About this roasted vegetable couscous salad

If you love roasted veggies, this easy couscous salad is for you! Ready in under 40 minutes, this meatless main is perfect for weeknight meals. It’s also full of hearty, delicious flavor and adaptable to whatever veggies you have on hand. This couscous recipe calls for roasted sweet potatoes, cauliflower, and shallots, but feel free to swap them for other veggies like roasted beets, red onions, carrots, or broccoli.

I add fresh kale (finely chopped), chives, crunchy roasted sunflower seeds, and a bright citrus dressing to balance the roasted vegetables and couscous, plus a few pinches of ground sumac before serving—it has a bright lemony flavor and adds a little extra something. Completely optional, so don’t fret if you don’t have the spice on hand!

What you’ll need

• Whole-wheat couscous
• Sweet potatoes
• Cauliflower
• Olive oil
• Shallots
• Kale
• Fresh chives
• Roasted sunflower seeds
• Salt and pepper
• Sumac (optional)

For the citrus dressing

• Olive oil
• Navel orange
• Lemon
• Honey
• Salt

How to make roasted vegetable couscous salad

• Preheat your oven to 425 degrees.
• Grab a large baking sheet, line it with parchment paper, and top with the chopped cauliflower and sweet potatoes. Drizzle a few glugs of olive oil over the top, plus a few pinches of kosher salt. Use your hands to mix, ensuring the veggies are well coated.
• Roast the veggies until browning and tender (stirring them halfway through); this will take between 25-35 minutes, depending on your oven. Toss the sliced shallots in with the veggies at the halfway point. They take less time to cook, so adding them midway ensures they won’t burn.

How to cook couscous

While the veggies are roasting…

• Add the dry couscous to a pot of boiling water (equals parts water and couscous), remove from the heat, cover, and let the couscous sit untouched for 5 minutes.
• When the time’s up, remove the cover and use a fork to gently scrape across the surface of the couscous, layer by layer, until you reach the base and the couscous is fluffy and without clumps.

How to make citrus dressing

• Now for some flavor. In a small mason jar, combine olive oil with the freshly squeezed lemon and orange juice, the zest of the orange and lemon, honey, and a pinch of salt. Shake or whisk until smooth.

Assembling the vegetable couscous salad

• Toss the roasted veggies with the couscous, sunflower seeds, chopped chives, chopped kale, and stir in the dressing.
• Add kosher salt and freshly ground pepper, plus more to taste (plus a few pinches of sumac spice). So easy, so delicious! ♡

What to serve with vegetable couscous salad

This veggie couscous salad is stand-alone delicious, but it is also so good served as a side to anything grilled.

• Grilled halloumi (keeping it meatless!) — I can’t get enough of this salty, squeaky cheese. I love to pair it with a couscous or quinoa salad.
• Anything grilled! It’s BBQ season, and this couscous plays nicely with anything hot off the grill. Beef tenderloin or some herby chicken is perfection.

Recipe notes

• Served up immediately, this roasted vegetable couscous will be slightly warm.
• As a main dish, it’s plenty for a family of four or up to eight served as a side dish.
• Leftover couscous kept covered in the fridge, will keep for a couple of days and makes a quick, easy, ready-made lunch.

If you make this roasted vegetable couscous salad let me know in the comments below. I love to hear from you!

xo Bri

Looking for more healthy recipes? Try these couscous and quinoa recipes.

• CURRIED CAULIFLOWER COUSCOUS RECIPE WITH MINT
• COCONUT THAI QUINOA SALAD WITH LIME AND BASIL
• SWEET POTATO BUDDHA BOWL WITH KALE AND QUINOA
• HERB LOADED KALE AND QUINOA SALAD
• SALMON POKE BOWL RECIPE WITH QUINOA

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Roasted Vegetable Couscous Salad

This roasted vegetable couscous salad is loaded with cauliflower and sweet potatoes (roasted until golden), shallots, chopped kale, chives, and sunflower seeds and tossed in a bright citrus dressing. It's hearty, full of flavor, and makes an easy meatless main meal, side dish, or lunch.

Course Main Dish, Salad, Side, Side Dish

Cuisine American

Keyword Cauliflower Lentil Lemon Soup, couscous, kale, quinoa salad, roasted vegetables, sweet potato

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author Bri @ monday sunday kitchen

Ingredients

• 1 1/2 cups dry couscous
• 1 1/2 cups water
• olive oil as needed
• 1 head of cauliflower broken into small florets
• 1 large sweet potato chopped into 1/2 cubes
• 4 shallots finely sliced
• 2 large kale leaves washed and finely chopped
• 1/3 cup fresh chives finely chopped
• 1/4 cup roasted sunflower seeds unsalted
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground pepper
• 1/2 tsp ground sumac to serve — optional

Citrus dressing:

• 1/2 cup olive oil
• juice of half a small orange
• zest of one orange
• juice of one lemon
• zest of one lemon
• 1 tbsp liquid honey
• pinch of kosher salt

Instructions

• Preheat your oven to 425 degrees.
• Place chopped cauliflower and sweet potatoes on a large, parchment-lined baking sheet.
• Drizzle a few glugs of olive oil over the top, plus a few pinches of kosher salt and use your hands to mix, ensuring the veggies are well coated.
• Roast the veggies until browning and tender (stirring them halfway through); this will take between 25-35 minutes, depending on your oven.
• Toss the sliced shallots in with the veggies at the halfway point. They take less time to cook, so adding them midway ensures they won’t burn.
• While the veggies are roasting, boil water in a medium-large stovetop pot. Remove from the heat and add the dry couscous. Cover for 5 minutes.
• Remove the cover and use a fork to gently scrape across the surface of the couscous, layer by layer, until you reach the base and the couscous is fluffy and without clumps.

Citrus Dressing

• In a small mason jar, combine olive oil with the freshly squeezed lemon and orange juice, the zest of the orange and lemon, honey, and a pinch of salt. Shake or whisk until smooth.

Assembling the vegetable couscous

• Toss the roasted veggies with the couscous, sunflower seeds, chopped chives, chopped kale, and stir in the dressing.
• Add kosher salt and freshly ground pepper to taste (plus a few pinches of sumac spice).

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Roasted Vegetable Couscous Salad first appeared on Monday Sunday Kitchen.

The post Roasted Vegetable Couscous Salad appeared first on Monday Sunday Kitchen.

About this crispy oven-baked eggplant recipe

These crispy oven-baked eggplant slices are as crunchy, satisfying, and deeply golden as they come. Using a few simple ingredients, basic eggplant is transformed into a delicious vegetarian eggplant main or a tasty appetizer.

The eggplant slices are first coated with flour (seasoned with salt and pepper), then dipped in an egg wash, and finally dunked into a mixture of panko crumbs, grated parmesan Reggiano, fresh parsley, and salt and pepper.

What makes this oven-baked eggplant so crispy and flavorful is preheating the baking pan with a glug of vegetable oil and butter in a 450-degree oven for five minutes before the eggplant is placed on it. During this time, the butter will brown, and the pan will become sizzling hot, creating the perfect base for the coated eggplant slices to crisp.

What you’ll need to make crispy baked eggplant

• A medium to large-sized eggplant
• Flour
• Eggs
• Panko
• Parmesan Reggiano
• Fresh parsley
• Salt and pepper
• Vegetable oil and butter

How to make crispy oven-baked eggplant

• Preheat your oven to 450 degrees, then grab a few mixing bowls, a sharp knife, and a cutting board.
• Cut the eggplant into 1/2 thick inch rounds.
• Toss them into a bowl of flour (seasoned with salt and pepper).
• Dip them into the beaten eggs.
• Drop them into the panko, parmesan, parsley mixture, turning and patting them to ensure they are well-coated on both sides. Set aside.
• Add vegetable oil and butter to a large baking sheet and place into the hot oven for 5 minutes (or until the butter is brown and fragrant). * Make sure to set a timer, so the butter doesn’t burn!
• Remove the hot baking sheet, swirl the browned butter to evenly coat the pan (it might pool in the middle), and place the eggplant rounds on the sheet.
• Place the baking sheet in the oven and bake for 15 minutes.
• Remove and flip each round, then return them for another 15 minutes. They will be super crispy, golden, and ready for dipping into your favorite sauce.

What to serve with oven-baked eggplant

• Serve up this baked eggplant recipe with a side of marinara sauce and fresh lemon wedges. So yum.
• Pair it with a green salad to balance out the richness of the eggplant with something fresh and crunchy.
  • My go-to green salad makes a great pairing.
• These crispy eggplant rounds also go well with a big bowl of noodles and marinara, and they make a great side dish for herby grilled chicken.

This panko parmesan coating is so good and versatile. I use the same recipe and method for crispy chicken, zucchinis, and fish.

Recipe FAQ

If you give this crispy oven-baked eggplant recipe a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for more meatless recipes and delicious apps? Try some of our favs.

• Sautéed mushroom and parmesan tart
• Cheesy baked spinach and artichoke dip
• Baked maple brie with pecans and cranberries
• Mushroom pizza recipe with garlic and sage

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Crispy Oven-Baked Eggplant

These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.

Course Appetizer, Main Dish, Side

Cuisine American

Keyword eggplant, parmesan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 as a side dish

Author Bri @ monday sunday kitchen

Ingredients

• 1 medium eggplant (washed and sliced into 1/2 inch thick rounds)
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1/2 cup flour
• 2 eggs
• 1 1/2 cups panko crumbs
• 1 cup finely grated parmesan reggiano
• 1 tbsp fresh flat parsley finely chopped
• salt and pepper

Instructions

• Preheat oven to 450.
• Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside.
• In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside.
• On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes — just until the butter browns. Set a timer so not to burn the butter!
• While the oil and butter is heating, wash and dry eggplant and slice into 1/2 inch thick rounds. Set aside.
• In a small mixing bowl, beat eggs.
• Time to coat the eggplant rounds.
• Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated.
• One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
• Place on hot baking sheet. Repeat until all the rounds are ready to go.
• Bake at 450 for 15 minutes.
• Remove, turn eggplant rounds over and continue baking for another 15. Enjoy!

Notes

The outside of the eggplant will be crispy and browned and the inside tender.

Originally published February 2018. Republished with new photos May 2021.

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Crispy Oven-Baked Eggplant first appeared on Monday Sunday Kitchen.

The post Crispy Oven-Baked Eggplant appeared first on Monday Sunday Kitchen.

About this grilled Italian sausage pasta

Despite a light, lemony olive oil dressing, this dish is filling and hearty. A balance of savory sausage with summertime garden veggies rounded out with generous amounts of fresh basil and parmesan.

This grilled Italian sausage pasta is fitting and delicious in the heat of summer—when you can fire up the BBQ, toss some sausages and peppers on and bask in the day’s remaining rays of sunshine—and in the dead of winter, when you can easily swap the grill for a roasting pan.

Beyond the tastiness of this pasta, what’s maybe most to like is the ease of a pasta dish that’s ready in under 30 minutes.

What you’ll need

• Italian sausages
• Red pepper
• Fresh green beans
• Shallots
• Fresh basil
• Parmesan Reggiano
• Pasta of your choosing
• Lemon
• Olive oil
• Salt and pepper

If you give this grilled Italian sausage pasta a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for more light and easy pasta recipes?

Try my Lemony Rigatoni Pasta with Kale and Shallots and Spinach Pesto Pasta with Walnuts.

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Grilled Italian Sausage Pasta

This grilled Italian sausage pasta and is light, easy, and perfect for grill season. Grilled Italian sausages, red peppers, fresh basil, garden beans, and parmesan are tossed with pasta and a light, bright lemon and olive oil dressing. So yum.

Course Main Dish

Keyword pasta, sausage

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Author Bri @ monday sunday kitchen

Ingredients

• 4-6 mild Italian sausages grilled on the BBQ
• 1 red pepper grilled and roughly chopped
• 450 grams pasta
• bunch of fresh green beans ~ 2 cups
• 1 small red onion sliced
• 1 cup parmesan Reggiano finely grated — plus more for serving
• 1/3 cup olive oil
• juice of 1 lemon
• 2 tbsp pasta water
• 1/2 cup fresh basil leaves finely chopped
• kosher salt and freshly ground pepper to taste

Instructions

• Fire up the BBQ and toss the sausages and red pepper on the grill (quarter the pepper and lightly coat with olive oil, plus a pinch of salt and pepper). The sausages and pepper should take about 20 minutes depending on your grill. Set aside.
• Bring a large pot of water to boil, add a generous pinch of salt and your pasta of choice (cook as per the package, until al dente).
• While the sausages and pasta cook, in a saucepan, and a glug of olive oil and sauté the red onion and green beans until tender—3-5 minutes.
• Drain the pasta (reserving 2 tbsp of pasta water) and toss it back into the pot. In a small bowl or mason jar, whisk olive oil, lemon juice, and reserved pasta water until combined. Add the sausages (sliced), grilled pepper, red onion, green beans, parmesan, chopped basil, and the dressing to the pasta. Add salt and pepper and toss with tongs to combine.

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Grilled Italian Sausage Pasta first appeared on Monday Sunday Kitchen.

The post Grilled Italian Sausage Pasta appeared first on Monday Sunday Kitchen.

About these chocolate chip bran muffins

These tasty muffins are:

• Made with fiber-loaded wheat bran.
• Naturally sweetened, using maple syrup (my go-to sweetener) and molasses.
• Moist and dense, like a good muffin should be.
• Speckled with semi-sweet chocolate chips, which can easily be swapped for raisins or dried cranberries.

Chocolate chip bran muffin ingredients

• Wheat bran
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• An egg
• Vegetable oil (healthy substitution: avocado oil)
• Maple syrup (substitution: liquid honey or brown sugar)
• Molasses
• Milk (substitution: oat milk)
• Vanilla
• Chocolate Chips

How to make chocolate chip bran muffins

Preheat your oven to 400 degrees, grab a mixing bowl, and let’s bake!

• In a large mixing bowl, combine the dry ingredients: wheat bran, flour, salt, baking powder, and baking soda.
• In a smaller mixing bowl, whisk together one large egg with the oil, milk, maple syrup, molasses, and vanilla.
• Pour the wet mixture into the dry and stir until well combined.
• Stir in the chocolate chips
• Scoop the muffin batter into well-greased or parchment-lined muffins tins.
• Bake for 20-22 minutes or until golden and a toothpick (or cake tester) inserted in the muffin center comes out clean.

Bran Muffin FAQ

If you give these chocolate chip bran muffins a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for more muffin recipes? Try these fan favorites.

• STRAWBERRY SHORTCAKE MUFFINS RECIPE
• OATMEAL BANANA MUFFINS WITH CHOCOLATE CHIPS
• HEALTHY DATE CARROT MUFFINS
• ORANGE CRANBERRY MUFFINS

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Chocolate Chip Bran Muffins

These wholesome chocolate chip bran muffins are made with wheat bran, flour, maple syrup, molasses, egg, vanilla, vegetable oil, milk, and chocolate chips. Perfect for mornings on the go and easy afternoon snack time.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword banana muffins, Bran muffins, chocolate chip bran muffins, chocolate chips, healthy

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Servings 12 muffins

Author Bri @ monday sunday kitchen

Ingredients

• 1 1/2 cups wheat bran
• 1 cup all-purpose flour healthy sub: whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/3 cup vegetable oil healthy sub: avocado oil
• 1/3 cup pure maple syrup or brown sugar or liquid honey
• 3 tbsp molasses
• 1 cup milk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine wheat bran, flour, baking powder, baking soda, and salt.
• In a medium mixing bowl, beat the egg with the oil. Then whisk in maple syrup, molasses, milk, and vanilla.
• Pour the egg mixture into the dry ingredients and stir until well combined.
• Stir in chocolate chips.
• Spoon the mixture into parchment-lined (or greased) muffin tins.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Chopped-up dates or raisins make a great substitute for chocolate chips.

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Chocolate Chip Bran Muffins first appeared on Monday Sunday Kitchen.

The post Chocolate Chip Bran Muffins appeared first on Monday Sunday Kitchen.

About these blueberry coconut muffins

• They are super moist and scrumptious, adjectives I rarely use unless describing muffins, I realize.
• Healthy and wholesome — made with pantry staples, plus a few of my favorite healthy add-ins like ground flax, coconut oil, and coconut sugar. Don’t worry if you don’t have these on hand; you can easily swap for whole wheat flour, regular vegetable oil, and brown sugar, respectively.

What you’ll need

• Fresh blueberries
• Whole wheat flour
• Rolled oats
• Ground flax
• Unsweetened shredded coconut
• Coconut sugar
• Salt
• Baking powder
• Baking soda
• Milk (or milk alternative like oat or almond milk)
• Coconut oil
• Egg
• Vanilla extract

How to make blueberry coconut muffins

1. In a large mixing bowl, add all the dry ingredients, including the whole wheat flour, oats, flax, shredded coconut, coconut sugar, salt, baking soda, and baking powder, and combine. Into this mix, toss washed (and dried) fresh blueberries. Mix gently to coat the blueberries.
2. Next, combine milk and coconut oil and microwave for 30 seconds or more to melt the coconut oil. Cold milk will keep the oil in a solid-state, which is why I warm them up together. Once melted, add in the vanilla and egg. Whisk to combine thoroughly, then pour into the dry mixture. Mix until just combined.
3. Now, grab a spoon or scoop and fill your greased muffins tins. Bake until golden and delicious (18-20 minutes at 400 degrees).

My favorite healthy pantry add-ins

Not only are these ingredients nutrient-dense and versatile, they also add loads of flavor and texture to everyday recipes, from morning granola to salad to cakes and muffins.

• Ground flax (also called flax meal) — has a mild nutty flavor and is full of fiber and omega-3 fatty acids. It’s often used as an egg substitute in vegan baking using this method. In addition to baking, I sprinkle it on everything—morning oatmeal, yogurt, salads, and more.
• Coconut oil — is a healthy, flavor-packed alternative to vegetable oil. Extra virgin coconut oil retains the coconut flavor and aroma and is solid when kept at room temperature, while cold-pressed coconut oil is in a liquid state and doesn’t smell or taste like the beach. Not only do I use coconut oil in my energy balls and these blueberry coconut muffins, but I also use it to smooth frizzy hair and help dry skin.
• Coconut sugar — is a great replacement for refined white sugar. It is most similar in taste to brown sugar and works well as a substitute. I use this brand.
• Hemp hearts — My favorite healthy add-in boasts a long list of health benefits! Hemp hearts have a mild nutty flavor and are full of protein, omega-3, omega-6, vitamin E, and other minerals. Every week I make a hemp heart, ground chia seed, and ground flax mixture (equal parts of each) and use it throughout the week on oatmeal, salad, and smoothies. I use this brand.
• Unsweetened shredded coconut — is fiber and mineral-rich and a great addition to baked goods, like breakfast cookies, muffins, and granola. It’s also tasty toasted in savory dishes.

If you give these healthy blueberry coconut muffins a try, let me know in the comments below and add your rating. I love to hear from you!

xo Bri

And speaking of muffins…

Check out my all-time favorite muffin recipes that I make every few weeks.

• HEALTHY DATE CARROT MUFFINS
• STRAWBERRY SHORTCAKE MUFFINS RECIPE
• OATMEAL BANANA MUFFINS WITH CHOCOLATE CHIPS

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Blueberry Coconut Muffins

These healthy blueberry coconut muffins are made with nutritious, flavourful ingredients like whole wheat flour, oats, flax, shredded coconut, coconut oil, and fresh blueberries. Delicious and healthy for the muffin win. Perfect for stuffing into lunch boxes or a breakfast on the go.

Course Breakfast

Cuisine American

Keyword healthy, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 muffins

Author Bri @ monday sunday kitchen

Ingredients

• 1 cup whole wheat flour
• 1 cup large rolled oats
• 1/4 cup ground flax
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut sugar or brown sugar
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 egg beaten
• 3/4 cup milk sub: almond or oat milk
• 3 tbsp coconut oil
• 1 tsp vanilla
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 400 degrees.
• Mix the dry ingredients together in a large mixing bowl. Toss in blueberries to coat.
• In a separate mixing bowl, combine milk and coconut oil and microwave for 15-30 seconds to melt the coconut oil. *Cold milk will make the coconut oil clump up, which is why they should be warmed up together.* Once melted, whisk in the vanilla and egg.
• Pour the wet mixture into the dry ingredients and stir until well incorporated.
• Scoop into parchment-lined muffins tins and bake at 400 degrees for 18-20 minutes.

The post Blueberry Coconut Muffins first appeared on Monday Sunday Kitchen.

The post Blueberry Coconut Muffins appeared first on Monday Sunday Kitchen.

About these maple pecan scones

We’re in love with these flaky, tender, maple pecan scones. They’re made with simple, easy ingredients, come together in 10 minutes, and take only 15 minutes in a hot oven. Easy and delicious with the best, buttery maple pecan flavor. And did I mention the maple butter drizzle that tastes like maple taffy from a sugar shack…♡

What you’ll need to make maple pecan scones

These scones are effortless comfort food, made with a simple, short ingredient list.

• Flour
• Baking powder
• Kosher salt
• Butter
• Sour cream
• Pure maple syrup
• Vanilla
• Pecans
  

Look at all those lovely flaky layers.

How to make maple pecan scones step by step

• In a large mixing bowl, add the flour, baking powder, and salt. Whisk together vigorously to combine and add micro pockets of air.
• Add in the cold roughly chopped butter and with a pastry cutter, quickly cut the butter into the flour mixture until only small, pea-sized crumbs of butter remain (picture two below).
• Next, whisk together the cold sour cream, maple syrup, and vanilla until smooth.
• Pour the sour cream mixture over the flour mixture and sprinkle in the chopped pecans (make sure to scrape down the sides of the sour cream mixing bowl with a spatula when pouring into the flour). Now use your spatula to mix, fold, and mash the mixture together, JUST until a dough begins to form.

Making the scone dough

• Once the dough begins to take shape, stop mixing. There might be a few dry bits not fully incorporated yet. That’s ok.
• With the dough still in the bowl, use your hands to knead the dough 6-7 times, grabbing up any bits and incorporating them in. Form the dough into a ball.
• Place the dough on a very lightly floured surface and flatten the dough down into a round disc (hands are the best tool for this).
• Using your fingers or a rolling pin, flatten the disc to half an inch thick and about eight inches in diameter.
• Grab a sharp, long knife and slice the dough into 12 equal wedges.
• Place the wedges on a large baking sheet (spread out) and brush each scone lightly with the maple butter glaze.
• The scones are ready for the oven! By the way, your kitchen is about to smell a-mazing.

Forming the scones

Guys, it might seem like a lot of steps, but these scones can be made quickly, and they aren’t complicated at all, just a little cutting, folding, and smushing.

Tips for making the best maple pecan scones

• Be sure to use very cold butter and cold sour cream. The cold butter should be cut into the flour and will create flaky layers and pockets as the scones bake and the butter melts. ♡
• To ensure your butter is extra cold, place it in the freezer for 10 minutes before cutting it into small cubes.
• In addition to using very cold butter, the key to flaky, soft layers is not over-mixing the dough. Check out the steps detailed above.

Maple butter glaze and drizzle

I use an easy maple butter mixture as a glaze for these scones before they are baked and as a delicious maple taffy-like drizzle when the scones are fresh out of the oven. So tasty and so simple.

• To make the glaze, add one tablespoon of butter and one tablespoon of maple syrup to a small microwave-safe bowl. Heat on high for 1 minute, until the mixture is bubbling and hot.
• Using a pastry brush, lightly brush the maple butter mixture over the scones. This adds extra maple flavor and helps the scones become golden.
• When the scones are ready, make the same mixture once more (same ratio—1 tbsp butter, 1 tbsp maple—and process), and this time, use a teaspoon to drizzle the maple mixture liberally over the warm scones.

If you try these maple pecan scones, let me know if the comments below. I love to hear from you

xo Bri

Looking for more delicious recipes? Find them all here and try these fan favorites!

• Strawberry Shortcake Muffins
• Best Banana Bread Recipe
• Cozy Fall Apple Crisp
• Healthy Date Breakfast Cookies

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Maple Pecan Scones

These maple pecan scones are flaky, buttery, and made with eight easy ingredients: flour, baking powder, kosher salt, butter, sour cream, pure maple syrup, and vanilla—the perfect companion for your morning coffee or afternoon tea.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword Maple, Maple Pecan Scones, Pecans, Scones

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 12 scones

Author Brianna Hunter

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup very cold butter roughly chopped into small cubes
• 1 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup pure maple syrup
• 1 cup natural pecans roughly chopped into small pieces

Maple Butter Glaze

• 1 tbsp butter
• 1 tbsp pure maple syrup

Maple Butter Drizzle

• 1 tbsp butter
• 1 tbsp pure maple syrup

Instructions

• Preheat oven to 450 degrees.
• In a large mixing bowl, vigorously whisk flour, baking powder, and salt.
• Add very cold, roughly chopped butter to the mixture and use a pastry cutter to cut the butter into the flour until the texture resembles large, coarse, pea-sized crumbs.
• In a separate mixing bowl, whisk sour cream, vanilla, and pure maple syrup until smooth.
• Pour the wet mixture into the dry and sprinkle in the roughly chopped pecans (use a spatula to scrape the wet in) and use the spatula to fold/mix/smush the mixture together until a dough just begins to form—don't over-mix.
• In the same bowl, use your hands to knead the dough 6-7 times, incorporating any dry bits and forming a smooth round ball.
• Place the ball on a very lightly floured surface and flatten down into a round disc. Using your fingers or a rolling pin, press down and flatten the disc until it is 1/2 inch thick and about 8 inches in diameter.
• Cut into 12 equal wedges.
• Place the wedges on a large, parchment-lined baking sheet, brush each scone with the maple butter glaze (see below), and bake at 450 degrees for 15-18 minutes, or until the tops are golden brown.
• Remove the scones and use a spoon to drizzle on the additional maple butter mixture (see below).

Maple Butter Glaze/Drizzle

• To make the glaze, add one tablespoon of butter and one tablespoon of maple syrup to a small microwave-safe bowl. Heat on high for 1 minute, until the mixture is bubbling and hot.
• Using a pastry brush, lightly brush the maple butter mixture over the scones. This adds extra maple flavor and helps the scones become golden.
• When the scones are ready, make the same mixture once more (same ratio—1 tbsp butter, 1 tbsp maple and process), and this time, use a teaspoon to drizzle the maple mixture liberally over the warm scones.

Notes

Makes 12 scones.

Storing Scones

These scones, like most baked goods, are best served the day they are made, but will keep for 2-3 days if stored in an airtight container at room temperature. 

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Maple Pecan Scones first appeared on Monday Sunday Kitchen.

The post Maple Pecan Scones appeared first on Monday Sunday Kitchen.

All about this delicious French onion soup with kale

Guys, if I had to eat soup every day for the rest of my life, I would choose this soup. It is so good. ♡

It’s loaded with caramelized onion flavor, that’s accentuated by apple cider vinegar and a splash of balsamic vinegar. The addition of these two vinegars takes this French onion soup to the next level. They add brightness and give a subtle zing that perfectly balances the sweetness of the caramelized onion and the savory beef broth.

The addition of chopped kale makes this soup extra hearty and healthy. The roughly chopped kale is stirred into the caramelized onions (before the broth is added) and becomes coated with onion flavor which carries through with every bite, even once the other ingredients are added.

What you’ll need to make French onion soup with kale

• Olive oil
• Medium yellow onions (8)
• Garlic clove
• Fresh kale leaves
• Beef broth
• Apple cider vinegar
• Balsamic vinegar
• Bay leaf
• Kosher salt and ground pepper
• Plus, crusty baguette and Emmental cheese to top the soup before serving.

Let’s cook! How to make French onion soup

Making French onion soup isn’t complicated, but it does require a fair amount of chopping. If you are sensitive to onions (like me), grab goggles (swim or ski) beforehand. You will be glad you did. And yes, kids will think this is hilarious.

How to chop onions for this soup recipe

1. Begin by removing both ends of the onion.
2. Stand the onion on the board, cut side down.
3. Slice the onion in half from the top down and remove the outer peel.
4. Turn each half over, with the outside of the onion facing up.
5. Cut the onion into 1/8 of an inch thick slices.
6. Rotate your knife to cut the slices into smaller 1/2 inch bites. * Not necessary, but I find it much easier for kids to eat this soup when the onions are chopped smaller and not left in long slices.

Making French onion soup

1. In a large 5-quart pot, add olive oil and heat over medium. Add the chopped onions and stir to coat them in the oil. Let them cook for 2-3 minutes before stirring with a wooden spoon. They will become translucent and tender.
2. When stirring, be sure to scrape off and incorporate the brown bits from the bottom of the pot. You can add small splashes of water (a tablespoon at a time) to the pot to help break down/scrape off the browned bits. Reduce the heat if the onions start to burn. Continue this process for 15-20 minutes, until the onions are a deep caramel shade of brown and full of flavor.
3. Add the salt, pepper, minced garlic, and roughly chopped kale to the onions. Stir until well combined.
4. Add the remaining ingredients—broth, bay leaf, apple cider vinegar, and balsamic vinegar—and bring to a gentle boil. Let simmer for 10 minutes. Taste and add salt and pepper as desired.

How to serve French onion soup

This soup is delicious without crusty baguette and gooey melted cheese…but it’s extra tasty with these rich additions. I just don’t have the willpower to say no to bread and cheese…

• To serve, ladle the soup into an oven-safe bowl and top with a 1/2-inch slice of toasted baguette or a rustic country loaf.
• Place a thick slice of Emmental cheese over top and carefully place in the oven with the broiler on. Let the cheese melt and remove once it begins to bubble and brown.
• Careful when serving—the bowl will be hot!
• Other cheeses that work well: Gruyere, Gouda, or Mozzarella.

All those melty cheesy bites. I swoon. ♡

If you give this French onion soup recipe a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for delicious soup ideas? Check out some of our favorites!

• LEMON LENTIL SOUP
• COCONUT AND SWEET POTATO SOUP
• HEALTHY BROCCOLI SOUP

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French Onion Soup with Kale

This French onion soup with kale is hearty and loaded with rich caramelized onion flavor. It's made with onions (lots of them), fresh kale, beef broth, olive oil, garlic, a bay leaf, apple cider vinegar, and balsamic vinegar. Plus, it's topped with crusty bread and melted Emmental cheese.

Course Dinner, Lunch

Cuisine French

Keyword French Onion Soup, kale, Onions, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Bri @ monday sunday kitchen

Ingredients

• 8 medium yellow onions peeled, sliced, and chopped
• 4 tbsp olive oil
• 1 large garlic clove minced
• 1 bunch of kale ~ 5-6 large leaves, washed, destemmed, and finely chopped into small bites
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 6 cups beef broth 1.5 cartons
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1 tsp balsamic vinegar

For serving

• sliced French baguette toasted
• sliced Emmental cheese

Instructions

• In a large 5-quart stovetop pot, add olive oil and heat over medium heat. Add chopped onions and stir to coat them in the oil. Let them cook for 2-3 minutes before stirring with a wooden spoon. They will become translucent and tender. When stirring, be sure to scrape off and incorporate the brown bits from the bottom of the pot. You can add small splashes of water (a tablespoon at a time) to the pot to help break down/scrape off the browned bits. *Reduce the heat if you notice burning. Continue this process for 15-20 minutes, until the onions are a deep caramel shade of brown and full of flavor.
• Stir in garlic, kosher salt, and pepper. Add chopped kale and stir well to ensure the kale is coated.
• Add broth, vinegars, and the bay leaf. Bring to a slow boil and let simmer for 10 minutes.
• Taste and season with additional salt and pepper as desired. Ladle into an oven-safe bowl and top with a slice of crusty, toasted bread and sliced Emmental. Place in the oven under the broiler for 1-2 minutes, until melted and bubbling. Carefully remove, grab a spoon, and dig in!

Notes

Any type of Swiss cheese works well here, as does Gouda, or Mozzarella.

Add an additional cup of beef broth for a thinner soup. 

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post French Onion Soup with Kale first appeared on Monday Sunday Kitchen.

The post French Onion Soup with Kale appeared first on Monday Sunday Kitchen.

About these peanut butter shortbread cookies

We’ve been making these cookies forever. Not only are they crispy and chewy in all the right ways, but they’re also as simple as it gets and require only six basic ingredients—a cookie win in my books.

This recipe makes a batch of 32-36 cookies (depending on the size of your scoops). To measure the cookie balls, I use my small oxo cookie scoop, which holds two teaspoons. I like to make smaller cookies—because I feel less guilty when I have two or three—but whether you make them small or big, these peanut butter shortbread cookies are the perfect sweet treat for any occasion. Movie night. Birthday parties. Holidays. YES

What you’ll need

Ingredients

• Butter (softened)
• Peanut butter (cold – see recipe tips)
• Brown sugar
• Sugar
• All-purpose flour
• A large egg

Seriously, that’s it. A cookie ingredient list doesn’t get much shorter than this.

Kitchen tools

• A large baking sheet
• A cookie scoop — I love my oxo cookie scoops. In this recipe, I use their small scoop to help me equally measure the cookie balls. * Not necessary, but so helpful.

How to make peanut butter shortbread cookies

These cookies are easy and come together in under 10 minutes. So, preheat your oven to 350 degrees and grab a mixing bowl!

• In a large mixing bowl, cream together softened butter (room temperature) and cold peanut butter.
• The mixture should be smooth and creamy.
• Add in brown sugar, white sugar, and a large egg.

• Use a whisk or electric beaters to combine.
• Stir in flour.
• Grab a small spoon or cookie scoop and form the dough into small balls (~ two teaspoons).

• Place them on a large, parchment-lined baking sheet, spaced apart to allow for spreading.
• Flatten the dough (to roughly 1/4 of an inch thick) with a fork. After the first press, rotate the fork to make a criss-cross pattern.
• Bake for 13-15 minutes, until the bottom edges are golden and the tops are puffy but no longer look wet. Remove and let cool.

Recipe tips

If you’re baking in a warm kitchen, which often happens when the oven is preheating, you might find your butter and peanut butter become super soft, especially after your cream them together. You don’t want the mixture to melt! My trick for the perfect temperature is to cream the softened butter with cold peanut butter and place the creamed mixture in the fridge for 5 minutes before adding the remaining ingredients.

Once the cookie batter is mixed, stick it back in the fridge for 5-10 minutes to help the dough hold its shape and ensure the cookies don’t over-spread when baking or cook too quickly. It also makes scooping the dough into cookie balls a little easier.

If you give these peanut butter shortbread cookies a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for more cookie recipes? Make these favs.

• EASY OATMEAL COOKIES
• GINGER SNAP COOKIES
• ORANGE PISTACHIO CHEWY SUGAR COOKIES

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Peanut Butter Shortbread Cookies

These peanut butter shortbread cookies make the perfect treat! They're crispy with a soft, chewy center and have the best sugary peanut butter flavor. Bonus, all you need is six easy ingredients.

Course Cookies, Dessert

Cuisine American

Keyword cookies, dessert, peanut butter, peanut butter shorbread cookies, shortbread

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Author Bri @ monday sunday kitchen

Ingredients

• 1/2 cup butter softened *leave out at room temperature for 30-45 minutes
• 1/2 cup peanut butter use cold peanut butter if possible — see recipe tips above
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 cup sifted flour

Instructions

• In a large mixing bowl, cream butter with peanut butter until smooth and well combined.
• Add the brown and white sugars and the egg. Beat with a whisk or electric beaters until creamy and well-mixed.
• Sift the all-purpose flour over top and stir into the mixture until well incorporated and you've got cookie dough.
• Use a small spoon or cookie scoop to measure ~ 2 tsp scoops. Gently roll scoops between your palms to form cookie balls. Place on a large, parchment-lined baking sheet with ample space between cookies.
• Use a fork to flatten the cookies to roughly a 1/4 of an inch thick. Press the fork lightly, overlapping to create a criss-cross pattern.
• Bake on the middle rack for 13-15 minutes, or until the bottom edges are golden and crispy. The tops will be golden and puffy.
• Preheat the oven to 350 degrees.
• *TIP: Before forming into balls, place the dough in the fridge for 5-10 minutes to help the dough from becoming too warm, resulting in the cookies cooking too quickly and spreading too much. The dough is easier to handle if it's slightly chilled.*

Notes

This recipe makes approximately 32-36 cookies using a 2 tsp oxo cookie scoop to measure the cookie balls. 

See my recipe tips above on chilling the dough if you’re working in an extra warm kitchen. It’s easier to form the dough into cookies if it’s slightly chilled. 

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Peanut Butter Shortbread Cookies first appeared on Monday Sunday Kitchen.

The post Peanut Butter Shortbread Cookies appeared first on Monday Sunday Kitchen.

xo Bri

Brunch

CLASSIC QUICHE LORRAINE RECIPE WITH BACON

Everyone’s favorite quiche, made with crumbled bacon, cheddar and parmesan cheese. This recipe is perfect for brunch with pals and can be made ahead of time for easy hosting.

*This classic quiche lorraine recipe is my all-time fav. I’ve been making (and perfecting) it for a good 10 plus years.*

MAKE THIS RECIPE

BEST BLUEBERRY BANANA PANCAKES RECIPE

The best blueberry banana pancakes recipe || Made with vanilla Greek yogurt, milk, mashed banana and a touch of brown sugar and loaded with fresh sweet blueberries.

*Also, these pancakes have the perfect flat to fluffy ratio. Just saying.*

MAKE THIS RECIPE

MANGO SPINACH SMOOTHIE WITH MINT AND CITRUS

This bright green healthy smoothie is loaded with feel-good, look-good things, like frozen mango, fresh mint, baby spinach, freshly squeezed lime, AND freshly squeezed orange juice. And the best part? This green smoothie is bright, yummy, and full of flavor.

MAKE THIS RECIPE

OVEN-BAKED ROASTED POTATO FRITTATA RECIPE

A delicious, filling, everyday-easy baked frittata recipe loaded with roasted chive potatoes, corn, and freshly grated parmesan.

The star of the dish: crispy, chive flavored potatoes. So don’t skimp on the roasting time. Let them do their thing.

MAKE THIS RECIPE

HEALTHY HOMEMADE MAPLE GRANOLA RECIPE

The best, most crunchy, nut-loaded, maple syrup-infused granola. We’re talking almonds, pecans, shredded coconut, flax seeds, and rolled oats happily roasted with pure maple, coconut oil, vanilla, and cinnamon until golden, and delicious.

MAKE THIS RECIPE

Sides

OVEN-ROASTED CARROTS WITH TAHINI DRESSING

These easy oven-roasted carrots are tossed in olive oil with salt and pepper and roasted until tender and slightly browning, then topped with a yummy tahini dressing and fresh mint.

MAKE THIS RECIPE

BRUSSEL SPROUT SLAW WITH CRANBERRIES, CASHEWS, AND APPLES

This super crunchy brussel sprout slaw is full of flavor and lightly dressed. It’s loaded with apples, crushed cashews, sunflower seeds, dried cranberries, fresh chives and topped with a creamy, yet light, lemon tahini dressing.

MAKE THIS RECIPE

BEETROOT AND HALLOUMI SALAD WITH APPLES

The perfect balance of sweet and salty, with an herby garlicky dressing, toasted croutons, apples, and chopped walnuts.

*Listing of things that bring me joy…insert beetroot salad. And speaking of joy, let’s talk grilled halloumi. I am obsessed with this salty, squeaky, grillable cheese.*

MAKE THIS RECIPE

Appetizers

SAUTÉED MUSHROOM AND PARMESAN TART

This tart is full of yummy mushroom flavor and comes together with only a few basic ingredients. Mushrooms, sautéed until browned and crispy, are the star of this dish, and a little garlic, parmesan, and kosher salt transform them into the most satisfying topping.

MAKE THIS RECIPE

CHEESY BAKED SPINACH AND ARTICHOKE DIP

Hot. Cheesy. Goodness. This yummy dip is loaded with chopped artichoke hearts, chopped spinach, parmesan, mozzarella, garlic, mayo, cream cheese, and a squeeze of fresh lemon.

MAKE THIS RECIPE

ROASTED SHALLOTS AND CHIVE DIP

 A delicious, crowd-size chip dip made with roasted shallots and chives, cream cheese, greek yogurt, and mayonnaise—and quickly combined in a food processor.

This dip is for all the chip and dip lovers out there. You know who you are.

MAKE THIS RECIPE

Desserts

LEMON SQUARES WITH SHORTBREAD CRUST

These lemon squares with a shortbread crust are a sweet, tart, delicious treat, made with seven easy ingredients. The lemon filling is smooth and thick and sits on a flaky, buttery shortbread crust.

MAKE THIS RECIPE

BUTTERSCOTCH MARSHMALLOW SQUARES

These butterscotch marshmallow squares are fudgy, colorful, and loaded with mini marshmallows and crushed social tea cookies. They are beyond good and perfect for Easter celebrations.

MAKE THIS RECIPE

ORANGE PISTACHIO CHEWY SUGAR COOKIES

Orange zest, freshly squeezed orange juice and ground pistachios add a flavorful twist to this chewy sugar cookie recipe. The delicious result: light, chewy, nutty, fragrant, orange-infused sugar cookies that are the perfect treat.

MAKE THIS RECIPE

RASPBERRY COBBLER, PIONEER STYLE

This raspberry cobbler is a simple, homey, and ridiculously delicious dessert. Plus, it’s made with only five ingredients—fresh raspberries, self-rising flour, sugar, butter, and milk.

MAKE THIS RECIPE

HEALTHY CARROT CAKE MUFFINS

Ok, technically these are not “dessert”, but these healthy carrot cake muffins topped with cream cheese frosting are moist, fluffy, and taste like a full-on treat—without refined sugar! They’re made with feel-good ingredients, like honey and rolled oats, plus cinnamon, ginger, and raisins for THE BEST carrot cake flavor.

MAKE THIS RECIPE

Did you make these recipes? I want to see! Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

Find more recipes here.

The post Easter Recipes first appeared on Monday Sunday Kitchen.

The post Easter Recipes appeared first on Monday Sunday Kitchen.

Healthy carrot cake muffins

Guys, I love carrot cake. I make it every year for Easter, alongside a few other Easter dessert regulars (like these lemon squares, and these butterscotch marshmallow squares). So when I tell you that these healthy muffins taste like a slice of carrot cake (without loads of sugar), know that I’ve eaten a lot of carrot cake and I’ve got your back. ♡

Besides a delicious carrot cake flavor, these muffins are moist (as all good carrot cakes should be) while having a light and fluffy texture.

What makes these carrot cake muffins healthy?

• In place of refined sugar, I use liquid honey (pure maple syrup also works) and I don’t miss the added sugar one bit. Honey and the natural sweetness of the grated carrot provide the muffins with all the sweetness they need.
• I use a mixture of all-purpose flour and large rolled oats (quick oats work too) for a healthier dry mix. To make these carrot cake muffins even healthier, swap the all-purpose flour for a gluten-free mix or make your own using equal parts coconut and almond flour as a replacement (i.e. 1/2 cup coconut flour & 1/2 cup almond flour to replace the 1 cup of flour).
• This recipe calls for vegetable oil, but I also make it with avocado oil and coconut oil for a healthy swap. Note, that if you’re using unrefined (virgin) coconut oil, the muffins will have a coconut flavor. Use refined coconut oil or avocado oil for a flavorless oil substitute.
  

Carrot cake muffin ingredients

• Carrots (finely grated)
• Eggs (always large)
• Vegetable oil (coconut oil or avocado oil)*
• Milk (or plain greek yogurt)
• Liquid honey (or pure maple syrup) — try to use all-natural, unpasteurized honey for extra health benefits.
• All-purpose flour (or a gluten-free flour mix or a combo of coconut flour and almond flour)*
• Large rolled oats (quick oats work too)
• Baking soda
• Baking powder
• Cinnamon
• Ground ginger
• Raisins (omit if you’re not a raisin fan or swap for chopped pecans or walnuts)

Healthy cream cheese frosting ingredients

• Cream cheese (softened)
• Honey (or pure maple syrup)
• Vanilla extract

*My go-to healthy oils are Nutiva Virgin coconut oil and Chosen Foods avocado oil.

*For healthy flours, I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, Bobs Red Mill Organic Coconut Flour, and Bob’s Red Mill Super-Fine Almond Flour

How to make healthy carrot cake muffins

1 – Add flour, oats, raisins, cinnamon, ground ginger, baking soda, and baking powder to a mixing bowl. Whisk to combine.

2 – In a large mixing bowl, beat eggs, then whisk in honey, oil, milk (or yogurt), and carrots. Add the dry ingredients to the wet and stir with a wooden spoon until well-combined. Don’t overmix.

3 – Divide the batter equally between 12 greased (or lined) muffin cups.

4 – Bake at 350 degrees for 20-22 minutes or until a cake tester or toothpick inserted into the center comes out clean.

How to make healthy cream cheese frosting

This cream cheese frosting is everything, and yes, I do occasionally eat it by the spoonful when no one is looking and feel ZERO guilt. Because. Cream cheese. Honey. Vanilla. There’s no butter or icing sugar to be found (not that there isn’t a place in my dessert-loving heart for them, just not in this recipe). So slather on the frosting with gusto!

1 – In a mixing bowl, add half a block of softened cream cheese, 2 tbsp of honey (or maple syrup), and 1/2 tsp of vanilla extract.

2 – Use a whisk or an electric beater to combine until smooth, fluffy, and delicious. ♡

Tips for making the best carrot cake muffins

• Use plump, juicy raisins, or pre-soak your raisins if they are quite dry. I like golden raisins or sultana.
• Don’t over-mix the batter, which will result in a tougher texture.
• Don’t use pre-grated carrots. They are too dried out, and the batter needs the moisture from freshly grated carrots.
• A slightly overflowing 1/4 cup scoop works perfectly for filling up the muffins cups, instead of using a spoon.

More healthy muffins you’ll love

• HEALTHY DATE CARROT MUFFINS
• OATMEAL BANANA MUFFINS WITH CHOCOLATE CHIPS
• GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS
• HEALTHY DATE BREAKFAST COOKIES

If you give these healthy carrot cake muffins a try, let me know in the comments below. I love to hear from you!

xo Bri

Looking for Easter recipes? Check out some of our favs!

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Healthy Carrot Cake Muffins

These healthy carrot cake muffins topped with a simple cream cheese frosting are moist, fluffy, and taste like a full-on treat—without refined sugar. They’re made with feel-good ingredients, like honey and rolled oats, plus cinnamon, ginger, and raisins for the best carrot cake flavor.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Carrot Cake Muffins, carrots, healthy, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Author Bri @ monday sunday kitchen

Ingredients

Healthy Carrot Cake Muffins

• 2 cups grated carrot finely grated
• 2 large eggs
• 1/2 cup vegetable oil healthy sub: coconut oil or avocado oil
• 1/2 cup milk sub: plain greek yogurt, or oat milk or almond milk
• 1/2 cup liquid honey sub: pure maple syrup
• 1 cup all-purpose flour healthy sub: gluten-free flour blend, or swap for 1/2 cup coconut flour and 1/2 cup almond flour
• 1 cup large rolled oats or quick oats
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 cup plump raisins

Healthy Cream Cheese Frosting

• 125 grams cream cheese – half a 250g block – softened at room temperature
• 2 tbsp liquid honey or pure maple syrup
• 1/2 tsp vanilla extract

Instructions

Healthy Carrot Cake Muffins

• Preheat oven to 350 degrees. Grease muffin tins or use parchment liners. Set aside.
• In a mixing bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, and raisins.
• In a large mixing bowl, beat eggs, then whisk in oil, milk, honey, and grated carrot until well-combined.
• Add the flour mixture to the wet and stir until well-combined. Don't over mix!
• Divide the batter between 12 muffin cups.
• Bake at 350 for 20-22 minutes or until a cake tester or toothpick inserted into the center comes out clean. Let cool and serve with a generous dollop of cream cheese frosting.

Healthy Cream Cheese Frosting

• In a small mixing bowl, combine softened cream cheese, honey, and vanilla with a whisk or an electric beater until smooth and fluffy (1-2 minutes).

Notes

This recipe makes 12 muffins.

Don’t use pre-grated carrots — they are too dry!  

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

The post Healthy Carrot Cake Muffins first appeared on Monday Sunday Kitchen.

The post Healthy Carrot Cake Muffins appeared first on Monday Sunday Kitchen.