Butter popcorn is one of my favorite savory snacks, and this recipe is truly the best. It’s a must-have on our family movie nights (along with this homemade kettle corn).

My husband perfected this buttered popcorn recipe – and let me tell you it’s addictingly delicious. Using real, high quality ingredients makes it so good you can’t just take one handful.

Plus, it only takes 5 minutes to make butter popcorn that tastes significantly better than the movie theater popcorn. My 2 year old son loves helping. As soon as a movie starts, he clammers around the kitchen collecting all the supplies and ingredients needed to make this recipe – it’s adorable.

Butter Popcorn: Ingredients & Substitutions

• Popcorn kernels. Choose your favorite brand/variety.
• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Make Butter Popcorn

This recipe is easy to make in 5 minutes (or less). However, I’ll walk you through some tips and trips to ensure it turns our perfectly every time.

Begin by melting the butter in the microwave, then set it aside.

Then, put 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker (we use a Whirley Pop).

Next, heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.

Then, cook the 3 kernels and coconut oil over medium heat until the kernels pop (this indicates that the oil is hot enough to cook the rest of the popcorn).

Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.

Stir continuously as the popcorn begins to pop.

When the popping slows down, turn off the heat and continue stirring over the warm burner until the popping stops.

Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.

Next, evenly drizzle the melted butter over the popcorn.

Then sprinkle with popcorn salt.

 Then, secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn with both butter and salt). Taste and add more salt as desired.

Serve

Serve immediately – it’s best when it’s warm and fresh from the stovetop.

Store

Store leftover buttered popcorn in an airtight container at room temperature for up to 2 days – although we never have leftovers.

Buttered Popcorn Recipe FAQS

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Homemade Butter Popcorn Recipe

This Butter popcorn recipe is easy to make in 5 minutes with4 ingredients (including real butter) & is even more delicious than movie theater popcorn!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 8 Servings

Calories 128kcal

Author Laura

Cost $4

Equipment

• Whirley Pop
• measuring spoons
• large bowl with lid

Ingredients

• ½ cup popcorn kernels
• 1 Tablespoon coconut oil
• 6 Tablespoons salted butter melted
• ½ teaspoon popcorn salt (or to taste)

US Customary – Metric

Instructions

• Melt the butter in the microwave. Set aside.
• Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker.
• Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.
• Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
• Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.
• Stir continuously as the popcorn begins to pop.
• When the popping slows down, turn off the heat and continue stirring over the warm burner until you do not hear any more popping.
• Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.
• Evenly drizzle the melted butter over the popcorn. Then sprinkle with popcorn salt.
• Secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn). Taste and adjust salt as desired.
• Serve immediately.
• Enjoy!

Video

Notes

Ingredient Notes & Substitutions

• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Store Butter Popcorn

Store leftovers in an airtight container at room temperature for up to 2 days.

 

Nutrition

Serving: 1cup | Calories: 128kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Calcium: 3mg | Iron: 0.3mg

Try these recipes

Kettle Corn Recipe

Puppy Chow Recipe (Muddy Buddies)

Crispy Roasted Chickpeas

Homemade Soft Pretzel Recipe

Candied Almonds (Cinnamon Roasted Almonds)

Easy Guacamole Recipe (5 Minutes)

In this pumpkin banana bread recipe, my favorite quick breads (banana bread and pumpkin bread) combine to make one irresistible treat!

This banana pumpkin bread is moist and perfectly spiced. We use less sugar because of the natural sweetness of the bananas, which compliments the pumpkin beautifully.

This recipe is easy to make and is a delicious snack, breakfast or dessert!

Pumpkin Banana Bread: Ingredients & Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

How to Make Pumpkin Banana Bread

Let’s walk through this recipe step-by-step, and don’t forget to watch the video for additional help.

Begin by mixing together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a medium bowl. Then set the dry ingredients aside to use later.

Next, whisk together the pumpkin puree, melted butter, mashed banana, eggs, and vanilla in a large bowl.

Then stir in the brown sugar and granulated sugar until there are no lumps.

Next, add the dry ingredients and stir until the batter is smooth.

At this point, you can add mix-ins to the batter and stir until they are evenly distributed. Here are some suggestions:

• Chocolate chips
• Cinnamon chips
• Nuts (pecans, walnuts, etc.)
• Dried fruit such as raisins, dried cranberries, etc.
• White chocolate chips
• Pumpkin Seeds

Bake & Cool

Once the batter is ready, pour it into the prepared loaf pan and use a spatula to smooth out the top.

Then bake the banana pumpkin bread in the preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.

Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour – or overnight.

After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely. 

Serve

We love serving this banana pumpkin bread recipe for breakfast, or as a snack or dessert. Here are some serving suggestions:

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Pumpkin Banana Bread FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Banana Bread Recipe

This pumpkin banana recipe bread is moist and loaded with cozy fall spices! It’s an easy to make (no mixer required), delicious fall quick bread!

Course bread, Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 257kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan

Ingredients

• 1 cup pumpkin puree
• 2 bananas mashed
• ½ cup salted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar packed
• ½ cup granulated sugar
• 1 ¾ cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• Optional: up to 1 cup mix-ins like chocolate chips cinnamon chips, walnuts, pecans, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
• In a large bowl mix together pumpkin puree, melted butter, mashed banana, eggs, and vanilla.
• Add brown sugar and granulated sugar and stir until combined and there are no lumps.
• Add dry ingredients and stir until batter is smooth.
• If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
• Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
• Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
• Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

Video

Notes

Ingredient Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 257kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 220mg | Potassium: 202mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3468IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

Try these recipes

Best Banana Bread Recipe

Best Pumpkin Bread Recipe

Pumpkin Chocolate Chip Cookies

Pumpkin Muffins

Best Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cheesecake

My 6th baby is a cookie fiend. He calls them “go gos” and it’s the cutest thing in the world. So, with my sole motivation being wanting him to wake up ecstatic that he gets to eat “go gos” for breakfast, I created these healthy breakfast cookies.

In this breakfast cookie recipe, bananas, peanut butter, oats and your favorite mix-ins create a hearty cookie that will keep you full until lunch.

They’re naturally sweetened with applesauce and honey so you can feel great about starting your day with cookies for breakfast!

Breakfast Cookies: Ingredients & Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

How to Make Breakfast Cookies

Let’s walk through how to make breakfast cookies step-by-step, and don’t forget to watch the video.

Begin by mashing the bananas in a large mixing bowl. I like to do this first to ensure there are no large lumps of banana in the batter.

Then, stir in the peanut butter, applesauce honey, egg and vanilla.

Next, add the oats, cinnamon and sea salt and stir until combined.

Fold in the dried cranberries and chocolate chips.

If cranberries and chocolate aren’t your think, were are some additional mix-in suggestions:

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Next, use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart.

Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).

Then, bake the breakfast cookies in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned. Do not over bake!

Remove the breakfast cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve

Serve slightly warm or at room temperature. I love serving them alongside our favorite smoothie recipes – especially this green smoothie.

They also make a great snack, and you’ll score major “cool mom’ points for letting your kids have cookies for a healthy snack!

Store/freeze

Once cooled, store these healthy breakfast cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Reheat gently in the microwave or oven set to warm to restore their fresh-from-the-oven taste and texture.

Breakfast Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Breakfast Cookies Recipe

This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• potato masher
• glass batter bowl
• baking sheet
• silicone baking mat

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ¼ cup creamy peanut butter
• ¼ cup applesauce
• 2 Tablespoons honey (or pure maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups quick cooking oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
• Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is a little bit tacky and wet.
It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.

Ingredient Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

Mix-in Suggestions

If you don’t prefer chocolate chip or cranberries, here are some alternate suggestions. 

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Store/Freeze

Store breakfast cookies in an airtight container  in the refrigerator for 5-7 days or in the freezer for up to two months.

Reheat gently in the microwave or in the oven set to warm. 

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

More Delicious REcipes

Banana Oatmeal Cookies

Breakfast Egg Muffins Recipe (Egg Cups)

Best Healthy Smoothie Recipes

Healthy Banana Spinach Muffins

Homemade Pancake Mix

Omelette Recipe

These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack.

I also love serving them alongside our favorite mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce.

Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad!

Roasted Chickpeas Recipe: Ingredients & Substitutions

These roasted chickpeas are really versatile.

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

How to Roast Chickpeas

I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any!

Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside.

Next, drain and thoroughly rinse the chickpeas (if using canned).

Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness.

While the chickpeas are drying, mix the spices together in a small bowl.

Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.

After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated.

If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.

Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated.

Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again.

Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).

Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness

Store/Freeze

I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw.

To re-crisp the chickpeas

If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes.

FAQs about roasted Chickpeas

Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Crispy Roasted Chickpeas Recipe

This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!

Course Salad, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 8 servings

Calories 53.3kcal

Author Laura

Cost 3

Equipment

• measuring spoons
• baking sheet
• glass batter bowl
• spatula

Ingredients

• 15 oz chickpeas (drained and rinsed)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground corriander
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ to 1 Tablespoon olive oil

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Lightly spray a baking sheet with cooking oil (olive oil or avocado oil) or cooking spray. Set aside.
• Drain and rinse the chickpeas.
• Then, put the chickpeas on a paper-towel lined plate and pat dry. If necessary, discard wet paper towels and use fresh ones. Let the chickpeas dry on the paper towels until they are no longer wet.
• In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
• Transfer the rinsed and thoroughly dried chickpeas to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes "naked" – meaning without any oil or spices.
• After 15 minutes, remove the chickpeas from the oven and drizzle ½ Tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil (up to 1 tablespoon) until all the chickpeas are lightly coated.
• Once the chickpeas are coated in oil, add the spice mixture and stir until evenly distributed.
• Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas.
• Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking).
• Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.
• Serve with your favorite recipes like this Greek Salad.

Video

Notes

How to Store Roasted Chickpeas

Store these roasted chickpeas in an airtight container at room temperature.

How to Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient Substitution notes:

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

Nutrition

Serving: 2Tablespoons | Calories: 53.3kcal | Carbohydrates: 8.7g | Protein: 2g | Fat: 1.3g | Potassium: 70.1mg | Fiber: 1.7g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg

Favorite Mediterranean Recipes

Homemade Hummus

Greek Chicken Marinade

Tabbouleh Recipe

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Greek Tzatziki Sauce Recipe

You know it’s fall in the grocery store when you start seeing the tubs of caramel apple dip strategically placed in the produce section.

I always prefer homemade to store-bought, and this caramel dip is no exception. It’s made with 6 ingredients (no corn syrup, condensed milk, preservatives, etc.) in 15 minutes and is irresistibly delicious!

Enjoy the flavor of caramel apples, with less work with this caramel apple dip recipe.

Caramel Apple Dip: Ingredients & Substitutions

• Light brown sugar. Dark brown sugar can be used but will impart a bolder molasses flavor.
• Salted butter. Unsalted butter works well too.
• Heavy cream. There is no substitute for heavy cream.
• Vanilla extract. an equal amount of vanilla bean paste can be used in place of the vanilla extract.

How to Make Caramel Apple Dip

Making caramel can be tricky, but this caramel apple dip is easy to make once you get the method down! Let’s walk through the recipe step-by-step, and don’t forget to watch the video.

Begin by adding water and brown sugar to a heavy-bottom pan. Cook over medium-high heat until the sugar dissolves, whisking often.

Then, add the butter and whisk until it is melted. Then, bring the mixture to a boil.

Once boiling, lower the heat and cook/boil over medium-low heat until the mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally.

Then, whisk in the heavy cream and sea salt until smooth. Bring the mixture to a boil again and boil for 1 minute.

After 1 minute, remove the pan from the heat and whisk in the vanilla extract.

Then, transfer the caramel to a glass storage dish or jar and let it cool completely before serving (mixture thickens as it cools).

Serve

Serve the caramel apple dip slightly chilled or at room temperature. Enjoy it with your favorite apple varieties, or other dippers like pretzels, graham crackers, pears, etc.

Store

Store in an airtight container in the refrigerator for up to 2 weeks.

Caramel Apple Dip Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Caramel Apple Dip Recipe (Caramel Dip)

This caramel apple dip is easy to make from scratch with 6 ingredients including butter, heavy cream and brown sugar. This smooth, creamy caramel dip makes a delicious dessert or snack.

Course Appetizer, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 12 Servings

Calories 189kcal

Author Laura

Cost $5

Equipment

• heavy-bottomed saucepan
• measuring spoons
• measuring cups
• spatula
• whisk
• glass jars with lids

Ingredients

• ¼ cup water
• 1 cup light brown sugar
• ½ cup salted butter
• ¼ teaspoon fine sea salt
• ¾ cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

• Add water and brown sugar to a heavy-bottom pan. Cook over medium heat until the sugar dissolves, whisking often.
• Add butter and whisk until the butter is melted.
• Once the butter is melted, bring the mixture to a boil, then reduce heat and cook/boil over medium-low heat until the mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally.
• Whisk in the heavy cream and sea salt until smooth, then bring the mixture to a boil again and boil for 1 minute.
• After 1 minute, remove the pan from the heat and whisk in the vanilla extract.
• Transfer the caramel apple dip to a glass storage dish or jar and let cool completely before serving (mixture thickens as it cools).

Video

Notes

Ingredient Substitutions

• Light brown sugar. Dark brown sugar can be used but will impart a bolder molasses flavor.
• Salted butter. Unsalted butter works well too.
• Heavy cream. There is no substitute for heavy cream.
• Vanilla extract. an equal amount of vanilla bean paste can be used in place of the vanilla extract.

Store

Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Serving: 2Tablespoons | Calories: 189kcal | Carbohydrates: 18g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 41mg | Sugar: 18g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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This Homemade applesauce recipe is easy to make with three ingredients and no sugar or artificial ingredients.

In fact, it’s easy to make this recipe organic by using organic ingredients and skip the additives, preservatives and sugar. You can even make a large batch in the fall when apples are the best (in season), and can or freeze it to use all year long.

In this applesauce recipe, fresh, sweet apples are slow-cooked with the skins on (for more nutrition), blended until smooth and then spiced with a pinch of cinnamon.

It’s a well known fact that the peel contains most of the nutrients in an apple, which is why I prefer making this applesauce recipe that contains the peels! Did you know that unpeeled apples (with the skin in tact) contain 184% more fiber, 332% more vitamin K, 171% more iron, 300% more folate, 142% more vitamin A, 115% more vitamin C, 20% more calcium, and 19% more potassium than apples without the peel! I want my family to enjoy those nutrients!

Homemade Applesauce Recipe: Ingredients & Substitutions

• Apples. I suggest using organic apples to ensure you are avoiding pesticides and preservatives. Make sure to wash all apple varieties well before using, since they are not peeled. You can pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water.
• Cinnamon. Cinnamon is optional, but recommended for the best flavor. You can also add a pinch of nutmeg.

How to Make Applesauce

Let’s walk through how to make applesauce step by step, and don’t forget to watch the video.

To begin, you can peel the apples, if desired. however, I prefer to leave the skins on for added fiber and nutrition, as discussed above.

Next, quarter the apples and remove the seeds/core. Then, add ½ cup water and the cut/cored apples to the container of a slow cooker.

Don’t worry if it doesn’t look like there is enough liquid. As you cook the apples on high for 2 hours you will see that there is enough and the apples will release some liquid as well.

Once the apples are soft to the touch (easily mashed with a fork), add the contents of the slow cooker (liquid and all) to the container of a high powered blender.

Blend, starting on low speed and increasing to high speed, until the mixture is smooth.

Then, if desired, add the cinnamon and blend until combined (5 seconds).

How to Store Applesauce

Store the crockpot applesauce in an airtight container (I prefer a glass jar with a lid) in the refrigerator for up to 2 weeks. You can freeze the jars for up to 2 months. Or, if it’s your thing, canning the applesauce is an option (here’s a great article on how to can applesauce) to make it last even longer.

Serve

There are many ways to enjoy homemade applesauce! First, you can simply grab a spoon and dig in.

It also makes a great baby food! Homemade applesauce is always one of the first purees I feed to my babies.

You can also use this applesauce recipe in your favorite recipes. I use it in homemade breakfast bars, the best carrot cake, homemade waffles, etc.

Homemade Applesauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Applesauce Recipe

This homemade applesauce recipe is easy to make with 3 ingredients and no sugar or artificial ingredients! Learn how to make applesauce in the slow cooker that's more delicious than store-bought varieties.

Course baby food, condiment, sauce, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10 Servings (5 cups applesauce)

Calories 71kcal

Author Laura

Cost $3

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula
• Vitamix blender

Ingredients

• 3 pounds apples organic (about 10 medium apples)
• ½ cup water
• ½ teaspoon ground cinnamon optional

US Customary – Metric

Instructions

• If desired, peel the apples (I prefer to leave the skins on for added fiber and nutrition).
• Quarter the apples and remove the seeds/core.
• Add ½ cup water and the cut/cored apples to the container of a slow cooker.
• Cook on high for 2 hours.
• Transfer the contents of the slow cooker (liquid and all) to the container of a high powered blender.
• Blend, starting on low speed and increasing to high speed, until the mixture is smooth.
• Add cinnamon and blend until combined (5 seconds).
• Store in a glass jar or serve

Video

Notes

Ingredient Notes

• Apples. I suggest using organic apples to ensure you are avoiding pesticides and preservatives. Make sure to wash all apple varieties well before using, since they are not peeled. You can pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water.
• Cinnamon. Cinnamon is optional, but recommended for the best flavor. You can also add a pinch of nutmeg.

Store

Store the crockpot applesauce in an airtight container (I prefer a glass jar with a lid) in the refrigerator for up to 2 weeks. You can freeze the jars for up to 2 months. Or, if it’s your thing, canning the applesauce is an option.

Nutrition

Serving: 0.5cup | Calories: 71kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 146mg | Fiber: 3g | Sugar: 14g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg

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There have been many seasons of my life (especially while I was pregnant and nursing), that my body desperately needed more protein but I didn’t have the energy to cook.

So, I created this protein smoothie recipe as an easy and nutritious way to give my body what it needed without spending hours in the kitchen (also try this green smoothie and spinach smoothie).

This protein smoothie is made with six healthy, high-protein ingredients and only takes 5 minutes to make. Enjoy it as a nutritious breakfast or snack.

Protein Smoothie Recipe: Ingredients & Substitutions

• Milk. Any milk variety works well. 2%, almond milk, coconut milk, etc.
• Greek yogurt. I suggest a full-fat yogurt such as a plain or vanilla Greek yogurt, or a plain or vanilla Icelandic yogurt.
• Frozen mixed berries. I suggest using frozen berries for a thick, creamy, cold smoothie. However, you can substitute your favorite fruit: strawberries, blueberries, cherries, etc.
• Frozen Banana. Adding frozen banana sweetens smoothies and imparts a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Vanilla protein powder. Use a high-quality protein powder like this one.
• Almond butter. cashew butter, peanut butter, sunflower seed butter, etc. are all great substitutes.
• Honey. maple syrup is a good substitute for honey.

How to Make a Protein Smoothie

Let’s walk through how to make a protein smoothie recipe, and don’t forget to watch the video.

Use a Vitamix Blender

For thick & creamy smoothies I recommend using a Vitamix blender. If you’ve been around my blog for a while then you know my love for my blender runs deep. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add Ingredients to Blending Container 

Begin by adding all the ingredients in the order listed in the protein smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

It’s important to add the milk & yogurt first, then add the frozen fruit, for easy blending. I like to add the honey on top of the frozen fruit to ensure it doesn’t stick to the bottom of the blending container.

Protein Smoothie Recipe: Optional Add-Ins

If you’d like to add some nutrition boosters to this protein smoothie, here are some suggestions that you can add before you begin blending:

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, but it’ll taste great and have a bonus serving of veggies!
• Collagen. For even more protein without changing the flavor, add a scoop of collagen.
• Chia seeds.  a nutritional powerhouse that can be added to this tropical smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately. 

Blend

Next, secure the lid and blend the protein smoothie until it’s smooth and uniform throughout. Use the tamper to press the ingredients to the blades (if using a Vitamix).

You may need to pause, scrape down the sides and continue blending to ensure your smoothie is thick and frozen and avoid over-blending. The mixture should be smooth but thick.

Serve

Once blended, pour the protein smoothie into 2-4 glasses and serve immediately.

Store/Freeze

You can store this protein smoothie recipe in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Protein Smoothie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Protein Smoothie Recipe

This protein smoothie recipe is made with 6 ingredients in 5 minutes! It’s is an easy, delicious, and healthy way to increase your daily protein intake.

Course beverage, Breakfast, Drinks, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2 Servings

Calories 322kcal

Author Laura

Cost $4

Equipment

• Vitamix blender
• measuring spoons
• measuring cups

Ingredients

• 1 ½ cups milk (12 g protein)
• ½ cup Greek yogurt (12 g protein)
• 1 ½ cup mixed berries frozen (1 g protein)
• 1 banana frozen (2 g protein)
• 1 Tablespoon almond butter (4 g protein)
• 1 scoop Vanilla protein powder (24 g protein)
• Optional: 1 Tablespoon honey
• Optional: 1 cup frozen spinach

Instructions

• Add ingredients to the blender in the order listed.
• Blend, starting on low speed and increasing to high until the mixture is smooth and there are no lumps.
• Pour into 2-4 glasses and serve immediately.

Video

Notes

Ingredient Substitutions

• Milk. Any milk variety works well. 2%, almond milk, coconut milk, etc. Whole milk is what we use, and it has a higher protein content than non-dairy milks. 
• Greek yogurt. I suggest a full-fat yogurt such as a plain or vanilla Greek yogurt, or a plain or vanilla Icelandic yogurt.
• Frozen mixed berries. I suggest using frozen berries for a thick, creamy, cold smoothie. However, you can substitute your favorite fruit: strawberries, blueberries, cherries, etc.
• Frozen Banana. Adding frozen banana sweetens smoothies and imparts a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Vanilla protein powder. Use a high-quality protein powder like this one.
• Almond butter. cashew butter, peanut butter, sunflower seed butter, etc. are all great substitutes.
• Honey. maple syrup is a good substitute for honey.

Optional Add-ins

If you’d like to add some nutrition boosters to this protein smoothie, here are some suggestions that you can add before blending:

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, but it’ll taste great and have a bonus serving of veggies!
• Collagen. For even more protein without changing the flavor, add a scoop of collagen.
• Chia seeds.  a nutritional powerhouse that can be added to this tropical smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately. 

Nutrition

Serving: 0.5recipe | Calories: 322kcal | Carbohydrates: 41g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 104mg | Potassium: 701mg | Fiber: 6g | Sugar: 28g | Vitamin A: 390IU | Vitamin C: 8mg | Calcium: 349mg | Iron: 1mg

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This healthy peach smoothie is a delicious way to enjoy the abundance of fresh, ripe summer peaches.

Made with seven ingredients in less than 5 minutes, this banana peach smoothie is a nutritious and refreshing breakfast or snack (just like all of our favorite smoothie recipes).

It’s a delicious healthy way to satisfy a peaches and cream craving!

Peach Smoothie Recipe: Ingredients & Substitutions

• Milk. I suggest whole milk for the creamiest version, but any milk works well. 2%, almond milk, coconut milk, etc.
• Greek yogurt. I suggest a full-fat yogurt such as a plain or vanilla Greek yogurt, or a plain or vanilla Icelandic yogurt.
• Honey. maple syrup is a good substitute for honey.
• Vanilla extract. you can use vanilla bean paste or omit if desired. However, if you’re going for a peaches and cream flavor definitely use vanilla!
• Frozen Peaches. you can use fresh summer peaches that have been sliced and frozen (preference), or store-bought frozen peaches. I suggest making sure they’re frozen to your smoothie is thick and cold like a milkshake!
• Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe as well as give the smoothie a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Cinnamon. I love the flavor of cinnamon in this smoothie, if desired you can omit it.

How to Make a Peach Smoothie

Let’s discuss how to make this banana peach smoothie recipe, and don’t forget to watch the video.

Use a Vitamix Blender

For thick & creamy smoothies I recommend using a Vitamix blender. If you’ve been around my blog for a while then you know my love for my blender runs deep. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add Ingredients to Blending Container

Begin by adding all the ingredients in the order listed in the peach smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

It’s important to add the milk first, then add the frozen fruit, for easy blending. I like to add the honey on top of the frozen fruit to ensure it doesn’t stick to the bottom of the blending container.

Peach Smoothie Recipe: Optional Add-Ins

If you’d like to add some nutrition boosters to this banana peach smoothie, here are some suggestions that you can add before you begin blending:

• More fruit. Add some oranges, strawberries, raspberries, etc. to change up the flavor if you’d like.
• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, but it’ll taste great and have a bonus serving of veggies!
• Protein powder. Adding a scoop of vanilla protein powder will both enhance the flavor and deliver a healthy dose of protein
• Chia seeds.  a nutritional powerhouse that can be added to this peach smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) would taste amazing in this recipe.

Blend

Next, secure the lid and blend the peach smoothie until it’s smooth and uniform throughout. Use the tamper to press the ingredients to the blades (if using a Vitamix).

You may need to pause, scrape down the sides and continue blending to ensure your smoothie is thick and frozen and avoid over-blending. The mixture should be smooth but thick.

Serve

Once blended, pour the peach smoothie into 2-4 glasses and serve immediately.

Store/Freeze

You can store this banana peach smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Peach Smoothie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peach Smoothie Recipe

This healthy peach smoothie recipe is a delicious way to enjoy fresh summer peaches. This banana peach smoothie is made with 7 ingredients in 5 minutes. It's a delicious breakfast or snack.

Course Breakfast, Drinks, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Servings

Calories 164kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• Vitamix blender
• spatula

Ingredients

• 1 ½ cups milk (whole milk, almond milk, coconut milk, 2% milk)
• ½ cup Greek yogurt
• 1 banana frozen
• 2 cups peaches frozen (10 oz)
• 2 Tablespoons honey
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• Optional: 1 cup spinach

US Customary – Metric

Instructions

• Put ingredients into the container of a Vitamix blender in the order listed.
• Start blending on low speed and increase to high.
• Blend on high speed for 50-60 seconds until mixture is smooth.
• Pour into glasses and enjoy!

Video

Notes

Ingredient Substitutions

• Milk. I suggest whole milk for the creamiest version, but any milk works well. 2%, almond milk, coconut milk, etc.
• Greek yogurt. I suggest a full-fat yogurt such as a plain or vanilla Greek yogurt, or a plain or vanilla Icelandic yogurt.
• Honey. maple syrup is a good substitute for honey.
• Vanilla extract. you can use vanilla bean paste or omit if desired. However, if you’re going for a peaches and cream flavor definitely use vanilla!
• Frozen Peaches. you can use fresh summer peaches that have been sliced and frozen (preference), or store-bought frozen peaches. I suggest making sure they’re frozen to your smoothie is thick and cold like a milkshake!
• Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe as well as give the smoothie a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Cinnamon. I love the flavor of cinnamon in this smoothie, if desired you can omit it.

Store/Freeze

You can store this banana peach smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition

Serving: 0.5cup | Calories: 164kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 380mg | Fiber: 2g | Sugar: 24g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 1mg

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This Blueberry Zucchini Bread recipe combines two of my favorite summer produce items in one delicious loaf.

It is moist and buttery with a perfect crumb. Serve it for breakfast, slathered with cinnamon honey butter or for a snack or dessert!

Blueberry Zucchini Bread Ingredients & Substitutions

• Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
• Sour Cream. Greek yogurt can be used in place of sour cream.
• Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 
• Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
• Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.

How to Make Blueberry Zucchini Bread

This blueberry zucchini bread comes together quickly (no mixer required). Follow along as we walk through the recipe step-by-step.

Begin by combining the dry ingredients (flour, sea salt, baking powder, baking soda and cinnamon) in a medium bowl. Set it aside.

In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.

Next, add the sugar and whisk until the mixture is smooth.

Once the mixture is smooth, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.

Then gently fold in the grated zucchini until evenly distributed throughout the batter.

And finally, to ensure the blueberries don’t get smashed as you’re making the batter, fold them in at the very end until they are just distributed throughout the batter.

Next, bake the blueberry zucchini bread on the lower rack of the oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, tent it with foil.

After baking, let the bread cool completely in the loaf pan (about 6 hours or overnight).

Cut & Serve

Once the blueberry zucchini bread is completely cooled, transfer it to a cutting board and cut into slices and serve. I suggest serving it with a slather of homemade cinnamon honey butter.

Also, try this blueberry coffee cake or blueberry baked oatmeal as great additions to any breakfast or brunch.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze: Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

Blueberry Zucchini Bread Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Blueberry Zucchini Bread

This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It's bursting with grated zucchini and blueberries and makes a delicious breakfast or snack.

Course bread, Breakfast, Dessert

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 Slices

Calories 263kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• 9×5″ loaf pan

Ingredients

• ½ cup salted butter melted
• ½ cup sour cream or Greek yogurt
• 2 eggs beaten
• 2 teaspoon pure vanilla extract
• 1 ½ cup granulated sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 medium zucchini grated (1 ½ cups)
• 1 cup fresh blueberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
• Add sugar and whisk until smooth.
• Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
• Gently fold in the grated zucchini until evenly distributed throughout the batter.
• Then, fold in blueberries until evenly distributed, being careful not to mash them.
• Transfer batter to the prepared loaf pan.
• Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely in the loaf pan (about 6 hours or overnight).
• Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitutions

• Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
• Sour Cream. Greek yogurt can be used in place of sour cream.
• Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 
• Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
• Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

Using Frozen Zucchini

Place frozen zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

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In my opinion, homemade soft pretzels with cheese sauce is the ultimate comfort food combination. I craved it during each of my six pregnancies, so I can promise you that this is the best soft pretzel recipe you’ll ever make or eat because I had a lot of time to get it just right.

In this post, you will learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. They are better than mall pretzels and relatively easy to make with only 8 ingredients.

Soft Pretzel Recipe: Ingredients & Substitutions

• Dark brown sugar. Light brown sugar can be used instead of dark with great results.
•  Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
• All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
• Salted butter. Unsalted works well, and you don’t really need to alter the amount of salt if you choose to use it.

How to Make Soft Pretzels

This recipe is fairly simple to make, there are a few unique steps (like twisting the pretzels and a boiling the pretzels in a baking soda/water bath). So make sure to read through my instructions on how to make pretzels thoroughly, and don’t forget to watch the video.

Begin by proofing the yeast. To do this, combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook (or in a large bowl and mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).

One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.

Next, add the flour and sea salt and stir until a ball is formed (either by hand or with the dough hook). The dough should form a slightly tacky, but firm ball.

Place the dough a large, lightly greased bowl and cover it with a damp towel to rise for 30 -60 minutes until doubled in size.

To Prepare in Advance

You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.

When you’re ready to make the pretzels, remove the dough from the fridge or freezer and let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.

Form the Pretzels

Once the dough has doubled in size, preheat the oven and grease two large baking sheets.

Then, divide the dough into 8 equal pieces (weigh it using a food scale, divide the total by 8).

Next, roll each piece of dough into a 25-30” rope.

To do this, lay the rope into a “U” shape. Then cross the ends over each other once.

Then, twist the ends once at the place where they meet (see below).

Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.

Prepare the Baking Soda Water Bath

Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

Boil & Salt

Once the baking soda bath is boiling, boil the soft pretzels one at a time in the soda bath for 30 seconds.

Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.

Immediately sprinkle the soft pretzel with coarse sea salt, then repeat with remaining pretzels.

Bake the Soft Pretzels

I like to bake the pretzels in batches of 4. So I boil/salt 4 soft pretzels and then bake them while I’m boiling/salting the remaining 4.

Bake the soft pretzels at 400 degrees F for 12-15 minutes until dark brown. Then, remove them from the oven and immediately brush each pretzel with melted butter.

Transfer to a wire rack to cool slightly, then serve warm.

Serve

Serve warm as a delicious appetizer! We love dipping homemade soft pretzels it in this homemade cheese sauce or slathering it with honey butter.

Store

You can store homemade soft pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5. I suggest reheating them before eating it to restore it’s fresh-from-the-oven texture.

Freeze

You can also freeze homemade pretzels. Let them cool completely then wrap in plastic wrap and put them in an airtight container in the freezer for up to 2 months. Thaw in the oven set to warm covered in foil or in a dutch oven.

Soft Pretzels Recipe FAQs

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Homemade Soft Pretzel Recipe

The best homemade soft pretzel recipe! Learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. Chewy on the outside and soft on the inside, they are better than mall pretzels and they’re easy to make with only 8 ingredients.

Course Appetizer, bread, Side Dish, Snack

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Rising 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 pretzels

Calories 252kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• baking sheet
• skimmer spoon
• 5 Quart Sauce Pan

Ingredients

Pretzels

• 2 ¼ teaspoons active dry yeast
• 1 cup warm water 105-110 degrees F
• 3 Tablespoons dark brown sugar
• 2 Tablespoons whole milk room temperature.
• ¼ cup salted butter melted
• 1 teaspoon fine sea salt
• 3 cups all-purpose flour

Baking Soda bath

• 4 quarts water
• ½ cup baking soda

Topping

• 3 Tablespoons salted butter melted
• Coarse sea salt to taste

US Customary – Metric

Instructions

Make the Soft Pretzel Dough

• Combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook. (or in a large bowl, mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).
• One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.
• Add flour and sea salt and stir until a ball is formed (either by hand or with the dough hook).
• The dough should form a slightly tacky, but firm ball.
• Lightly grease a large bowl, place the dough in the bowl, and cover with a damp towel to rise for 30 -60 minutes until doubled in size.
• Once dough is doubled:

Form the Soft Pretzels

• Preheat oven to 400 degrees F, grease two large baking sheets.
• Divide dough into 8 equal pieces (weigh it, divide the total by 8).
• Roll each piece of dough into a 25-30” rope.
• Lay the rope into a “U” shape. Then cross the ends over each other once, then twist them once at the place where they meet (see the photos in the recipe post).
• Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.
• Repeat with remaining dough.

Prepare the Baking Soda Bath

• Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
• Boil pretzels one at a time in the soda bath for 30 seconds. Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.
• Immediately sprinkle with coarse sea salt.
• Repeat with remaining pretzels.

Bake, Cool & Serve

• Bake pretzels at 400 degrees F for 12-15 minutes until dark brown.
• Remove from oven, immediately brush each pretzel with melted butter.
• Transfer to a wire rack to cool slightly, then serve warm.

Video

Notes

How to Prepare in Advance

You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.

When you’re ready to make the pretzels, remove the dough from the fridge or freezer to let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.

Ingredient Substitutions

• Dark brown sugar. Light brown sugar can be used instead of dark with great results.
•  Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
• All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
• Salted butter. Unsalted works well, and you don’t really need to alter the amount of salt if you choose to use it.

Nutrition

Serving: 1soft pretzel | Calories: 252kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2424mg | Potassium: 95mg | Fiber: 2g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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