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Baked Apple Chips
Lunch American

Baked Apple Chips

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
  3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Chunky Monkey Grilled Cheese
Lunch American

Chunky Monkey Grilled Cheese

3.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
  2. 2 Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
  3. 3 Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

By Folkorb

Moist Vegan Sugar Cookies
Lunch American

Moist Vegan Sugar Cookies

5.0

Prep
15 min
Cook
7 min
Total
22 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
  2. 2 Sift flour, baking powder, cinnamon, and baking soda into a bowl.
  3. 3 Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
  4. 4 Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden, about 7 minutes.

By xherbivorex

Judy's Pumpkin Muffins
Lunch American

Judy's Pumpkin Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk self-rising flour, 2 ½ cups sugar, and pumpkin pie spice together in a large bowl until well combined; stir in pumpkin purée, eggs, and vegetable oil until smooth. Spoon batter into the prepared muffin cups.
  3. 3 Combine 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into centers comes out clean, about 20 minutes.

By Hope Clayton

Autumn Squash Soup
Lunch American

Autumn Squash Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
  3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
  4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
  5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
  6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Elise's Favorite Waldorf Salad
Lunch American

Elise's Favorite Waldorf Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine apples, celery, and pecans in a large serving bowl.
  2. 2 Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.
  3. 3 Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
  4. 4 Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

By Gina Maling

Apple Crisp Cups
Lunch American

Apple Crisp Cups

4.4

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 12-cup mini-muffin tins.
  2. 2 Mix apples, water, white sugar, and 1/2 teaspoon cinnamon together in a medium saucepan; bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  3. 3 Combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a large bowl; cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Press a heaping tablespoon of crust mixture into each muffin cup to cover bottom and sides of cup; patch holes with crust mixture.
  5. 5 Place about 2 teaspoons filling in each cup. Crumble about 1 teaspoon of remaining crust mixture on top.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By debbie eckstein

Flourless Banana Honey Cake
Lunch American

Flourless Banana Honey Cake

2.5

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
  2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
  5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
  6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Blueberry Pie Pops
Lunch American

Blueberry Pie Pops

4.4

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
  3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Flourless Spiced Pumpkin Muffin Bites
Lunch American

Flourless Spiced Pumpkin Muffin Bites

5.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
  2. 2 Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By jthoman

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
  3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
  4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
  5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
  6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
  7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Baked Oatmeal Breakfast Bars
Lunch American

Baked Oatmeal Breakfast Bars

4.1

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  3. 3 Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon in a bowl.
  4. 4 Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl.
  5. 5 Stir egg mixture into oat mixture until well combined; set aside until flavors blend, about 20 minutes.
  6. 6 Spread oat mixture into the prepared pan.
  7. 7 Bake in the preheated oven until edges are golden brown, about 30 minutes.
  8. 8 Cool completely before cutting into 16 bars.

By Nichole Tews

Pumpkin Chip Muffins
Lunch American

Pumpkin Chip Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Beat eggs together in a bowl: beat in sugar, pumpkin, and oil.
  3. 3 Whisk flour, baking soda, baking powder, cinnamon, and salt together in a bowl; stir into pumpkin mixture. Fold in chocolate chips.
  4. 4 Divide batter among the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer muffins to a wire rack to cool completely.

By Laurie

Butternut Soup
Lunch American

Butternut Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
  2. 2 Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
  3. 3 Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
  4. 4 Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.

By Stackhawkley

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
  3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Playgroup Granola Bars
Lunch American

Playgroup Granola Bars

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. 2 Combine oats, flour, brown sugar, raisins, wheat germ, cinnamon, and salt in a large bowl. Make a well in the center; pour in honey, oil, egg, and vanilla; mix well using your hands. Pat evenly into the prepared pan.
  3. 3 Bake in the preheated oven until bars begin to turn golden at the edges, 30 to 35 minutes. Cool for 5 minutes, then cut into bars while still warm. Do not allow bars to cool completely before cutting or they will be too hard to cut.

By Adrienne Belaire

Homemade Energy Bars
Lunch American

Homemade Energy Bars

4.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
  3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
  4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Tuxedoville's Rhubarb Muffins
Lunch American

Tuxedoville's Rhubarb Muffins

4.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.
  3. 3 Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.

By Tuxedoville

Fruit-Oat Bars
Lunch American

Fruit-Oat Bars

2.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x14-inch baking dish with cooking spray.
  2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Mix together whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and allspice in a separate bowl. Gradually pour flour mixture into the butter mixture; blend well. Stir in oats and mix with a wooden spoon until incorporated. Press 1/2 of the oat batter firmly into the bottom of the prepared baking dish.
  4. 4 Bake in the preheated oven for 10 minutes. Spread strawberries and blueberries over the crust and sprinkle with remaining oat batter. Press slightly to flatten batter and fruit. Bake until edges are golden brown, 20 to 25 minutes.
  5. 5 Remove from the oven and let cool completely in the pan. Cut into 24 bars.

By johanne

Apple Crunch Cake
Lunch American

Apple Crunch Cake

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.
  2. 2 Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Kristi

Sinfully Moist Banana Muffins
Lunch American

Sinfully Moist Banana Muffins

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
  2. 2 Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
  3. 3 Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
  4. 4 Divide batter evenly among muffin tins, filling each cup almost full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

By hekela

Apple and Coconut Milk Cupcakes
Lunch American

Apple and Coconut Milk Cupcakes

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
  2. 2 Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
  3. 3 Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

By PiePony

Ultimate Banana Muffins
Lunch American

Ultimate Banana Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. 2 Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  3. 3 Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  4. 4 Divide batter evenly among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Allrecipes Member

Pumpkin Oat Scones
Lunch American

Pumpkin Oat Scones

4.1

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
  3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
  4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
  5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Low-Fat Chocolate Zucchini Mini Muffins
Lunch American

Low-Fat Chocolate Zucchini Mini Muffins

3.0

Prep
20 min
Cook
16 min
Total
36 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
  2. 2 Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
  3. 3 Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
  4. 4 Scoop batter into prepared muffin tins.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

By RAITIRA

So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Picky Kids Healthy Banana Muffins
Lunch American

Picky Kids Healthy Banana Muffins

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
  2. 2 Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract.
  3. 3 Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter.
  4. 4 Scoop batter into the prepared muffin tins, filling each cup 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

By me