Healthy Snacks | What Molly Made https://whatmollymade.com/category/recipes/snack-recipes/ Good Food that Makes You Feel Good Too Tue, 03 Mar 2026 16:12:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://whatmollymade.com/wp-content/uploads/2024/02/cropped-wmm-favicon-green-32x32.png Healthy Snacks | What Molly Made https://whatmollymade.com/category/recipes/snack-recipes/ 32 32 Fall Charcuterie Board https://whatmollymade.com/fall-charcuterie-board/ https://whatmollymade.com/fall-charcuterie-board/#respond Mon, 20 Oct 2025 14:23:58 +0000 https://whatmollymade.com/?p=73606 a fall charcuterie board on a counter with leaf shaped cheese, honey, pear, apples, candied pecans, and crackers.

Wondering how to make a fall charcuterie board that feels cozy, looks stunning, and still takes less than 30 minutes…

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a fall charcuterie board on a counter with leaf shaped cheese, honey, pear, apples, candied pecans, and crackers.

Wondering how to make a fall charcuterie board that feels cozy, looks stunning, and still takes less than 30 minutes to pull together? This one brings together creamy cheeses, salty meats, crisp seasonal fruit, and warm autumn colors for an edible centerpiece that’s as impressive as it is easy.

What Makes This the Perfect Fall Charcuterie Board

The first time I wrapped pears in prosciutto, it was for a baby sprinkle to celebrate my friend’s daughter coming in November. We all wore cozy sweaters and snacked on a board full of apples, figs, and honeycomb.

That combination of sweet and savory ended up being everyone’s favorite thing of the night. I make dozens of boards throughout the year, and this version is the one I come back to every single fall. It’s elegant but not fussy, easy to scale, and full of flavor pairings for the season.

Here’s why I love this one:

  • Seasonal produce: pears, apples, figs, and pomegranate make it unmistakably fall.
  • Balanced flavors and textures: think creamy cheese, salty meats, crisp fruit, sweet jam
  • Visually beautiful: warm tones, tons of texture, and thoughtful little details.
  • Low-lift entertaining: prep most of it ahead and assemble right before guests arrive

There’s not much better than a cozy fall Thanksgiving appetizer. Cranberry whipped feta dip and baked brie with fig jam always make it on our menu.

My family could just do appetizers all day instead of the cheesecloth turkey and broccoli casserole. Adding a cheese board is such a great way to let people pick and choose their flavor combos and the amount they want!

Here’s how I love to arrange a fun and festive cheese board for fall!

What to Put on a Fall Charcuterie Board

I use a simple 4-part formula: 3 cheeses + 2 meats + 2–3 fruits + crunchy or sweet extras. Start with this foundation, then layer in your favorite fall flavors.

The Best Cheeses

You want 3–5 cheeses that hit a mix of soft, semi-soft, firm, and aged textures, plus a range of milk types (cow, goat, sheep) for depth of flavor.

  • Soft + Spreadable: These have a creamy, mild base that pairs with jams and fruit. My favorites are Boursin, Brie, and goat cheese. Top them with fig jam, honey, or pomegranate seeds for fall.
  • Semi-Soft: This cheese is smooth and sliceable. I love Havarti, Fontina, or Monterey Jack. They’re great for cutting out with leaf cookie cutters.
  • Semi-Hard: They’re familiar to most, slightly sharp and add structure. Try Aged Cheddar, Gouda, Colby Jack.
  • Hard & Aged: These have a salty, crumbly texture for contrast. I like Manchego, Parmesan, Asiago. Break them into rustic chunks instead of slicing for texture.

Meats

Stick to 2–3 types of meat for a medium board. One silky, one firm, and one bold (like spicy or smoky) keeps it interesting without overwhelming.

  • Thin & Silky Cured Meat: Soft, salty, and delicate like Prosciutto or Serrano ham. Wrap around pear slices or fold into ribbons.
  • Classic Salamis: They’re firm and chewy, with a peppery kick. Genoa and Soppressata are my favorites. Create a salami rose if you want!
  • Smoky or Spicy Options: They add depth and contrast. Think chorizo, pepperoni, coppa
  • Rolled or Stuffed Meats: These adds structure and delicious flavor combos. I love adding glazed bacon wrapped dates or proscuitto wrapped dates.

Fruit, Sweets & Garnish

  • Crackers: I love Raincoast Crisp cranberry crackers and add in standard crackers, crusty bread, and a gluten-free option.
  • Fall fruit: thinly sliced pears and apples, figs, or pomegranate seeds
  • Honey or a honeycomb wedge to elevate it (I got mine from Whole Foods).
  • Candied pecans, rosemary spiced nuts, or maple almonds for crunch
  • Put fig jam, apple butter, or cranberry sauce in a dipping bowl.
  • Rosemary or thyme sprigs for greenery
  • Mini white pumpkins for an instant seasonal feel

How to Arrange It

You don’t need to be an artist, just build in layers!

  1. Start with your anchors: cheeses and small bowls first.
  2. Add meats for movement: fan, fold, or wrap.
  3. Fill in with fruit: scatter figs, pears, and pomegranate for color.
  4. Add crunch and décor: nuts, herbs, mini pumpkins.

The trick: build a bundle of meat, cheese and fruit in 3 zones (odd numbers are more visually appealing) then layer in fruit, nuts, and garnishes.

Optional Add-On: Pumpkin-Shaped Baked Brie

If you want a warm, centerpiece moment, this is it!

  1. Lay puff pastry on parchment and spread apple, pumpkin, or fig butter in the center. Place brie on top and wrap the pastry around it, trimming corners.
  2. Tie gently with butcher’s twine to form pumpkin ridges. Brush with egg wash and bake at 425°F for 25 minutes, or until golden brown. Add a sage leaf and cinnamon stick for the stem.

Fall Flavor Combos to Try

  • Brie + pomegranate + rosemary honey
  • Boursin + fig jam + prosciutto + pear
  • Cheddar + apple + candied pecan
  • Goat cheese + fig + prosciutto + cracked pepper
  • Manchego + apple + hot honey + thyme
  • Havarti + pumpkin butter + rosemary crackers

Cheese Board FAQs

How much cheese do I need for a charcuterie board?

Plan for 2–3 ounces of cheese per person if it’s a snack board, or up to 4 ounces if it’s serving as the main appetizer.

How many meats should I include?

2-3 types of cured meat is perfect for most boards. Offer a silky option (prosciutto or serrano ham), a classic (salami or soppressata), and one with extra flavor (smoked or spicy).

How early can I make this board?

You can prep cheeses, meats, and most fruit up to 2 hours ahead. Keep it covered in the fridge, then add crackers and fresh herbs right before serving.

How od I keep fruit from browning?

Brush apple and pear slices lightly with lemon juice path them dry before arranging on the board.

How big should my board be?

For 6–8 people, use a 16–18inch board. If you’re serving a crowd, double the ingredients or set out two smaller boards.

What drinks pair well with a fall board?

Try dry white wine, pinot noir, apple cider (sparkling or hard), or a light bourbon cocktail. I love this apple cider sangria, red Thanksgiving sangria, or this maple bourbon smash. For a non-alcoholic option, spiced apple cider or kombucha is great.

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Fall Charcuterie Board

Build the ultimate fall charcuterie board with a mix of creamy cheeses, salty meats, crisp pears, juicy figs, and warm autumn touches! It’s equal parts cozy and elegant, but easy at the same time. Build a board in 15 minutes for for gatherings, Thanksgiving, Friendsgiving, or any time you want to impress without turning on the oven.
Course Appetizer, Snack
Cuisine American
Diet Low Calorie, Vegetarian
Keyword appetizer, cheese board, holiday appetizer, party appetizer
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 people
Calories 315kcal

Ingredients

Cheeses

  • 4-6 oz Soft and spreadable cheese like Boursin cheese, goat cheese, or brie
  • 4-6 oz Semi-soft cheese like Havarti, Fontina, or Monterey Jack
  • 4-6 oz Semi-hard cheese like Aged Cheddar, Gouda, or Colby Jack
  • 4-6 oz Hard and aged cheese like Manchego, Parmesan, or Asiago

Meats

  • 4 oz prosciutto or serrano ham
  • 4-6 oz salami Genoa or Soppressata
  • 4 oz smoky or spicy meat like chorizo, pepperoni, or coppa

Fruit, Crackers, and Garnishes

  • 6-8 oz crackers like Raincoast crisp, pita crackers, gluten-free crackers, multigrain crackers etc.
  • 2 pears thinly sliced
  • 2 apples thinly sliced
  • 6 figs halved
  • 1 small bunch black grapes
  • 1 small honeycomb wedge or small bowl of honey
  • 1/2 cup candied pecans or maple almonds
  • 1/4 cup fig jam pumpkin butter, or apple butter
  • Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

Instructions

  • Arrange the cheeses (5 min): Place the different types of cheese around the board. Optionally, top the soft cheese with honey and pecans. Layer sliced cheeses in leaf or letter shapes for fall flair.
    4-6 oz Soft and spreadable cheese, 4-6 oz Semi-soft cheese, 4-6 oz Semi-hard cheese, 4-6 oz Hard and aged cheese
  • Add any anchor or large ingredients (2 min): place large pieces of fruit, a bowl of fig jam, and a few mini pumpkins in the board to make sure they fit.
    1 small honeycomb wedge, 1/4 cup fig jam
  • Add the meat (5 min):Wrap pear slices in prosciutto, fan salami into half-moons, and roll a few salami roses (optional).
    4 oz prosciutto, 4-6 oz salami, 4 oz smoky or spicy meat
  • Arrange the crackers (2 min): Fan the crackers around the meats and cheeses, adding each different kind to each section of the board.
    6-8 oz crackers
  • Layer the Fruit (5 min):Fan pears and apples for texture. Tuck in figs and black grapes for color and sweetness.
    2 pears, 2 apples, 6 figs, 1 small bunch black grapes
  • Finish with details (2 min):Scatter candied nuts, tuck in herbs, and place mini pumpkins around for a harvest look.
    1/2 cup candied pecans, Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

Notes

Make-Ahead: Assemble up to 2 hours ahead, wrap with plastic wrap, and refrigerate. Add crackers before serving.
How Much Cheese to Buy: Plan for 3 oz cheese per person if it’s a starter, 4 oz per person for a full appetizer.
Serving Tip: Mix colors and textures! Every scoop should have something creamy, salty, sweet, and crunchy.
Add dried fruit: Use dried apricots, cranberries, or dates.
Storage: Leftovers keep covered in the fridge for 1–2 days
Optional Baked Brie: Wrap brie in puff pastry with apple butter, tie with twine, brush with egg wash, and bake 25 min at 425°F.
Leaf Cookie Cutters: use these mini leaf cookie cutters to cut out the cheese into leaf shapes!

Nutrition

Serving: 8people | Calories: 315kcal | Carbohydrates: 28g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 491mg | Fiber: 4g | Sugar: 22g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg

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Homemade Kudos Bars (Copycat Recipe) https://whatmollymade.com/homemade-kudos-bars-copycat-recipe/ https://whatmollymade.com/homemade-kudos-bars-copycat-recipe/#comments Wed, 16 Jul 2025 14:55:48 +0000 https://whatmollymade.com/?p=71208 homemade kudos bars on a piece of parchment paper.

Ingredients You’ll Need This recipe uses classic granola bar ingredients with a nostalgic twist: How to Make Copycat Kudos Bars…

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homemade kudos bars on a piece of parchment paper.

The Best Homemade Kudos Granola Bars (Healthier Too!)

  • Just like the original Kudos bars—crunchy, chewy, and covered in chocolate
  • No baking required—great for summer snacks or after-school treats
  • Healthier option—uses honey and nut butter as a natural binder
  • Customizable—use any chocolate or toppings you love

Expert Tip: Press the bars down firmly with the bottom of a measuring cup before chilling. This helps them hold together when slicing and dipping!

Ingredients You’ll Need

This recipe uses classic granola bar ingredients with a nostalgic twist:

Flat lay of homemade Kudos granola bar ingredients on a light background, including chocolate chunks, M&Ms, vanilla extract, salt, honey, nut butter, peanuts, rolled oats, and rice cereal—all labeled for reference.
  • Rolled oats – for that hearty, chewy texture. I used Bob’s Red Mill gluten-free oats.
  • Rice cereal – adds crunch (use puffed rice or Rice Krispies)
  • Cashew butter – gives the bars a soft, creamy bite (sub almond or peanut butter)
  • Honey – acts as a natural sweetener and binder
  • Vanilla extract & salt – rounds out the flavor
  • Chocolate chips + coconut oil – creates that signature dipped and drizzled finish
  • Mini M&Ms + crushed peanuts – for the authentic Kudos topping!

Looking for another kid-friendly snack? Try oatmeal peanut butter protein balls, cookie dough protein bars, or ranch chex mix next.

How to Make Copycat Kudos Bars

  1. Mix the dry ingredients: Combine rolled oats and crispy rice cereal in a large bowl.
  1. Make the honey mixture: In a small saucepan, heat honey and cashew butter until gently bubbling, 1–2 minutes. Stir in vanilla and a pinch of salt.
  1. Combine ingredients: Pour the warm honey mixture into the dry ingredients and stir well.
  1. Press and chill: Transfer to the pan and press down firmly into an even layer. Refrigerate for at least 2 hours.
  1. Cut, decorate and dip: Cut into 14 bars. Press mini M&Ms or chopped peanuts into the tops. Melt chocolate and place in a flat bowl. Dip the bars into melted chocolate so it comes up 1/8 of the way up the sides of the bars.
  1. Drizzle and set: Drizzle remaining chocolate over the bars and let it set before serving.
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Kudos Granola Bars

If you grew up in the '90s, there's a good chance you begged your parents for Kudos granola bars—those chewy, chocolatey, candy-studded treats that felt more like dessert than a snack. These homemade Kudos bars are a nostalgic, no-bake version that’s just as fun, but made with wholesome ingredients and easy pantry staples.
Course Snack
Cuisine American
Diet Gluten Free, Low Lactose
Keyword copycat recipe, granola bar, kids snack
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 14 bars
Calories 337kcal

Ingredients

  • 1 cup rolled oats gluten-free if needed
  • 3 cups rice cereal
  • 2/3 cup cashew butter
  • 2/3 cup honey
  • 1 teaspoon vanilla extra
  • Pinch of salt plus more to top
  • 2 Tablespoons mini M&Ms
  • 1 Tablespoon crushed peanuts
  • 2 cup semi-sweet or dark chocolate chips dairy-free if needed
  • 1 Tablespoon coconut oil

Instructions

  • Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal.
  • To a large bowl, combine the rolled oats and rice cereal.
    1 cup rolled oats, 3 cups rice cereal
  • In a small saucepan over medium heat, stir together the cashew butter and honey and bring to a bubble. Let it bubble gently for 1-2 minutes, stirring frequently, then remove from the heat and stir in the vanilla and salt.
    2/3 cup cashew butter, 2/3 cup honey, 1 teaspoon vanilla extra, Pinch of salt
  • Pour the honey mixture into the cereal and oats and stir to combine. Dump it out into the prepared pan and use a spatula or bottom of a measuring cup to firmly pack it into the pan.
  • Refrigerate for at least 2 hours or overnight.
  • Remove the chilled bars and cut them down the middle then crosswise 6 times so you have 14 long bars. Press the M&Ms or peanuts into the top of the bars as desired.
    2 Tablespoons mini M&Ms, 1 Tablespoon crushed peanuts
  • Set a piece of parchment paper on a sheet pan. Melt the chocolate and coconut oil in a microwave safe bowl in 30-second increments until smooth. Transfer to a flat plate or bowl. Dip the bottom of each bar into the chocolate so it goes up 1/8 of the sides of the bar. Allow excess to drip off and place on a piece of parchment paper. Drizzle them with remaining melted chocolate. Top with additional flaky sea salt if desired. Let the chocolate set at room temp or in the freezer and enjoy.
    2 cup semi-sweet or dark chocolate chips, 1 Tablespoon coconut oil

Notes

Nut butter swaps: You can use peanut butter, almond butter, or sunflower seed butter in place of cashew butter. Just make sure it’s not too runny or oily.
Gluten-free tip: Use certified gluten-free oats and double-check your rice cereal (some contain barley malt).
Chocolate tips: Use good-quality chocolate chips or bars. Dairy-free chips (like Enjoy Life) work great. 
Storage: Store bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Nutrition

Serving: 1bar | Calories: 337kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 54mg | Fiber: 3g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 5mg

Tips and Variations

  • Want nut-free? Use sunflower seed butter instead of cashew butter.
  • Make it dairy-free: Use dairy-free chocolate chips and skip the M&Ms or use a vegan candy.
  • Storage: Keep bars in an airtight container in the fridge for up to 1 week or freeze for up to 2 months

FAQs

Do I have to dip the bars in chocolate?

Not at all! You can simply drizzle the chocolate or skip it completely for a lighter treat.

Can I use a different sweetener?

Yes, for another natural sweetener use maple syrup or brown rice syrup, though honey is best for that chewy texture. Brown sugar is a great substitute as well.

Kid-Approved and Mom-Approved

Whether you’re recreating your favorite childhood snack or making a better version for your kids’ lunchboxes, these homemade Kudos bars hit the sweet spot between indulgent and better-for-you. They’re easy to meal prep, make a great post-workout snack, and are guaranteed to bring back memories.

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Healthy Reese’s Eggs (High Protein) https://whatmollymade.com/healthy-reeses-eggs/ https://whatmollymade.com/healthy-reeses-eggs/#comments Wed, 02 Apr 2025 20:30:02 +0000 https://whatmollymade.com/?p=68321 homemade healthy reeses eggs stacked on a counter.

How to Make Healthy Reese’s Eggs Step-by-Step Instructions More Healthy Desserts You’ll Love

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homemade healthy reeses eggs stacked on a counter.

A Better For You Easter Treat

If you’re looking for a healthier version of Reese’s peanut butter eggs that still hits the sweet, peanut buttery spot—these high protein peanut butter eggs are it.

Instead of processed peanut butter, powdered sugar, and chocolate, we’re making healthy reese’s eggs with only 4 ingredients: natural peanut butter, maple syrup, protein powder, and dark chocolate.

Perfect for a healthier Easter sweet treat, a freezer stash snack, or a fun weekend recipe to make with the kids.

Want more healthy chocolate snacks? Try my healthy Twix bars or healthy buckeyes next!

How to Make Healthy Reese’s Eggs

What you need: creamy natural peanut butter, maple syrup (or honey), vanilla protein powder, and dark chocolate.

Step-by-Step Instructions

  1. Mix the peanut butter, protein powder, and maple syrup.
  1. Scoop, shape into eggs, and freeze on a parchment lined baking sheet.
  1. Dip into melted dark chocolate.
  1. Drizzle with chocolate, sprinkle with sea salt, and freeze to set.

More Healthy Desserts You’ll Love

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Healthy Reese’s Eggs (High Protein)

These healthy reese's eggs taste like your favorite candy, but with better ingredients like natural peanut butter, maple syrup, protein powder, and dark chocolate. They’re high in protein (10g), low in sugar, vegan, and gluten-free. They're coated in rich dark chocolate—perfect for a sweet snack or healthier Easter dessert!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword easter recipe, healthy snack, high protein, kid friendly
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 10 eggs
Calories 179kcal

Ingredients

  • 1 cup natural peanut butter stirred well
  • 1 Tablespoon maple syrup
  • 2 (24g) scoops vanilla protein powder
  • 2 (3-4 oz) bars dark chocolate chopped (I used Lily’s)

Instructions

  • Line a large sheet pan with parchment paper.
  • In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.
    1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
  • Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
  • Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.
    2 (3-4 oz) bars dark chocolate
  • Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
  • Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.

Notes

Protein Powder. I used Be Well by Kelly Vanilla Protein Powder.
Less Sugar. Use a sugar-free dark chocolate like Lily’s or Hu Kitchen.
Dark Chocolate Chips. I tested these with a chocolate bar and chocolate chips and found the bar to be much smoother and easier to work with. You can use chocolate chips, but will need to add 1 Tbsp of coconut oil to thin it out slightly.
Peanut Butter. Be sure to use a natural one that’s only nuts and salt and stir it well. I used Justin’s peanut butter. You could swap it for another nut butter like cashew butter, almond butter, or even tahini for a nut free option.
No Protein Powder. If you don’t have vanilla protein powder on hand, you can swap it for 2-3 Tablespoons of coconut flour or oat flour.
Storage. Store them in an airtight container or freezer bag for up to 3 months. Enjoy straight from the freezer!

Nutrition

Serving: 1egg | Calories: 179kcal | Carbohydrates: 8g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Calcium: 40mg | Iron: 0.5mg

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Cottage Cheese Egg Salad (High-Protein, No Mayo) https://whatmollymade.com/cottage-cheese-egg-salad/ https://whatmollymade.com/cottage-cheese-egg-salad/#comments Mon, 31 Mar 2025 11:00:00 +0000 https://whatmollymade.com/?p=68030 cottage cheese egg salad in a bowl with fresh herbs on top.

How to Make Cottage Cheese Egg Salad Step-by-Step Instructions This post is sponsored by The Ohio Poultry Association. For more…

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cottage cheese egg salad in a bowl with fresh herbs on top.

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

Step-by-Step Instructions

  1. Hard boil the eggs then transfer to an ice bath to cool.
  1. Peel and chop the hard-boiled eggs into bite-sized pieces.
  1. Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.
  1. Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on FacebookTwitter, and Instagram.  

More High-Protein Lunch Recipes

Cottage Cheese Flatbread

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Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.
Course Lunch, Snack
Cuisine American
Diet Diabetic, Gluten Free, Vegetarian
Keyword cottage cheese recipe, high protein, meal prep lunch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 240kcal

Ingredients

  • 10 large eggs
  • 1 celery stalk finely diced
  • 3 Tablespoons red onion finely diced
  • 2 Tablespoons fresh dill chopped
  • 2 Tablespoons fresh chives chopped
  • 3/4 cup cottage cheese any kind (I used full fat)
  • 1 Tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 1 clove garlic

Instructions

  • Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
    10 large eggs
  • Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
    1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
  • Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
    3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt
More Herbs. Swap the dill and chives for green onions or parsley.
Hard Boiled Eggs. Check out the Ohio Poultry Association’s 
Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 4g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 473mg | Sodium: 889mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg

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Viral Egg Flight https://whatmollymade.com/egg-flight/ https://whatmollymade.com/egg-flight/#respond Tue, 22 Oct 2024 18:48:34 +0000 https://whatmollymade.com/?p=61213 Viral Egg Flight

Get creative with this fun egg flight! It went viral on social media for a reason—endless topping ideas, easy to…

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Viral Egg Flight

Get creative with this fun egg flight! It went viral on social media for a reason—endless topping ideas, easy to make, and full of protein. Use up what you have in the fridge with my topping ideas or follow the instructions to make my favorite egg flight flavors.

When I saw everyone’s egg flight ideas swirling around on TikTok I knew I had to get in on the topping ideas! We make hard boiled eggs for grated egg toast almost weekly, so I made extras for this fun and healthy snack.

It’s football season so I took inspiration from my favorite tailgating recipes including grinder salad, buffalo chicken casserole, BLT pasta salad, goat cheese stuffed dates, Mexican street corn pasta salad, and classic guacamole to create the ultimate hard boiled egg flight.

Why You’ll Love This Recipe

  • Sparks creativity!
  • Easy to prep the eggs in advance.
  • Full of protein—eggs are the highest-quality protein available.
  • Fun snack or meal for kids.
  • Endless delicious topping options.

Eggs are a compact, natural source of vitamins and minerals, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. That means 2 eggs provide 12 grams of protein at 140 calories. Bonus, eggs are naturally free of sugars and low carb.

Need another viral egg recipe? Try feta fried eggs or grated egg avocado toast..

How to Make and Egg Flight

Here are the simple steps to make a viral egg flight, including all of my favorite topping ideas. Skip to the recipe card for the printable version.

Boil Eggs. Place 3 eggs in a saucepan and cover with 1 inch of water. Bring to a boil over high heat. Once boiling, remove from the heat, swirl once with a spoon, then set a timer for 10-12 minutes (10 yields slightly softer centers). Transfer to an ice bath then peel.

Buffalo Chicken: cream cheese, shredded cheese, ranch, rotisserie chicken, buffalo sauce, fresh dill, and fresh chives.

Walking Taco: guacamole, ground turkey taco meat, pickled red onions, crushed tortilla chips, and cilantro.

Goat Cheese Date: goat cheese, chopped dates, chopped pecans, hot honey, and fresh thyme.

Pesto BLT: pesto, cherry tomatoes, fresh mozzarella, crumbled bacon, romaine, and balsamic glaze.

Grinder Sandwich: mayo, mustard, salami, shredded mozzarella, pepperoncini, shredded romaine, oil, red wine vinegar, and oregano.

Mexican Street Corn: mayo, corn, lime juice, cilantro, and tajin.

More Egg Flight Ideas

  • Smoked salmon: Cream cheese, smoked salmon, capers, everything bagel seasoning, and dill.
  • Burger: Mini burger, lettuce, house sauce, avocado, bacon, sweet potato fry.
  • Leftover Thanksgiving: gravy, leftover stuffing, turkey, cranberry sauce.
  • Bang bang salmon: mayo, leftover salmon, pickled cucumber
  • Breakfast: breakfast sausage, shredded cheese, hash brown, ketchup, everything bagel seasoning.
  • Jalapeno popper: cream cheese, pickled jalapeno, shredded cheese, crumbled bacon.

This post is sponsored by The Ohio Poultry Association. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our recipes, so we can keep sharing them free of charge.

For more about Ohio egg farmers and to get cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on FacebookTwitter, and Instagram.  

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

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Viral Egg Flight

Hard boil eggs and get creative with an easy egg flight! Use my topping ideas or come up with your own egg flight toppings with what you have on hand.
Course Appetizer, Breakfast, Lunch, Snack
Cuisine American
Diet Gluten Free
Keyword eggs, social media recipe, tiktok recipe, viral
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Calories

Ingredients

  • 6 large eggs

Buffalo Chicken

  • 4 pieces rotisserie chicken
  • 1 Tablespoon cream cheese
  • 1 Tablespoon shredded cheddar cheese
  • Buffalo sauce to taste
  • Ranch to taste
  • Chopped chives and dill top top

Pesto BLT

  • 2 cherry tomatoes
  • 1 Tablespoon pesto
  • 1 piece cooked bacon crumbled
  • 2 mozzarella pearls cut in half
  • Shredded romaine to taste
  • Balsamic glaze to taste

Walking Taco

  • 1 Tablespoon guacamole
  • 1 Tablespoon leftover taco meat
  • Pickled red onion to taste
  • Crushed tortilla chips and cilantro to top

Goat Cheese Date

  • 1 Tablespoon goat cheese
  • 1 date chopped
  • 1 Tablespoon chopped pecans
  • Hot honey to taste
  • Fresh thyme leaves to top

Mexican Street Corn

  • 1 Tablespoon mayo
  • 1-2 Tablespoons corn fresh or canned
  • 1 Tablespoon cotija cheese crumbled
  • Lime juice and Tajin to taste

Italian Grinder

  • 1 Tablespoon mayo
  • 1 teaspoon yellow mustard
  • 2 pieces salami chopped
  • 1 Tablespoon shredded mozzarella
  • 1 pepperoncini chopped
  • shredded romaine lettuce to taste
  • Oil, vinegar, and oregano to taste

Instructions

  • Place the eggs in a saucepan and cover with 1 inch of water. Bring it to a rolling boil over high heat. Once it's boiling, stir it once then immediately remove it from the heat. Set the timer fro 6-12 minutes. 6 minutes for a jammy egg or 12 minutes for a firm yolk. I cooked mine for 10 minutes. While it's cooking, fill a large bowl with water and ice. When the timer is up, transfer the eggs to the ice bath to cool then peel and slice in half.
    6 large eggs
  • Buffalo Chicken: Spread the cream cheese on two halves of an egg. Top each half with the remaining ingredients.
    4 pieces rotisserie chicken, 1 Tablespoon cream cheese, 1 Tablespoon shredded cheddar cheese, Buffalo sauce, Ranch, Chopped chives and dill
  • Pesto BLT: Spread the pesto on two halves of an egg. Top with tomatoes, bacon, mozzarella, romaine, and balsamic glaze.
    2 cherry tomatoes, 1 Tablespoon pesto, 1 piece cooked bacon, 2 mozzarella pearls, Shredded romaine, Balsamic glaze
  • Walking Taco: Spread the avocado on two halves of an egg. Top with taco meat, pickled red onion, crushed tortilla chips, and cilantro.
    1 Tablespoon guacamole, 1 Tablespoon leftover taco meat, Pickled red onion, Crushed tortilla chips and cilantro
  • Goat Cheese Date: Spread the goat cheese on two halves of an egg. Top with dates, pecans, hot honey, and thyme.
    1 Tablespoon goat cheese, 1 date, 1 Tablespoon chopped pecans, Hot honey, Fresh thyme leaves
  • Mexican Street Corn: Spread the mayo on two halves of an egg. Top with corn, cotija cheese, lime juice, and Tajin.
    1 Tablespoon mayo, 1-2 Tablespoons corn, 1 Tablespoon cotija cheese, Lime juice and Tajin
  • Italian Grinder: Spread the mayo on two halves of an egg. Squeeze mustard on top. Top with salami, shredded mozzarella, pepperoncini, shredded romaine, oil, vinegar, and oregano.
    1 Tablespoon mayo, 1 teaspoon yellow mustard, 2 pieces salami, 1 Tablespoon shredded mozzarella, 1 pepperoncini, shredded romaine lettuce, Oil, vinegar, and oregano

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Blended Overnight Oats https://whatmollymade.com/blended-overnight-oats/ https://whatmollymade.com/blended-overnight-oats/#comments Thu, 12 Sep 2024 08:00:00 +0000 https://whatmollymade.com/?p=59674 blended overnight oats topped with banana and peanut butter in a jar.

What makes this overnight oats recipe special are its high-protein content and milkshake-like consistency. It reminds me of this cake…

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blended overnight oats topped with banana and peanut butter in a jar.

Why You’ll Love These Blended Overnight Oats

  • Hits the spot: It will satisfy the sweet tooth when the sweet cravings hit; without refined sugars.
  • Protein-packed: With 28g of protein this meal will keep you fueled for hours.
  • High-fiber recipe: Each serving has 12g of fiber!
  • Simple ingredients: This recipe is made with just a handful of common pantry ingredients – most you likely have at home!
  • Simple breakfast: It’s easy to prep and grab on the go the next morning.
  • Make them again and again: Once you make it once, you’ll have the ingredients to make this delicious recipe a few more times.

What makes this overnight oats recipe special are its high-protein content and milkshake-like consistency. It reminds me of this cake batter protein shake. Can you say dessert for breakfast?

With three added scoops of vanilla protein powder, it makes a great breakfast, afternoon snack, or post-workout fuel. 

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Overnight oats is one of those recipes I look forward to waking up and eating. No really, I have a library of recipes like blueberry overnight oats, pumpkin pie overnight oats, carrot cake overnight oats, strawberry cheesecake overnight oats, and peanut butter overnight oats.

Now you can have your overnight oats blended, for the same sweet and nutty flavors you love with a creamy twist!

Need another high protein breakfast to grab in the morning? Try yogurt chia pudding, cake batter protein balls, cookie dough protein bars, or oatmeal peanut butter protein balls.

Ingredients You Need

Here are the main ingredients you need to make this blended over night oats recipe. Skip to the recipe card for exact measurements.

  • Rolled oats: Use certified gluten-free if needed.
  • Chia seeds: A serving of chia seeds offers 10g of fiber and 5g of protein!
  • Maple syrup: Naturally sweetens your oats.
  • Vanilla extract and cinnamon: For flavor.
  • Salt: Brings out the sweetness.
  • Dairy-free milk: Use cashew milk, almond milk, coconut milk, etc.
  • Vanilla protein powder: this is optional, but is ideal for a well-balanced meal of macro-nutrients. I used Paleo Valley vanilla.

Recipe Variations

One of my favorite things about this recipe is its flexibility. Make it fit your dietary needs or taste buds.

  • Make this recipe gluten-free by using certified gluten-free oats.
  • Add in hemp seeds or flax seeds for added fiber and nutrients.
  • Adding vanilla Greek yogurt is another way to add some extra protein. (Use a non-dairy yogurt if you’d like a vegan option.)
  • Use chocolate protein powder instead of vanilla and add in some peanut butter or almond butter.
  • Swap maple syrup for honey as a natural sweetener or omit it altogether.

How to Make Blended Overnight Oats

  1. Add all of the ingredients to a high-speed blender and blend until smooth.
  1. Transfer the oat mixture to individual jars and refrigerate for at least 4 hours or overnight.

Recipe FAQs

Do overnight oats have to be in a mason jar?

Although a mason jar is a great option for overnight oats, you can store them in any airtight container with a lid.

Are overnight oats eaten warm or cold?

Overnight oats are served cold, but can be warmed if desired. I personally love quick chilled overnight oats straight from the fridge. It makes for a really easy breakfast.

What liquid is best for overnight oats?

Any type of milk will work with overnight oats because they’ll all absorb into the rolled oats slowly. However, we prefer low-glycemic milk without added sugars like unsweetened cashew milk or almond milk. 

Freezing and Storing

Store: Blended overnight oats are perfect for meal prep and will keep in the fridge for up to 5 days. Store them in a mason jar or airtight container in the fridge. I like to portion mine out before storing and top them once I’m ready to eat.

Freeze: Blended overnight oats can be stored in the freezer for up to 3 months. Move them in the fridge overnight to thaw.

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Blended Overnight Oats

This blended overnight oats recipe has a smooth and creamy texture (like pudding!), is full of nutrients and sweet flavors, and takes 5 minutes to prep. Meal prep a big batch for the week and you have a healthy breakfast to start the day. I highly recommend adding protein powder for a high-protein and high-fiber breakfast to keep you full all morning.
Course Breakfast
Cuisine American
Diet Diabetic, Gluten Free
Keyword high fiber, high protein, meal prep
Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 jars
Calories 384kcal

Ingredients

  • 2 1/4 cups rolled oats certified gluten-free if needed
  • 1/4 cup chia seeds
  • 2 Tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cups unsweetened almond milk
  • 3 scoops vanilla protein powder optional but recommended
  • Toppings: peanut butter, almond butter, blueberries, bananas, chocolate chips, strawberries, nuts, or granola

Instructions

  • Add all of the ingredients to a high speed blender and blend until smooth.
    2 1/4 cups rolled oats, 1/4 cup chia seeds, 2 Tablespoons maple syrup, 3 scoops vanilla protein powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 2 1/2 cups unsweetened almond milk
  • Transfer the blended oats to 4 individual mason jars and chill in the fridge for at least 4 hours, ideally overnight. Serve with fresh berries and nut butter.
  • Store extra overnight oats in the same airtight container for up to 5 days.

Notes

Thickness. Certain protein powders may affect the consistency of the overnight oats.  Add a splash of milk to the oats after soaking overnight and mix or blend again if you want a thinner consistency. 
Oats. Old-fashioned oats (not quick oats) are best here. I do not recommend steel cut oats as they’re too hard and won’t blend the same.  
Brands. I used Paleo Valley vanilla protein powder and Bob’s Red Mill gluten-free rolled oats.
More Protein. Swap some of the milk for Greek yogurt and use a high-protein milk like Fair Life Ultra Filtered whole milk.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 44g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 370mg | Fiber: 12g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 0.2mg | Calcium: 296mg | Iron: 3mg

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Paleo Zucchini Bread (Moist, Grain-Free) https://whatmollymade.com/paleo-zucchini-bread/ https://whatmollymade.com/paleo-zucchini-bread/#comments Tue, 02 Jul 2024 09:00:00 +0000 https://whatmollymade.com/?p=7636 paleo zucchini bread

Making the Most of Fresh Zucchini Fresh garden zucchini is a staple in our house June through July. I’m always…

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paleo zucchini bread

The Best Paleo Zucchini Bread for a

This paleo zucchini bread has been a go-to in our house every summer, especially when the garden is overflowing with zucchini. It’s soft, perfectly spiced, and just sweet enough thanks to ripe banana and a touch of maple syrup.

I tested this recipe multiple times, and it’s nearly identical in texture to my popular paleo banana bread, but with the added bonus of sneaky veggies.

My husband and kids love it. I love that it freezes well and can be served warm with a smear of ghee or almond butter for a satisfying, healthy treat. Here’s a few more reasons to bake it:

  • Moist, fluffy, and never dry
  • Naturally sweetened and refined sugar-free
  • Gluten-free, dairy-free, and grain-free
  • Freezer-friendly and meal-prep approved
  • Kid-tested and lunchbox approved

Making the Most of Fresh Zucchini

Fresh garden zucchini is a staple in our house June through July. I’m always looking for ways to add it to dinners like buffalo chicken zucchini boats or sides like grilled zucchini salad and air fryer zucchini chips.

But, zucchini is actually a perfect ingredients to use in desserts like breads and muffins. And this is the best paleo zucchini bread you will every have!

It’s really moist with just enough sweetness you’ll think you’re eating a rich dessert but it’s actually filled with really good quality ingredients! It’s virtually identical to my beloved paleo banana bread recipe.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Made this to bring to a party, people loved it! Super moist and yummy.” — Sydney E

Ingredients You’ll Need

  • Banana: to sweeten and bind it. You could also use 1/2 cup unsweetened applesauce.
  • Almond flour: Use blanched almond flour from almonds that are peeled before grinding.
  • Dark chocolate chips: they’re optional, but delicious. Be sure to use a paleo-approved brand, like Hu Kitchen.
  • Eggs, maple syrup, coconut oil, coconut flour, baking soda, salt, cinnamon, and zucchini

How to Make Paleo Zucchini Bread

  1. Prep the zucchini: Grate the zucchini with a cheese block. Do not peel. Place the zucchini on top of a stack of paper towels or a kitchen towel and squeeze the shredded zucchini to remove as much moisture as you can.
  2. Wet ingredients: Mix the mashed banana, eggs, coconut oil and maple syrup. Then add the prepped and shredded zucchini.
  3. Dry ingredients: Stir in the dry ingredients and gently mix to combine. Fold in the chocolate chips if using.
  4. Bake: Spray and line a loaf pan with parchment paper and pour the batter into it. Sprinkle with some extra chocolate chips. Bake at 350°F for 35-40 minutes.

Molly’s Tips

  • Make sure to remove the moisture from the shredded zucchini.
  • Use room temperature ingredients for best results.
  • You can’t swap the almond flour and coconut flour for another type. They’re specifically used to get the right quick bread texture.
  • Warm up a slice and top it with ghee or grass-fed butter to serve.

How to Store

Store leftover paleo zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Freeze zucchini bread for up to 3 months. Thaw overnight in the fridge and warm in the microwave before serving.

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Paleo Zucchini Bread

This paleo zucchini bread recipe is super moist, easy to make, and so delicious. It's light and tender and filled with zucchini for a nutrient boost. Use up your garden zucchini and add some chocolate chips if you want! If you follow a paleo diet or are just clean eating, this recipe is for you!
Course Snack
Cuisine Breakfast
Diet Gluten Free, Low Lactose, Vegetarian
Keyword bread recipe, paleo, zucchini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 196kcal

Ingredients

  • 4 eggs room temperature
  • 1/2 cup mashed banana (1 large) or applesauce
  • ¼ cup pure maple syrup
  • 3 Tablespoons coconut oil melted
  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated zucchini from about 1 medium zucchini
  • ½ cup dark chocolate chunks optional

Instructions

  • Preheat oven to 350°F and grease and line a 9×5 inch loaf pan with parchment paper non-stick spray. Set aside.
  • Grate the zucchini and spread the zucchini out on a few layers of paper towels. Place more paper towels on top and press out as much water as possible. Set aside.
    1 cup grated zucchini
  • In a large bowl or stand mixer fitted with the paddle attachment, beat together the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold the zucchini into the mixture with a rubber spatula. 
    4 eggs, 1/2 cup mashed banana (1 large) or applesauce, ¼ cup pure maple syrup, 3 Tablespoons coconut oil
  • Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the chocolate chunks. 
    1 1/4 cups almond flour, 1/4 cup coconut flour, 1 1/4 teaspoons baking soda, 1/2 teaspoon sea salt, 1 teaspoon ground cinnamon, ½ cup dark chocolate chunks
  • Pour the batter into the prepared baking pan and spread evenly. Sprinkle with additional chocolate chunks.
  • Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool on a wire rack for 35-45 minutes. Lift the the bread out with the sides of the parchment paper and place back on the cooling rack to cool completely.
  • To store, place in an air tight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.

Nutrition

Serving: 1loaf | Calories: 196kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 247mg | Fiber: 3g | Sugar: 9g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg

FAQs

Can I make it nut free?

Unfortunately no because this recipe relies on almond flour. A nut-free version would require a complete reformulation.

Can I use honey instead of maple syrup?

Yes, but it will slightly change the flavor.

Do I need to peel the zucchini?

Nope! The skin is thin and adds color and fiber.

Can I make it egg-free?

This recipe hasn’t been tested with flax eggs, but you could use a flax egg or egg replacement.

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Watermelon Fries with Whipped Yogurt https://whatmollymade.com/watermelon-fries/ https://whatmollymade.com/watermelon-fries/#respond Tue, 25 Jun 2024 21:01:16 +0000 https://whatmollymade.com/?p=55221 watermelon fries on a plate with greek yogurt dip

These went viral thanks to Happy Kid’s Kitchen on TikTok for a reason! Don’t skip the fluffy whipped yogurt dip! Making the…

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watermelon fries on a plate with greek yogurt dip

Why You’ll Love These Watermelon Fries

  • No cooking required
  • Fun for kids and perfect for entertaining
  • Naturally sweet and hydrating
  • Customizable with dips like honey-lime, yogurt, or even tajín for a twist

These went viral thanks to Happy Kid’s Kitchen on TikTok for a reason! Don’t skip the fluffy whipped yogurt dip! Making the whipped cream homemade is so worth the extra step too!

Looking for other easy fruit recipes for hot days? Try fruit salsa with cinnamon chips or strawberry popsicles next.

Ingredients You Need

  • Seedless watermelon: a ripe watermelon will be dull, heavy, uniformly shaped watermelon with a large yellow spot on the underside.
  • Whipped cream: Homemade or store-bought. Use coconut whipped cream for dairy-free.
  • Vanilla Greek yogurt:  I like 2Good vanilla yogurt but any brand, even plant-based, work.

How to Make Watermelon Fries

Here are the basic steps, with images, for this watermelon fries recipe. Skip down to the recipe card below for the full printable recipe.

  1. Slice watermelon: Use a regular sharp chef’s knife to cut it in half width-wise. Flip the watermelon so the flesh side is down (rind up) and slice the watermelon into 1/4-inch slices to create half-moons. 
  2. Create long fries: Use a crinkle fry cutter to cut each half-moon into long fries.
  3. Remove the rind: Cut the rind off the ends and sides. 
  4. Mix the yogurt dip: Fold the Greek yogurt with the whipped cream, add it to a serving bowl, and scatter watermelon fries around the bowl.

Success tip: Chill the watermelon in the fridge before cutting so it’s nice and cold for serving. Or cut them in advance and chill them. Cold watermelon is just better!

Tips for Cutting Watermelon

  • Put the cutting board on a baking sheet to catch the juices.
  • Keep a trash can nearby to toss the rind, and a storage container or serving bowl nearby.
  • Always lay the watermelon on the flattest side and use a sharp knife.

Similar to the tips for cutting watermelon into perfect cubes!

Storage Tips

Fridge: Store leftover fries in an airtight container in the refrigerator for 3–5 days, or freeze leftover watermelon.

Dip: Store the whipped yogurt dip separately to keep the fries crisp.

Recipe Variations

  • Add lime zest and honey to the dip for a citrusy twist
  • Sprinkle the fries with tajín or chili-lime salt for a savory snack
  • Try using coconut whipped cream and dairy-free yogurt for a vegan option

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Watermelon Fries Recipe

These crinkle-cut watermelon fries are the ultimate refreshing summer snack. They’re easy to make, kid-friendly, and served with a creamy whipped Greek yogurt dip that tastes like dessert—but is secretly healthy(ish). Whether you're planning a pool party or need a quick and fun snack, this no-cook recipe is ready in 15 minutes or less.
Course Appetizer, Dessert, Snack
Cuisine American
Diet Gluten Free, Low Fat, Vegetarian
Keyword kid friendly, summer
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 10
Calories 169kcal

Ingredients

  • 1 medium whole seedless watermelon
  • 1 1/2 cups whipped topping homemade or store bought
  • 1/2 cup vanilla Greek yogurt

Instructions

  • Place a cutting board inside a sheet pan to catch the juices. Use a sharp chef's knife to carefully slice the watermelon in half width-wise.
  • Lay one of the halves cut side down on the cutting board. Cut into 1/4 inch slices all the way across. They should be the shape of half moons.
  • Lay each half moon flat and use a crinkle cutter to cut into 1/4-inch fries. Cut the rind off the ends and sides. If you have time, chill the cut watermelon in the fridge (or chill the whole watermelon before cutting).
  • Fold the Greek yogurt with the whipped cream. Serve watermelon fries with a bowl of whipped cream. Watermelon stays fresh in an airtight container in the fridge for 3-5 days.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 16mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2569IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 1mg

FAQs

What are watermelon fries?

Watermelon fries are thin, crinkle-cut slices of watermelon that resemble French fries in shape. They’re usually served with a creamy or tangy dip and make a fun, healthy snack.

Can I make this ahead?

Yes! You can prep the watermelon up to 2 days in advance and store it in the fridge until ready to serve.

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Yogurt Fruit Dip https://whatmollymade.com/yogurt-fruit-dip/ https://whatmollymade.com/yogurt-fruit-dip/#comments Tue, 18 Jun 2024 10:39:11 +0000 https://whatmollymade.com/?p=55214 Yogurt Fruit Dip

This easy yogurt fruit dip recipe makes the perfect snack or healthy dessert. Add just 4 ingredients to a bowl, give it…

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Yogurt Fruit Dip

This easy yogurt fruit dip recipe makes the perfect snack or healthy dessert. Add just 4 ingredients to a bowl, give it a good stir, and you’re ready to serve it with your favorite fresh fruit!

While regular yogurt might seem healthy, a lot of brands you’ll find at the grocery store have lots of sugar additives or substitutes. When it comes to food I’m serving my kids, I like to know just what’s in them.

Many homemade fruit dip recipes also call for cream cheese or marshmallow fluff. This easy fruit dip recipe is a healthier version that still satisfies the sweet tooth. Serve it as an after school snack for the kids—they’re going to devour this one!

It’s a yogurt dip for fruit, but you can also serve it with graham crackers, muffins, and more. If you really want to score fun points with the kids, be sure to cut up some of these fun watermelon fries.

Why You’ll Love This Yogurt Fruit Dip

  • Easy recipe with simple ingredients.
  • Great way to sneak in extra grams of protein for the kids!
  • Makes the perfect addition to a fruit tray for a quick healthy snack.
  • Easy to meal prep it ahead of time. Store this sweet treat in the fridge for up to 4 days!

Ingredients You Need

Here are the main ingredients you need to make this healthy yogurt fruit dip. Skip to the recipe card for exact measurements.

  • Greek yogurt: I like 2Good vanilla yogurt but you can also use plain Greek yogurt.
  • Honey: Substitute with maple syrup for a touch of natural sweetness.
  • Vanilla extract: Get that vanilla yogurt taste without the refined sugar.
  • Cinnamon: Optional
  • Fresh fruit: This easy dip recipe pairs well with a variety of fresh fruit. Dip fresh strawberries, apple or banana slices, watermelon fries, grapes, blueberries, you name it!

How to Make Yogurt Fruit Dip

Here are the basic steps, with images, for this easy yogurt fruit dip recipe. Skip down to the recipe card below for the full printable recipe.

  1. Add the greek yogurt, honey, vanilla, and cinnamon to a mixing bowl and stir to combine. 
  2. Serve and enjoy. Transfer to a serving bowl and enjoy with your favorite fruit.

Recipe Variations

  • Add healthy fats like almond butter or natural peanut butter.
  • Put fun additions on top like lemon zest or fresh mint.
  • Get some added protein by mixing in a scoop of vanilla protein powder.
  • Stir in some cocoa powder for an extra touch of sweetness.
  • Want a thicker dip? Mix in cream cheese.
  • For a light and fluffy dip, fold the yogurt in with whipped cream or cool whip.

What to Serve with This Healthy Fruit Dip

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Yogurt Fruit Dip Recipe

This easy yogurt fruit dip recipe makes the perfect snack or healthy dessert. Add just 4 ingredients to a bowl, give it a good stir, and you’re ready to serve it with your favorite fresh fruit!
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Low Fat, Vegetarian
Keyword healthy snack, high protein, kid friendly
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 servings
Calories 64kcal

Equipment

  • Medium mixing bowl

Ingredients

  • 1 cup Greek yogurt plain or vanilla, I like 2Good vanilla yogurt
  • 2 Tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon optional
  • Fresh fruit for dipping: strawberries, watermelon, apple slices, watermelon fries, grapes, blueberries, etc.

Instructions

  • Add the greek yogurt, honey, vanilla, and cinnamon to a mixing bowl and stir to combine. Transfer to a serving bowl and serve with your favorite fruit.
    1 cup Greek yogurt, 2 Tablespoons honey or maple syrup, 1 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon
  • Store leftover fruit dip in an airtight container in the fridge for up to 4 days.

Notes

*Nutrition information does not include fresh fruit for dipping. Search ‘yogurt fruit dip-whatmollymade’ on MyFitnessPal to search and log this recipe.

Nutrition

Serving: 0.25cups | Calories: 64kcal | Carbohydrates: 9g | Protein: 6g | Fat: 0.2g | Saturated Fat: -4.9g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 22mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.1mg

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Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping https://whatmollymade.com/coffee-cake-crumble-muffins/ https://whatmollymade.com/coffee-cake-crumble-muffins/#comments Fri, 14 Jun 2024 09:00:00 +0000 http://bestsandbites.com/?p=1198 coffee cake muffin unwrapped on a plate

Ingredients You’ll Need How to Make Coffee Cake Muffins More Muffin Recipes You’ll Love FAQs

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coffee cake muffin unwrapped on a plate

Bakery-Style Coffee Cake Muffins (With Cinnamon Swirl & Crumb Topping)

If you love classic coffee cake but want something easier to serve and store, these coffee cake muffins are the answer. Each one is soft and moist inside, thanks to the right balance of wet ingredients and a smart resting period before baking.

The cinnamon swirl bakes into rich ribbons throughout the muffin, while a generous layer of brown sugar crumb topping bakes up golden and crisp on top.

This recipe is easy enough for beginner bakers, includes gluten-free and dairy-free substitutions, and bakes up tall and bakery-worthy, no stand mixer required. You’ll also love how well these freeze and reheat for busy mornings!

Looking for more cozy, crumbly, baked goods? Don’t miss gluten-free coffee cake, coffee cake cookies, or blueberry muffins with crumble topping, or browse our best healthy muffin recipes for more options.

Ingredients You’ll Need

  • All-Purpose Flour: Swap in 1:1 gluten-free flour for a celiac-friendly version.
  • Brown Sugar & Granulated Sugar: You’ll use both in the batter, the swirl, and the crumb topping.
  • Cinnamon: Woven into the batter, swirl, and topping for layered warmth.
  • Unsalted Butter: Use high-quality butter for the best flavor. We also tested these with dairy-free butter and they worked beautifully!
  • Milk: Whole milk or almond milk both work. You can also sub in Greek yogurt or sour cream.
  • Eggs: Room temperature helps blend evenly into the batter.
  • Vanilla Extract & Salt: Essential flavor boosters.
  • Baking Powder & Baking Soda: The combo helps muffins rise with soft centers and tall domes.
  • Powdered Sugar + Milk: Just a simple icing to drizzle on top.

How to Make Coffee Cake Muffins

  1. Make the Streusel Topping. In a large mixing bowl, combine both sugars, cinnamon, and salt. Whisk in the melted butter, then stir in the flour until it resembles clumpy sand. Set aside.
  1. Mix the Wet Ingredients. In a separate bowl, whisk together milk, melted butter, vanilla extract, and eggs. This is your wet base.
  1. Combine the Dry Ingredients. In another bowl, whisk together the flour mixture: flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  1. Fold the Batter Together. Add the flour mixture to the wet ingredients and gently fold with a rubber spatula. Don’t over mix. Let the batter rest for 10 minutes- this activates the leavening and gives you tall muffin tops. After testing multiple batches, we found this step significantly improved rise and texture.
  1. Prepare the Swirl and Fill the Tins. Mix brown sugar and cinnamon in a small bowl for the swirl. Fill each muffin cup halfway, sprinkle with the swirl, then top with more batter until the muffin cups are nearly full.
  1. Top and Bake. Generously spoon the crumb topping over each muffin. Press gently so it sticks. Bake at 425°F for 5–7 minutes, then lower to 350°F and bake for 16–18 minutes. Muffins are done when a toothpick comes out with a few moist crumbs.
  1. Ice and Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with icing and serve warm or at room temperature.

Tips for the Best Coffee Cake Muffins

  • Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!
  • Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
  • Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
  • Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
  • Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.

Store: Store coffee cake muffins in an airtight container at room temperature for 3-4. Place a paper towel on top of them before closing the lid to prevent them getting soggy.

Refrigerate: For longer storage, keep them in an airtight container in the fridge for up to 1 week.

Freeze: place them on a baking sheet in the freezer for an hour. Transfer to a freezer bag or airtight container freeze for up to 2 months.

Reheat: Let them thaw overnight in the fridge and reheat in the microwave.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

These bakery-style coffee cake muffins have a rich cinnamon swirl, soft tender crumb, and thick streusel topping. They're just like classic coffee cake, but in grab-and-go form. Made with simple pantry ingredients and a tested batter-rest method, they bake tall, stay moist, and freeze beautifully for busy mornings.
Course Breakfast, Dessert, Snack
Cuisine Breakfast
Diet Vegetarian
Keyword coffee cake, coffee cake muffins, easy muffins
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 327kcal

Ingredients

Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups all purpose flour gluten-free if needed

Coffee Cake Muffins

  • 1 1/2 cups all purpose flour gluten-free if needed
  • 1/2 cup brown sugar packed
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup unsalted butter, melted
  • 2 teaspoons vanilla
  • 2 large eggs

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon

Icing

  • 1/4 cup powdered sugar
  • 2-3 teaspoons milk

Instructions

  • Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners then spray with nonstick spray. Set aside.
  • Crumb topping: Combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then stir in the flour using a rubber spatula. Set aside while you make the muffin batter.
    1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 1/2 cups all purpose flour
  • Dry ingredients: In a medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
    1 1/2 cups all purpose flour, 1/2 cup brown sugar, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Wet ingredients: In a large bowl, whisk together the milk, melted butter, vanilla and eggs.
    3/4 cup milk, 1/3 cup unsalted butter, melted, 2 teaspoons vanilla, 2 large eggs
  • Finish the batter and rest: Add the dry ingredients and stir with a rubber spatula until just incorporated, being careful not to over-mix. Let the muffin batter rest for 10 minutes. This activates the baking powder and develops the gluten for tall muffin tops.
  • Scoop and bake: In a small bowl, combine the brown sugar and cinnamon for the cinnamon swirl. Carefully scoop half the batter into the prepared muffin pan. Sprinkle the cinnamon swirl in the middle of each then top with the remaining batter almost all the way to the top.
    1/2 cup brown sugar, 2 teaspoons cinnamon
  • Add crumb topping and bake: Generously top each with the reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. Bake muffins at 425°F for 7 minutes, then reduce the heat to 350°F degrees and bake another 16-18 minutes, until set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Icing: Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
    1/4 cup powdered sugar, 2-3 teaspoons milk
  • When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.

Video

Notes

  • Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
  • Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
  • Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
  • Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.
  • Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!

Nutrition

Serving: 1muffin | Calories: 327kcal | Carbohydrates: 46.4g | Protein: 5g | Fat: 13.9g | Cholesterol: 65.2mg | Sodium: 246.5mg | Fiber: 1.1g | Sugar: 21.3g

FAQs

What’s the difference between coffee cake muffins and regular muffins?

Coffee cake muffins are topped with streusel and often include a cinnamon sugar swirl, inspired by traditional coffee cake.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend like Bob’s Red Mill. We tested this version and it turned out soft and moist.

Why didn’t my crumb topping stay on?

Be sure to press it gently into the batter before baking. If it’s too loose, it may slide off during the rise.

Why are my muffins dry?

Overmixing or overbaking are common causes. Also, be sure to use enough fat (butter or oil) and don’t skip the resting step.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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