These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh shredded apple, warm cinnamon and cozy fall spices. Made with Greek yogurt, whole wheat pastry flour and pure maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

It’s officially apple season, which means it’s time for all the cozy fall baking! These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh shredded apple and warm cinnamon in every bite. They’re naturally sweetened with pure maple syrup and made with Greek yogurt and whole wheat pastry flour for a wholesome twist on classic apple muffins.

Best of all, these muffins come together in just 30 minutes and are perfect for the whole family. Enjoy them warm for breakfast, pack them in lunchboxes or keep a batch on hand for an easy afternoon snack. You can even freeze them for later!

Why You’ll Love These

• Soft and fluffy – a combination of all-purpose and whole wheat pastry flour gives these muffins a light, tender texture.
• Naturally sweetened – the muffin batter is sweetened with pure maple syrup, with just a touch of cane sugar on top for that bakery-style finish.
• Made with wholesome ingredients – whole wheat pastry flour adds whole grains while still keeping the texture light.
• Perfect for fall – fresh apples and warm cinnamon make these such a cozy breakfast or snack.
• Easy to make – the batter comes together quickly and the muffins are ready in about 30 minutes.
• Great for meal prep – make a batch for easy breakfasts, lunchboxes and snacks throughout the week.

Ingredients You’ll Need

• whole wheat pastry flour – my favorite flour for healthier baking because you get the benefits of whole grains while still keeping the muffins light and tender. You can also use white whole wheat flour, all-purpose flour or a 1-to-1 gluten-free baking flour.
• all-purpose flour – using some all-purpose flour keeps these muffins soft, light and fluffy.
• baking powder + baking soda – using both gives these muffins plenty of lift and helps create those tall, fluffy muffin tops.
• cinnamon + nutmeg – warm spices that pair perfectly with fresh apple and give these muffins their cozy fall flavor.
• salt – enhances all the flavors and balances the sweetness.
• apple – you’ll need about one medium apple, peeled and shredded. I love Honeycrisp, but Granny Smith, Pink Lady, Braeburn and Golden Delicious are all great choices.
• eggs – give the muffins structure and help them rise.
• pure maple syrup – naturally sweetens the muffin batter and adds moisture. Honey can also be used.
• Greek yogurt – adds moisture and tenderness while allowing us to use less oil. I recommend plain Greek yogurt.
• milk – I use unsweetened almond milk, but any milk you have on hand will work.
• olive oil – adds moisture and keeps the muffins soft without using butter. Use a mild-flavored olive oil so it doesn’t overpower the apple and cinnamon.
• vanilla extract – adds a little extra warmth and sweetness to the muffins.
• cinnamon sugar topping – a simple mixture of cane sugar and cinnamon sprinkled over the muffins before baking gives them a sweet, bakery-style finish.

How to Make Healthy Apple Cinnamon Muffins

1. Prep the apple. Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Peel the apple and shred it using the large holes of a box grater.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. Combine the wet ingredients. In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.
4. Make the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.
5. Fold in the apple. Gently fold the shredded apple into the batter until evenly distributed.
6. Rest the batter. Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops. Don’t stir the batter again after resting.
7. Make the cinnamon sugar topping. While the batter rests, combine the cane sugar and cinnamon in a small bowl.
8. Fill the muffin cups. Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.
9. Bake. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
10. Cool and enjoy. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Tips for Moist and Fluffy Apple Muffins

• Use room-temperature ingredients. This is especially helpful with the eggs and Greek yogurt so the batter combines evenly.
• Don’t overmix. Gently fold the batter just until combined for the softest, fluffiest texture.
• Lightly blot the apple. Shredded apples can release quite a bit of liquid. Remove some excess moisture without squeezing them completely dry.
• Let the batter rest. That 10 to 15-minute rest gives the flour time to hydrate and helps the batter thicken before baking.
• Don’t stir after resting. Scoop the rested batter directly into the muffin cups so you don’t knock out the air that’s developed.
• Fill the cups almost to the top. This helps create those big bakery-style muffin tops.
• Start with high heat. The initial 425°F blast gives the muffins a quick rise. Lowering the oven to 350°F allows the centers to finish baking without over-browning the tops.
• Don’t open the oven when lowering the temperature. Simply change the setting from 425°F to 350°F and keep the door closed.
• Don’t overbake. Start checking after the additional 13 minutes at 350°F.

Variations and Substitutions

• Add nuts – chopped walnuts or pecans would be delicious.
• Add raisins – fold in raisins or dried cranberries for extra sweetness and texture.
• Add more spice – add a little ginger, cloves or apple pie spice for even more fall flavor.
• Skip the topping – you can leave off the cinnamon sugar if you’d prefer the muffins without added cane sugar.
• Use a different oil – melted coconut oil or avocado oil can be substituted for the olive oil.
• Make mini muffins – for mini muffins, I wouldn’t use the high-temperature method because they bake so quickly. Bake them entirely at 350°F and start checking around 10 minutes.

What to Serve with Apple Cinnamon Muffins

These muffins are delicious on their own for breakfast or a snack, but you can easily turn them into a more filling breakfast.

• Greek yogurt – pair a muffin with Greek yogurt and fresh fruit for an easy protein-packed breakfast.
• Eggs – serve alongside scrambled eggs, hard-boiled eggs or an egg casserole for extra protein.
• Smoothie – a fruit or protein smoothie makes these muffins an easy grab-and-go breakfast.
• Fresh fruit – serve with berries, banana slices or extra fresh apple.
• Nut butter – spread a warm muffin with peanut butter or almond butter for a satisfying snack.
• Oatmeal – pair with a smaller serving of oatmeal or these apple pie overnight oats for an extra-cozy fall breakfast.

Frequently Asked Questions

More Apple Recipes You’ll Love

• Healthy Apple Crisp
• Maple Cinnamon Sautéed Apples
• Apple Pie Overnight Oats
• Apple Cinnamon Thumbprint Cookies
• Harvest Apple Cider Punch
• Apple Cinnamon Baked Oatmeal

More Muffin Recipes You’ll Love

• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Strawberry Jam Filled Oat Muffins
• Banana Breakfast Muffins
• Whole Wheat Pumpkin Muffins

Hope you all enjoy these Healthy Apple Cinnamon Muffins and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthy Apple Cinnamon Muffins

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh apple and warm spices. Made with Greek yogurt, whole wheat pastry flour and maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword apple cinnamon muffins, apple muffins with Greek yogurt, Healthy Apple Cinnamon Muffins, healthy apple muffins, healthy apple muffins with Greek yogurt, healthy fall muffins, maple sweetened apple muffins, whole wheat apple muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 153kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 eggs room temperature
• 1/2 cup maple syrup
• 1/2 cup plain Greek yogurt room temperature
• 2 Tbsp almond milk or milk of choice
• 3 Tbsp olive oil
• 1 1/2 tsp vanilla
• 1 cup shredded apple lightly squeezed/blotted

For the Cinnamon Sugar Topping:

• 1 Tbsp cane sugar
• 1/2 tsp cinnamon

Instructions

• Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Peel the apple and shred it using the large holes of a box grater.
• In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.
• Gently fold the shredded apple into the batter until evenly distributed.
• Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops. Don’t stir the batter again after resting.
• While the batter rests, combine the cane sugar and cinnamon in a small bowl.
• Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.
• Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 1 day, then refrigerate for up to 1 week.

Freezing: Let the muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for about 30 to 40 seconds until warmed through.

Make ahead: These muffins are perfect for meal prep and can be baked ahead for easy breakfasts and snacks throughout the week.

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4.5g | Saturated Fat: 3.2g | Cholesterol: 32mg | Sodium: 172.2mg | Fiber: 2.6g | Sugar: 9.2g

]]> http://anitaexpert.com/index.php/2026/08/30/healthy-apple-cinnamon-muffins/feed/ 0 http://anitaexpert.com/index.php/2026/08/25/creamy-tomato-basil-soup/ http://anitaexpert.com/index.php/2026/08/25/creamy-tomato-basil-soup/#respond Tue, 25 Aug 2026 00:28:20 +0000 http://anitaexpert.com/?p=1294

This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food. Serve it with crusty bread or a classic grilled cheese for the perfect cozy meal.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

This Creamy Tomato Basil Soup recipe is rich, comforting and full of delicious tomato flavor! Made with sweet San Marzano tomatoes, fresh basil, tender vegetables and just enough cream cheese and half-and-half to make it silky smooth, this easy soup is the ultimate cozy meal. Serve it with crusty bread or warm grilled cheese sandwiches for a simple lunch or dinner the whole family will love.

There is just something so comforting about a warm bowl of homemade tomato soup, especially once the weather starts to cool down. This version has everything you want in a classic creamy tomato basil soup, but it is made without a ton of heavy cream. A small amount of cream cheese, half-and-half and freshly grated Parmesan gives the soup its rich, velvety texture while still allowing the tomato and basil flavors to shine.

Everything comes together in one pot using simple pantry ingredients, and the soup tastes even better the next day. It is perfect for an easy weeknight dinner, a cozy weekend lunch or meal prep for the week.

Why You’ll Love This

• Rich and creamy – cream cheese, half-and-half and Parmesan create a silky, creamy texture without needing a large amount of heavy cream.
• Made in one pot – everything cooks and blends right in the same pot for easy preparation and cleanup.
• Full of vegetables – onion, carrots, garlic and tomatoes add flavor, nutrients and natural sweetness.
• Easy to make – this homemade tomato basil soup requires minimal prep and is ready in under an hour.
• Perfect for meal prep – the flavors become even better after the soup has had time to sit in the refrigerator.
• Freezer-friendly – make a double batch of this fresh tomato basil soup and freeze some for an easy meal later.

Ingredients You’ll Need

• olive oil – used to sauté the onion and carrots and create a flavorful base for the creamy soup. You could also use butter in place of the olive oil.
• yellow onion – adds savory flavor and a touch of natural sweetness. One medium onion should give you approximately 1½ cups once chopped.
• carrots – help balance the acidity of the tomatoes while adding natural sweetness and extra vegetables.
• garlic – freshly minced garlic adds so much flavor to this soup. Three cloves are perfect, but you can add another if you really love garlic.
• tomato paste – deepens the tomato flavor and gives the soup a richer taste. Cooking the tomato paste briefly before adding the liquid helps caramelize it and remove its raw flavor.
• San Marzano tomatoes – whole peeled San Marzano tomatoes have a naturally sweet, rich flavor and lower acidity than many other canned tomatoes. You will need two 28-ounce cans, including all the juices.
• vegetable broth – thins the soup to the perfect consistency while adding extra flavor. I recommend using low-sodium broth so you can control the amount of salt. Chicken broth may also be used if the soup does not need to be vegetarian.
• honey – just one teaspoon helps balance the acidity of the tomatoes without making the soup taste sweet. You could also do a pinch of sugar or maple syrup.
• Italian seasoning – a simple blend of dried herbs complements the tomatoes and fresh basil.
• salt and black pepper – start with the suggested amounts, then taste and adjust after blending the soup.
• fresh basil – fresh basil gives this tomato soup its signature flavor. Be sure to pack the basil leaves lightly when measuring.
• cream cheese – softened cream cheese makes the soup extra smooth and creamy. Cutting it into small cubes helps it blend into the soup more easily.
• half-and-half -adds richness and creates that classic creamy tomato soup texture without using heavy cream.
• parmesan cheese – freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds a delicious savory flavor.

How to Make Creamy Tomato Basil Soup

1. Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
2. Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
3. Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
4. Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
5. Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Tips for the Best Tomato Basil Soup

• Use good-quality tomatoes. Tomatoes are the star of this recipe, so using high-quality canned San Marzano tomatoes makes a noticeable difference in flavor.
• Cook the tomato paste. Letting the tomato paste cook for about a minute helps caramelize it and intensifies the tomato flavor.
• Soften the cream cheese. Room-temperature cream cheese blends much more easily and is less likely to leave small lumps in the soup.
• Remove the pot from the heat before blending. This makes the soup safer to blend and prevents it from splattering.
• Add the dairy over low heat. Once you add the cream cheese and half-and-half, avoid boiling the soup so the dairy stays smooth.
• Adjust the consistency as needed. If the soup is thicker than you prefer, stir in a splash of additional broth. If it seems too thin, let it simmer uncovered for a few extra minutes before adding the dairy.
• Taste before adding more honey. The carrots and San Marzano tomatoes already provide natural sweetness. The honey is only meant to soften the tomatoes’ acidity, not make the soup sweet.

Recipe Variations

• Make it vegan – use a dairy-free cream cheese, unsweetened plant-based creamer and nutritional yeast in place of the dairy ingredients.
• Use chicken broth – if you do not need the soup to be vegetarian, low-sodium chicken broth works well in place of vegetable broth.
• Add more vegetables – red bell pepper, celery or roasted red peppers would all be delicious additions.
• Make it spicy – add a pinch of crushed red pepper flakes along with the garlic and tomato paste.
• Use heavy cream – for a richer, more traditional tomato bisque-style soup, replace the half-and-half with an equal amount of heavy cream.
• Use dried basil – fresh basil provides the best flavor, but in a pinch, add 1 to 2 teaspoons of dried basil along with the Italian seasoning. Dried basil is more concentrated, so you will need much less.

What to Serve with Tomato Basil Soup

This creamy tomato basil soup is hearty enough for a light meal, but it is even better with something warm and crunchy for dipping. Here are a few of my favorite ways to serve it:

• A classic grilled cheese sandwich
• Toasted sourdough bread or a sliced baguette
• Top with homemade croutons
• Garlic bread or warm dinner rolls
• A simple green salad
• A turkey and cheese sandwich
• A Caesar salad
• Roasted vegetables
• A half sandwich and soup combination for lunch

Prepping and Storage

To Prep Ahead: Chop the onion and carrots and mince the garlic up to two days in advance. Store the vegetables in separate airtight containers in the refrigerator until you are ready to make the soup.

To Store: Allow the soup to cool completely, then transfer it to an airtight container. You can store tomato basil soup in the refrigerator for 4-5 days.

To Reheat: Warm the soup in a saucepan over low to medium-low heat, stirring frequently. Avoid bringing it to a rapid boil because the dairy may separate. Individual portions may also be reheated in the microwave in 30-second intervals, stirring between each interval.

To Freeze: For the smoothest texture, freeze the soup before adding the cream cheese, half-and-half and Parmesan. Store it in a freezer-safe container for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator, reheat gently and add the dairy ingredients just before serving.

Frequently Asked Questions

More Cozy Soup Recipes

• Creamy Broccoli Cheddar Soup
• Easy Chicken Noodle Soup
• Olive Garden-Inspired Minestrone Soup
• Chicken and Wild Rice Soup
• Chicken Tortilla Soup
• Lentil and Sweet Potato Stew
• Detox Immune-Boosting Chicken Soup
• Creamy Tortellini Soup

Hope you all enjoy this Creamy Tomato Basil Soup! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Creamy Tomato Basil Soup

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food.

Course Main Course

Cuisine American

Keyword creamy tomato basil soup, creamy tomato soup recipe, easy tomato basil soup, healthy tomato soup, homemade tomato soup, San Marzano tomato soup, tomato basil soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 185kcal

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped (about 1 1/2 cups)
• 2 medium carrots peeled and chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 2 (28 oz) cans whole peeled San Marzano tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp honey (or pinch of sugar)
• 1 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 3/4 cup packed fresh basil leaves
• 1/4 cup cream cheese softened and cubed
• 1/3 cup half and half
• 1/4 cup freshly grated Parmesan cheese

Instructions

• Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
• Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
• Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
• Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
• Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Nutrition

Serving: 1 1/2 cups | Calories: 185kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 850mg | Fiber: 4g | Sugar: 12g

]]> http://anitaexpert.com/index.php/2026/08/25/creamy-tomato-basil-soup/feed/ 0 http://anitaexpert.com/index.php/2026/08/17/one-pan-lemon-garlic-orzo-with-zucchini-and-corn/ http://anitaexpert.com/index.php/2026/08/17/one-pan-lemon-garlic-orzo-with-zucchini-and-corn/#respond Mon, 17 Aug 2026 17:21:38 +0000 http://anitaexpert.com/?p=1279

This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

This One Pan Lemon Garlic Orzo with Zucchini and Corn recipe is creamy, bright and packed with fresh summer flavor! Tender orzo is cooked in chicken broth until perfectly creamy, then tossed with golden zucchini, sweet corn, fresh garlic, Parmesan, lemon and plenty of fresh herbs. It’s simple, comforting and the perfect side dish to use up all that seasonal zucchini and corn.

The best part about this parmesan zucchini orzo recipe is that everything comes together right in one skillet! Cooking the orzo directly in the broth gives it an extra creamy, almost risotto-like texture without all the work, while fresh lemon juice and zest keep the dish light and bright. Lightened-up comfort food where leftovers taste better the next day!

Why You’ll Love This

• Fresh summer flavors – zucchini and sweet corn are the stars of this dish, while fresh lemon, basil and parsley add tons of bright fresh flavor.
• Made healthier – this lighter version uses a little half-and-half combined with parmesan to give a rich, creamy texture without needing heavy cream.
• Quick and easy – a great recipe to have on hand on busy weeknights when you want something quick and comforting without spending all night in the kitchen.
• Made in one skillet – aside from briefly transferring the zucchini to a plate, everything cooks in the same skillet for easy prep and cleanup.
• Customizable – add your favorite protein, swap in extra veggies or change up the herbs depending on what you have on hand.

Ingredients You’ll Need

• olive oil – extra virgin olive oil is used to sauté the zucchini and corn until lightly golden and tender. Dividing the oil helps the vegetables brown rather than steam.
• zucchini – you’ll need 2 medium zucchini, thinly sliced into half-moons. Cooking the zucchini separately keeps it tender while preventing it from becoming mushy as the orzo cooks.
• corn – you’ll need about 2 cups of corn kernels. Fresh corn cut straight from the cob is delicious during the summer, but frozen corn works great too.
• orzo – you’ll need 1 1/2 cups of dry orzo pasta. This small, rice-shaped pasta cooks right in the skillet and releases starch as it cooks, helping create that deliciously creamy consistency.
• garlic – freshly minced cloves garlic add plenty of savory flavor and pair perfectly with the lemon and Parmesan.
• chicken broth – low-sodium chicken broth or vegetable broth adds much more flavor than cooking the orzo in water and allows you to control the amount of salt in the finished dish.
• half-and-half – just 1/3 cup makes the orzo extra creamy without making it overly rich. Heavy cream can also be used.
• parmesan cheese – freshly grated Parmesan melts right into the orzo, adding salty, cheesy flavor and an even creamier consistency.
• lemon – both fresh lemon zest and lemon juice are used to give this dish its signature bright, citrusy flavor.
• seasonings – a combination of Italian seasoning, pinch of red pepper flakes, salt and black pepper.
• fresh basil and fresh parsley – fresh herbs are stirred in at the very end so they maintain their bright flavor and color. I like to garnish with additional herbs when serving too. Feel free to mix in extra greens such as baby spinach and kale for a boost of nutrition.

How to Make Lemon Garlic Orzo with Zucchini and Corn

1. Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
2. Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
4. Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
5. Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
6. Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
7. Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, extra lemon zest and a little drizzle of olive oil, if desired.

Variations and Substitutions

• Add protein – turn this into a complete meal by adding grilled or shredded chicken, sautéed shrimp, salmon or Italian chicken sausage.
• Add more veggies – fresh spinach, kale, asparagus, yellow squash, onion, fresh or frozen peas, cherry tomatoes, green beans or bell peppers would all be delicious additions.
• Make it extra creamy – swap the half-and-half for heavy cream for an even richer consistency. You could also swap the parmesan cheese with crumbled feta cheese for even more depth of flavor.
• Add more heat – increase the crushed red pepper chili flakes for a little extra kick or add your favorite hot sauce.
• Make it dairy-free – simply replace the half-and-half with an unsweetened dairy-free milk such as oat milk or a dairy-free cooking cream. Swap the Parmesan for dairy-free Parmesan or nutritional yeast.
• Change up the herbs – fresh dill, fresh mint, chives or fresh thyme would all pair nicely with the lemon and vegetables.

How to Serve

• Grilled chicken – Serve with grilled or baked chicken breasts, this lemon herb grilled chicken or this air fryer chicken breasts for an easy weeknight dinner.
• Salmon – The bright lemon flavors pair perfectly with this garlic butter baked salmon, this hummus crusted salmon or this delicious air-fried salmon.
• Shrimp – Top the orzo with lemon garlic shrimp or grilled shrimp for a quick, protein-packed meal.
• Steak – Serve alongside grilled steak or steak bites for a heartier dinner.
• Add a fresh salad – Pair with a simple green salad, Caesar salad or chopped Mediterranean salad to round out the meal.
• Enjoy it on its own – For a meatless meal, serve a generous bowl topped with extra Parmesan, fresh basil, cracked black pepper and a squeeze of lemon.

Prepping and Storage

• To Store: Let the orzo cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
• To Reheat: Warm the orzo gently in a skillet over medium-low heat or microwave it in short intervals. Add a splash of chicken broth, milk or half-and-half while reheating to loosen the sauce and bring back its creamy consistency.
• To Meal Prep: Portion the orzo into individual airtight containers along with your favorite protein for easy lunches throughout the week. Keep in mind that the zucchini will soften slightly as it sits.
• To Freeze: I don’t recommend freezing this recipe. Both the creamy sauce and zucchini can change texture once frozen and thawed, so this dish is best enjoyed fresh or refrigerated.

Frequently Asked Questions

More Easy Orzo Recipes

• Creamy Chicken Sausage Orzo Skillet
• Lemon Orzo Chicken Soup
• Easy Greek Orzo Salad
• Lemon Arugula Orzo Salad
• Rainbow Orzo Salad

More One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Healthy Cashew Chicken Stir Fry
• Healthy Ground Beef Stroganoff
• Honey Garlic Shrimp Stir Fry
• Healthy Beef and Broccoli
• Mongolian Ground Beef Bowls

Hope you all enjoy this Lemon Garlic Orzo with Zucchini and Corn! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

One Pan Lemon Garlic Orzo with Zucchini and Corn

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

Course Side Dish

Cuisine American

Keyword Lemon Garlic Orzo with Zucchini and Corn

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 290kcal

Ingredients

• 3 Tbsp olive oil divided
• 2 medium zucchini thinly sliced into half-moons
• 2 cups corn fresh or frozen
• 3 cloves garlic minced
• 1 1/2 cups dry orzo
• 2 1/2 cups low-sodium chicken broth
• 1/2 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes optional
• 1/3 cup half and half (or heavy cream)
• 1/2 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice, or more to taste
• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley

Instructions

• Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
• Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
• Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
• Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
• Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
• Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
• Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, and extra lemon zest, if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 290kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 415mg | Fiber: 3g | Sugar: 5g

]]> http://anitaexpert.com/index.php/2026/08/17/one-pan-lemon-garlic-orzo-with-zucchini-and-corn/feed/ 0 http://anitaexpert.com/index.php/2026/08/12/healthy-zucchini-banana-bread/ http://anitaexpert.com/index.php/2026/08/12/healthy-zucchini-banana-bread/#respond Wed, 12 Aug 2026 03:22:28 +0000 http://anitaexpert.com/?p=1265

This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

If you have ripe bananas sitting on the counter and an abundance of fresh zucchini, this Healthy Zucchini Banana Bread recipe is the perfect way to put both to good use! It’s soft, moist and perfectly sweet with warm hints of cinnamon and nutmeg in every bite. It makes the BEST easy breakfast, afternoon snack or healthier treat the whole family will love.

I love combining banana and zucchini in quick breads because they both add so much natural moisture. The ripe banana also adds sweetness and flavor, which means we can use less added sugar while still ending up with a delicious loaf that actually tastes like a treat. Your kids will love this!

Why You’ll Love This

• Soft and moist – between the mashed banana, freshly grated zucchini and avocado oil, this bread stays incredibly tender without needing a ton of oil or butter.
• Made healthier – whole wheat pastry flour adds whole grains and fiber, while ripe banana provides natural sweetness so we don’t need as much added sugar.
• Great way to use zucchini – if your garden is overflowing with zucchini (or you grabbed a few too many at the farmers market!), this is an easy and delicious way to use it.
• Perfect for meal prep – make a loaf over the weekend and enjoy slices for breakfast or snacks throughout the week. This bread is freezer-friendly too!

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• ripe banana – the riper and more spotted your bananas are, the sweeter and more flavorful your bread will be.
• zucchini – lightly squeeze out the excess water, but don’t completely wring the zucchini dry, you want to retain some of that moisture for a soft, tender loaf.
• large eggs – these provide structure and help create a tender crumb.
• cane sugar – I like using cane sugar in this bread because it gives a lighter texture than relying solely on a liquid sweetener such as maple syrup or honey.
• avocado oil – keeps the bread moist and tender without using butter. Avocado oil has a neutral flavor, which makes it great for baking. You could also use olive oil or melted coconut oil.
• milk – two tablespoons add just enough additional moisture to the batter. I typically use almond milk, but any milk will work.
• vanilla extract – adds delicious warmth and brings out the natural sweetness of the banana.
• cinnamon + nutmeg – warm spices pair perfectly with the banana and zucchini. The cinnamon is more prominent while just a touch of nutmeg adds extra warmth.
• fresh lemon juice – just a tablespoon brightens the flavors and provides acidity that works with the baking soda to help the loaf rise.
• salt – an important ingredient in baking that balances the sweetness and enhances all the other flavors.

How to Make Healthy Zucchini Banana Bread

1. Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
2. Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
3. Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
4. Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don’t wring it completely dry.
5. Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
6. Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
7. Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
8. Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Tips for the Best Healthy Zucchini Banana Bread

• Use very overripe bananas – those spotty brown bananas you might otherwise throw away are perfect! As bananas ripen, they become sweeter and softer, giving the bread better flavor and extra moisture.
• Measure the mashed banana – banana sizes vary quite a bit, so measuring out the full ¾ cup is more reliable than simply calling for a certain number of bananas.
• Don’t peel the zucchini – there’s no need! The skin is tender and softens right into the bread while baking. It also adds those pretty little green flecks throughout the loaf.
• Lightly squeeze the zucchini – this is important. Zucchini contains a lot of water, but squeezing out too much can leave your bread dry. Grate the zucchini using a box grater and gently squeeze with a clean towel or paper towels to remove the excess moisture without completely drying it out.
• Don’t overmix the batter – once the flour goes in, gently fold everything together just until combined. Overmixing develops more gluten and can make quick breads dense.
• Don’t overbake – start checking the loaf around 50 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
• Let it cool before cutting – I know it’s tempting to cut right into warm banana bread, but giving it at least 30 minutes to cool allows the crumb to finish setting and makes for much cleaner slices.

Frequently Asked Questions

Prepping and Storage

• To Make Ahead: Zucchini banana bread is a great recipe to make a day in advance because the loaf stays wonderfully moist. Let it cool completely before wrapping or storing.
• To Store: Keep the bread in an airtight container at room temperature for about 2-3 days. For longer storage, store in the refrigerator for up to 5 to 7 days. You can store the loaf whole or pre-slice it for easy grab-and-go breakfasts.
• To Freeze: Allow the loaf to cool completely, then wrap the loaf or individual slices tightly with plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Freezing individual slices makes it much easier to pull out exactly what you need.
• To Thaw: Let a slice thaw overnight in the refrigerator or for an hour or so at room temperature. You can also gently warm individual slices in the microwave or toaster oven.

More Ways to Use Fresh Zucchini

• Fudgy Zucchini Brownies
• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Enchilada Stuffed Zucchini Boats
• Summer Zucchini and Tomato Gratin
• Vegetable and Cheese Stuffed Shells

More Easy Bread Recipes

• Healthy Zucchini Bread
• The Best Banana Bread Recipe
• Healthy Pumpkin Bread
• Raspberry Lemon Yogurt Bread
• Healthy Lemon Poppy Seed Bread

Hope you all enjoy this Healthy Zucchini Banana Bread! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Zucchini Banana Bread

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

Course Breakfast, Dessert

Cuisine American

Keyword Healthy Zucchini Banana Bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 165kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup mashed ripe banana
• 1/2 cup cane sugar
• 1/4 cup avocado oil
• 2 Tbsp milk
• 2 tsp vanilla extract
• 1 Tbsp fresh lemon juice
• 1 1/4 cups grated zucchini water squeezed out

Instructions

• Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
• Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
• Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
• Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don't wring it completely dry.
• Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
• Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
• Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
• Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1 slice | Calories: 165kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 220mg | Fiber: 2g | Sugar: 11g

]]> http://anitaexpert.com/index.php/2026/08/12/healthy-zucchini-banana-bread/feed/ 0 http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/ http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/#respond Mon, 03 Aug 2026 23:45:18 +0000 http://anitaexpert.com/?p=1251

The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Healthy Shrimp Scampi is about to become a new favorite. Tender, juicy shrimp are sautéed with lots of garlic, shallots, fresh lemon, herbs, and just enough butter to create a rich, silky sauce without feeling heavy. Toss everything together with perfectly cooked linguine, a sprinkle of Parmesan, and fresh parsley for an elegant meal that’s ready in about 30 minutes.

Traditional shrimp scampi is often loaded with lots of butter, but this healthier version keeps all of the classic flavors you love while using a lighter combination of olive oil, less butter, and fresh ingredients that let the shrimp truly shine. Shrimp are also naturally low in calories and high in protein so they really make this a balanced dinner the whole family will love.

Why You’ll Love This

• Quick and easy – this whole entire meal easily comes together in just 30 minutes making it fancy enough for entertaining, but convenient for those busy weeknights.
• Healthier – packed with lean protein from the shrimp, fiber-rich whole wheat linguine, less butter, and fresh ingredients for a lighter take on the classic dish.
• Packed with flavor – garlic, shallots, fresh lemon juice, lemon zest, parsley, Parmesan, and white wine create layers of bright, fresh flavor in every bite.
• Customizable – add fresh vegetables, swap the pasta, adjust the spice level, or make it gluten-free with just a few simple changes.
• Great for entertaining –  this skinny shrimp scampi recipe is elegant enough for guests yet simple enough that you won’t be stuck in the kitchen all evening.

Ingredients You’ll Need

• shrimp – large shrimp cook quickly while staying juicy and tender. Buy peeled and deveined shrimp to save prep time. Fresh shrimp or frozen shrimp both work great, just thaw frozen shrimp completely before cooking.
• linguine – I used whole wheat linguine, but you could use spaghetti, angel hair, fettuccine, or you could even use zucchini noodles to keep this low in carbs.
• olive oil + butter – using both olive oil and butter gives you the best of both worlds. Olive oil keeps the dish lighter while butter adds the rich flavor that makes shrimp scampi so irresistible.
• shallots – provide a delicate sweetness that’s milder than onions and pairs perfectly with seafood.
• garlic – fresh garlic is essential here. Since garlic is the star flavor of shrimp scampi, freshly minced cloves provide the boldest flavor.
• chicken broth – adds depth while helping create a silky sauce without relying entirely on butter. You could also use chicken stock or vegetable broth.
• dry white wine – a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds acidity and complexity that balances the richness of the butter.
• fresh lemon – you’ll use both the zest and juice to brighten the entire dish. Fresh lemon makes all the difference!
• parmesan cheese – freshly grated Parmesan melts perfectly into the sauce and adds a subtle salty, nutty flavor.
• fresh parsley –  chopped fresh parsley adds color, freshness, and the perfect finishing touch. You could also add in other herbs such as fresh thyme
• red pepper flakes – just enough chili flakes to give the sauce a subtle kick without making it overly spicy.
• salt + black pepper – needed to season the shrimp and enhance all the flavors.

How to Make Healthy Shrimp Scampi

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
2. Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
3. Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
4. Cook the shrimp. Add the shrimp in a single layer and cook on medium-high heat for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
5. Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
6. Toss everything together. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
7. Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Tips for the Best Healthy Shrimp Scampi

• Pat the shrimp dry before cooking – excess moisture prevents the shrimp from searing properly and can water down the sauce.
• Don’t overcook the shrimp – shrimp cook incredibly fast. As soon as they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp become rubbery.
• Reserve plenty of pasta water – the starchy pasta water is the secret to creating a silky, restaurant-quality sauce that perfectly coats the noodles.
• Use freshly minced garlic – jarred garlic won’t provide the same bold, fresh flavor that makes shrimp scampi so delicious.
• Fresh lemon is a must – both the juice and zest add brightness that bottled lemon juice simply can’t replicate.
• Grate your own Parmesan – freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese can leave it grainy.
• Cook the pasta just until al dente – the noodles will continue cooking slightly when tossed with the hot sauce.
• Choose quality shrimp – wild-caught shrimp often have the best flavor, but any good-quality shrimp will work well.
• Simmer the sauce gently – a gentle simmer allows the wine to reduce while keeping the sauce light and balanced.
• Serve immediately – shrimp scampi is at its absolute best fresh off the stove while the sauce is silky and the shrimp are perfectly tender.

Variations and Substitutions

• Make it gluten-free – to make this gluten-free, you can easily substitute your favorite gluten-free pasta.
• Use zucchini noodles – for a lower-carb option that is more veggie forward, replace all or half of the linguine with zucchini noodles using a spiralizer.
• Add veggies – stir in fresh spinach, asparagus, cherry tomatoes, broccoli, zucchini, peas, or mushrooms for extra nutrition and color.
• Swap the protein – scallops, chicken breast, salmon, or even chunks of lobster work beautifully with this same garlic lemon sauce.
• Skip the wine – some people don’t like to cook with alcohol so feel free to replace the white wine with additional chicken broth plus an extra squeeze of lemon juice.
• Increase the heat – add extra crushed red pepper flakes or a pinch of cayenne for a spicier version.
• Try fresh herbs – basil, chives, thyme, or oregano all pair nicely with the garlic lemon flavors.

What to Serve with Healthy Shrimp Scampi

• Fresh salad – serve shrimp scampi with this healthier Caesar salad, simple mixed greens, a Mediterranean chopped salad or this lemon arugula salad.
• Vegetable side dish – this dish pairs great with roasted asparagus, garlicky green beans, roasted broccoli, sautéed spinach, garlic parmesan brussels sprouts, or zucchini and summer squash.
• Crusty bread – you’ll definitely want something to soak up every last drop of this buttery garlic lemon sauce! Try warm whole grain bread, garlic, bread, crusty sourdough, rustic Italian bread or homemade dinner rolls.
• Skip the pasta – for a lighter, low carb meal, skip the pasta and serve the shrimp and sauce over zucchini noodles, spaghetti squash, cauliflower rice, steamed broccoli, roasted cauliflower or sautéed spinach or kale.

Frequently Asked Questions

Prepping and Storage

• To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.
• To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Avoid overheating, as shrimp can become rubbery.
• To Freeze: While you can freeze shrimp scampi for up to 2 months, the pasta may soften after thawing. For best results, freeze only the shrimp and sauce, then prepare fresh pasta when ready to serve.

More Healthy Shrimp Recipes

• Lemon Garlic Shrimp with Chickpeas
• Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Crispy Air Fryer Coconut Shrimp

More Easy One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Creamy Chicken Sausage Orzo Skillet
• Chicken Egg Roll in a Bowl
• Asian Ground Turkey and Green Bean Stir Fry
• Healthy Cashew Chicken Stir Fry
• Firecracker Chicken Stir Fry

Hope you all enjoy this Easy Healthy Shrimp Scampi! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Shrimp Scampi

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

Course Main Course

Cuisine American, Italian

Keyword Healthy Shrimp Scampi

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 425kcal

Ingredients

• 12 oz linguine noodles
• 1 1/2 lbs large shrimp peeled and deveined
• 1/2 tsp each salt + pepper
• 1/4 tsp paprika
• 3 Tbsp salted butter
• 2 Tbsp olive oil
• 2 medium shallots finely shopped
• 6 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 large lemon, juice + zest (about 3 Tbsp juice)
• 2 Tbsp fresh parsley finely chopped
• 2 Tbsp freshly grated parmesan cheese

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
• Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
• Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
• Cook the shrimp. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
• Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
• Toss everything together. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
• Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Nutrition

Serving: 1/6th of recipe | Calories: 425kcal | Carbohydrates: 36g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 235mg | Sodium: 520mg | Fiber: 6g | Sugar: 3g

]]> http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/feed/ 0 http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/ http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/#respond Thu, 30 Jul 2026 16:15:03 +0000 http://anitaexpert.com/?p=1237

These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

These Healthy Blueberry Oatmeal Breakfast Bars are everything I love in a grab-and-go breakfast! These bars are soft, lightly sweetened, packed with juicy blueberries, and made with wholesome ingredients like oats, oat flour, creamy Greek yogurt, and fresh berries. They taste somewhere between a baked oatmeal and a blueberry muffin, but in an easy-to-slice bar that’s perfect for busy mornings! These delicious blueberry oatmeal bars are filling, naturally rich in fiber and protein, and come together with just a few simple ingredients.

Why You’ll Love These

• Soft and moist – the Greek yogurt in this delicious recipe keeps these bars tender without needing lots of butter or oil.
• Customizable – you can easily customize these oatmeal blueberry bars by adding different berries, nuts, or spices to make them all your own.
• Great for meal prep – you can make one batch on Sunday and enjoy breakfast all week long! This easy recipe is also freezer-friendly and you can easily thaw the bars whenever you need a quick breakfast or healthy snack.
• Kid-friendly – the great thing about these bars is that they are just sweet enough while still being healthier than most breakfast pastries.

Ingredients You’ll Need

• quick cooking oats – quick oats give these bars a tender texture while still adding plenty of hearty oat flavor. Old-fashioned oats can be used, but the bars will be a bit chewier and may be a bit crumbly.
• oat flour – keeps the bars soft while adding structure. If you don’t have oat flour, simply blend rolled oats in a blender or food processor until finely ground.
• baking powder – helps the bars rise slightly and keeps them from becoming dense.
• cinnamon – just enough ground cinnamon adds warmth without overpowering the blueberries.
• Greek yogurt – adds moisture, protein, and richness while keeping these bars lighter than traditional recipes.
• eggs – provide structure, a boost of protein and help bind everything together.
• milk – a splash of milk loosens the batter and keeps the bars perfectly soft. Dairy or unsweetened almond milk both work well.
• butter – a little melted butter adds richness and flavor while helping create a tender crumb. You could also substitute coconut oil, but the flavor may change a bit.
• cane sugar – granulated cane sugar provides just the right amount of sweetness without making the bars overly sugary. You could also use maple syrup or honey, but I would reduce the amount of milk by 2 tablespoons.
• vanilla extract – brings warmth and enhances the blueberry flavor.
• blueberries – fresh blueberries work best because they hold their shape while baking and create little bursts of juicy sweetness throughout every bite. Frozen blueberries straight from the freezer will work as well.

How to Make Blueberry Oatmeal Bars

1. Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
3. Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
4. Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
5. Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
6. Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Tips for the Best Blueberry Oatmeal Bars

• Measure flour correctly – oat flour can easily become compacted in the measuring cup, which may result in dry or dense bars. For the best texture, spoon the oat flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.
• Don’t overmix the batter – once you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make the bars denser instead of soft and tender.
• Use room temperature ingredients – allow the eggs, Greek yogurt, and milk to come to room temperature before mixing. This helps the batter come together more evenly and creates a lighter texture.
• Don’t overbake – the biggest mistake is baking the bars too long. Begin checking them around the 30-minute mark. The center should look set, and a toothpick inserted into the middle should come out mostly clean with a few moist crumbs. They will continue to firm up as they cool.
• Let the bars cool completely – as tempting as it is to slice into them right away, these blueberry oat bars continue setting as they cool. Let them rest in the pan for at least 20 to 30 minutes before lifting them out and slicing.
• Line with parchment paper – leaving a little overhang on two sides of the pan makes it easy to lift the entire batch out before slicing. It also makes cleanup much easier!
• Store them properly – these bars actually taste even better the next day as the flavors meld together. Store them in an airtight container in the refrigerator for up to 5 days or freeze individual bars for an easy grab-and-go breakfast anytime.

Variations and Substitutions

• Add lemon zest – for an extra burst of fresh flavor, stir the zest of one lemon or lemon juice into the batter. Lemon and blueberries are a classic combination and really make the berries pop.
• Use different berries – swap the blueberries for raspberries, blackberries, or chopped strawberries.
• Add nuts – fold in a 1/2 cup of chopped pecans or chopped walnuts to the batter for extra crunch and flavor.
• Make them gluten-free – these bars are naturally gluten-free, just make sure you are using certified gluten-free oats and certified gluten-free oat flour.
• Make them dairy-free – to make these bars dairy-free, feel free to use dairy-free yogurt, plant-based milk and vegan butter.
• Switch up the sweetener – you can replace the cane sugar with ⅓ cup honey or pure maple syrup and reduce the milk by 2 tablespoons since liquid sweeteners add extra moisture. You could also swap the cane sugar with coconut sugar or brown sugar.
• Add protein – mix in a scoop of vanilla protein powder and increase the milk by 2 to 4 tablespoons if needed.

Frequently Asked Questions

Prepping and Storage

• To Store – allow the bars to cool completely and store in a sealed, airtight container for up to 2 days at room temperature or store in the fridge for up to 5 days.
• To Freeze – wrap individual bars in plastic wrap or parchment paper and place them in a freezer bag or container for 3 months. Add parchment paper between layers to prevent them from sticking.
• To Thaw – transfer frozen bars to the fridge overnight, let them sit at room temperature for 30–60 minutes, or microwave from frozen for 30–45 seconds until warmed through.
• To Reheat – you can either enjoy the bars cold straight from the fridge, at room temperature or warm them in the microwave for 15 to 20 seconds.

More Healthy Bars You’ll Love

• Peanut Butter Protein Bars
• Healthy Carrot Cake Breakfast Bars
• Dark Chocolate Almond Butter Bars
• No Bake Almond Butter Granola Bars
• No Bake Chocolate Pumpkin Bars
• Healthier Pumpkin Bars

More Healthy Breakfast Recipes

• Apple Cinnamon Baked Oatmeal
• Healthy Banana Breakfast Muffins
• Raspberry Lemon Yogurt Bread
• Healthy Veggie Egg Muffins
• Lemon Blueberry Yogurt Muffins
• Peanut Butter Banana Overnight Oats

Hope you all enjoy these Easy Blueberry Oatmeal Bars! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Blueberry Oatmeal Breakfast Bars

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Blueberry Oatmeal Breakfast Bars

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 207kcal

Ingredients

• 1 cup quick cooking oats
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 1/4 cup melted butter
• 1/2 cup cane sugar
• 1 1/2 tsp vanilla extract
• 1 cup blueberries

Instructions

• Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
• Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
• Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
• Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
• Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Nutrition

Serving: 1bar | Calories: 207kcal | Carbohydrates: 28.1g | Protein: 5.9g | Fat: 8.1g | Saturated Fat: 3.2g | Cholesterol: 58mg | Sodium: 145mg | Fiber: 2.3g | Sugar: 13.8g

]]> http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/feed/ 0 http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/ http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/#respond Mon, 27 Jul 2026 01:57:28 +0000 http://anitaexpert.com/?p=1224

This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

There is nothing that says summer quite like a warm, bubbly peach crisp fresh from the oven! Sweet, juicy peaches are tossed with warm cinnamon, a touch of maple syrup, and fresh lemon juice, then topped with a delicious oat crumble that’s perfectly crisp without being overly sweet. This Healthy Peach Crisp is everything you love about the classic dessert, but made with wholesome ingredients like rolled oats and oat flour with natural sweetness from maple syrup.

Whether you’re bringing dessert to a backyard barbecue, using up fresh farmers market peaches, or simply craving something cozy, this healthy peach crisp is always a crowd favorite. Best of all, it’s incredibly easy to make with just a handful of pantry staples and is delicious served warm with a scoop of vanilla ice cream or creamy Greek yogurt.

Why You’ll Love This

• Quick and easy – this healthier peach crisp is easily made with simple pantry staples and just 15 minutes of prep.
• Healthier – this recipe uses maple syrup, coconut sugar, rolled oats, and oat flour instead of refined sugar and traditional flour. It’s also a good source of soluble fiber.
• Customizable – you can easily make this peach crumble gluten free, dairy free, or swapping in your favorite nuts or seasonal fruit.
• Great for meal prep – since leftovers reheat beautifully, this delicious dessert is perfect for meal prep and taste just as delicious the next day.

Ingredients You’ll Need

• fresh peaches – the star of the recipe! You’ll need about 6 cups sliced peaches, which is approximately 6 to 7 large ripe peaches. Look for peaches that are fragrant and slightly soft when gently squeezed. They should be ripe but still firm enough to hold their shape while baking.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free) make this peach crisp nice and crunchy. You could also use steel cut oats, however they will have a chewier texture and nuttier flavor.
• oat flour – flour helps the crunchy oat topping come together. You can easily make your own oat flour right at home by blending rolled oats in your food processor or blender! Any type of flour will work for this, including almond flour, whole wheat flour or all-purpose flour.
• pecans – makes the topping even crunchier and adds a boost of protein. Feel free to leave them out if nut-free.
• butter or coconut oil – I’ve been making this peach crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you are vegan or dairy-free, but in my opinion, butter just tastes the best.
• maple syrup – naturally sweetens this crisp without overpowering the peaches. You could also use honey, coconut sugar, agave or other sweetener of choice.
• coconut sugar – I like use coconut sugar in place of brown sugar in recipes. This adds sweetness to the oat topping.
• lemon juice – fresh lemon juice brightens all of the flavors while helping balance the sweetness of the fruit.
• vanilla extract – adds warmth and enhances the natural flavor of the peaches.
• cornstarch – thickens the sauce and prevents it from becoming watery. You could also use arrowroot powder in place of the cornstarch.
• spices – a combination of ground cinnamon and ground nutmeg adds a cozy flavor to the crisp.
• salt – enhances all the flavors in this peach crisp and balances the sweetness.

How to Make Healthy Peach Crisp

1. Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
2. Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
3. Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
4. Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
5. Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
6. Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
7. Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Variations and Substitutions

• Make it gluten-free – just make sure to use certified gluten-free oats and gluten-free oat flour.
• Make it dairy-free – swap the butter for melted coconut oil or your favorite plant-based butter or vegan butter.
• Change the fruit – instead of peaches, try using nectarines, plums, cherries, blueberries, strawberries, blackberries, apples, pears or a combination of several fresh fruits. If you like this recipe, make sure to check out my cherry crisp and apple crisp.
• Swap the nuts – instead of chopped pecans, try using walnuts, almonds or pistachios. You can also simply leave them out altogether for a nut-free version.
• Add extra spices – you can also try adding in ground ginger, cardamom or pumpkin pie spice for a fun twist.

Tips for the Best Healthy Peach Crisp

• Use ripe, nut not overly soft, peaches – overripe peaches tend to break down too much while baking and can create excess liquid.
• Peel the peaches – while you can leave the skins on, peeling them creates a softer, more classic peach crisp texture.
• Don’t skip the corn starch – it helps transform the peach juices into a perfectly thick filling instead of a watery one.
• Leave the topping crumbly – avoid pressing the topping into the peaches. Loose crumbles create the crispiest texture.
• Toast the pecans – this is an optional step, but lightly toasting the pecans beforehand adds even more nutty flavor.
• Let the crisp cool – allowing the crisp to rest for at least 10 minutes helps the filling set and makes serving much easier.

How to Serve Peach Crisp

• Healthy breakfast – top this warm peach crisp with a dollop of Greek yogurt and a drizzle of honey for the perfect morning breakfast.
• Dessert – serve with a scoop of your favorite vanilla ice cream or frozen yogurt for a delicious after dinner healthy dessert.
• Almond butter drizzle – warm a few tablespoons of almond butter or peanut butter and drizzle over the peach crisp for some extra goodness!

Frequently Asked Questions

Prepping and Storage

• Make Ahead – you can prepare both the peach filling and crumble topping separately up to one day in advance. Store them in the fridge, then assemble and bake when ready.
• To Store – cover the peach crisp leftovers with plastic wrap or place in an airtight container and refrigerate for up to 4 days.
• To Reheat – warm individual servings of peach crisp in the microwave for 30-45 seconds or reheat in a 350 degrees F oven until warmed through.
• To Freeze – wrap tightly with plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Summer Desserts

• Healthy Cherry Crisp
• Fudgy Zucchini Brownies
• Lemon Blueberry Yogurt Muffins
• Healthy Chocolate Hummus
• Strawberry Ice Cream
• Blueberry Lemon Bread Pudding
• Chocolate Chip Ice Cream Sandwiches
• Watermelon Ice Pops

Hope you all enjoy this Easy Peach Crisp recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Peach Crisp

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Healthy Peach Crisp

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 266kcal

Ingredients

For the Peach Filling:

• 6 cups peaches peeled (about 6 to 7 large peaches)
• 2 Tbsp maple syrup
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp cornstarch (or arrowroot powder)
• Pinch of salt

For the Oat Topping:

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/3 cup chopped pecans
• 1/4 cup coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 4 Tbsp melted butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

• Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
• Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
• Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
• Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
• Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
• Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
• Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Nutrition

Serving: 1/8th of recipe | Calories: 266kcal | Carbohydrates: 37.7g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 42.5mg | Fiber: 4g | Sugar: 14.5g

]]> http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/feed/ 0 http://anitaexpert.com/index.php/2026/07/16/easy-pineapple-teriyaki-chicken-stir-fry/ http://anitaexpert.com/index.php/2026/07/16/easy-pineapple-teriyaki-chicken-stir-fry/#respond Thu, 16 Jul 2026 18:58:31 +0000 http://anitaexpert.com/?p=1210

Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in under 30 minutes.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

Skip the takeout and make this fresh, flavor-packed Pineapple Teriyaki Chicken Stir Fry right at home! Tender bites of juicy, tender chicken are tossed with crisp broccoli, sweet red bell peppers, fresh pineapple, and a delicious teriyaki sauce that is perfectly sweet, savory, and just a little tangy. The easiest recipe that comes together in one skillet in under 30 minutes, making this the perfect weeknight dish the entire family will love. The perfect summer dinner!

Why You’ll Love This

• Quick and easy – this entire meal is ready in under 30 minutes and made all in one pan, making it perfect for busy weeknights.
• Packed with flavor – the delicious homemade teriyaki sauce is sweet, savory and tangy with juicy pineapple in every bite.
• Great for meal prep – leftovers taste even better the next day and reheats beautifully for easy lunches.
• Family-approved – this meal is healthy, packed with fresh veggies and loaded with flavors the whole family will love.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts cook quickly and stay tender when cut into bite-sized pieces. Chicken thighs also work well if you prefer darker meat.
• olive oil – a small amount of olive oil helps brown the chicken while keeping everything light.
• broccoli – fresh broccoli florets adds color, texture, and plenty of nutrients while holding up beautifully in stir fries.
• red bell pepper – adds natural sweetness, vibrant color, and a slight crunch.
• fresh pineapple – provides juicy sweetness that balances the savory teriyaki sauce. It also caramelizes slightly as it cooks, adding even more flavor.
• teriyaki sauce – the homemade teriyaki sauce is made with low sodium soy sauce, fresh pineapple juice, honey (or maple syrup), rice vinegar, sesame oil, garlic, fresh ginger and a little cornstarch to thicken the sauce.
• green onions – added at the end for a fresh pop of color and mild onion flavor.
• salt and pepper – needed to season the chicken before cooking and add flavor.

How to Make Pineapple Teriyaki Chicken

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the sweet pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour sauce into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Tips for the Best Pineapple Teriyaki Chicken

• Cut everything into similar-sized pieces – this helps the chicken and vegetables cook evenly and gives every bite the perfect balance of ingredients.
• Don’t overcrowd the pan – cook the chicken in a single layer so it browns instead of steaming. If needed, cook it in two batches.
• Cook the veggies until crisp-tender – you want the broccoli and peppers to retain a little crunch for the best texture.
• Stir the cornstarch slurry before adding it – cornstarch settles quickly, so give the pineapple teriyaki sauce one last whisk before pouring it into the skillet.
• Let the sauce simmer – when making your own teriyaki sauce, allowing it to gently bubble for a few minutes helps it become thick, glossy, and perfectly coats every bite.
• Add pineapple near the end – fresh pineapple cooks quickly and stays juicy if added during the final few minutes.

Variations and Substitutions

• Swap the protein – instead of chicken breasts, try chicken thighs, shrimp, thinly sliced beef, pork tenderloin, tofu or tempeh.
• Add more vegetables – snap peas, snow peas, mushrooms, carrots, baby corn, zucchini, bok choy, water chestnuts, and edamame all make great options.
• Make it spicy – add more spice by mixing in sriracha, red pepper flakes, chili garlic sauce or diced jalapeños.
• Naturally sweet – feel free to swap the honey for maple syrup or other natural sweetener. Brown sugar would be a great substitute too.
• Gluten-free option – swap the soy sauce with gluten-free tamari or coconut aminos to make this easy meal gluten-free.

Frequently Asked Questions

Storage and Meal Prep

• To Store – you can store leftover pineapple teriyaki chicken bowls in an airtight container in the refrigerator for up to 4 days. I love these glass containers for meal prep.
• To Reheat – reheat in a skillet over medium heat with a splash of pineapple juice or water to loosen the sauce, or microwave in 30-second intervals until warmed through.
• To Freeze – place leftovers in a sealed airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Stir Fry Recipes

• Healthy Beef and Broccoli
• Cashew Chicken Stir Fry
• Honey Garlic Shrimp Stir Fry
• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry

Hope you all enjoy this Pineapple Teriyaki Chicken recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Easy Pineapple Teriyaki Chicken Stir Fry

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in just 30 minutes.

Course dinner

Cuisine Hawaiian

Keyword Pineapple Teriyaki Chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
• Salt and pepper to taste
• 1 large red bell pepper cut into 1-inch pieces
• 2 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/4 cup green onions sliced thinly
• Garnish with sesame seeds and extra green onions

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 3 cloves garlic minced
• 2 tsp fresh grated ginger
• 1/4 tsp black pepper
• 1 Tbsp cornstarch + 2 Tbsp water

Instructions

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour it into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Nutrition

Serving: 1/4th of recipe | Calories: 370kcal | Carbohydrates: 30g | Protein: 35g | Fat: 11g | Saturated Fat: 1.7g | Cholesterol: 83mg | Sodium: 720mg | Fiber: 3g | Sugar: 22g

The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

If you are looking for the perfect appetizer that comes together in minutes, but tastes like you spent hours making it, this Creamy Sun-Dried Tomato Dip is exactly what you need! Made with tangy Greek yogurt, rich cream cheese, sweet sun-dried tomatoes, fresh herbs, and just the right amount of spice, this delicious appetizer is packed with bold Mediterranean-inspired flavors in every bite. Serve with crunchy vegetables, pita chips, crackers and more! The perfect dip to bring to the pool, the beach or a summer cookout, but it’s also great to serve on Thanksgiving or Christmas thanks to the gorgeous red and green colors.

Why You’ll Love This

• Easy to make – this easy dip recipe comes together in just 15 minutes! Simply mix, stir and chill, no cooking required.
• Healthier – this creamy dip is healthier than traditional dips as the Greek yogurt lightens things up while adding extra protein and creaminess.
• Versatile – serve it as a dip, sandwich spread, wrap filling, burger topping, or even dolloped onto grilled chicken.
• Perfect make-ahead appetizer – the flavors develop even more after a few hours in the refrigerator making this perfect for a holiday gathering, game day party, summer cookout or simply a delicious snack for the week.

Ingredients You’ll Need

• sun-dried tomatoes – dry-packed sun-dried tomatoes provide concentrated tomato flavor without making the dip oily. Rehydrating them in boiling water softens their texture while keeping their rich, slightly sweet flavor.
• Greek yogurt – lightens the dip while adding creaminess and a boost of protein. Full-fat or 2% yogurt provides the richest texture, but nonfat works as well. You could also use mayo or sour cream.
• cream cheese – softened cream cheese creates the rich, creamy base of the dip. Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
• chili sauce – a little chili sauce adds subtle sweetness and tangy flavor without making the dip spicy.
• red bell peppers – finely diced red bell pepper adds freshness, sweetness, color, and a slight crunch.
• green onions – add a mild onion flavor to the dip that doesn’t overpower the other ingredients.
• garlic – adds a bold, savory flavor that pairs perfectly with the sun-dried tomatoes. You can chop fresh garlic or use minced garlic in a jar. Garlic powder could work in a pinch, but fresh is always best.
• celery seed – don’t skip this ingredient! It adds a subtle savory flavor that makes the dip taste even better.
• cayenne pepper – just a pinch gives the dip a slight kick without making it overly spicy. You could also use red pepper flakes or chili flakes.
• salt + black pepper – needed to season the dip and add flavor.

How to Make Sun-Dried Tomato Dip

1. Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
2. Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
3. Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
4. Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill in the fridge for 2 to 4 hours or even overnight.
5. Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

What to Serve with Sun-Dried Tomato Dip

• Crackers – such a great snack served with crunchy whole wheat crackers, multigrain crackers, water crackers or buttery crackers.
• Chips – you can serve this with pita chips, bagel chips, pretzel crisps or even tortilla chips for a different flavor.
• Crunchy veggies – red bell pepper slices, carrot sticks, cucumber slices, celery sticks, radishes, snap peas, cherry tomatoes and broccoli florets all make great options.
• Bread – serve this dip with toasted baguette slices, warm bread, make crostinis, slices of naan or cut up pita bread.
• Use as a spread – this tastes great as a spread on sandwiches, wraps, turkey burgers, chicken sandwiches, grilled chicken or burgers.

Frequently Asked Questions

Storage and Make-Ahead Tips

• To Store – store leftover sun-dried tomato dip in an airtight container in the refrigerator for up to 4–5 days.
• Make Ahead – this is one of the best make-ahead appetizers because the flavors continue to develop as it chills. Prepare it up to 24 hours in advance, then stir well and garnish just before serving.

More Easy Dip Recipes

• Healthy Chocolate Hummus
• Homemade Tzatziki Sauce
• Creamy Avocado Ranch Dip
• Cheesy Sausage Bean Dip
• High-Protein French Onion Dip
• Healthy 7-Layer Taco Dip

Hope you all enjoy this Creamy Sun Dried Tomato Dip! If you love this easy recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! 

Print

Creamy Sun-Dried Tomato Dip

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

Course Appetizer, Snack

Cuisine American

Keyword Sun Dried Tomato Dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 116kcal

Ingredients

• 1/2 cup sun dried tomatoes without oil, dry packed
• 8 oz cream cheese softened at room temp
• 1/2 cup plain Greek yogurt
• 1/4 cup chili sauce
• 1 red bell pepper finely chopped
• 1/4 cup green onions chopped
• 1 clove garlic minced
• 1/2 tsp celery seed
• Pinch of cayenne pepper

Instructions

• Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
• Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
• Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
• Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
• Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

Nutrition

Serving: 1/4 cup | Calories: 116kcal | Carbohydrates: 7.4g | Protein: 4.4g | Fat: 7.8g | Saturated Fat: 4.6g | Cholesterol: 24mg | Sodium: 180mg | Fiber: 1g | Sugar: 4.6g

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Email *

GO

There’s nothing better than a slice of homemade bread bursting with fresh berries and bright citrus flavor! This Raspberry Lemon Yogurt Bread is soft, incredibly moist, and packed with juicy raspberries, fresh lemon zest, and creamy Greek yogurt in every bite. The yogurt keeps the loaf tender while adding a little extra protein, and the simple lemon glaze finishes everything off with the perfect balance of sweetness and tang. Whether serving this for breakfast with your morning coffee, enjoying a slice as an afternoon snack, or bringing to brunch, this is one recipe you’ll find yourself making all spring and summer long!

Why You’ll Love This

• Perfectly moist – protein-packed Greek yogurt keeps every slice soft without needing a lot of butter or oil.
• Bursting with flavor – sweet raspberries pair beautifully with bright lemon juice and fresh lemon zest for the perfect combo that tastes amazing.
• Easy to make – this quick raspberry lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – make a loaf ahead of time and freeze slices for an easy grab-and-go breakfast or snack.

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• eggs – helps bind the loaf and gives this bread its structure and height.
• butter – a small amount of melted butter adds rich flavor while keeping this recipe lighter than traditional quick breads. You could also use melted coconut oil.
• cane sugar – cane sugar lightly sweetens the bread without overpowering the fresh fruit and citrus.
• fresh raspberries – add little bursts of sweetness and tartness throughout the loaf. Some berries may naturally break apart while folding them into the batter, creating beautiful pink swirls inside the bread.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• vanilla extract – adds a boost of flavor and warmth.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar and fresh lemon juice that adds the perfect sweet-tart finish to the bread!

How to Make Raspberry Lemon Bread

1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
2. Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
4. Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
5. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
6. Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread before slicing and serving.

Tips for the Best Raspberry Lemon Bread

• Use room temperature ingredients – for the smoothest batter and most even bake, let the eggs and Greek yogurt come to room temperature before mixing. Cold ingredients don’t combine as easily and can cause the melted butter to firm up, resulting in a less uniform texture.
• Measure flour correctly – too much flour is one of the most common reasons quick breads turn out dry or dense. Instead of scooping directly from the bag, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife. This simple step helps ensure a light, tender crumb.
• Don’t skip the lemon zest – while the lemon juice adds brightness, the zest contains the natural oils that deliver the most intense lemon flavor. Be sure to zest the lemon before juicing it, and avoid grating into the white pith, which can taste bitter.
• Don’t overmix the batter – once you add the wet ingredients to the dry ingredients, stir gently until no large streaks of flour remain. Overmixing develops the gluten in the flour, which can make the bread tough instead of soft and tender.
• Watch the bread – if the top is becoming too dark before the center is fully baked, loosely tent the loaf with aluminum foil for the remainder of the baking time. This allows the inside to finish baking without over-browning the top.
• Let the bread cool before glazing – allowing the bread to cool completely helps the glaze set on top instead of melting into the loaf. This gives you that classic bakery-style finish.

Variations and Substitutions

• Make it gluten-free – use your favorite 1:1 gluten-free baking flour in place of both flours.
• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Use frozen raspberries – frozen raspberries work well. Add them straight from the freezer without thawing to prevent excess moisture.
• Swap the fruit – blueberries, blackberries, chopped strawberries, or even diced peaches all make great options in this bread.
• Lighten it up – replace the butter with avocado oil or melted coconut oil to keep the bread moist.
• Add crunch – fold in sliced almonds or chopped walnuts for extra texture and crunch.
• Skip the glaze – for a less sweet breakfast bread, simply dust the cooled loaf with powdered sugar or enjoy it plain.

Frequently Asked Questions

Storage and Prepping

• To Make Ahead – you can bake this lemon raspberry bread a day in advance and wait to add the glaze until just before serving for the freshest presentation.
• To Store – keep the bread in a sealed, airtight container at room temperature for up to 2 days, or refrigerate the bread for up to 5 days.
• To Freeze – wrap the whole loaf or individual slices tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or let individual slices sit at room temperature for about 30 minutes.

More Quick Bread Recipes

• The BEST Banana Bread
• Healthy Lemon Poppy Seed Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Raspberry Lemon Yogurt Bread! If you love this easy recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Happy baking!

Print

Raspberry Lemon Yogurt Bread

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Lemon Yogurt Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 183kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup butter melted and cooled
• 3/4 cup cane sugar
• 1/4 cup fresh lemon juice + zest of 1 lemon
• 2 tsp vanilla extract
• 1 cup fresh raspberries

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp fresh lemon juice

Instructions

• Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
• Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
• Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
• Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
• Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 31.2g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.7g | Cholesterol: 41.2mg | Sodium: 72mg | Fiber: 2g | Sugar: 16.3g