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These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

Is there anything better than warm, cozy banana bread??  Well, make them into muffins and you can enjoy them all week!  These healthy banana breakfast muffins are moist, super fluffy, and the best part is they are easily made in just 30 minutes.  These muffins are made healthier with whole wheat flour, Greek yogurt and naturally sweetened with banana and honey so no sugar needed!  You could also mix in chocolate chips or chopped nuts for even more flavor and texture.  I am certain your family will love these!

Why You’ll Love these Muffins

  • So much banana flavor in every bite!
  • Made with 100% whole grains, Greek yogurt and zero butter or refined sugar.
  • Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
  • Can easily make this into banana bread or bite-sized, poppable mini muffins for tiny hands.
  • Freezer-friendly so enjoy these all season long!

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

Ingredients You’ll Need

  • Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
  • Baking soda – acts as a leavening agent to help these muffins rise
  • Bananas – makes these muffins moist and adds additional sweetness
  • Eggs – adds protein and gives these muffins their structure and height
  • Honey – sweetens the muffins without using any refined sugar, but you could also use maple syrup or even regular sugar
  • Coconut oil – for additional moisture and fluffiness!  Feel free to sub with another type of oil if you prefer or even butter
  • Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist.  You could also use applesauce or mashed banana as well
  • Milk – I used almond milk, but any type of milk will work in this recipe
  • Warm flavors – a delicious combination of cinnamon and vanilla extract
  • Rolled oats – optional topping for a little extra nutrition

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

How to Make Banana Breakfast Muffins

  • Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt, then set aside.  In a medium bowl, stir together the eggs, honey, mashed bananas, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
  • Make the batter.  Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter.  This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts.  Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.  Sprinkle the tops with rolled oats, if desired.
  • BAKE!  Bake the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Prepping and Storage

To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer.  These muffins will last up to a week in the fridge in a sealed container.

To Freeze: These muffins freeze really well too!  You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags.  When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months!

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

More Muffin Recipes You’ll Love

Hope you all enjoy these Banana Breakfast Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Banana Breakfast Muffins

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

Yield: 12 muffins
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoons salt
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup plain Greek yogurt
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/3 cup almond milk (or milk of choice)
  • 3 tablespoons coconut oil, melted and cooled
  • 1 1/2 teaspoons vanilla
  • Sprinkle of rolled oats (optional topping)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
  3. In a separate bowl, whisk together eggs, honey, Greek yogurt, mashed bananas, milk, coconut oil, and vanilla until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
  4. Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.  Sprinkle the tops with rolled oats, if desired.
  5. Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition Facts:

  • Serving Size: 1 muffin
  • Calories: 159
  • Sugar: 10.3 g
  • Sodium: 172.6 mg
  • Fat: 4.6 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 26.2 g
  • Fiber: 3 g
  • Protein: 4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

    If you make this recipe, share a photo on Instagram
    and tag it #EatYourselfSkinny
    . I love seeing what you made!

    The post Banana Breakfast Muffins appeared first on Eat Yourself Skinny.

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    Is it even fall if you don’t make delicious pumpkin muffins on repeat??  These muffins are perfectly fluffy, loaded with so much warm pumpkin flavor, and make the perfect cozy treat for your family this weekend.  The best part about these whole wheat pumpkin muffins are easily made in just 30 minutes and made healthier with whole wheat flour, applesauce and zero butter or refined sugar!

    Why You’ll Love these Muffins

    • Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
    • Made with whole grains, applesauce and zero butter or refined sugar.
    • Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
    • Can easily make this into pumpkin bread or bite-sized, poppable mini muffins for tiny hands.
    • Freezer-friendly so enjoy these all season long!

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    Ingredients You’ll Need

    • whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
    • all-purpose flour – when mixed with the whole wheat flour, this helps makes these muffins even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
    • baking powder + baking soda – acts as a leavening agent to help these muffins rise.
    • pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
    • eggs – adds protein and gives these muffins their structure and height.
    • sweetener – I used a combination of maple syrup and cane sugar to sweeten these muffins without using any refined sugar, but you could also use honey or even regular sugar.
    • coconut oil – for additional moisture and fluffiness!  Feel free to sub with another type of oil if you prefer or even butter.
    • applesauce – this helps to reduce the amount of oil we need to use and helps keep the muffins moist.  You could also use Greek yogurt or mashed banana as well.
    • warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract.

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    How to Make Pumpkin Muffins

    • Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside.  In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
    • Make the batter.  Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter.  This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts.  Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.
    • BAKE!  Bake the muffins in the oven at 350 degrees F for 20 to 25 minutes (mine came out perfect at 22 minutes), or until a toothpick inserted comes out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

    Prepping and Storage

    To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer.  These muffins will last up to a week in the fridge in a sealed container.

    To Freeze: These muffins freeze really well too!  You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags.  When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months!

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    More Pumpkin Recipes You’ll Love

    More Muffin Recipes You’ll Love

    Hope you all enjoy these Whole Wheat Pumpkin Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

    RECIPE

    Whole Wheat Pumpkin Muffins

    These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

    Yield: 12 muffins
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins

    Ingredients

    • 1 cup whole wheat pastry flour
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoons salt
    • 2 eggs
    • 1 cup 100% pure pumpkin (not pumpkin pie filling)
    • 1/2 cup maple syrup
    • 1/4 cup cane sugar
    • 2 tablespoons applesauce
    • 1/4 cup coconut oil, melted and cooled
    • 1 teaspoon vanilla

    Instructions

    1. Preheat oven to 350 degrees F.
    2. In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
    3. In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
    4. Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
    5. Bake the muffins in the oven for 20 to 25 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

    Nutrition Facts:

    • Serving Size: 1 muffin
    • Calories: 164
    • Sugar: 13.8 g
    • Sodium: 113 mg
    • Fat: 5.5 g
    • Saturated Fat: 4.2 g
    • Carbohydrates: 26.2 g
    • Fiber: 2.9 g
    • Protein: 2.7 g

    * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

      If you make this recipe, share a photo on Instagram
      and tag it #EatYourselfSkinny
      . I love seeing what you made!

       

      The post Whole Wheat Pumpkin Muffins appeared first on Eat Yourself Skinny.

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      It’s almost pumpkin spice season and what better way to kick off my favorite time of year than with a moist and delicious pumpkin zucchini bread!  This recipe is healthier than typical pumpkin breads as we are using 100% whole grains, hidden veggies, Greek yogurt, coconut oil in place of butter and sweetened with maple syrup instead of refined sugar.  Insane pumpkin flavor all studded with melty chocolate chips for the perfect fall quick bread!

      Why You’ll Love This Pumpkin Bread

      • Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
      • Made with 100% whole grains, shredded zucchini and zero butter or refined sugar.
      • Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
      • Can easily make mini loaves, standard muffins or even bite-sized, poppable mini muffins for tiny hands.
      • Freezer-friendly so I recommend doubling or tripling this batch!

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      Ingredients You’ll Need

      • Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving this bread a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
      • Baking soda – acts as a leavening agent to help the bread rise
      • Zucchini – you’ll need one medium zucchini and this not only adds nutritional benefits, but it also makes this quick bread nice and moist, just make sure to really squeeze out the water from the zucchini after grating
      • Pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
      • Eggs – adds protein and gives this bread its structure and height
      • Maple syrup – sweetens this bread without using any refined sugar, but you could also use honey or regular sugar
      • Coconut oil – for additional moisture and fluffiness!  Feel free to sub with another type of oil if you prefer or even butter
      • Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the bread moist.  You could also use applesauce or mashed banana as well
      • Milk – I used almond milk, but any type of milk will work in this recipe
      • Warm flavors – a delicious combination of pumpkin pie spice and vanilla extract
      • Chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor!  You could also of course use regular or even dark chocolate chips, but the sugar content will be much higher.

      How to Make Pumpkin Zucchini Bread

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

      1. Grate zucchini.  Using a box grater, shred the zucchini and remove all the moisture using a cheesecloth or paper towel, squeezing all the liquid out into the sink.
      2. Mix ingredients.  In a large bowl, whisk together the whole wheat pastry flour, baking soda, pumpkin pie spice and salt, then set aside.  In a medium bowl, stir together the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, vanilla and shredded zucchini, mixing until all combined.
      3. Make the batter.  Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, being very careful not to over-mix the batter, then fold in the chocolate chips.  Pour the batter into a 9×5-inch loaf pan sprayed with nonstick spray and sprinkle additional chocolate chips on top, if desired.
      4. BAKE!  Bake the pumpkin zucchini bread in the oven at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted comes out clean.  Leave the bread in the pan for 10 minutes before carefully inverting it onto a wire rack to cool.  Slice and enjoy!

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      Tips, Tricks and Substitutions

      • Make sure you DON’T over mix the batter.  This results in super dense bread which we don’t want.  We’re going for fluffy and soft!
      • It’s important to squeeze as much water out of the shredded zucchini as you can.  No need to peel the zucchini.
      • Feel free to sub the whole wheat pastry flour with 1:1 gluten-free baking flour or even all-purpose flour.  I don’t recommend using almond flour or coconut flour in this recipe.
      • You can easily swap out the Greek yogurt for mashed banana, applesauce or extra pumpkin puree.
      • Mix in other fun additions if you don’t want to use chocolate chips like chopped nuts  such walnuts or pecans, coconut flakes, dried fruit or fresh berries.

      Other Baking Methods

      • If making three mini loaves, bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean.  When making for friends and family, I like to double this recipe and make 6 mini loaves!
      • This recipe also makes delicious pumpkin zucchini muffins.  Simply distribute the batter into 12 muffins cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 18 to 22 minutes.
      • Alternatively you can make 24 mini muffins for bite-sized, poppable treats!  Just bake these at 350 degrees F for about 15 to 17 minutes.

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      Prepping and Storage

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

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

      More Pumpkin Recipes You’ll Love

      More Healthy Zucchini Recipes You’ll Love

      RECIPE

      Healthy Pumpkin Zucchini Bread

      Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and studded with chunks of chocolate in every bite!

      Yield: 10 Slices
      • Prep Time: 10 mins
      • Cook Time: 50 mins
      • Total Time: 60 mins

      Ingredients

      • 1 3/4 cups whole wheat pastry flour
      • 1 teaspoon baking soda
      • 2 teaspoons pumpkin pie spice
      • 1/2 teaspoon salt
      • 2 eggs
      • 1 cup grated zucchini, water squeezed out (about 1 medium zucchini)
      • 1/2 cup maple syrup
      • 1/2 cup plain Greek yogurt
      • 1 cup 100% pure pumpkin (not pumpkin pie filling)
      • 1/3 cup almond milk (or milk of choice)
      • 3 tablespoons coconut oil, melted and cooled
      • 1 1/2 teaspoons vanilla extract
      • 1/2 cup chocolate chips (I used Lily’s chocolate chips)

      Instructions

      1. Preheat oven to 350 degrees F.
      2. In a large bowl, whisk together flour, baking soda, pumpkin pie spice and salt; set aside.
      3. In a separate bowl, whisk together eggs, grated zucchini, maple syrup, Greek yogurt, pumpkin puree, milk, coconut oil, and vanilla and until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix!  Fold in chocolate chips and pour mixture into prepared loaf pan.  Sprinkle additional chocolate chips on top, if desired.
      4. Bake for 50 to 60 minutes in the oven, or until a toothpick inserted in the middle comes out clean.  Leave the bread in the pan for 10 minutes before carefully inverting it onto a wire rack to cool.  Slice and enjoy!

      Nutrition Facts:

      • Serving Size: 1 slice
      • Calories: 217
      • Sugar: 12.1 g
      • Sodium: 208.5 mg
      • Fat: 8.2 g
      • Saturated Fat: 5.4 g
      • Carbohydrates: 34.6 g
      • Fiber: 6.3 g
      • Protein: 5.5 g

      * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

        If you make this recipe, share a photo on Instagram
        and tag it #EatYourselfSkinny
        . I love seeing what you made!

        The post Healthy Pumpkin Zucchini Bread appeared first on Eat Yourself Skinny.

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        Who doesn’t love fresh lemonade in the summer?  I absolutely LOVE making a pitcher of it during these warm months, but this recipe takes your lemonade to a whole other level!  Delicious and refreshing honey ginger lemonade that is the ultimate thirst quencher with so much flavor!  Super easy to throw together and naturally sweetened with zero refined sugar.

        There’s nothing better than pouring a glass of this fresh lemonade, sitting on your back deck or porch and soaking up the summer.  This recipe is of course alcohol-free (and kid-friendly!), but feel free to throw in a little vodka or prosecco for an evening cocktail!  I won’t tell 😉

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        Here’s What You’ll Need

        • lemons – I prefer to use Meyer lemons when making lemonade because they are sweeter than typical lemons and aren’t as tart, but any lemons will work in this!  Please do not use bottled lemon juice which has such a bitter taste, fresh is always best!
        • honey – I love adding honey to my beverages because it adds the perfect amount of natural sweetness without the need of any refined sugar.  You could also substitute the honey with maple syrup if you’re vegan (or just prefer the taste!)
        • ginger – this adds a fun little zip to this drink while also adding great health benefits!  Make sure to use (and peel) fresh ginger root rather than ground ginger, you just won’t get that robust ginger flavor.
        • fresh mint – this is totally optional, but I really just love the flavor of this lemonade with the fresh mint!
        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        How to Make Honey Ginger Lemonade

        1. Boil the water.  To make the honey ginger simple syrup you’ll first want to start off boiling one cup of water in a small pot or you can use a tea kettle to bring water to a boil.  Once the water is boiling, add the honey and fresh ginger slices to the water and let that steep for about 20 minutes.  For even more ginger flavor, you could grate the ginger and add that to the boiling water rather than slicing it, but both ways produce delicious ginger flavor!
        2. Juice your lemons.  While the honey and ginger are steeping in boiling water, slice all your lemons and start juicing them until you get 1 1/2 cups.
        3. Strain out the ginger.  Using a mesh strainer, pour the honey ginger syrup through it to strain out the chunks of ginger and refrigerate until ready to use.
        4. Make a pitcher.  Add the lemon juice, 4 cups of water and the honey ginger syrup in a large pitcher, mixing well.  Serve immediately over ice or refrigerate until ready to serve.  SO easy and deliciously refreshing!
        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

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

        Print

        Honey Ginger Lemonade

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        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!
        Course Drinks
        Cuisine American
        Keyword Honey Ginger Lemonade
        Prep Time 5 minutes
        Cook Time 20 minutes
        Total Time 25 minutes
        Servings 6
        Calories 78kcal

        Ingredients

        For the honey ginger simple syrup:

        • 1/3 cup honey
        • 1 cup water
        • 1 medium piece of fresh ginger peeled and sliced

        For the lemonade:

        • 1 1/2 cups freshly squeezed lemon juice I used Meyer lemons
        • 4 cups water
        • Fresh mint leaves

        Instructions

        • To make the honey ginger simple syrup: In a small pot (or tea kettle) bring 1 cup of water to a boil.  Once boiling, turn the heat off and add honey and sliced ginger and let sit for 20 minutes (or you can pour boiling water from a tea kettle over honey and sliced ginger).
        • While the honey and ginger are steeping, juice the lemons and pour into a large pitcher, add water and ice.
        • Strain out the ginger and add the honey-ginger syrup to the pitcher and mix well.  Add fresh mint leaves and refrigerate or serve immediately over ice.

        Nutrition

        Serving: 1/6th of recipe | Calories: 78kcal | Carbohydrates: 22.8g | Protein: 0.4g | Sodium: 0.7mg | Fiber: 0.4g | Sugar: 16.3g

        The post Honey Ginger Lemonade appeared first on Eat Yourself Skinny.

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        Who doesn’t love fresh lemonade in the summer?  I absolutely LOVE making a pitcher of it during these warm months, but this recipe takes your lemonade to a whole other level!  Delicious and refreshing honey ginger lemonade that is the ultimate thirst quencher with so much flavor!  Super easy to throw together and naturally sweetened with zero refined sugar.

        There’s nothing better than pouring a glass of this fresh lemonade, sitting on your back deck or porch and soaking up the summer.  This recipe is of course alcohol-free (and kid-friendly!), but feel free to throw in a little vodka or prosecco for an evening cocktail!  I won’t tell 😉

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        HERE’S WHAT YOU NEED

        • Lemons – I prefer to use Meyer lemons when making lemonade because they are sweeter than typical lemons and aren’t as tart, but any lemons will work in this!  Please do not use bottled lemon juice which has such a bitter taste, fresh is always best!
        • Honey – I love adding honey to my beverages because it adds the perfect amount of natural sweetness without the need of any refined sugar.  You could also substitute the honey with maple syrup if you’re vegan (or just prefer the taste!)
        • Ginger – this adds a fun little zip to this drink while also adding great health benefits!  Make sure to use (and peel) fresh ginger root rather than ground ginger, you just won’t get that robust ginger flavor.
        • Fresh mint – this is totally optional, but I really just love the flavor of this lemonade with the fresh mint!

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        HOW TO MAKE HONEY GINGER LEMONADE

        1. Boil the water.  To make the honey ginger simple syrup you’ll first want to start off boiling one cup of water in a small pot or you can use a tea kettle to bring water to a boil.  Once the water is boiling, add the honey and fresh ginger slices to the water and let that steep for about 20 minutes.  For even more ginger flavor, you could grate the ginger and add that to the boiling water rather than slicing it, but both ways produce delicious ginger flavor!
        2. Juice your lemons.  While the honey and ginger are steeping in boiling water, slice all your lemons and start juicing them until you get 1 1/2 cups.
        3. Strain out the ginger.  Using a mesh strainer, pour the honey ginger syrup through it to strain out the chunks of ginger and refrigerate until ready to use.
        4. Make a pitcher.  Add the lemon juice, 4 cups of water and the honey ginger syrup in a large pitcher, mixing well.  Serve immediately over ice or refrigerate until ready to serve.  SO easy and deliciously refreshing!

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        MORE SUMMER DRINKS TO ENJOY

        Hope you all enjoy this refreshing Honey Ginger Lemonade and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

        RECIPE

        Honey Ginger Lemonade

        This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

        Yield: 6 Servings
        • Prep Time: 5 mins
        • Cook Time: 20 mins
        • Total Time: 25 mins

        Ingredients

        For the honey ginger simple syrup:

        • 1/3 cup honey
        • 1 cup water
        • 1 medium piece of fresh ginger, peeled and sliced

        For the lemonade:

        • 1 1/2 cups freshly squeezed lemon juice (I used Meyer lemons)
        • 4 cups water
        • Fresh mint leaves

        Instructions

        1. To make the honey ginger simple syrup: In a small pot (or tea kettle) bring 1 cup of water to a boil.  Once boiling, turn the heat off and add honey and sliced ginger and let sit for 20 minutes (or you can pour boiling water from a tea kettle over honey and sliced ginger).
        2. While the honey and ginger are steeping, juice the lemons and pour into a large pitcher, add water and ice.
        3. Strain out the ginger and add the honey-ginger syrup to the pitcher and mix well.  Add fresh mint leaves and refrigerate or serve immediately over ice.

        Nutrition Facts:

        • Serving Size: 1/6th of recipe
        • Calories: 78
        • Sugar: 16.3 g
        • Sodium: 0.7 mg
        • Fat: 0 g
        • Saturated Fat: 0 g
        • Carbohydrates: 22.8 g
        • Fiber: 0.4 g
        • Protein: 0.4 g

        * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

          If you make this recipe, share a photo on Instagram
          and tag it #EatYourselfSkinny
          . I love seeing what you made!

          This Honey Ginger Lemonade makes the perfect summer beverage that is refreshing, delicious and easily made with just 4 simple ingredients!

          The post Honey Ginger Lemonade appeared first on Eat Yourself Skinny.

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          Christmas is just a few days away so I wanted to share with you all one of my favorite go-to cocktails to serve during the holiday season!  This Sparkling Christmas Punch is delicious, festive and super easy to throw together!  Perfect for Thanksgiving, Christmas or even New Years and can easily be made non-alcoholic if you prefer.

          My family looks forward to this punch every year on Christmas Eve and it really is the perfect holiday cocktail to sip while listening to classic Christmas songs, watching cheesy Hallmark movies or, if your family is anything like mine, playing games for hours on end!  Not only does this sparkling Christmas punch taste delicious, but it looks super pretty too!  I like to add a touch of fresh rosemary to each glass along with some extra cranberries because, aren’t details everything??

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          Ingredients You’ll Need

          • 100% pure cranberry juice
          • Orange juice (fresh squeezed!)
          • Diet ginger ale
          • Prosecco (or champagne)
          • Vodka
          • Triple Sec
          • Fresh cranberries and orange slices

          How to Make Sparkling Christmas Punch

          This really is super easy to throw together which is great when you’re short on time!  We tend to hop from house to house on Christmas Eve (which unfortunately we won’t be doing this year), but we always finish the evening off in our home where my family usually spends the night, so I love to make this punch right when we get home.  Simply pour all your ingredients into a large punch bowl, mix well and top with fresh cranberries and orange slices.  SO EASY.  Then just serve over ice and enjoy!

          If you want your drink more bubbly, instead of adding the whole bottle of prosecco into the punch when making it, try just topping your drink off with prosecco as you pour each glass.  This way the prosecco stays nice and fizzy!

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          Pin this now to find it later

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          How to Make this Punch Non-Alcoholic

          To make this sparkling punch non-alcoholic, simply leave out the vodka and triple sec and replace the bottle of prosecco for 3 cups of diet ginger ale (about half of a 2-liter).  I also like to add a little more fresh orange juice as well!

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

          Print

          Sparkling Christmas Punch

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          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!
          Course Drinks
          Cuisine American
          Keyword Sparkling Christmas Punch
          Prep Time 5 minutes
          Total Time 5 minutes
          Servings 14 Servings
          Calories 260kcal

          Ingredients

          • 32 oz (4 cups) 100% pure cranberry juice
          • 2 cups orange juice fresh squeezed is best!
          • 1 (2 liter) bottle of diet ginger ale
          • 2 cups vodka
          • 2 cups triple sec
          • 1 (750 ml) bottle of prosecco
          • Top with cranberries and orange slices optional

          Instructions

          • In a large punch bowl, pour in all ingredients (except for prosecco) and mix well.  Add prosecco right before serving and top with fresh cranberries and orange slices.  Serve over ice and enjoy!

          Notes

          To make this non-alcoholic, leave out the vodka and triple sec and substitute the prosecco for 3 cups of diet ginger ale.

          Nutrition

          Serving: 1glass | Calories: 260kcal | Carbohydrates: 21.4g | Protein: 0.2g | Fat: 0.1g | Sodium: 50.5mg | Fiber: 0.1g | Sugar: 16g

          The post Sparkling Christmas Punch appeared first on Eat Yourself Skinny.

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          Christmas is just a few days away so I wanted to share with you all one of my favorite go-to cocktails to serve during the holiday season!  This Sparkling Christmas Punch is delicious, festive and super easy to throw together!  Perfect for Thanksgiving, Christmas or even New Years and can easily be made non-alcoholic if you prefer.

          My family looks forward to this punch every year on Christmas Eve and it really is the perfect holiday cocktail to sip while listening to classic Christmas songs, watching cheesy Hallmark movies or, if your family is anything like mine, playing games for hours on end!  Not only does this sparkling Christmas punch taste delicious, but it looks super pretty too!  I like to add a touch of fresh rosemary to each glass along with some extra cranberries because, aren’t details everything??

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          INGREDIENTS YOU’LL NEED

          • 100% pure cranberry juice
          • Orange juice (fresh squeezed!)
          • Diet ginger ale
          • Prosecco (or champagne)
          • Vodka
          • Triple Sec
          • Fresh cranberries and orange slices

          HOW TO MAKE SPARKLING CHRISTMAS PUNCH

          This really is super easy to throw together which is great when you’re short on time!  We tend to hop from house to house on Christmas Eve (which unfortunately we won’t be doing this year), but we always finish the evening off in our home where my family usually spends the night, so I love to make this punch right when we get home.  Simply pour all your ingredients into a large punch bowl, mix well and top with fresh cranberries and orange slices.  SO EASY.  Then just serve over ice and enjoy!

          If you want your drink more bubbly, instead of adding the whole bottle of prosecco into the punch when making it, try just topping your drink off with prosecco as you pour each glass.  This way the prosecco stays nice and fizzy!

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          HOW TO MAKE THIS PUNCH NON-ALCOHOLIC

          To make this sparkling punch non-alcoholic, simply leave out the vodka and triple sec and replace the bottle of prosecco for 3 cups of diet ginger ale (about half of a 2-liter).  I also like to add a little more fresh orange juice as well!

          As I said before, this punch is always a hit during the holiday season and I hope you enjoy this as much as we do!  If you do try this, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!  I love seeing all your delicious recreations!

          RECIPE

          Sparkling Christmas Punch

          This Sparkling Christmas Punch makes the perfect addition to any holiday party or gathering with a delicious blend of cranberries and oranges all marinated together in one festive cocktail!

          Yield: 14 Servings
          • Prep Time: 5 mins
          • Total Time: 5 mins

          Ingredients

          • 32 oz (4 cups) 100% pure cranberry juice
          • 2 cups orange juice (fresh squeezed is best!)
          • 1 (2 liter) bottle of diet ginger ale
          • 2 cups vodka
          • 2 cups triple sec
          • 1 (750 ml) bottle of prosecco
          • Top with cranberries and orange slices (optional)

          Instructions

          In a large punch bowl, pour in all ingredients (except for prosecco) and mix well.  Add prosecco right before serving and top with fresh cranberries and orange slices.  Serve over ice and enjoy!

          Notes

          To make this non-alcoholic, leave out the vodka and triple sec and substitute the prosecco for 3 cups of diet ginger ale.

          Nutrition Facts:

          • Serving Size: 1 glass
          • Calories: 260
          • Sugar: 16 g
          • Sodium: 50.5 mg
          • Fat: 0.1 g
          • Saturated Fat: 0 g
          • Carbohydrates: 21.4 g
          • Fiber: 0.1 g
          • Protein: 0.2 g

          * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

            If you make this recipe, share a photo on Instagram
            and tag it #EatYourselfSkinny
            . I love seeing what you made!

            The post Sparkling Christmas Punch appeared first on Eat Yourself Skinny.