These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

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You are going to love these Lemon Blueberry Yogurt Muffins! Soft, moist and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with creamy Greek yogurt, fresh lemon juice, and wholesome ingredients, these muffins bake up tender and fluffy with a hint of crunch from a sprinkle of sugar. Whether you’re looking for an easy breakfast, a healthy-ish afternoon snack, or a sweet addition to brunch, this lemon-blueberry muffin recipe is guaranteed to become a family favorite!

Why You’ll Love These

• Soft and fluffy – these muffins have the best soft texture thanks to the creamy Greek yogurt that keeps them perfectly moist and fluffy.
• Lighter muffins – these lemon blueberry muffins are made healthier with whole wheat pastry flour, protein-packed yogurt, fresh blueberries and zero refined sugar.
• Great for meal prep – these muffins will last up to a week in an airtight container making them perfect for grab on-the-go breakfasts and are freezer-friendly.
• Customizable – use your favorite berries, a variety of mix-ins or ingredients swaps to fit your dietary preferences.

Ingredients You’ll Need

• flour – I used a combination of whole wheat pastry flour and all-purpose flour to get a soft, fluffy texture. You could also use gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the muffins rise and keep them soft and fluffy.
• eggs – helps bind the muffins and give them structure and height.
• Greek yogurt – keeps these muffins moist and adds a boost of protein. You could also use sour cream or even applesauce.
• butter – adds extra moisture to these muffins along with a rich flavor and soft texture.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor. Avoid using bottled lemon juice as it can taste a little tinny.
• cane sugar – naturally sweetens these muffins without using refined sugar. You could also use regular granulated sugar, honey or maple syrup.
• pure vanilla extract – adds a boost of flavor and warmth.
• blueberries – you can use fresh or frozen blueberries in these muffins. I like to toss them in a bit of flour to help prevent them from sinking in the batter.
• salt – enhances all the flavors.

How to Make Lemon Blueberry Muffins

1. Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
2. Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
3. Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
4. Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
5. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
6. Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the muffin batter.
7. Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar on top of the muffins. Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Lemon Blueberry Muffins

• Rub the lemon zest into the sugar – this releases the natural oils and gives these muffins stronger lemon flavor.
• Don’t overmix the batter – mix only until the flour disappears for the softest texture in these muffins.
• Coat the blueberries with flour – this helps keep the berries suspended throughout the batter.
• Use room-temperature ingredients – everything blends more evenly and creates a better rise.
• Measure flour correctly – spoon flour into measuring cups and level with a knife instead of scooping directly from the bag.
• Avoid thawing frozen blueberries – if using frozen berries, add them straight from the freezer to prevent streaking.
• Don’t skip the oven temperature change – starting at a higher heat creates those bakery-style muffin tops.

Variations and Substitutions

• Extra lemony – add an additional teaspoon of lemon zest or drizzle the cooled muffins with a simple lemon glaze.
• Use different citrus – if you love citrus flavor, try replacing the lemon with orange or lime for a fun twist. Orange zest and juice creates a sweeter, more mellow flavor, while lime adds a bright, tangy kick that is perfect for summer.
• Use different berries – swap the blueberries for raspberries, blackberries, chopped strawberries or a variety of mixed berries.
• Make them even lighter – replace the melted butter with an equal amount of avocado oil or melted coconut oil.
• Add a crumb topping – top each muffin with a simple streusel made from flour, brown sugar and butter before baking. Sprinkle extra lemon zest too, if desired.
• Make them gluten-free – simple replace both flours with 1:1 gluten-free baking flour blend that contains xantham gum. Just make sure to let the batter rest for 10-15 minutes before baking as this gives the gluten-free flour time to absorb moisture.
• Make them dairy-free – replace the Greek yogurt with dairy-free yogurt and substitute the melted butter with avocado oil or melted coconut oil.
• Make mini muffins – bake in a mini muffin pan and reduce the baking time to approximately 10 to 12 minutes.

Prepping and Storage

• To Store – These muffins can be stored in an airtight container at room temp for 3 days or in the refrigerator for up to 1 week. Allow muffins to come to room temperature or warm briefly before serving.
• To Freeze – Store these muffins in a freezer-safe bag or container for up to 3 months in the freezer. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
• To Reheat – Warm the muffins in the microwave for 10 to 15 seconds or in a 300-degree F oven for about 5 minutes until heated through.

More Healthy Muffins

• Banana Breakfast Muffins
• Healthy Apple Cinnamon Muffins
• Healthy Pumpkin Muffins
• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Strawberry Jam Filled Oat Muffins

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

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Lemon Blueberry Yogurt Muffins

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These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Blueberry Yogurt Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 178kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup cane sugar + more for sprinkling
• 1 lemon zest + juice
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup salted butter melted and cooled
• 2 tsp vanilla extract
• 1 1/2 cups blueberries
• 1-2 tsp flour (to coat the blueberries)

Instructions

• Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
• Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
• Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
• Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
• Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.
• Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1 muffin | Calories: 178kcal | Carbohydrates: 29.1g | Protein: 4.7g | Fat: 5g | Saturated Fat: 2.6g | Cholesterol: 41.4mg | Sodium: 119mg | Fiber: 2.1g | Sugar: 14.7g

Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

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It’s birthday week around here! My daughter and I have birthdays just two days apart so I wanted to share something fun to celebrate. These Healthy Funfetti Cookie Bars are made with wholesome ingredients like whole wheat pastry flour, zero refined sugar and less butter than traditional cookie bars or using funfetti cake mix. The best part? These chewy funfetti cookie bars come together quickly using simple pantry staples and no dough chilling required. Just mix, bake, slice and enjoy! One of my favorite desserts to make on my daughter’s birthday because the kids love them!

Why You’ll Love These

• Soft and chewy – these cookie bars have that delicious bakery-style texture with soft centers, chewy edges and rich vanilla flavor in every bite!
• Lightened up – these bars are made with wholesome whole wheat flour, less butter and zero refined sugar while still tasting indulgent and delicious.
• Easy to make – no stand mixer, dough chilling or complicated steps required. Everything comes together quickly with minimal cleanup.
• Tastes like cake batter – the combination of vanilla and almond extract gives these cookie bars that nostalgic funfetti cake flavor everyone loves!

Ingredients You’ll Need

• flour – I used whole wheat pastry flour to keep these cookie bars soft and tender while adding extra fiber and nutrients compared to traditional all-purpose flour. It has a lighter texture than regular whole wheat flour, making it perfect for these bars!
• baking powder – helps these bars rise slightly and keeps the texture soft instead of dense.
• cane sugar – naturally sweetens these bars while giving them chewy edges and that classic cookie flavor. You can also substitute coconut sugar, brown sugar or regular white sugar.
• eggs – you’ll need one whole egg and one egg yolk in this recipe which creates a rich, chewy texture that makes these cookie bars incredibly soft and moist.
• butter – melted unsalted butter gives these cookie bars their rich flavor and chewy consistency. Let it cool slightly before mixing so it doesn’t scramble the eggs. You could also substitute with coconut oil.
• milk – I used almond milk in these bars, but any type of milk will work. This adds moisture and helps create the perfect thick batter consistency.
• extracts – I used a combination of vanilla extract and almond extract to add warmth and give these bars that signature funfetti cake batter flavor!
• salt – needed to enhance the flavor in these bars and balance the sweetness.
• white chocolate chips – I used Lily’s white chocolate chips  to add creamy sweetness to these bars. They are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor. 
• sprinkles – the star ingredient! Use rainbow jimmies-style sprinkles for the best results since they hold their color during baking.

How to Make Funfetti Cookie Bars

1. Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
3. Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking the mixture until smooth.
4. Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and colorful sprinkles, being careful not to overmix.
5. Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula. Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
6. Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares with a sharp knife. This helps them to set properly and gives you clean cuts.

How to Make the Best Funfetti Cookie Bars

• Don’t overmix the batter – overmixing can lead to dense bars instead of soft and chewy ones. Stir just until the flour disappears.
• Use room temperature eggs – room temperature eggs blend more evenly into the batter, creating a smoother texture.
• Let the butter cool slightly – hot butter can cook the eggs when mixed together, so let it cool for a few minutes first.
• Line your pan with parchment paper – using parchment paper helps make removing and slicing the bars so much easier.
• Don’t overbake – the bars may look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. Over-baking can make them dry instead of soft and chewy.
• Add extra sprinkles on top – to really make these bars pop and highlight the fun colors, sprinkle a few extra sprinkles over the top before baking.
• Cut into shapes – instead of cutting into bars, you could also use cookie cutters to cut these bars into fun shapes!

Variations and Substitutions

• Make them extra festive – swap the rainbow sprinkles for holiday-themed sprinkles for birthdays, Christmas, Easter, Valentine’s Day or other celebration.
• Add protein – for a boost of protein in these cookie bars, swap 1/4 cup of flour for your favorite protein powder.
• Use different chocolate chips – try milk chocolate or dark chocolate chips instead of white chocolate chips for a different flavor.
• Skip the almond extract – if you’re not a fan of almond extract or have allergies, simple use extra vanilla extract instead.
• Swap the flour – if you don’t have whole wheat pastry flour, all-purpose flour works well too or even gluten-free 1-to-1 baking flour.
• Add frosting – top the cooled bars with vanilla buttercream or cream cheese frosting for an extra decadent dessert.
• Make them gluten-free – use 1-to-1 gluten-free baking flour in place of the whole wheat pastry flour.

Prepping and Storage

• To Store – you can store the cooled cookie bars in a sealed, airtight container at room temperature for up to 4 days or stored in the refrigerator for up to 1 week. They stay soft and chewy best when tightly covered.
• To Freeze – you can freeze sliced cookie bars in a freezer-safe container or bag for up to 3 months. Place parchment paper between layers to prevent them from sticking. Let the bars thaw overnight in the fridge or at room temperature for a few hours before serving.

More Bars You’ll Love

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

Hope you all enjoy these Healthy Funfetti Cookie 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!

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Healthy Funfetti Cookie Bars

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Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

Course Dessert

Cuisine American

Keyword Healthy Funfetti Cookie Bars

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 16

Calories 133kcal

Ingredients

• 1 1/4 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 3/4 cup cane sugar
• 1/4 tsp salt
• 1 egg + 1 egg yolk lightly beaten
• 1/4 cup butter melted and slightly cooled
• 3 Tbsp milk of choice
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup white chocolate chips I used Lily's
• 1/3 cup rainbow sprinkles

Instructions

• Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
• Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
• Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking until smooth.
• Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and sprinkles, being careful not to over-mix.
• Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula.Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
• Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. This helps them to set properly and gives you clean cuts.

Nutrition

Serving: 1 bar | Calories: 133kcal | Carbohydrates: 21.7g | Protein: 1.9g | Fat: 5.4g | Saturated Fat: 2.8g | Cholesterol: 32.4mg | Sodium: 29.3mg | Fiber: 2.3g | Sugar: 11g

These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s peanut butter eggs that are gluten-free and refined sugar-free!

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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!

The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!

Why You’ll Love These

• No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
• Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
• Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
• Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.

Ingredients You’ll Need

• drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
• oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
• honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious!  You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
• coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.

How to Make Chocolate Peanut Butter Eggs

1. Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
2. Shape into eggs.  Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
3. Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
4. Melt chocolate.  Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
5. Dip and coat.  If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper. 
6. Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.

Tips for the BEST Peanut Butter Eggs

• Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
• Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
• Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
• Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.

Variations

• Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
• Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
• Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
• Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
• Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.

Prepping and Storage

To Store:  These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.

To Freeze:  I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.

More No-Bake Recipes

• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No Bake Almond Butter Granola Bars

Hope you all enjoy these Healthy Chocolate Peanut Butter Eggs! If you love these treats as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Chocolate Peanut Butter Eggs

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These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese's eggs that are gluten-free and refined sugar-free!

Course Dessert, Snack

Cuisine American

Keyword Healthy Chocolate Peanut Butter Eggs

Prep Time 30 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 Servings

Calories 166kcal

Ingredients

• 1 cup oat flour
• 3/4 cup drippy peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 9 oz chocolate chips I used Lily’s chocolate chips
• 2 tsp coconut oil
• Optional: chocolate drizzle and sprinkles

Instructions

• Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
• Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
• Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
• Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
• Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper. 
• Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese's eggs) and store them in the freezer until ready to enjoy.

Nutrition

Serving: 1egg | Calories: 166kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 11.6g | Saturated Fat: 3.9g | Sodium: 49mg | Fiber: 5.1g | Sugar: 4.7g

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

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There is just something about Lemon Poppy Seed Bread that feels like sunshine in every bite! Bright, fresh, and perfectly sweet with that irresistible citrus flavor. And this version? This bread is made lighter with wholesome ingredients like Greek yogurt and naturally sweetened with honey, so you can enjoy it any time of day.

Whether you are looking for a quick spring breakfast, an afternoon snack with a cup of coffee, or a simple treat to share, this healthy lemon poppyseed loaf checks all the boxes. It’s incredibly moist, easy to make, and topped with a simple lemon glaze that takes it to the next level.

Why You’ll Love This

• Lightened up – this lemon poppy seed bread recipe is made with Greek yogurt and naturally sweetened with honey for a healthier twist.
• Perfectly moist – no dry loaf here thanks to the yogurt and olive oil combination. Deliciously soft and moist with a sweet glaze!
• Easy to make – this quick lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – this lemon poppy seed loaf is perfect for meal prep, future snacks, quick breakfasts or dessert.

Ingredients You’ll Need

• flour – I used all-purpose flour to get that soft texture, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the lemon bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• olive oil – adds extra moisture, creates a soft, tender crumb as well as a light texture and enhances the flavor of the other ingredients. You could also use melted coconut oil or melted butter.
• large eggs – helps bind the loaf and gives this bread its structure and height.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• honey – naturally sweetens without using any refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – adds a boost of flavor and warmth.
• poppy seeds – adds that classic crunch and texture to the bread.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar, lemon juice and lemon zest that adds the perfect sweet-tart finish to the bread!

How to Make Lemon Poppy Seed Bread

1. Mix ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
2. Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
3. Bake the bread. Pour batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the bread cool. Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
5. Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Tips for Making the Best Lemon Poppy Seed Bread

• Use fresh lemon juice and zest – this makes a huge difference in the flavor as bottle lemon juice can taste too bitter.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Use room temperature eggs – this helps everything mix evenly and create a uniform batter, which leads to even baking.
• Line your pan with parchment paper – this makes removing the bread super easy, especially since there is honey in this recipe that makes it stick more to the pan.
• Let it cool before glazing – this prevents the glaze from melting and disappearing into the loaf. Letting it cool first makes the glaze stay thick and sets into that slightly firm, glossy layer we want.
• Add extra zest on top – this boosts the lemon flavor of the bread and makes it look beautiful!

Variations

• 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.
• Add blueberries – lemon and blueberries are the perfect combination and would be such a great addition to this bread.
• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
• Make muffins instead – divide the batter into 12 muffin cups and reduce the baking time to 18 to 22 minutes.

Prepping and Storage

To Store: This lemon poppyseed bread can be stored in an airtight container or wrapped in plastic or foil at room temp for 2 or 3 days. Make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag, or you can freeze individual slices. When ready to serve, allow the bread to thaw overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

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

Hope you all enjoy this Healthy Lemon Poppy Seed Loaf 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!

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Healthy Lemon Poppy Seed Bread

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The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

Course Dessert

Cuisine American

Keyword Healthy Lemon Poppy Seed Bread

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 216kcal

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp poppy seeds
• 1 Tbsp lemon zest
• 1/4 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup olive oil
• 3/4 cup honey
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp lemon zest plus more for garnish

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
• Pour the batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
• In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 36.7g | Protein: 5g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 95.6mg | Fiber: 0.7g | Sugar: 23.3g

This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

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This has been my favorite banana bread recipe since I was a little girl and I have to give my Grandma ALL the credit. She literally makes the BEST and it was always a staple in her home growing up. This banana bread is so moist and fluffy, incredibly easy to make and is the perfect way to use up those overripe bananas. This has been one of my most popular recipes and always gets rave reviews. Everyone needs a go-to banana bread recipe and I hope this one becomes yours!

Why You’ll Love This

• Moist and tender – thanks to the overripe bananas, you can expect to get super moist and tender banana bread every single time.
• Customizable – feel free to add in chopped nuts, chocolate chips, cinnamon for a different flavor or simply keep it classic.
• Freezer-friendly – this ultra-moist banana bread is perfect for meal prep, future snacks and quick breakfasts.
• Versatile – I love using this classic banana bread recipe to make muffins, mini muffins, and even mini loaves to gift neighbors and friends.

Ingredients You’ll Need

• bananas – make sure to use very ripe bananas to get that strong banana flavor and sweetness, the more brown spots the better! This truly makes or breaks a good banana bread recipe.
• flour – I used all-purpose flour to stick with my Grandma’s original recipe, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking soda – this acts as a leavening agent to help the bread rise and keep it soft and fluffy. You could also use baking powder.
• eggs – helps bing the loaf and gives this banana bread its structure and height.
• butter – adds richness and helps keep the loaf deliciously moist and fluffy. You’ll want to make sure the butter is nice and soft (not melted butter). You could also use coconut oil in place of the butter, but it will give the bread a different taste.
• sugar – I used one cup of sugar (I wanted to stick to my Grandma’s original recipe), but you could cut the amount of sugar in half if your bananas are super ripe as that should add enough sweetness. You could also swap out the white sugar for brown sugar, cane sugar, honey, maple syrup or other natural sweetener.
• sour cream – this helps keep the bread super moist. You could also use plain Greek yogurt as well.
• vanilla extract – enhances the banana flavor and adds warmth.
• salt – balances the sweetness and enhances the flavor.

How to Make Banana Bread

This particular recipe makes one standard loaf of bread, but you could also make 3 small loaves (I promise your neighbors will thank you!) or even muffins. See below for the different baking times depending on how you choose to make this.

1. Mix wet ingredients. Using a stand mixer or hand held electric mixer, mix together softened butter and sugar until well combined. Add in the eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas, continuing to blend well.
2. Add in dry ingredients. While the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom of the bowl with a spatula. If adding any fun mix-ins like chocolate chips or nuts, feel free to fold them into the banana mixture here.
3. Bake the bread. Pour the batter into a greased 9×5 loaf pan sprayed with non-stick cooking spray or lined with parchment paper. Bake banana bread in the oven for about 1 hour, or until a toothpick inserted comes out clean. Feel free to lightly tent the bread with aluminum foil halfway through if the top starts to brown too much.
4. Let the bread cool. Let the bread sit for 10 minutes then remove from the pan and let cool completely on a wire rack. Slice the cooled loaf and enjoy!

Tips for Making the Best Banana Bread

• Use very ripe bananas – the darker they are, the more sweetness and moisture they bring. Black-spotted bananas are perfect.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Toothpick should come out clean – oven times tend to vary so check the center with a toothpick. If it comes out clean with moist crumbs, it’s perfect.
• Cool completely before slicing – letting the loaf cool completely helps set the crumb and keeps the slices from falling apart.

Variations

• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread.  I don’t recommend using almond flour or coconut flour in this recipe.
• Sour cream – you can easily swap out the sour cream and use plain Greek yogurt, pumpkin puree or even more mashed banana.
• Mix-ins – mix in other fun additions like chocolate chips, chopped nuts such walnuts or pecans for banana nut bread, or even dried fruit or fresh berries.
• Spices – add warm spices like cinnamon and nutmeg for a more seasonal bread recipe.

Other Baking Methods

• If making three smaller loaves, bake at 350 degrees F for 45 minutes in small loaf pans, or until a toothpick inserted comes out clean. When making for friends and family members, I like to double this recipe and make 6 small loaves! Perfect for holidays.
• This recipe also makes delicious banana muffins. Simply distribute the batter into 12 muffin cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 22 to 25 minutes.
• Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 18 to 20 minutes.

Prepping and Storage

To Store: This banana bread can be stored in an airtight container or wrapped in plastic or foil at room temp for up to 3 days, but make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag or you can freeze individual slices. When ready to serve, allow to thaw out overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread
• Orange-Pecan Sweet Bread

Hope you all enjoy this Easy Banana Bread 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!

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The BEST Banana Bread Recipe

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This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Banana Bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 218kcal

Ingredients

• 1/2 cup (1 stick) butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup mashed ripe bananas about 2 bananas
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, or electric mixer, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas.
• Then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
• Pour batter into prepared 9×5 loaf pan. Bake bread for about 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 32.7g | Protein: 3.7g | Fat: 8.5g | Saturated Fat: 5.1g | Sodium: 218.5mg | Fiber: 1g | Sugar: 19.4g

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