Snacks/Misc. – Page 2

Instant Oatmeal

Our homemade Instant Oatmeal packs recipe is easy, quick, and healthier than store-bought, with options to customize packets with endless flavor combinations. Want more breakfast recipes? Try Chocolate Chip Muffins, Sheet Pan Pancakes, Breakfast Quesadillas, or Pitaya Bowl! Ingredients Needed: How to make Instant Oatmeal Flavors: Make Packets: Mix dry oatmeal ingredients together then divide…

Our homemade Instant Oatmeal packs recipe is easy, quick, and healthier than store-bought, with options to customize packets with endless flavor combinations.

Want more breakfast recipes? Try Chocolate Chip Muffins, Sheet Pan Pancakes, Breakfast Quesadillas, or Pitaya Bowl!

My favorite breakfast hack in the form of DIY Instant Oatmeal packets.

This homemade Instant Oatmeal Packets recipe is my current obsession! Store-bought instant oatmeal flavors are usually full of sugar and additives, but my kids love them. Our homemade version solves the problem; they take 10 minutes to make (and we sneak in some nutrient-dense chia and flax) and I love how you can customize them with everyone’s favorite flavors. Did we mention they’re less inexpensive, too? Virtual high-five, please!

Ingredients Needed:

Oatmeal packets ingredients all laid out and measured: quick oats, chia seeds, ground flaxseed, cinnamon, brown sugar, salt, and single serve bags.

How to make Instant Oatmeal Flavors:

Make Packets: Mix dry oatmeal ingredients together then divide heaping ⅓ cup portions between 12 snack bags or small containers. Add desired mix-ins (See notes below).

Two images showing how to make oatmeal packets by combining all the dry ingredients, then scooping it in small baggies.

Cook Oatmeal:

Hot Water Method: Add oatmeal packet contents to a bowl and stir in 2/3 cup boiling water. Rest for a few minutes, until most of the water has absorbed, before eating.
Microwave Method: Add oatmeal packet contents to a bowl and stir in ¾ cup water (or use milk for a creamier option). Cook for 1 or 1.5 minutes, until most of the liquid has absorbed.

Serve topped with additional sweetener if desired and a splash of milk.

Two images showing homemade instant oatmeal in a bowl before and after it's cooked.

Instant Oatmeal Flavor Mix-ins:

Protein Powder (any flavor): 2 teaspoons per individual packet
Dried Fruit: Raisins, craisins, cherries – 1 Tablespoon per individual packet
Chopped Nuts: Walnuts, almonds, pecans – 1 Tablespoon per individual packet
Chocolate Peanut Butter: 2 teaspoons powdered peanut butter + 1 teaspoon cocoa powder or chocolate chips
Apple Cinnamon – 2 Tablespoons chopped dehydrated apples + ⅛ teaspoon additional cinnamon
Pina Colada: 2 Tablespoons chopped dehydrated pineapple + 1 Tablespoon coconut flakes
Strawberries and Cream: 2 Tablespoons chopped dehydrated strawberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.
Blueberries and Cream: 2 Tablespoons chopped dehydrated blueberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.

Cold Overnight Oats: Add oatmeal packet to a jar or container with a lid. Stir in 2/3 cup milk or dairy free milk, and 2 Tablespoons yogurt (any flavor). Refrigerate for a few hours or overnight.

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Instant Oatmeal Recipe

Our DIY Instant Oatmeal Packets are so easy, quick, and healthier than store-bought! Customize each packet with endless flavor combinations, making breakfast a breeze!

Course Breakfast

Cuisine American

Servings Single Serve Packets

Calories 148kcal

Author Lauren Allen

Equipment

12 snack size bags or small 8oz containers , (I used these bags, and wrote with sharpy on them, to label the different flavors)https://amzn.to/4aMn1yc

Ingredients

4 cups quick oats
1/4 cup chia seeds
1/4 cup ground flaxseed
1 ½ teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 cup brown sugar , (or omit sweetener and mix in sugar, honey, or maple syrup after cooking)

US Customary – Metric

Instructions

Assemble Packets:

Mix dry oatmeal ingredients together. Divide heaping ⅓ cup portions between 12 snack bags or small containers. Add desired mix-ins (see ideas in Notes). Label bags. Store in a cool dry place for up to several months.

To Prepare Instant Oatmeal:

Hot Water Method: Add oatmeal packet contents to a bowl and stir in 2/3 cup boiling water. Rest for a few minutes, until most of the water has absorbed, before eating.
Microwave Method: Add oatmeal packet contents to a bowl and stir in ¾ cup water (or use milk for a creamier option). Cook for 1 or 1.5 minutes, until most of the liquid has absorbed.
Serve topped with additional sweetener, if needed, and a splash of milk.

Notes

Variations:

- Cold Overnight Oats: Add oatmeal packet to a jar or container with a lid. Stir in 2/3 cup milk or dairy free milk, and 2 Tablespoons yogurt (any flavor). Refrigerate overnight.

- Flavor Add In Ideas:
  - - Protein Powder (any flavor): 2 teaspoons per individual packet
  - - Dried Fruit: Raisins, craisins, cherries – 1 Tablespoon per individual packet
  - - Chopped Nuts: Walnuts, almonds, pecans – 1 Tablespoon per individual packet
  - - Chocolate Peanut Butter: 2 teaspoons powdered peanut butter + 1 teaspoon cocoa powder or chocolate chips
  - - Apple Cinnamon – 2 Tablespoons chopped dehydrated apples + ⅛ teaspoon additional cinnamon
  - - Pina Colada: 2 Tablespoons chopped dehydrated pineapple + 1 Tablespoon coconut flakes
  - - Strawberries and Cream: 2 Tablespoons chopped dehydrated strawberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.
  - - Blueberries and Cream: 2 Tablespoons chopped dehydrated blueberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.

For 1 Single Packet of Instant Oatmeal:
⅓ cup quick cook oats
1 teaspoon chia seeds
1 teaspoon ground flax seed
⅛ teaspoon ground cinnamon
Pinch kosher salt
1 teaspoon brown sugar (optional)
water: 2/3 for boiling water method or ¾ cup for microwave method

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Cowboy Caviar

Our easy Cowboy Caviar recipe is the ultimate fresh, healthy side dish that pairs with anything. It’s budget friendly and only takes 10-minutes to make. If you love this dip recipe, make sure to try 7-Layer Dip, Hummus, Pimento Cheese Dip, or Easy Homemade Salsa. How to make Cowboy Caviar: Rinse Beans: Drain and rinse…

Our easy Cowboy Caviar recipe is the ultimate fresh, healthy side dish that pairs with anything. It’s budget friendly and only takes 10-minutes to make.

If you love this dip recipe, make sure to try 7-Layer Dip, Hummus, Pimento Cheese Dip, or Easy Homemade Salsa.

A bowl of cowboy caviar made with beans, onion, tomatoes, corn, fresh avocado, lime juice, and salt and pepper.

Budget-Friendly, Crowd-Approved: Saddle Up for the Easiest Cowboy Caviar.

Our easy Cowboy Caviar recipe is a staple from my childhood. We called it Cowboy Salsa growing up, and I know it’s also called Texas Caviar, since it originated in Texas. Bottom line, you wont find an easier, healthier recipe that’s this budget friendly. It’s a perfect game day food, or side dish for a BBQ or potluck with a bag of chips.

How to make Cowboy Caviar:

Rinse Beans: Drain and rinse beans and corn and add to a large serving bowl with chopped tomatoes, and onion.

Two images of corn and beans being drained and rinsed in a colander, then a bowl with tomatoes and chopped onion added.

Combine: Add avocado and cilantro and squeeze fresh lime juice on top with a pinch of salt, to taste. Stir and serve with your favorite chips.

Two images showing fresh avocado and cilantro dumped on top of easy cowboy salsa, then someone scooping some up with a chip.

Make Ahead Instructions:

Chop the onion and cilantro, rinse the beans, but keep all the ingredients separately in airtight containers in the fridge. Don’t cut and slice avocado until ready to serve. When you’re ready to serve, combine all ingredients in a bowl and add fresh avocado, lime juice, and salt. Store leftover cowboy salsa in the fridge for 2-3 days.

Recipe Variations:

Cheese: Add crumbly cheese like feta or gorgonzola, or small chunks of cheddar or mozzarella.
Beans: Use whatever beans you have on hand and they will substitute fine.
Veggies: Toss in some shredded carrot or diced cucumber or celery if you want extra veggies.
Flavor Twist: Add some Italian dressing, to give a different flavor.

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Cowboy Caviar

Our easy Cowboy Caviar recipe has fresh, healthy ingredients and is perfect for game day or potlucks! It serves a crowd, is budget friendly, and only takes 10 minutes to make.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 119kcal

Author Lauren Allen

Ingredients

15 ounce can black beans , drained and rinsed
15 ounce can pinto beans , (or 2 cans if you want more bean), drained and rinsed
15 ounce can corn , drained
6-8 Roma tomatoes , diced
1/2 large sweet onion , diced
2 avocados , peeled, seeded and diced
1 bunch fresh cilantro , finely chopped
3 small limes, juiced
sea salt , to taste
Tortilla Chips , for serving (optional)

US Customary – Metric

Instructions

Combine: In a large bowl combine beans, corn, tomatoes, and onion. Stir in avocados and cilantro.
Season: Squeeze lime juice into the bowl and add a pinch of sea salt. Stir to combine. Add more sea salt, to taste. Refrigerate until ready to serve.

Video

Notes

Make Ahead Instructions: ingredients and store them separately (leaving the avocado unpeeled). Then, when you are ready to serve the cowboy caviar, combine all the ingredients in a bowl and add the fresh avocado. Store leftover cowboy caviar in the fridge for 2-3 days.

Variations:

Cheese: Add crumbly cheese like feta or gorgonzola, or small chunks of cheddar or mozzarella.

Beans: Use whatever beans you have on hand and they will substitute fine.

Veggies: Toss in some shredded carrot or diced cucumber or celery if you want extra veggies.

Flavor Twist: Add some Italian dressing, to give a different flavor.

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I originally shared this recipe August 2014. Updated June 2019 and August 2024.

Snickerdoodle Muffins

Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert. We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins. How to make Snickerdoodle Muffins: Make Batter:…

Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert.

We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins.

Snickerdoodle Muffins

These snickerdoodle muffins are the mashup you didn’t know you needed; a snickerdoodle cookie meets a tender breakfast muffins. They’re delicious cinnamon muffins that are always a crowd pleaser.

Serve them for brunch alongside fresh fruit or this tasty green smoothie. I always double the batch and stick the extras in the freezer.

How to make Snickerdoodle Muffins:

Make Batter: Add butter and sugar to a bowl and cream until light and fluffy. Mix in egg, vanilla, Greek yogurt, and milk. Stir dry ingredients in a separate bowl and then add to the wet mixture, stirring just until combined.

Bake: Spoon batter into a standard muffin tin then bake at 375ºF for about 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

The best Snickerdoodle muffins before and after they are done baking in the muffin pan.

Add Topping: Let the muffins cool for a few minutes, then brush a thin layer of melted butter over each one. Gently sprinkle on some cinnamon sugar (or dip the muffin tops in cinnamon sugar).

Two images showing cinnamon sugar being spooned on top of a muffin after it's been brushed with butter, then after a bite has been taken out.

Freezing Instructions:

Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.

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Snickerdoodle Muffins

Our easy Snickerdoodle Muffins recipe with a tasty cinnamon sugar topping will be everyone's favorite muffin.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 238kcal

Author Lauren Allen

Cost $5

Ingredients

1/2 cup unsalted butter , softened
2/3 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup plain Greek yogurt , or sour cream
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Cinnamon-Sugar Topping:

3 Tablespoons butter , melted
1/3 cup granulated sugar
2 teaspoons ground cinnamon

US Customary – Metric

Instructions

Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
Wet ingredients: Add butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. Add egg. Add vanilla, milk and Greek yogurt and mix until combined.
Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl.
Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack.
Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon.
Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).

Video

Notes

Freezing Instructions: Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.

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I originally shared this recipe March 2017. Updated May 2021 and August 2024.

Chewy Granola Bars

Nothing beats our homemade Granola Bars recipe that takes just 15 minutes to prep, no baking required, and they’re healthier and less expensive than store-bought. We have tons of healthy snacks you’ll love, like our Banana Oat Muffins, Fruit Pops, Frozen Yogurt Recipe, or a Strawberry Banana Smoothie! How to make No Bake Granola Bars:…

Nothing beats our homemade Granola Bars recipe that takes just 15 minutes to prep, no baking required, and they’re healthier and less expensive than store-bought.

We have tons of healthy snacks you’ll love, like our Banana Oat Muffins, Fruit Pops, Frozen Yogurt Recipe, or a Strawberry Banana Smoothie!

Chewy Granola Bars are my cure for hangry meltdowns

A fridge stocked with ready-made snacks and healthy foods is what gets me through the grind of school-lunch and snack packing! I always try to have some healthy mini muffins, and our veggie bucket stocked with homemade ranch or hummus.

I love that our granola bars recipe is thick and chewy, and they don’t fall apart. Customize them with favorite mix-ins like coconut, dried fruit, nuts, peanut butter, etc. If you’re looking for an even healthier option, try Granola Bites, or Protein Bars.

How to make No Bake Granola Bars:

Combine Dry Ingredients: Pour oats, Rice Krispies cereal, and flaxseed into a large mixing bowl. Place parchment paper inside an 8 or 9 inch pan, leaving some overhang to pull them out.

Make Syrup: In an extra-large microwave safe bowl add butter, brown sugar, and honey. Microwave for 1 minute, then stir. Microwave again for 1 ½ minutes then remove and stir in vanilla.

Two images showing a chewy granola bars recipe with the dry ingredients in one bowl then the soft syrup in a bowl with vanilla being added.

Combine: Drizzle syrup over the oat/cereal mixture, gently stirring to coat. Stir in chocolate chips, then pour mixture into prepared pan, spreading into an even layer.

Two images showing how to make granola bars by pouring syrup on the dry ingredients then after it's stirred together and mini chocolate chips are added.

Press: Place another piece of parchment paper on top and press down with our palms, to press the mixture firmly into the pan. Press extra mini chocolate chips on top if you’d like, then refrigerate bars for 1-2 hours before cutting.

Two images showing a homemade granola bars recipe pressed into a 9x9 pan then a close up of one of the bars after they are cut.

Make Ahead and Freezing Instructions:

To Make Ahead: Bars will keep in an air-tight container for up to 7 days. Store in the fridge for firmer bars, or at room temp for softer bars.

To Freeze: Cover pan tightly with plastic wrap and then aluminum foil (or wrap individual bars in parchment paper and store in a freezer safe bag) and freeze for up to 2 months. Thaw in the fridge or at room temperature.

Healthy Snack Recipes:

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No Bake Granola Bars

Chewy homemade Granola Bars recipe you can customize with your favorite add-ins, and there's no baking required.

Course Snack

Cuisine American

Prep Time 12

Cook Time 3

Refrigeration 1

Total Time 1 15

Servings

Calories 164kcal

Author Lauren Allen

Cost $3

Ingredients

2 1/4 cups quick oats
1 1/2 cups crispy rice cereal (like Rice Krispies)
2 Tablespoons ground flaxseed
6 Tablespoons butter*
1/3 cup honey
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips , or other favorite add-in’s

US Customary – Metric

Instructions

Line 8 or 9’’ square pan with parchment paper, with some paper overhang.
Mix Dry Ingredients: In a large mixing bowl stir together oats, rice krispies cereal, and flaxseed.
Microwave Wet ingredients: Add butter, brown sugar and honey to a large microwave safe bowl and cook for 1 minute. Remove from microwave and stir mixture until butter has melted. Return to microwave for 1 ½ minutes. Carefully remove from microwave and stir in vanilla.
Combine: Drizzle mixture over dry ingredients, stirring gently until coated evenly. Stir in chocolate chips. Pour mixture into prepared pan, spreading into an even layer.
Press into pan: Place a small piece of parchment over the mixture (or use lightly greased hands) and press mixture firmly into the pan. This is important so they don't crumble when you cut them. Sprinkle mini chocolate chips on top and press them gently onto the tops of the bars.
Refrigerate for about 1-2 hours before pulling up on the parchment paper to remove them from the pan and cut them.
Store in an airtight container in the fridge for firmer bars or at room temperature for softer bars.

Video

Notes

Butter: You can use salted or unsalted butter. If using unsalted butter, add a pinch of salt in with the butter and sugar mixture. You could also substitute coconut oil, but only cook for 2 minutes (total) in the microwave, instead of 2 ½ minutes.

Other Mix-Ins: add ½ cup total of chopped almonds, coconut, Craisins or other dried fruit.

Make Ahead Instructions: homemade granola bars will keep in an air-tight container for up to 7 days. Store in the fridge for firmer bars, or at room temp for softer bars.

Freezing Instructions: Cover pan tightly with plastic wrap and then aluminum foil (or wrap individual bars in parchment paper and store in a freezer safe bag) and freeze for up to 2 months. Thaw in the fridge or at room temperature.

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I originally shared this recipe in May 2015. Updated May 2018 and August 2024.

Protein Ice Cream

Our guilt-free Protein Ice Cream recipe is absolutely delicious, requires no special equipment, and has no added sugar. It’s made using common ingredients you have on hand for chocolate or vanilla flavored healthy ice cream. Check out my Macro Friendly Recipes for tons of simple and healthy high protein recipes. How to make Protein Ice…

Our guilt-free Protein Ice Cream recipe is absolutely delicious, requires no special equipment, and has no added sugar. It’s made using common ingredients you have on hand for chocolate or vanilla flavored healthy ice cream.

Check out my Macro Friendly Recipes for tons of simple and healthy high protein recipes.

Two bowls of easy Protein Ice Cream one in a vanilla flavor and one in chocolate, ready to enjoy.

Protein Ice Cream is my nightly, guilt-free indulgence.

When creating this recipe I wanted to make a healthy Protein Ice Cream recipe that has familiar ingredients people typically have on hand, and doesn’t require special equipment (although I have included Ninja Creami instructions, for those who have one). The result is such a delicious treat, in chocolate or vanilla flavor, and the ice cream texture and creaminess is spot on. You can’t beat ice cream with 14 grams of protein and under 200 calories per serving!

How to make Protein Ice Cream:

Blend: Add all ingredients to a blender or food processor and blend until creamy.

Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.

Two images showing how to make protein ice cream by blending the ingredients in a blender then freezing in a container for a couple hours before scooping.

Scoop: Enjoy protein nice cream any time of year! I’ve included recipes for both chocolate and vanilla in the recipe card below. I’ve also included instructions for how to make it in a ninja creami!

Two images showing homemade chocolate protein ice cream and a bowl of vanilla protein ice cream, ready to enjoy.

More Healthy Treats:

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Protein Ice Cream (Chocolate or Vanilla)

Our guilt-free Protein Ice Cream recipe is made from a base of frozen bananas, cottage cheese and protein powder and it makes the creamiest, delicious healthy ice cream. It couldn't be easier to make.

Course Dessert

Cuisine American

Prep Time 5

Freeze 2

Total Time 2 5

Servings

Calories 191kcal

Author Lauren Allen

Cost $3

Equipment

Blender , Food Processor, or Ninja Creami

Ingredients

2 frozen bananas , cut into 1-inch pieces
¼ cup cottage cheese
Pinch salt
1 scoop protein powder (vanilla or chocolate) , about 30 grams
2 Tablespoons unsweetened cocoa powder , for chocolate flavor only
2 teaspoons vanilla extract , for vanilla flavor only

US Customary – Metric

Instructions

Blend: Add all ingredients to a high powered blender or food processor and blend until smooth. (See notes for Ninja Creami Instructions).
Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.
Scoop and enjoy!

Notes

Nutritional label: One serving is approximately 145 grams of ice cream.

Ninja Creami Instructions: Use fresh or frozen banana. Using a food processor or blender, combine all of the ingredients until smooth. Pour into creami container and place in freezer for 24 hours. Place in ninja creami and spin on “light ice cream”. Respin with a little splash of milk if necessary, Enjoy!

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Chocolate Chip Muffins

Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery! We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix! How to make Chocolate Chip Muffins: Make Batter: Stir together flour,…

Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery!

We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix!

Bakery-worthy Chocolate Chip Muffins

There’s a simple trick for making Chocolate chip muffins (and any muffins for that matter) rise big and tall, like the beautiful ones at the bakery; it’s all about the baking temp. I tried this recipe many years ago, from Little Sweet Baker, and it’s the BEST! Plus they freeze well, so you can double the batch and stock some in the freezer for lunch boxes or a quick snack.

How to make Chocolate Chip Muffins:

Make Batter: Stir together flour, baking powder, baking soda, salt, and chocolate chips. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Add the dry ingredients and stir just until combined.

Two images of all of the dry ingredients and chocolate chips needed for the best chocolate chip muffins, then after the muffin batter is finished.

Bake: Divide batter evenly among the 12 muffin cups and bake them at 425°F to start, for 5 minutes, then reduce oven temperature to 375°F and continue baking for 12-15 more minutes. Starting it out hot will make the muffins nice and big just like the bakery!

Two images of freshly baked bakery style chocolate chip muffins on a cooling rack, then after one is cut in half.

Storing and Freezing Instructions:

To Store: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.

To Freeze: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

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Chocolate Chip Muffins

This easy Chocolate Chip Muffins recipe yields BIG, light and fluffy muffins that are even better than the bakery.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 385kcal

Author Lauren Allen

Cost $4

Equipment

Muffin Tin

Ingredients

2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter , melted and cooled
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 Tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips

US Customary – Metric

Instructions

Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
Remove muffins to a wire cooling rack to cool.

Video

Notes

Storing Instructions: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.

Freezing Instructions: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

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I originally shared this recipe March 2019. Updated July 2024.

Recipe from Little Sweet Baker.

Frozen Yogurt Recipe

This homemade Frozen Yogurt recipe can easily be made at home with only FOUR ingredients and no special equipment. Customize it by using any frozen fruit combination. Want more healthy snack recipes? Try Homemade Fruit Pops, Chocolate Overnight Oats, Protein Bars, and Cowboy Caviar! How to make Frozen Yogurt: Blend: Add all ingredients to a…

This homemade Frozen Yogurt recipe can easily be made at home with only FOUR ingredients and no special equipment. Customize it by using any frozen fruit combination.

Want more healthy snack recipes? Try Homemade Fruit Pops, Chocolate Overnight Oats, Protein Bars, and Cowboy Caviar!

The best Frozen Yogurt recipe made with fresh strawberries, scooped and served in a bowl.

Homemade Frozen Yogurt is my favorite healthy way to beat the heat.

The best part of making frozen yogurt is you don’t have to have an ice cream maker or any special equipment. You can choose any type of fruit flavor, and it’s inexpensive, lower calorie and fat than regular ice cream. Just blend the ingredients and freeze. You won’t believe how easy it is.

For an even healthier treat, try homemade fruit pops!

How to make Frozen Yogurt:

Blend: Add all ingredients to a high-powered blender (ideally with a tamper) or a food processor and blend until smooth. Add an extra spoonful or two of Greek yogurt, if needed, to help it mix.

Freeze for at least 2-3 hours before scooping and serving. Enjoy!

Two images showing a strawberry mixture spread in a loaf pan and frozen, then after the homemade frozen yogurt is scooped and served in a bowl, topped with sprinkles.

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Frozen Yogurt Recipe

This homemade Frozen Yogurt recipe can easily be made at home with only 4 ingredients and no special equipment. Customize it by using any frozen fruit combination.

Course Dessert

Cuisine American

Prep Time 2

Total Time 2

Servings

Calories 114kcal

Author Lauren Allen

Cost $6

Equipment

Food Processor

Ingredients

16 ounce bags frozen fruit (about 4 cups), berries, peaches, pineapple, bananas, etc
1/2 cup plain Greek yogurt
3 Tablespoons honey , or agave
3 -4 Tablespoons granulated sugar , to taste
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Add all ingredients to a high-powered blender (ideally with a tamper) or a food processor and blend until smooth. Add an extra spoonful or two of Greek yogurt, if needed, to help it mix.
Freeze for at least 2-3 hours before scooping and serving.

Video

Nutrition

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I originally shared this recipe March 2014. Updated March 2019 and July 2024.

Chia Pudding

Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola. Try some of our other healthy breakfasts like Chocolate Overnight Oats, Protein Waffles,…

Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola.

Try some of our other healthy breakfasts like Chocolate Overnight Oats, Protein Waffles, Cottage Cheese Pancakes, or Strawberry Overnight Oats!

Breakfast, Snack, Dessert…Chia Pudding is the healthy treat that does it all.

I’m that girl always looking for a breakfast, post work-out snack, or late-night treat that’s healthy, but also curbs my sweet tooth, and this homemade Chia Pudding hits the spot every time. It tastes like a creamy treat, but is full of fiber, healthy fats, and I add a scoop of protein powder so it keeps me fuller longer. It’s a great option if you’re tracking macros or just trying to eat more protein. Make a big batch because it will last all week. I love to top it with fresh berries and my favorite granola.

How to make Chia Pudding:

Combine: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel. Cover and refrigerate for at least one hour, or overnight. Keep in the fridge for up to 5 days.

Serve with berries and granola on top. If you love this recipe, make sure to try my Chocolate Overnight Oats, Strawberry Overnight Oats, and Pitaya Bowl!

Two images showing the best Chia Pudding in two glass jars, then after granola and berries are added on top.

More High Protein Recipes:

Chocolate Overnight Oats

Vanilla Protein Shake

Breakfast Quesadillas

Protein Crepes, Protein Mug Cake and Protein Ice Cream from our Macro E-Cookbooks

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Chia Pudding

Our easy and delicious Chia Pudding recipe is our favorite healthy breakfast, post-workout snack, or treat, topped with granola and berries. It's packed protein, fiber, and healthy fats.

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 15

Refrigerate 1

Total Time 1 15

Servings

Calories 210kcal

Author Lauren Allen

Cost $2

Ingredients

1 1/4 cups almond milk , oat milk, or any milk of choice
¼ cup chia seeds
1/4 cup vanilla protein powder
1 Tablespoon pure maple syrup , or agave
1 teaspoon vanilla extract
½ cup fresh chopped berries , for topping
¼ cup healthy granola , for topping

US Customary – Metric

Instructions

Mix ingredients: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel.
Cover and refrigerate for at least one hour, or overnight. Chia pudding will keep in the fridge for up to 5 days.
Enjoy: Top with fresh berries and a sprinkle of granola.

Notes

*Nutritional info is for chia pudding only (does not include toppings).

Servings size is about ¾ cup

Make Ahead Instructions: Chia pudding can be made ahead, stored in the fridge for up to 5 days.

Nutrition

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Corn Tortillas

Nothing elevates our favorite Mexican recipes like homemade Corn Tortillas, and they only take 15 minutes to make. They’re soft, delicious, and versatile to use (plus they’re healthy!). Want more Mexican Inspired recipes? Try Tacos Al Pastor, Crispy Bean and Cheese Burritos, Tamale Pie, or Horchata. How to make Corn Tortillas: Make Dough: Mix masa…

Nothing elevates our favorite Mexican recipes like homemade Corn Tortillas, and they only take 15 minutes to make. They’re soft, delicious, and versatile to use (plus they’re healthy!).

Want more Mexican Inspired recipes? Try Tacos Al Pastor, Crispy Bean and Cheese Burritos, Tamale Pie, or Horchata.

Our 15-Minute homemade Corn Tortillas steal the show.

Once you start making corn tortillas from scratch, you will never go back. They’re just too fast and easy to make and will absolutely level up your taco night. It only takes 5 minutes to make the dough, and my kids love helping press and cook them. Plus they’re budget friendly! If you love taco nights, I highly suggest getting a tortilla warmer (for corn or flour tortillas)–it’s one of my favorite things.

How to make Corn Tortillas:

Make Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. Cover bowl of dough with a damp towel to keep moist.

Two images showing masa harina and salt being combined in a bowl then after water is added to make a dough for easy corn tortillas.

Press Tortillas: Form dough into 40 gram size (about the size of a ping pong ball). Place a piece of parchment paper on tortilla press. Place dough ball on parchment paper, place a second piece of parchment on top, then press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).

TIP: The edges of the tortilla should be smooth and round. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, then try again.

Two images showing how to make corn tortillas with a tortilla press.

Cook Tortillas: Peel off parchment and place tortilla on hot skillet. Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel.

We have so many recipe for you to enjoy homemade corn tortillas with, like tacos,

Two images showing a stack of the best corn tortillas then three of them filled with chicken, sour cream, and herbs.

Reheating Instructions:

To Reheat Leftover Corn Tortillas: Wrap leftover tortillas tightly in plastic wrap then store in the fridge for up to 2 weeks. Reheat on a dry hot skillet.

Enjoy warm Corn Tortillas with:

Tacos: Chicken Street Tacos, Birria Tacos, BBQ Chicken Tacos, Grilled Fish Tacos, Carne Asada Tacos
Chicken Taquitos,
Mole Enchiladas, or Cheese Enchiladas
Mexican Pizza
Huevos Rancheros

Save leftover, stale Corn Tortillas for:

Tortilla chips (add them to Chilaquiles or nachos!)
Tostadas
Crunchy Tacos
Taco Pie
Enchilada soup

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Corn Tortillas

The BEST homemade Corn Tortillas take just a few minutes to make and nothing elevates taco night more! They're authentic, healthy and gluten-free.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 52kcal

Author Lauren Allen

Cost $1

Equipment

Tortilla Press , or sturdy flat-bottom skillet
Parchment Paper

Ingredients

2 cups masa harina (I like Maseca or Bob’s Red Mill brands)
1 teaspoon fine sea salt
1 3/4 cup water , or more, if needed

US Customary – Metric

Instructions

Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. To tell if the dough is hydrated enough, roll a portion into a ball and squeeze it in your hand until it bulges at one end. If the portion that bulges out has cracks in the dough, it’s too dry. Drizzle a little additional water on the dough and knead it to combine. Cover the bowl of dough with a damp towel to keep moist, while you prepare the tortilla making station.
Form balls: Form dough into 40 gram size (about ping pong ball size). Heat dry griddle or skillet over medium-high heat.
Press: Place a piece of parchment paper on the tortilla press. Place dough ball on parchment and a second piece of parchment on top. Press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).
Pro Tip: The edges of the tortilla should be smooth and round after pressed. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, and try again.
Cook: Remove parchment and place tortilla on hot skillet. Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel.

Video

Notes

Yield: Makes about 16 tortillas

To Reheat Leftover Corn Tortillas: Wrap leftover tortillas tightly in plastic wrap and store in the fridge for up to 2 weeks. Reheat on a dry hot skillet.

Nutrition

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Vanilla Extract

Pure Vanilla Extract will elevate everything you bake, and you can make your own in just 5 minutes. It’s great for gifting with my free labels, and can even be re-filled when you run out. There are certain basic essentials I always make from home to save money, and they’re just way better, like Taco…

Pure Vanilla Extract will elevate everything you bake, and you can make your own in just 5 minutes. It’s great for gifting with my free labels, and can even be re-filled when you run out.

There are certain basic essentials I always make from home to save money, and they’re just way better, like Taco Seasoning, Healthy Granola, Playdough, and Protein Bars.

Homemade Vanilla Extract is the inexpensive baking upgrade you need.

I’ve been making our Vanilla Extract recipe for many years and it’s my favorite way to save money while still getting high quality, pure vanilla extract for baking. The best part is, once your vanilla runs out, you can refill the bottle with vodka, using the same used vanilla beans (they last for two batches). It’s makes a great gift, using our free labels, bottles, and label paper, for neighbors at Christmas or a housewarming gift to a friend.

What you’ll need:

Vanilla Beans: Use high quality Grade B Vanilla Madagascar Beans (or Tahitian or Mexican beans, if you prefer). You need 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. Find vanilla beans in the baking aisle or online (I’ve bought them from Costco, too).
Alcohol: 80 proof Vodka–any cheap brand will work. Brandy, rum, or bourbon also work, for different flavor variation.
Glass jars to put the vanilla in. A basic Mason jar works for personal everyday use, or these 4oz or 8oz glass jars are perfect for gifting to friends and neighbors.
Funnel

All of the ingredients needed to make Madagascar vanilla extract at home: vanilla beans, vodka, glass bottles, and homemade labels.

About the Vanilla Beans:

Which Beans to use for Vanilla Extract?

There are Grade A and Grade B vanilla beans. Grade A beans have above 25% moisture (water) so they’re easy to split open for desserts like ice cream or crème brûlée. Grade B vanilla beans have less than 25% moisture, so they’re perfect for vanilla extract where they brew for a long time, can produce a stronger flavor ,and are usually less expensive. Grade A vanilla beans will work if that’s what you have on hand.

Madagascar Vanilla Beans: The most common flavor used in vanilla extract.
Tahitian Vanilla Beans: Has hints of cherry and anise.
Mexican Vanilla Beans: Has hints of clove and nutmeg.

How to make Vanilla Extract:

Score Vanilla Beans: Gently cut slits lengthwise in the vanilla beans with a sharp knife then place beans in a jar. (You may need to cut them in half to fit in the jar). You need 4-5 Vanilla bean per 8 ounces (1 cup) alcohol.

Add Vodka: Using a funnel, carefully fill the bottle with Vodka. Make sure the vanilla pods are fully submerged in alcohol. Secure lid tightly and shake gently. Rest/brew for 6 months in a cool dark place. Use it in your favorite cakes, cookies and other desserts.

Two images showing vodka being poured in bottles with vanilla beans, then after the pure vanilla extract is shaken and brewed.

Free Printable Labels for Vanilla Extract:

Vanilla extract is the perfect gift, so I’ve provided these FREE Printable Labels that are 2” squares, to stick on your bottles for gifts. I use my regular printer to print them off on this label paper.

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Homemade Vanilla Extract

Pure Vanilla Extract will elevate everything you bake, and with my step-by-step instructions you can make your own in 5 minutes.

Course How-To, Kitchen Tips, side course

Cuisine American

Prep Time 5

Total Time 5

Servings ounces

Calories 77kcal

Author Lauren Allen

Cost $10

Equipment

Glass Bottles or jars
Funnel

Ingredients

10 Vanilla Madagascar beans, Grade B , (or Tahitian or Mexican beans, if preferred)
2 cups Vodka , 80 proof
Vanilla Extract Printable Labels , optional

US Customary – Metric

Instructions

Gather ingredients and jar(s). You will need 4-5 beans for every 8 ounces (1 cup) of alcohol.
Gently cut slits, lengthwise down the vanilla beans, using a sharp knife. Place the vanilla beans in jar (cut them in half if needed, to submerge them in alcohol).
Fill jars with vodka. Secure lid tightly on the bottle and shake gently.
Allow to steep/brew for at least 2 months, or ideally 6-12 months for best flavor. Shake bottles occasionally. Write date on jars or use our labels.
When running low, add more vodka to the bottle and brew again, reusing the same beans for up to one more batch.

Video

Notes

Vanilla Beans: Use high quality Grade B Vanilla Madagascar Beans (or Tahitian or Mexican beans, if you prefer). Find vanilla beans in the baking aisle or online (I’ve bought them from Costco, too).

Alcohol: 80 proof Vodka–any inexpensive brand will work. Try brandy, rum, or bourbon for different flavor variation.

Containers: A basic Mason jar works for personal everyday use, or these 4oz or 8oz glass jars are perfect for gifting to friends and neighbors.

Nutrition

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I originally shared this post May 2020. Updated July 2024.