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Healthy Peanut Butter Banana Chocolate Chip Muffins

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I love to bake. I also love anything with peanut butter. So I combined these two loves to create my peanut butter banana chocolate chip muffins.

muffin 2

This recipe took some trial and error to get just right. I have discovered that healthy baking is no easy feat. Baking is a science and fat, sugar, and gluten are actually important ingredients for a delicious, moist, and fluffy baked good. When you take out these key ingredients, things can go awry and your end product may not be what you intended :(. For instance, the first batch of these muffins, I substituted butter (the fat component) for straight peanut butter (which in my mind was still fat so should have worked perfectly). This was not the case – peanut butter can dry out baked goods and left my muffins with a sand paper like texture. Not what I had in mind!

I did not give up on this recipe! I was craving a muffin with these delicious ingredients and I was determined to get it right (and make it healthy too!) I searched my pantry for an idea. I had the ah hah moment when I saw a container of PB2 powder (powdered peanuts pressed to remove most of the fats and oil, but not the taste). New idea: use PB2 powder in place of some of the flour and add coconut oil for the fat component. I quickly adjusted my recipe and tried out a second batch. I stared at the oven as the second batch baked and prayed to the baking gods that this plan would work (I was also out of ripe bananas so a third try was not a possibility). As soon as the timer dinged, I took the muffins out and grabbed one to try and scarfed it down before it even had a chance to cool. This time it was perfection. Light and fluffy, the right amount of sweetness, filled with chunks of banana and melty chocolate chips, moist, and the perfect peanut butter flavor. I did a little happy dance in my kitchen. I created a healthy and tasty muffin. Mission accomplished!

muffin 3

These muffins have now become a staple in my kitchen. I constantly make them on the weekends so we can have them for breakfast all week.

Best part: they are super easy to make. Check out the recipe below. I promise you will not be disappointed!

muffin 1.jpg

Peanut Butter Banana Chocolate Chip Muffins

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 1 3/4 cups oat flour
  • ¼ cup PB2 powder
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs, room temp
  • ½ cup melted coconut oil
  • 1 cup coconut sugar
  • 2 tsps vanilla
  • ½ cup almond milk
  • 2 overripe bananas
  • 1/2 cup chocolate chips
  • Peanut butter and honey for topping on the muffin

Directions

  • Preheat oven to 350 degrees. Grease a muffin pan.
  • In a large bowl, add the dry ingredients. In a second bowl, mash the bananas so they release their juices and create a paste but are still chunky.
  • In third bowl, whisk add the melted coconut oil and coconut sugar. Mix with an electric mixer or whisk for 1-2 minutes or until sugar becomes a pale brown color and fluffy. Add in eggs one at and time and whisk until combined. Add in remaining wet ingredients and mix until well incorporated.
  • Pour the wet ingredients in third bowl into the dry ingredients in first bowl until just combined. Gently fold in bananas until the batter comes together (no more dry spots). Finally, gently fold in the chocolate chips. You do not want to over mix or the muffins will be dense.
  • Evenly divide the batter into the 12 muffin cavities. I use a 1/4 size measuring cup to divide the batter (just make sure to grease it first so batter easily comes out).
  • Bake for 15-20 minutes (depending on intensity of your oven).
  • Serve warm or cooled.
  • Top with peanut butter and honey. Yum!

 

 

Salami and Cream Sandwich

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This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. This sandwich is a beautiful combination of flavors and textures; it’s addictive! 


This post is sponsored by Olli Salumeria but all opinions are my own.

An addictive sandwich

As we welcome the warm, sunny days of summer, it’s the perfect time to enjoy some outdoor activities with friends and family. Whether it’s a day at the park, a visit to the beach, or a stroll in nature, one thing that always makes these moments even more enjoyable is a delicious sandwich.

But forget about boring, soggy, or basic subs. Elevate your sandwich game with this flavorful and addictive salami and cream cheese creation. This sandwich is so simple yet so delicious, thanks to the combination of savory, spicy, creamy, and tangy flavors.


The secret to this sandwich’s irresistible taste is Olli Salumeria pre-sliced hard salami and their Preservative Free Sopressata chubs. These meats pack big flavor, with just the right amount of spice and sweetness and a balanced, fresh taste that will make your taste buds dance.  These complex salamis make this sandwich shine!

Ingredients in this sandwich

Olli Salumeria pre-sliced hard salami, a dry, smokey salami seasoned with garlic, salt, white pepper and red wine.

Sopressata Chubs, a robust salami flavored with whole black peppercorn and garlic. It has a memorable, classic salami taste that embodies all that we love about this cured meat. It’s also preservative free so something you can feel good about eating.

Cream cheese, adds a creamy element that pairs perfectly with the smoky salami and spiced Sopressata.

Giardiniera, adds a tangy, spicy, bright moment that wakes up the whole sandwich.

mustard, adds a little more tang and pop to the sandwich.

Romaine Lettuce, a little freshness to round out the other rich, bold flavors. 

Pretzel bun, soft, buttery, and flavorful with pops of salt, it’s the perfect vessel for this amazing sandwich. 

How to put together this Salami and Cream Cheese Sandwich

This sandwich is simple to make:

  • First, slather on cream cheese on one half of your pretzel bun.
  • Next, add the desired amount of  giardiniera. 
  • Time for the good part, add the Olli Salumeria pre-sliced salami and thinly sliced Sopressata chubs.
  • Finally, smear mustard on the other half of the bun and top with romaine lettuce.
  • Viola, you’ve got yourself a drool worthy and delicious sandwich. 

Why You’ll Love this Sandwich

  • Easy, this sandwich uses only a handful of ingredients and takes minutes to prepare. 
  • Delicious, this sandwich packs a flavor punch thanks to bold, spicy, and well-rounded flavors like Olli Salumeria pre-sliced salami and Sopressata chubs.
  • Make-Ahead friendly, you can make these the morning of an event, party, or picnic as they stay fresh if prepared correctly. Here are some tips to make ahead: first, add the saucy elements, like the giardiniera, cream cheese, and mustard in the middle of the sandwich away from the bun to prevent a soggy bun. Instead, use the salamis and lettuce as a shield for the bun. Next, wrap them up tightly and store in the fridge until ready to serve. 

Enjoy!

This salami and cream cheese sandwich featuring delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll, packs so much flavor!

If you make this  salami and cream cheese sandwich, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Salami and Cream Cheese Sandwich

This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. 

Course Main Course
Servings 1 sandwich

Ingredients

  • 1 5 ounces oblong pretzel roll
  • 2-3 tablespoons light cream cheese
  • 1 tablespoon chopped chives or finely chopped drained giardiniera optional
  • 8-10 super-thin slices salami peppered salami is great here
  • 1 tablespoon mustard or to taste
  • 2 large romaine lettuce leaves
  • 3-4 thin slices of ripe tomato optional

Instructions

  1. Split the roll horizontally in half. Spread 2-3 tablespoons cream cheese generously on the bottom. Top with 1 tablespoon chives or giardiniera; press it into the cream cheese.
  2. Layer 8-10 salami slices over the cream cheese. Spread 1 tablespoon mustard on the underside of the top of the roll. Close the sandwich and wrap it in plastic wrap. Refrigerate for up to 1 day. Pack 2 lettuce leaves and 3-4 tomato slices separately in small containers. Add them to the sandwich just before eating.

Greek Meatball and Creamy Orzo Skillet

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This Greek Meatball and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love. It features seasoned chicken meatballs, creamy, lemony orzo, chunks of salty feta, a bright tomato cucumber salad, fresh herbs, and peppery arugula. Served with an irresistible lemon tahini dressing.

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A one pan dinner plan

I love a good easy clean-up, less mess meal that still packs a flavor punch. After a long day working, who wants to come home to make a fancy, complicated meal? Not me!

My new obsession is orzo skillet meals. First, in the skillet, you cook whatever protein you prefer, like a meatball or chicken breast. Next, you simmer the orzo with broth in the same pan. Add seasonings, extra flavorings, and serve with whatever toppings, and your’e done. Easy peasy. Plus, extra delicious!

We literally make this Greek Meatball and creamy orzo skillet weekly. It contains so much flavor, texture, and color. It’s addictive. Plus, this is a one pan plan so perfect for a quick but flavorful weeknight meal.

Ingredients

Here’s the main ingredients you will need to make this dish:

  • ground chicken, the base of the meatballs. It’s a versatile, inexpensive, and lighter protein that takes on flavor well, so creates a delicious and perfectly seasoned meatball.
  • greek yogurt and egg, both work together to keep the meatballs moist and help bind them together.
  • breadcrumbs and seasonings, I use panko breadcrumbs to create a light and tender meatball. I also pack these meatballs with flavor by using a combo of garlic powder, onion powder, salt and pepper, and Italian seasonings.
  • orzo, one of my favorite pastas! It looks like rice but it’s actually a small-cut pasta. It’s versatile, easy and quick to cook, and fun to eat – making for a delicious, addictive meal.
  • chicken broth, I prefer to use a low sodium chicken broth as the base liquid for the orzo to add extra flavor to the dish. The orzo absorbs the chicken broth (which = flavor) while slowly simmering on the cooktop create a tender, flavorful pasta dish.
  • greek yogurt and parmesan cheese, we up the creamy factor of the orzo with a combo of greek yogurt and grated parmesan cheese. The greek yogurt also adds healthy fat and protein, so it’s a chicken dinner win!
  • tahini, the star ingredient in our dressing. It’s tangy, bold, and creamy, so creates the perfect, luscious dressing.
  • balsamic vinegar, to add a touch of sweetness and acid to the dressing.
  • maple syrup, tahini tends to be a bit bitter, so a touch of maple syrup (honey or agave also work) helps tame that bitter bight and creates a balanced and delicious dressing.
  • olive oil, it’s use throughout this recipe, but especially helps bring richness and smoothness to our dressing. I also use it to cook the meatballs so they achieve a nice golden brown crust. Finally, it’s used in our cherry tomato salsa for a well-dressed and well-balanced salsa.
  • cherry tomatoes, cucumber, and red onion, the three main ingredients in our salsa. They add extra veggie goodness plus brightness to round out this otherwise rich dish.
  • parsley, dill, and arugula, for herbaceous, green goodness to add extra nutrients and vibrance to the dish.

How to make this one pan plan

Here’s a super quick guide on how to make this meal. Full directions below.

  • Make and cook the meatballs. Mix up the ground chicken and eggs, greek yogurt, panko, and seasonings and form into balls. Heat olive oil in a skillet and cook the meatballs until golden brown and fully cooked through. Remove from the pan.
  • Simmer the orzo. Heat more olive oil in the same pan used to cook the meatballs. Add in orzo and toast until slightly browned, about 1-2 minutes. Add in your chicken broth. Bring to a boil than back down to a simmer over medium heat. Allow to cook until the liquid is absorbed and the pasta is tender.
  • Season the orzo. Add greek yogurt, lemon zest and juice, parmesan cheese, and salt and pepper to the orzo and mix until well-combined. Taste and adjust seasonings as necessary.
  • Create the delicious sauce. Combine all the sauce ingredients and thin out with cold water. It comes together so easily and adds a ton of extra flavor!
  • Whip up the salsa. Combine the veggies, herbs, S&P, lemon juice, and olive oil and gently toss to combine. It’s so simple but you don’t want to skip it. It’s bright and vibrant so helps cut through the richness of the dish.
  • Build your bowls. Use arugula as your base. Add in the orzo and meatballs. Top with the salsa, feta, extra herbs, and fresh lemon slices.
  • Serve and enjoy! So delicious!

How is this dish lightened up?

  • whole wheat orzo, I like to use whole wheat orzo as it’s packed with more fiber and protein but still tastes delicious and leads to a tender pasta.
  • chicken meatballs, I use a lean ground chicken for the meatballs, which contains less fat but still creates a moist, flavorful meatball.
  • homemade dressing, the sauce for this dish is absolute magic! Better yet, it’s homemade so I only use wholesome real ingredients and unrefined sugar so it’s so much better for you than a store-bought kind. I always recommend making your own sauces and dressings to avoid highly processed and unwanted ingredients. Plus, they taste so much better made from scratch.
  • extra veggies, I pair this dish with a tomato, onion, and cucumber salad and arugula to pack in more nutritious veggies and greens!

More easy weeknight meals

Enjoy!

This Greek Meatball and Creamy Orzo Skillet is an easy, flavor-packed, and wholesome weeknight meal that will earn a spot in your weekly dinner rotation – it’s that good!

If you make this Greek Meatball and Creamy Orzo Skillet, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Greek Meatball and Creamy Orzo Skillet

This Greek Meatballs and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Author Dani

Ingredients

Tomato cucumber salsa

  • 1 cup cherry tomatoes halved
  • 1 small cucumber seeds removed and diced
  • 1 red onion diced
  • 1 1 l2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Chicken Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1 tablespoon greek yogurt
  • 1 tsp garlic powder
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • 1/2 cup Italian panic crumbs

Orzo

  • 1 tablespoon olive oil
  • 1 1/3 cup
  • 3 cup broth
  • 1/3 cup greek yogurt
  • 1/2 cup graded parmesan
  • Juice of half a lemon
  • Salt and pepper to taste
  • Feta for topping
  • Tomato cucumber salad for topping
  • Arugula for bowl

Lemon Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Splash Worcestershire sauce
  • 3-4 tablespoons cold water
  • Salt and pepper to taste

Instructions

  1. For the salsa, combine all of the ingredients in a medium bowl and mix until well-combined. Place in fridge to chill while making the remaining components of the dish.

  2. In a large bowl, add the ground chicken and remaining ingredients. Gently mix with your hands or a spoon until all the ingredients are well-combined. Using a tablespoon or small cookie scoop, portion out the mixture and roll into balls.

  3. Heat a large skillet with 1 to 2 tablespoons olive oil over medium heat. Cook the meatballs until browned on all sides and cooked through, about 4-6 minutes a side. Remove from the pan.

  4. Add another tablespoon of olive oil to the pan. Add the orzo and toast for 2-3 minutes. Add in chicken broth. Bring the mixture to a boil then lower to a simmer over medium heat and cook until pasta is cooked through, 12-15 minutes.

  5. Once the orzo is cooked and the broth absorbed, mix in the greek yogurt, parmesan cheese, lemon juice, and salt and pepper to the orzo. Stir until well-combined. Add the meatballs back in and nestle into the orzo. Cover and allow to absorb sauce while you prepare the rest of the meal.

  6. For the tahini sauce, combine the tahini through Worcestershire sauce. Thin out with cold water as needed. Season with salt and pepper.

  7. To build the bowls, first add arugula to the bottom of the individual bowl. Top with desired amount of orzo and meatballs. Serve with tomato cucumber salsa and chunks of feta. Drizzle with desired amount of dressing. Enjoy!

Recipe Notes

For extra flavor, you can brown lemon halves and use as a finishing touch. 

Copycat Starbucks Pink Drink (Lightened)

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Inspired by Starbucks Pink Drink, my lightened Copycat Starbucks Pink Drink features fresh strawberries, organic strawberry & elderflower herbal tea, a touch agave, coconut milk, and freeze-dried strawberries. This creamy strawberry forward drink is whimsical and fun and perfect for the spring days ahead!  

The Perfect Drink for Spring

This copycat Starbucks Pink Drink screams Spring and sunny days ahead. It’s bright, creamy, full of strawberry flavor, and addictively delicious. I know when we finally see that sunshine and feel the warm sun’s embrace, I will want this drink in hand.

This drink features fresh strawberries and a touch of agave for the perfect balance of sweetness. A strawberry elderflower herbal tea enhances the strawberry flavor while also adding floral notes. Coconut milk adds creaminess and freeze dried strawberries adds a touch more sweetness and intensifies that strawberry flavor. Added bonus, it’s a beautiful pink hue, so this drink gives all those Spring vibes!

Ingredients

  • Organic strawberry & elderflower herbal tea, the base of this drink which adds that bright strawberry tea flavor plus pretty pink hue. Clipper Tea makes flavors and blends perfect for everyday and every occasion. Each Clipper Tea flavor is blended in Dorset, England, by Clipper Tea’s expert team to create unique, bright and bold flavor profiles. The Organic Strawberry & Elderflower Herbal Tea is a sweet herbal tea reminiscent of sunny days and ice cream with notes of fruity, floral notes.
  • fresh and freeze dried strawberries, both help to enhance the strawberry flavor. The fresh is muddled with agave to bring natural, sweet strawberry flavor. We finish the drink with freeze dried strawberries for an extra strawberry pop at the end!
  • coconut milk, adds a rich, creaminess that makes this drink feel like dessert.
  • agave, just a touch adds the perfect amount of sweetness and makes this drink tastes reminiscent of a strawberry milkshake. It also keeps this drink refined sagar free (feel free to use honey, maple syrup, or other sweetener of choice too).

How to make this Copycat Starbucks Pink Drink

This drink could not be easier to make! Here’s what you do:

  • Make the tea: start by making a big batch of the Clipper Tea organic strawberry & elderflower herbal tea. I used 4 cups of hot water with 5-6 tea bags to bring a rich, strong flavor to the pink drink. Once done, cool it down in the refrigerator for at least 2 hours.
  • Muddle the strawberries: in a tall glass, add 1/4 fresh strawberries and 1-2 teaspoons of agave. Muddle together until the strawberries break down and release their juices.
  • Add ice and pour in liquids: Add ice to the glass. Top with 1/2 cup tea and a 1/3 cup coconut milk. Stir until well-combined.
  • Garnish and enjoy: top with freeze dried strawberries and sip and enjoy!

How it’s lightened up

My son and I tried the infamous pink drink while on a s hopping trip at Target a few weeks ago. The drink seemed promising. A fun and pretty strawberry coconut milk concoction – just the color and brightness enticed both my son and I to order it. My initial reaction: very disappointed. It tasted artificial and overly sweet. Not at all what I had imagined or was promised by the description.

But the idea for the drink was genius. So, I knew we needed to recreate it, but use only real, fresh ingredients so the the flavors could shine.

Here’s what we did to lighten it up:

  • real tea: some versions of this drink use an artificial strawberry flavored drink, which, in my opinion, makes this drink tastes artificial and unsatisfying. I use a fair-trade, organic, freshly flavored tea from Clipper Tea which makes this drink extra delicious and totally satisfying.
  • refined-sugar free: this drink is sweetened with a touch of agave; you can use any unrefined sugar you prefer!
  • lightened coconut milk: still gives this drink that ultra-creamy texture but keeps it dairy free and light.
  • real strawberry flavor: no artificial flavors here! I use real and freeze dried strawberries for that prefect strawberry punch!

Enjoy!

This Copycat Starbucks Pink Drink is a balanced, fresh mocktail that uses only real, simple, and natural ingredients. With it’s pretty pink color and fresh, bright flavors, you’ll be obsessed after one drink!

If you make this  Copycat Starbucks Pink Drink, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Copycat Starbucks Pink Drink

This Copycat Starbucks Pink Drink features fresh and freeze dried strawberries, a strawberry & elderflower tea, agave, and coconut milk.
Servings 1 drink

Ingredients

The Tea

  • 4 cups hot water
  • 5 Clipper Tea Organic Strawberry & Elderflower Herbal Tea

Pink Drink

  • 1/4 cup fresh strawberries sliced
  • 1-2 teaspoons agave
  • 1/2 cup organic strawberry & elderflower herbal tea
  • 1/3 cup lightened coconut milk
  • 1 tablespoon freeze dried strawberries

Instructions

  1. For the tea, steeps the tea bags in the hot water for 5 minutes. Remove tea bags and place in fridge to cool, for at least 2 hours.
  2. To make the pink drink, add the fresh strawberries and agave to a tall glass. Muddle until the strawberries break down and release some of their juices.
  3. Add ice to the glass and top with tea and coconut milk. Stir well to combine.
  4. Garnish with the freeze dried strawberries.
  5. Enjoy!

Easy S’mores Brownies

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These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownie layer and a toasted marshmallow layer.

A delicious mashup

Two of my fav desserts: s’mores and brownies! What’s not to love about both?! Oh s’mores – the perfect summer campfire treat? That toasty, almost burnt gooey marshmallow sandwiched between melty chocolate and crunchy graham cracker. This dessert deserves love all year round!

Oh how I adore the classic brownie. I’m team fudgy! I want an ooey gooey brownie with rich, chocolate flavor.

Both of these desserts are perfect and delicious on their own. But together. Oh wow oh wow! Does it create something magic. A match made in dessert heaven!

These s’mores brownies might be the best thing I’ve ever created. A layer of a decadent, rich, super chocolatey brownie sandwiched between a honey graham cracker layer and toasty mini marshmallow layer. It’s the perfect treat!

Main Ingredients

Here’s the main ingredients needed to make these brownies:

  • graham crackers: I just layer mine on the bottom of the pan, which creates a graham cracker crust on the bottom of the brownie. You can use regular or even a gluten-free kind to keep this dessert completely gluten-free.
  • dark chocolate or semi-sweet chocolate: melted with the butter, it gives the brownies that rich, fudgy texture and bold chocolate taste. You can add a few extra on top for extra chocolate goodness.
  • butter: I’ve tested this recipe so many times and found butter provides the best fudgy texture, so its’ my fat of choice for these brownies. I use a high quality, salted grass fed kind (but a regular kind works too!)
  • coconut sugar: to keep these brownies on the lighter side, I use refined sugar free coconut sugar. It adds the perfect amount of sweetness!
  • eggs: 2 eggs and one egg yolk provide a nice, fudgy brownie! Make sure they are at room temp. so they best incorporate into the batter.
  • vanilla: provides extra natural sweetness.
  • almond flour: provides a nice texture and keeps these gluten-free.
  • dutch process cocoa powder: for extra chocolate flavor! I like my brownies with a super chocolate flavor, and these definitely deliver on that!
  • mini marshmallows: layered on top and toasted in the oven for that classic gooey marshmallow pull that truly makes a s’mores special.

How to make easy s’mores brownies

  • Prepare the pan. Pre-heat the oven to 350 degrees and grease and line an 8×8 pan with parchment paper.
  • Graham cracker layer. To make these brownies super easy, I simply line 9 graham cracker halves (so 3 whole graham crackers) across the bottom of the pan. No need to make a graham cracker crust from scratch. The graham crackers sheets still create a nice bottom layer for these brownies.
  • Make the brownies. Whip up my one-bowl brownies. These are lightened by using almond flour and coconut sugar but still have all the chocolate richness of a good brownie. Evenly spread the batter on top of the graham crackers.
  • Bake. Bake for 15 minutes. The brownies will be slightly set on top. (Note: this bake time creates a very fudgy brownie, if you want it slightly more firm, bake for about 20-22 minutes).
  • Top with marshmallows. Add the marshmallows on top of the brownie layer. Finish baking for 10-12 minutes or until the marshmallows are nice and toasty.
  • Enjoy! Let the the brownies cool completely. Cut into squares and enjoy.
  • Be a little extra: if desired, when done baking, add some chocolate chips on top and allow the residual heat to melt them slightly. You can also use a hand torch or broiler to give the marshmallows more char.

Why you’ll love these s’mores brownies:

  • Easy: You can make this recipe with baking time in under an hour. I also made these with my boys, so it’s kid-friendly. The graham cracker layer and marshmallow layer do not require anything more than adding it to the pan (no messing with the food processor to make a graham cracker crust or attempting to make homemade meringue here). Plus, the brownie batter is a one-bowl wonder!
  • Decadent and delicious: These brownies are irresistibly good. Reminiscent of a classic s’more with the graham cracker bottom and toasted marshmallow top. But instead of just a chocolate bar it’s a rich, fudgy brownie sandwiches in between. It’s basically perfection!
  • Freezer friendly: I personally think these bars make the perfect amount – 9 large or 16 small brownies. But if you have extra, they freeze nicely. Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again.

Other delicious decadent treats

Enjoy!

These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

If you make this easy s’mores brownies, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Easy S’mores Brownies

These easy s'more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 large brownies
Author Dani

Ingredients

  • 3 graham cracker sheets gluten-free if desired, broken into 9 squares
  • ½ cup 1 stick salted butter use high quality grass-fed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips
  • 1 cup coconut sugar
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • 2/3 cup fine almond flour
  • ¼ cup dutch process cocoa powder can sub regular cocoa powder
  • Pinch sea salt
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350. Line and grease an 8×8 pan.
  2. Place the 9 graham crackers on the bottom of the pan.
  3. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  4. Whisk in coconut sugar until dissolved.
  5. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla.
  6. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Do not over-mix.
  7. Pour into greased pan on top of graham crackers. Bake for 15 minutes (see note for firmer brownies)
  8. Top with marshmallows. Bake for an additional 10-12 minutes or until marshmallows are golden brown and toasty.
  9. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

If you want a slightly firmer brownie, bake it 20-22 minutes before topping with marshmallows.

Freezer tips: Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again. 

Blood Orange Olive Oil Loaf

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This blood orange olive oil loaf works as a delicious snack or breakfast treat! Perfectly sweetened with cane sugar and honey, citrusy from fresh orange juice and zest, and moist from greek yogurt and olive oil. Then, topped with a luscious blood orange glaze.

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Celebrate winter citrus

Winter citrus is plentiful this time of year. You’ll find blood oranges, cara cara oranges, naval oranges, grapefruit, Meyer lemons and more easily at the grocery store. I love the brightness and zing these fruits add to dishes and desserts. Plus, they look so pretty and vibrant, much needed this time of year.

I prominently feature this beautiful winter fruit in my blood orange olive oil loaf. The fresh citrus takes this cake to the next level, providing freshness and brightness to this decadent treat.

The cake features olive oil and greek yogurt, making it light and moist. I sweetened the cake with a touch of pure cane sugar and florals rich honey. Finally, I added fresh orange juice and tons of zest, which balances the rich, sweet flavors of the greek yogurt, honey, and olive oil.

This cake provides a touch of sunshine during these dreary months. A must bake this winter!

Ingredients in this blood orange olive oil loaf

Here’s the main ingredients needed for this loaf:

  • winter citrus, of course! I use fresh zest and juice from a naval orange in the batter and blood orange juice and zest in the glaze. Both add that necessary brightness to wake this whole loaf up and make it shine!
  • whole wheat pastry flour, must be this exact flour to create a light crumb and not a dense cake (do not use regular whole wheat flour as it’s not milled as fine and will result in a less pleasant texture).
  • cane sugar and honey, together adds a robust, rich, floral sweetness.
  • greek yogurt, for some healthy fats and to keep the cake light but moist.
  • vanilla, just a splash to bring extra sweetness and brightness to the batter.
  • olive oil, I love it’s rich, robust flavor and keeps this cake nice and moist.
  • eggs, provides structure to the cake and additional moistness from the yolks.
  • baking soda and powder, a combination helps this cake rise perfectly.
  • salt, a necessary ingredient for any dessert. Just a touch helps bring the other flavors to life.

How to make this loaf

  • Get organized. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan. Grab a large mixing bowl, a small bowl, whisk and spatula. You’re ready to bake!
  • Massage the zest. This sounds like a funny step, but this allows the orange zest to release more flavor. Simply combine the cane sugar and zest in a large mixing bowl and gently massage together with your fingers. This allows the zest to release its natural oils and become more fragrant and delicious.
  • Mix together wet ingredients. To the zest and cane sugar mixture, add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined. 
  • Add the dry. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients. 
  • Pour into loaf pan. Pour batter into the prepared loaf pan. Top with turbinado sugar. The sugar helps create a golden brown sugar crust which adds a nice crunch when you bite into it.
  • Bake. At 350 for 40-45 minutes. Be careful to not overtake. When the edges and top are golden. brown and a toothpick inserted come out clean, it’s done!
  • Glaze. I like to do the glaze in two steps. First, I top the loaf with half the glaze when it’s still slightly warm. This allows the glaze to seep into the cake a bit and make it more moist. I glaze it again with the remaining glaze when fully cooled so it hardens and create a top icing layer.
  • Enjoy! Cut into slices and devour. This is best 2-3 days after baking. I love to pair it with a cup of coffee or glass of milk. Delish!

Why You’ll Love this Blood Orange Olive Oil Loaf

  • Made in one bowl. This cake only takes on bowl to mess, so minimal clean up in the end. Yes!
  • Lightened with wholesome ingredients. I used whole wheat pastry flour to add more fiber, nutrients, and minerals than found in regular white flour. The cake is mainly sweetened with unrefined honey. Greek yogurt adds healthy fats. Also, olive oil is high in healthy plant nutrients and can help boost heart health. Thus, the cake is still indulgent but lightened with some better for you ingredients.
  • Perfect for dessert or breakfast. The cake is bright and perfectly sweet so works great as an afternoon snack. But the cake is not overly sweet, so works great for breakfast too!

Other delicious treats

Enjoy!

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.

If you make this blood orange olive oil loaf, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Blood Orange Olive Oil Loaf

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10 slices

Ingredients

Loaf

  • 3 tablespoons cane sugar
  • 2-3 tablespoons orange zest zest from two oranges
  • 2 eggs room temp.
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1/2 cup greek yogurt full fat
  • 1/3 cup orange juice
  • 1 tsp. pure vanilla
  • 3/4 tsp. almond extract
  • 1 3/4 cup whole wheat pastry flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 tablespoons turbinado sugar for topping, optional

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons blood orange juice
  • 1 tbsp. blood oranges zest
  • Pinch salt

Instructions

  1. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan.
  2. In a large mixing bowl, combine the cane sugar and orange zest and massage the two together so the zest releases some of its oils. This allows for the zest to become more fragrant and flavorful.
  3. Add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined.
  4. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients.
  5. Pour batter into the prepared loaf pan. Top with turbinado sugar. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
  6. Allow to cool slightly before removing from pan.
  7. Meanwhile, make the glaze by combining the ingredients in a small bowl. Start with 2 1/2 tablespoons blood orange juice. If too thick, add a little more orange juice until it reaches a pourable consistency.
  8. While the cake is still slightly warm, pour over half the glaze. This allows the glaze to soak into the cake and make it extra moist.
  9. When the cake is fully cooled, add the other half of the glaze.
  10. Cut into slices and enjoy!

Recipe Notes

I tested this recipe with whole wheat pastry flour, which is milled finer than regular whole wheat flour, so creates a tender crumb. I cannot guarantee results if you use a different flour.