banana Chocolate Chip Muffins Ingredients.
  • All-Purpose Flour: Provides structure to the muffins. See some options for flour substitutions below if you need!
  • Baking Powder & Baking Soda: Help the muffins rise and become fluffy.
  • Honey or Agave Nectar: Naturally sweetens the muffins and adds moisture.
  • Large Egg: Binds the ingredients together and adds richness.
  • Milk: Keeps the muffins moist and tender.
  • Oil: Adds moisture and helps create a soft texture.
  • Ripe Bananas: The star ingredient, providing natural sweetness and flavor.
  • Semi-Sweet Chocolate Chips: Adds delicious chocolatey goodness to every bite. Milk chocolate chips or any other you prefer would work too!

*For a complete list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

This is a very forgiving muffin recipe with many options for substituting ingredients. Here are a few ideas. Additionally, there are many comments below with other Weelicious’ readers variations that you could read!

  • Flour Substitutes: Feel free to substitute whole wheat flour for the all-purpose flour for some added nutrition. Or use a combination of the two.
  • Dairy-Free: A plant based milk such as almond milk or oat milk would work as a substitute for the milk in these muffins.
  • Gluten Free: A cup-for-cup gluten free flour can be used as a substitution for the all-purpose flour if you need. Or, make this Gluten Free Banana Bread recipe into muffins!
  • Flax egg: Egg allergy? Use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to sit until thickened and use in place of 1 egg.
  • Different Sweeteners: Swap honey or agave nectar with maple syrup or brown sugar.
  • Add-Ins: Try adding nuts, such as walnuts or pecans, for extra crunch. Or dried fruit would be delicious too.
  • Leave Out the Chocolate: You can omit the chocolate chips entirely and just make banana muffins. Or, explore Weelicious and make another banana muffin such as Banana Wheat Germ Muffins or Apple Banana Muffins.

How to Make Banana Chocolate Chip Muffins

Banana chocolate chip muffins dry ingredients in a bowl.

Step 1: Preheat oven to 400° F. Combine the flour, baking powder, baking soda and salt in a bowl.

Banana chocolate chiip muffins wet ingredients in a bowl.

Step 2: In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.

Banana chocolate chip muffin batter in a bowl.

Step 3: Slowly combine the dry ingredients into the wet ingredients. Then stir in the chocolate chips.

Banana chocolate chip muffins in muffin tin.

Step 4: Pour batter into greased or lined muffin pan, about 2/3 of the way up. Top with a few additional chocolate chips.

Banana chocolate chip muffins baked in muffin tin.

Step 5: Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Banana Chocolate Chip muffins cooling on wire rack.

Step 6: Cool on wire rack and serve.

Tips and Tricks

  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.

Storage and Freezing

  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

FAQs

Can I use frozen bananas for banana chocolate chip muffins?

Sure! you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using in the muffins.

How do I ripen bananas fast?

Put bananas in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.

Banana chocolate chip muffins cooling on wire rack.

More Muffin Recipes

Make this banana chocolate chip muffin recipe and watch it quickly become an all time favorite for the whole family. You might as well go ahead and make a double batch and keep half in the freezer. If you try this recipe, leave a comment and rating below!

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Print

Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!
Course Breakfast, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 12
Calories 205kcal
Author Catherine McCord

Ingredients

Instructions

  • Preheat oven to 400° F.
  • Combine the first 4 ingredients in a bowl.
  • In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
  • Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
  • Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and serve.

Notes

  • Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Banana Chocolate Chip Muffins appeared first on Weelicious.

Strawberry Popsicles

Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love. Why I Love This…

The post Strawberry Popsicles appeared first on Weelicious.

Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love.

Strawberry popsicles on a plate.

Table of Contents

Why I Love This Recipe

  • Easy to Make: Homemade popsicles are easier to make than you’d think! Just blend your ingredients, pour into popsicle molds, and freeze!
  • Naturally Sweetened: I love making my own strawberry popsicles because I can control the ingredients. This recipe just calls for strawberries, a touch of lemon juice and is naturally sweetened with honey!
  • Kid-Friendly: Your kids will love the naturally sweet, fruity flavor, and you’ll love that it’s a healthier treat for them.
  • Perfect for Summer: Popsicles are the perfect treat to cool down with on a hot summer day. Try Rainbow Fruit Popsicles, Coconut Fruit Popsicles and Strawberry Yogurt Ice Pops if you’re looking for more popsicle ideas!

The Ingredients

  • Strawberries: Fresh strawberries are the star of this recipe! They provide natural sweetness and a vibrant red color. Plus, strawberries are rich in vitamins, antioxidants, and fiber.
  • Lemon Juice: This adds a touch of tartness that balances the sweetness of the strawberries and enhances the overall flavor of the popsicles.
  • Honey: If your strawberries are sweet enough, you could leave out the honey, but I usually add a touch anyway. You can also use agave or maple syrup if you prefer.

How to Make Homemade Strawberry Popsicles

Strawberries, lemon juice and honey in small blender.

Step 1: Place the strawberries, lemon juice and honey in a food processor or blender and puree.

Pouring strawberry puree into popsicle mold.

Step 2: Pour several tablespoons of the puree into the individual popsicle molds. (Follow the manufacturers directions for your mold).

Strawberry Popsicles in molds.

Step 3: Freeze overnight or a minimum of 5 hours.

Hand holding strawberry popsicle.

Step 4: Remove popsicle from mold and serve.

Tips and Tricks

  • Easily Removing Popsicles: Run warm water over the outside of the molds for a few seconds to help release the popsicles easily.
  • Choosing Strawberries: Select ripe, sweet strawberries for the best flavor. You can use fresh or frozen strawberries.
  • Adding Texture: For added texture, consider chopping a few strawberries into small pieces and adding them to the puree before freezing.

FAQs

How long do homemade popsicles last in the freezer?

Homemade popsicles can be stored in the freezer for up to 3 months, although they are best enjoyed within the first few weeks for optimal freshness.

How do I make popsicles without popsicle molds?

To make popsicles without molds, use small paper cups and insert a wooden stick once the mixture is partially frozen (about 1-2 hours).

Can I serve strawberry popsicles to my baby?

It’s best to consult with your pediatrician before introducing new foods to your baby. However, if your baby is over six months old and has already been introduced to strawberries with success, then these popsicles can be a refreshing treat! Just leave out the honey for babies under 1 year old.

Strawberry popsicles in popsicle molds.

More Strawberry Recipes

Strawberry popsicles are sure to become a favorite summertime treat for the whole family. Get your strawberries ready and make your own today! Let me know what you think of this recipe by leaving a rating and comment below!

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Print

Strawberry Popsicles

Naturally sweetened, bright red Strawberry Popsicles are sure to make your family's eyes light right up!
Course Dessert
Cuisine American
Prep Time 5 minutes
Freezing Time: 5 hours
Total Time 5 hours 5 minutes
Servings 12
Calories 30kcal
Author Catherine McCord

Equipment

Ingredients

  • 2 1/4 cups strawberries, stems removed
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or agave

Instructions

  • Place the strawberries, lemon juice and honey in a food processor or blender and puree.
  • Pour several tablespoons into the individual molds. (Follow the manufacturers directions for your mold).
  • Freeze overnight (or a minimum of 4-5 hours).
  • Serve.

Notes

  • Easily Removing Popsicles: Run warm water over the outside of the molds for a few seconds to help release the popsicles easily.
  • Choosing Strawberries: Select ripe, sweet strawberries for the best flavor. You can use fresh or frozen strawberries.
  • Adding Texture: For added texture, consider chopping a few strawberries into small pieces and adding them to the puree before freezing.
  • A note for babies: It’s best to consult with your pediatrician before introducing new foods to your baby. However, if your baby is over six months old and has already been introduced to strawberries with success, then these popsicles can be a refreshing treat! Just leave out the honey for babies under 1 year old. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Fiber: 1g | Sugar: 6g

The post Strawberry Popsicles appeared first on Weelicious.

Easy Vegan Chocolate Chip Cookies

If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan! Why I…

The post Easy Vegan Chocolate Chip Cookies appeared first on Weelicious.

If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan!

Vegan Chocolate Chip Cookies cooling on wire rack.

Table of Contents

Why I Love This Recipe

  • Vegan and Allergy-Friendly: This cookie recipe has no eggs and no dairy, making it a great choice for people following a vegan diet or those with certain food allergies.
  • Easy to Make: With only a few steps and easy-to-find ingredients, this is a perfect recipe for busy parents looking for a quick and delicious vegan treat.
  • Kid-Friendly: I love getting my kids involved in the kitchen as much as possible. They love helping me mix the ingredients and portion out the cookie dough, making this a fun family activity.
  • So Delicious: Just because these cookies are vegan doesn’t mean they aren’t super tasty. I strive to make all of my vegan treats taste like the “real thing”. Whether it’s these cookies, Vegan Pumpkin Pancakes or simple Vegan Almond Cookies, I promise you’ll enjoy every bite!

The Ingredients

Vegan chocolate chip cookie ingredients.
  • Coconut oil: Instead of butter, we use coconut oil in this recipe to keep the cookies moist and delicious.
  • Brown sugar: Adds sweetness and a hint of caramel flavor.
  • Plant-based milk: Any plant-based milk will work perfectly for these chocolate chip cookies. Almond milk, oat milk, soy milk or even rice milk are great choices. 
  • Vanilla extract: Adding a touch of vanilla deepens the flavor of the cookies.
  • All-purpose flour: The base of your cookie dough.
  • Baking powder and baking soda: These ingredients aid in the rising process and help with texture.
  • Kosher salt: Adding a touch of salt balances out the sweetness.
  • Vegan chocolate morsels: The star of the show! You can use any chocolate chips you prefer, semi sweet or dark chocolate. Just make sure they’re vegan.

*For a full list of ingredients and instructions, see the recipe card below*

How to Make Easy Vegan Chocolate Chip Cookies

Vegan cookies wet ingredients in mixing bowl.

Step 1: Preheat oven to 350° F. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.

Vegan chocolate chip cookies dry ingredients in mixing bowl.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Vegan chocolate chip cookie dough in mixing bowl.

Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped vegan chocolate chips.

Unbaked vegan chocolate chip cookies on baking sheet.

Step 4: Using a mini cookie scoop or one tablespoon measure, scoop out dough onto a Silpat or parchment paper lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.

Vegan chocolate chip cookies on cooling rack.

Step 5: Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.

Tips and Tricks

  • Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
  • Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free. Or take it up a notch and make my Gluten Free Vegan Miso Chocolate Chip Cookies!
  • Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
  • Add to School Lunch: These vegan cookies are a wholesome treat to add to a kid’s school lunch!

FAQs

Can I make vegan chocolate chip cookie dough ahead of time? 

Absolutely! You can make the dough and refrigerate it for up to 48 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

How do I store vegan chocolate chip cookies? 

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.

What coconut oil is best for vegan cookies?

Both refined and unrefined coconut oil will work for this vegan cookie recipe. If you don’t want a coconut flavor, opt for refined coconut oil. For a hint of coconut, use unrefined.

Vegan chocolate chip cookies on wire rack.

This is the best vegan chocolate chip cookies recipe you’ll ever make! They’re dairy-free, egg free and totally delicious! You’ll be making batch after batch in no time. If you love these cookies, leave a rating and comment below! Happy baking!

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Vegan chocolate chip cookies on wire rack.
Print

Easy Vegan Chocolate Chip Cookies

This is the best vegan chocolate chip cookies recipe you'll ever make! They're dairy-free, egg free and totally delicious! You'll be making batch after batch in no time.
Course Dessert
Cuisine American
Prep Time 4 minutes
Cook Time 12 minutes
Total Time 16 minutes
Servings 24
Calories 172kcal
Author Catherine McCord

Equipment

  • Baking sheet
  • mixing bowls

Ingredients

Instructions

  • Preheat oven to 350° F.
  • In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
  • Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
  • Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

  • Storage/Freezing: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
  • Cookie Bites: You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
  • Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
  • Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free.
  • Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.

Nutrition

Calories: 172kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 118mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Calcium: 38mg | Iron: 1mg

The post Easy Vegan Chocolate Chip Cookies appeared first on Weelicious.