Healthy Peanut Butter Cup Tropical Smoothie Cafe Copycat

Healthy Peanut Butter Cup Tropical Smoothie Cafe Copycat

The Best Peanut Butter Cup Tropical Smoothie Cafe Copycat

This Peanut Butter Cup Tropical Smoothie Cafe Copycat is a delicious addition to your smoothie repertoire. This recipe is vegan, gluten-free, dairy-free, healthy, has no added sugar, and is delicious!

Chocolate Peanut Butter flavors are a magical combination. The contrasting flavors of the rich sweet chocolate combined with the nutty creamy peanut butter make for an all-star smoothie recipe.

“Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we may receive an affiliate commission at no extra cost to you.”

 

Peanut Butter Cup Tropical Smoothie Cafe Copy Cat straight on shot of the smoothie in a glass with a banana garnish and a peanut butter cocoa powder rim

Why You Should Make This Recipe

 

Preparing this smoothie from scratch is more economical than buying it from the cafe. Plus this smoothie incorporates frozen bananas, and I love to save money and food waste by taking very ripe bananas and freezing them for smoothies and baked goods before they go bad.

This recipe is also very customizable. You can increase the sweetness, chocolate, peanut butter, and protein to your desired taste.

Lastly, this recipe is a convenient breakfast or snack. Just throw all the ingredients into a blender, blend, pour, and go! I love this as a quick breakfast or a quick post-workout shake!

 

Top down of peanut butter cup tropical smoothie cafe copycat. Peanut butter in a spoon and cocoa powder are spilling onto the table to the left of the smoothie. To the top right of the smoothie are banana slices.

Tools Needs For This Recipe

A high-speed blender is highly suggested for this recipe. They make for the creamiest smoothies!

I use a Vitamix for all my smoothie recipes!

A blender with a bright purple berry rhubarb smoothie in it just after blending

Ingredients in This Easy Copycat and Popular Smoothie Recipe

Below are the ingredients in my variation of a Peanut Butter Cup Smoothie.

Frozen Banana – I prefer to use ripe frozen banana chunks in my smoothies. The ripe frozen banana chunks make the smoothie naturally sweet and oh so creamy

Peanut Butter – Try My Vanilla Cinnamon Peanut Butter in this smoothie! Other nut butters work well too if you do not have peanut butter. You could call it an Almond Butter Cup Smoothie!

Unsweetened Soy Milk – Choose your favorite type of milk, another plant-based milk such as almond milk, coconut milk, oat milk works well. Cows milk is a regular dairy milk option.

Cocoa Powder – for all the chocolate flavors!

Chocolate Protein Powder – I prefer chocolate whey protein powder however there are plant-based, vegan protein powder options that work too.

Optional: Dates, Greek Yogurt, or a scoop of my Homemade Date Caramel or other nut butters

Garnishes: Peanut butter cups, a drizzle of peanut butter, cocoa powder, or even peanut butter cookies To keep this a vegan smoothie use a plant-based protein powder, plant based milk, and omit any other animal products you might think to add in such as honey, cottage cheese, or yogurt.

 

Chocolate Peanut Butter Smoothie with peanut butter cup, peanut butter on a spoon, cocoa powder, and bananas in a bowl as props.

Step – By Step Instructions for Peanut Butter Cup Smoothie

Below are the step by step instructions on how to make this tropical smoothie peanut butter cup recipe.

Prepare Banana: Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.

Blend Ingredients: In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.

**Add ice cubes, more protein powder, or non-fat Greek yogurt if you prefer a thicker consistency.

Blend Until Smooth: In a high speed blender, blend the ingredients until you have a creamy consistency. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.

Taste and Adjust: Taste the smoothie and adjust the sweetness by adding another date or even maple syrup if needed. My your own personalized tasty smoothie based on your taste buds.

Serve: Option to garnish the glass with a peanut butter rum, and a dusting of cocoa powder.

 

Dark Brown Peanut Butter Chocolate Smoothie with peanut butter cocoa powder rim. The props show the healthy ingredients used in the smoothie

FAQ about Peanut Butter Cup Smoothies (Ask a Dietitian!)

How many calories are in a peanut butter cup smoothie?

These homemade smoothies have approximately 400 kcal per serving.

Are peanut butter smoothies good for you?

Peanut butter smoothies are good for you! This healthy smoothie recipe has carbohydrates, fiber, protein, and healthy fats that contribute to a balanced diet. Like any food, portion sizes are important, this is a high-calorie beverage and should be consumed with intention.

What is the healthiest thing to get at Tropical Smoothie?

The Detox Island Green Smoothie is loaded with nutritious ingredients, however, choosing the healthiest smoothie option depends on the consumer’s individualized health goals.

Detox Island Green Smoothie – coming soon!

 

Peanut Butter Cup Tropical Smoothie Cafe Copy Cat straight on shot of the smoothie in a glass with a banana garnish and a peanut butter cocoa powder rim

Enjoying this Tropical Smoothie Peanut Butter Cup Recipe? Try My Other Healthy Recipes!

Oreo Milkshake Without Ice Cream

Oreo-milkshake-three-glass

Peanut Paradise Tropical Smoothie Café Copycat

Straight on shot of two peanut paradise tropical smoothie cafe copycat smoothies with a blue backdrop.

Berry Bliss Tropical Smoothie [A Healthy Copycat]

Berry Bliss Smoothie being poured into a decorative glass. The glass is almost completely full. The color of the smoothie is purple-blueish.

Strawberry Smoothie Bowl without Banana

Strawberry Smoothie Bowl with toppings such as granola , sliced strawberries, coconut flakes, and cocoa nibs. Placed on a plain eggshell white back drop.

Peanut Butter Cup Tropical Smoothie Cafe Copy Cat straight on shot of the smoothie in a glass with a banana garnish and a peanut butter cocoa powder rim

High Protein Peanut Butter Cup Tropical Smoothie Cafe Copycat

Sarah Harper MS, RD, LDN
This Peanut Butter Cup Tropical Smoothie Cafe Copycat is more economical and healthier than purchasing it from the Cafe!
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 servings
Calories 346 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 2 ripe bananas, frozen
  • 2 tbsp peanut butter
  • 2 cups unsweetened soy milk see note
  • 1/4 cup chocolate whey protein powder see note
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract

optional

  • add 1-2 dates or 1-2 tbsp maple syrup to taste

Instructions
 

Prepare Banana

  • Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.

Blend Ingredients

  • In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.
  • Add ice cubes, Greek yogurt, or additional protein powder if you prefer a thicker consistency.

Blend Until Smooth

  • Blend the ingredients until smooth and creamy. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.

Taste and Adjust

  • Taste the smoothie and adjust the sweetness by adding another date or maple syrup if needed.

Serve

  • Option to garnish the glass with a peanut butter rum, a dusting of cocoa powder.

Notes

Nutrition information may vary depending on the ingredients used.
Soy Milk - use your favorite milk however soy milk and cows milk have higher amounts of protein compared to other plant milks such as almond, oat, and cashew milks.
Protein Powder - use your favorite chocolate or chocolate peanut butter protein powder. I enjoy Legion and Earth Fed Muscle. You can use unflavored protein powder or vanilla protein powders in a pinch.

Nutrition

Calories: 346kcalCarbohydrates: 38gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 181mgPotassium: 886mgFiber: 6gSugar: 18gVitamin A: 615IUVitamin C: 10mgCalcium: 363mgIron: 3mg
Keyword smoothie
Tried this recipe?Let us know how it was!
The Best Silken Tofu Breakfast Scramble Recipe

The Best Silken Tofu Breakfast Scramble Recipe

Silken Tofu Breakfast Scramble

Here is a silken tofu recipe to add to your savory flavor tofu repertoire. Enjoy an egg-free breakfast that does not sacrifice taste with this Silken Tofu Breakfast Scramble. Making vegan scrambled eggs is super easy and uses simple ingredients. It is almost as easy as making real scrambled eggs!

I am a big fan of shelf-stable tofu that will keep in the pantry for months. Moreover, this is one way to make an easy weeknight meal in under 30 minutes with little to no planning. In this article, I will discuss my Tofu Scramble’s ingredients, how to prepare the dish, how to pair it with other foods, and share a little about the benefits of a plant-based diet.

Tofu Scramble with a grey serving spoon dipped into the white bowl with golden yellow tofu crumbles.

Silken Tofu Breakfast Scramble Ingredients

Tofu: You can use silken tofu or extra firm tofu for a firmer texture. I like to use firm silken tofu but will use any regular tofu I have lying around. Silken tofu has a similar soft texture to soft scrambled eggs. Tofu has a lovely soft, creamy, yet firm texture.  In this recipe, I use Mori-nu tofu.

Soy Sauce: The soy sauce adds color and flavor. Additionally, the soy sauce deepens the flavor and makes these vegan eggs taste “meatier”. This is thanks to soy sauce’s umami flavor. 

Turmeric powder: This spice has a beautiful yellow color, mimicking the color of eggs. Not only that, ground turmeric is made from the nutritious turmeric root. What’s more, turmeric is a Zingiberaceae, also known as the ginger family! Is that why ginger and turmeric go together like bread and butter?

Nutritional Yeast: This ingredient adds a “cheesy” flavor without adding the cheese. You will find nutritional yeast used in many vegan dishes. Nutritional yeast is full of B vitamins, specifically, Riboflavin (B2), Niacin (B1), Pyridoxine (B6), Cobalamin (B12), and Folate/Folic acid (B9). 

Ginger (Optional): I always add ginger when making this tofu egg scramble and I typically pair it with Vegan Fried Rice. If you would like to serve this over toast and do not want the ginger flavor, simply omit it. To get even more creative, try adding dried or fresh herbs such as garlic, onion, or tahini!

Other Optional Seasonings include Black Pepper, Garlic Powder, Onion Powder, hot sauce, red pepper, and kosher salt. 

Silken Tofu Scramble ingredients in three bowls showing crumbled tofu and the larger bowl

Step-By-Step Instructions

Prep and mix the tofu

  • Add the block of tofu to a bowl taking care to drain any excess liquid from the container. Using your hands or a wooden spoon break up the tofu into large chunks then into smaller pieces. **This step is super fun for kids in the kitchen!
  • Once you have finished breaking up the tofu, add your desired seasonings such as nutritional yeast, turmeric, soy sauce, and ginger, then mix.

Cook your tofu

  • Next, add a little oil (i.e. olive oil, coconut oil, avocado oil) or vegan butter to your frying pan. Bring to medium-high heat. Add the tofu mixture and sauté for 3-5 minutes. Option to adjust the stove to low-medium heat and top the eggs with vegan cheese before serving. 
  • Finally, serve tofu scramble however you please. See below for serving suggestions. 
  • Store any leftovers in an airtight container in the refrigerator for 2-3 days. 

Silken Tofu Breakfast Scramble in a large white bowl

Serving Suggestions for Silken Tofu Scramble Recipe

You can enjoy this soft tofu scramble in a variety of ways. Some of these include:

  1. As a replacement to traditional scrambled eggs perhaps with some vegan bacon bits sprinkled throughout
  2. Spooned over rice and topped with chopped red onions
  3. In a bowl, alongside black beans topped with various creamy sauces like vegan cheese or a vegan cashew herb cream sauce
  4. Served with sautéed baby spinach or any other favorite vegetables
  5. Wrapped inside breakfast burritos 
  6. As a protein boost to any vegan breakfast you enjoy

My favorite way to enjoy this vegan silken tofu scramble spooned over avocado toast with sliced onion and a sprinkle of hemp seeds.

Silken Tofu Breakfast Scrambled used in Vegan Vegetable Fried Rice in two bowls

What is Tofu? Is Tofu Vegan?

Tofu is a Soybean curd; it is custard-like and made from curdled soy milk. Tofu has a lovely smooth and creamy texture yet presents firm enough to slice. Tofu can be used in a variety of ways including, but not limited to, a breakfast bowl, soup, sauce, sandwich, and stir-fry. You can find tofu in more grocery stores. Best of all, just because tofu is vegan doesn’t mean only vegans can eat it! Many non-vegans can enjoy the benefits of tofu in their cooking. whether they want to lower their carbon footprint, eat less animal protein high in saturated fats, or just open up their culinary journey to new flavors. 

Tofu can be packaged in several ways such as:

  • Stored in water, sealed in plastic containers, and refrigerated
  • Vacuum sealed in plastic (without water)
  • Sealed in packaging that is shelf stable for up to 8 months
  • Freeze-dried

Note that tofu can be frozen for up to 3 months. Freezing your tofu will alter the texture. It drains easier and makes it chewier! I find marinades are better soaked up from first frozen than thawed-out tofu. 

Tofu Scramble with a grey serving spoon dipped into the white bowl with golden yellow tofu crumbles.

Like this Tofu Scramble? Try These Vegan Recipes!

You will want to add this recipe to your list of vegan breakfasts, high-protein breakfasts, and savory dishes recipe collections. Interest in learning more about tofu? Check article called You’re Eating Tofu, Are You Vegan? Is Tofu Vegan?

Vegan Fried Rice

vegan tofu fried rice large pot

The Best Butter Bean Curry with Lentils

Butter Bean Curry with Lentils in a large shallow cast iron casserole dish with toast, herbs, and Arome spices and oil as props

Easy Vegan Yakisoba-Inspired Noodles

Noodle pull of oyster mushroom stir-fry noodles with black chopsticks

Strawberry Smoothie Bowl [Vegan and High Protein] – another vegan breakfast fave

Strawberry Smoothie Bowl with pink smoothie base. Smoothie bowl is topped with coconut flakes, sliced strawberries, granola, and cocoa nibs. Bowl is placed on a sage linen table cloth.

Tofu Scramble with a grey serving spoon dipped into the white bowl with golden yellow tofu crumbles.

Silken Tofu Breakfast Scramble

This Silken Tofu Breakfast Scramble recipe is healthy, plant-based, and delicious! I love to have this recipe on hand for those I have no time to plan and not much time to cook nights.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, dinner
Cuisine American
Servings 4 Servings
Calories 95 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Set measuring spoons
  • 1 Sautee Pan
  • 1 Heat resistant rubber spatula
  • 1 Skillet

Ingredients
  

  • 14 oz Silken Tofu
  • 1 tbsp Nutritional Yeast
  • 1 tsp Ground turmeric
  • 1 tsp Soy sauce
  • 1 tbsp Avocado oil
  • Optional: Ground ginger

Instructions
 

Prep and mix the tofu

  • Add the tofu to a bowl. Using your hands, break up the tofu into smaller pieces. **This step is perfect and super fun for kids in the kitchen!
  • Once you have finished breaking up the tofu, add the nutritional yeast, turmeric, soy sauce, and ginger, then mix.

Cook your tofu

  • Next, add avocado oil to your skillet. Bring to medium heat. Add the tofu mixture and sautee for 5-10min.
  • Finally, serve tofu scramble over rice with some stir-fried veggies alongside some toast, or in a breakfast burrito.

Notes

Ginger: If you are interested in omitting the ginger due to other conflicting flavors in the meal that is absolutely fine. Option to add in dried herbs, fresh garlic, onion, dijon mustard, tahini, cashew butter, miso paste, and/or vegan butter.

Nutrition

Calories: 95kcalCarbohydrates: 4gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 89mgPotassium: 232mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 32mgIron: 1mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Easy Avocado Toast with Egg: A Quick & Nutritious Breakfast Recipe

Easy Avocado Toast with Egg: A Quick & Nutritious Breakfast Recipe

Egg Avocado Toast

Start the day with a balanced breakfast like Avocado Toast with Egg! The combination of creamy avocado and jammy egg yolks with crisp white turnips and toasty whole wheat bread provides a delicious contrast in textures and flavors. This recipe is a fun spin on a basic avocado toast recipe.

 

Soft Boiled Eggs on Toast with Sliced Turnips on a blue plate

Why You Should Make This Recipe

I love this easy avocado toast, it is one of my go-to easy breakfast recipes especially if I have a little extra time that morning. This recipe is not hard to make and it makes for a balanced meal that costs way less to make at home than at a restaurant. Most of all, you should make this recipe because you will love the creaminess of the avocado and the additional protein the eggs add to the dish.

Tools

  • Air-fryer, pot, or pan – depending on how you decide to cook your eggs
  • Toaster oven or toaster – I use this Cuisinart 4-slice Toaster

Air Fryer Soft Boiled Egg on a peice of avocado toast with sliced radishes and fresh green herbs sprinkled over top the egg.

Ingredients for Avocado Toast with Egg

  • Avocado
  • Soft Boiled Egg (hard-boiled, poached, scrambled, or fried egg in a little bit of olive oil)
  • Whole wheat or whole grain bread
  • Fresh Herbs
  • Everything Bagel Seasoning
  • Optional: Red pepper flakes, lemon juice, Salt & Pepper to taste
  • Bonus Veggie: White turnips, tomatoes, cucumber – or whatever you have lying around.

Step – By Step Instructions

Toast the Bread

    • Toast the bread slices to your desired level of crispiness.

Prepare the Avocado

    • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
    • Mash the avocado with a fork and add salt and pepper to taste.
    • Optionally, add fresh herbs for extra flavor.

Prepare Bonus Veggies

    • If using turnips, cucumbers, or tomatoes, slice them thinly.

Cook the Egg

    • In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg.

Assemble the Avocado Toast

    • Once the toast is ready, spread the mashed avocado evenly on each slice.
    • Lay the thinly sliced veggie over the avocado (if using).
    • Then, place the cooked egg on top of the mashed avocado.

Season and Garnish

    • Sprinkle Everything Bagel Seasoning over the egg.
    • Garnish with fresh herbs.
    • Add some of the sliced veggies on the side.

Adjust Seasoning

    • Optionally, add red pepper flakes and more salt and pepper to taste or a few dashes of your favorite hot sauce.

Note: Feel free to customize the recipe based on your preferences and the veggies you have available. Enjoy your breakfast!

close up of avocado toast with egg on a blue plate garnished with fresh herbs and white turnips

FAQ (Ask a Dietitian!)

Is avocado and egg toast healthy?

Yes, avocado toast is nutrient-rich. It contains healthy fats, some protein, lots of fiber, and micronutrients. I love to add some fruits or veggies to my avocado toast to further bump up the nutrients. 

What happens to your body after eating avocado toast?

Avocado toast provides a combination of healthy fats, fiber, and protein leading to sustained energy levels and the feeling of fullness. This can lead to the consumption of fewer calories later in the day. 

Additionally, the fiber in avocado and whole wheat toast supports digestive health.

Enjoy This Recipe? Try These Other Delicious Breakfasts

Croffles aka Croissant Waffles [Gluten-free, Vegan]

A plate with 7 croffles (croissant waffles). Blueberries sprinkled over top with a side of blueberries, sliced banana, and syrup.

Strawberry Smoothie Bowl [Vegan and High Protein]

Strawberry Smoothie Bowl with pink smoothie base. Smoothie bowl is topped with coconut flakes, sliced strawberries, granola, and cocoa nibs. Bowl is placed on a sage linen table cloth.

Mini Sweet Cream Pancakes with Maple Peanut Butter Syrup

Mini Pancakes on a blue plate with Vanilla Cinnamon Peanut Butter Maple Syrup in a small white bowl on the plate. Red sliced apples are also shown as dippers for the peanut butter syrup.

 

Soft Boiled Eggs on Toast with Sliced Turnips on a blue plate

Avocado Toast with Egg

Sarah Harper MS, RD, LDN
Enjoy this simple yet delicious recipe of Avocado Toast with Egg. Make it to your liking by using your favorite method of cooking eggs.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 478 kcal

Equipment

  • 1 Air Fryer
  • 1 toaster oven

Ingredients
  

  • 4 slices whole wheat bread I love Dave's Killer Bread
  • 1 avocado
  • 4 large soft boiled eggs, peeled (scrambled, hard boiled, poached, or fried)
  • 1 white turnip
  • 1/4 cup fresh parsley, chopped or other herbs of choice such as dill, cilantro, or basil
  • 4 tsp everything bagel seasoning
  • hot sauce, kosher salt, and fresh cracked black pepper to taste

Instructions
 

Toast the Bread

  • Toast the bread slices to your desired level of crispiness.

Prepare the Avocado

  • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
  • Mash the avocado with a fork and add salt and pepper to taste.
  • Optionally, add fresh herbs, salt, pepper for extra flavor.

Prepare the Vegetable

  • If using turnips, cucumbers, or tomatoes, slice them thinly.

Cook the Egg

  • In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg.
    *See recipe notes for more details about my air-fryer soft boiled egg recipe.

Assemble

  • Once the toast is ready, spread the mashed avocado evenly on each slice.
  • Lay the thinly sliced veggie over the avocado (if using).
  • Then, place the cooked egg on top of the mashed avocado and sliced vegetable.

Season and Garnish

  • Sprinkle Everything Bagel Seasoning over the egg and garnish with fresh herbs.
  • Optionally, add more salt and pepper to taste or a few dashes of your favorite hot sauce.

Nutrition

Calories: 478kcalCarbohydrates: 38gProtein: 22gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 373mgSodium: 948mgPotassium: 911mgFiber: 11gSugar: 7gVitamin A: 1300IUVitamin C: 33mgCalcium: 182mgIron: 4mg
Keyword avocado, eggs
Tried this recipe?Let us know how it was!
Easy Herb Focaccia From Pizza Dough

Easy Herb Focaccia From Pizza Dough

Easy Herb Focaccia From Pizza Dough

Savor the simplicity of this easy herb focaccia from pizza dough, a delightful blend of fresh herbs and olive oil atop a pillowy, golden crust. Create this recipe with a handful of ingredients, pillowy pizza dough, olive oil, ripe tomatoes, and sprinkled with a medley of fragrant herbs.

Focaccia sliced on a cutting board with a tan linen napkin.

Why You Will Want To Make This Recipe Again and Again

Experience the advantages of freshly baked bread without the extensive effort and time investment. This Easy Herb Focaccia recipe is ready in just around 30 minutes for a quick and delightful side that can be added to breakfast, lunch, dinner, or eaten as a snack. 

Ingredients for This Easy Herb Focaccia From Pizza Dough

  • Pizza Dough – I often use Pillsbury
  • Olive Oil
  • Tomato
  • Herbs
  • Salt & Pepper

 

Uncooked focaccia in a glass pan with sliced tomatoes and herbs to the left top corner

How to Make This Easy Herb Focaccia From Pizza Dough

Preheat the oven

Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven. 

Prepare the pan

Grease a quarter-sized baking sheet or a rectangular baking dish with olive oil.

Roll out the Dough

Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.

Use your fingers to create dimples all over the surface of the dough.

Add Oil and Herbs

Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.

Bake

Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.

Cool and Serve

Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.

Focaccia top down close up

What to Pair with This Recipe

Focaccia pairs well with a variety of healthy options.

Focaccia top down in a ceramic pan

Like This Recipe? You Will Love These Too!

Strawberry Smoothie Bowl [Vegan and High Protein] – one of my most popular recipes!

Roasted Sweet Potatoes and Brussels Sprouts with a Herbed Chestnut Topping

Din Tai Fung Inspired Cucumber Salad Recipe

Easy Herb Focaccia

Sarah Harper MS, RD, LDN
This Herb Focaccia is super easy because I use store bought, premade pizza dough!
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 46 kcal

Equipment

  • Baking Dish 13x9 or sheet pan

Ingredients
  

  • 1 Pizza Dough I used pilsbury refrigerated dough
  • 2 tbsp Extra virgin olive oil
  • 1 Tomato, sliced Really, it's 1/2 to 1 whole tomato. Per bakers preference.
  • ½ tsp Minced fresh rosemary Rosemary is to be removed from it's stem. The amount is per the bakers preference.
  • ½ tsp Minced or whole fresh thyme Thyme is to be removed from the stem. Because the thyme is already very small, mincing is optional. Amount is per bakers preference.
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper

Instructions
 

Preheat the oven

  • Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven. 

Prepare the pan

  • Grease a quarter sized baking sheet or a rectangular baking dish with olive oil.

Roll out the dough

  • Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
  • Use your fingers to create dimples all over the surface of the dough.

Add oil and herbs

  • Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.

Bake

  • Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.

Cool and Serve

  • Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.

Notes

This recipe is Vegan and Vegetarian. 

Nutrition

Calories: 46kcalCarbohydrates: 1gProtein: 0.2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 51mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 173IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Strawberry Cornbread Drop Biscuits

Strawberry Cornbread Drop Biscuits

Gluten-Free Strawberry Cornbread Drop Biscuits

My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner! 

Bonus, it is gluten-free!

In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour. 

Strawberry Cornbread Drop Biscuit on a blue checkered napkin next to a plate of biscuits.

Sarah’s Biscuit Recipe Background

A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries

Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.

I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.

My Test Kitchen

After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!

Key Ingredients in Strawberry Cornbread Drop Biscuits

  • Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet. 
  • Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit. 
  • Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!

Red Strawberries in a stone colored bowl

How to Make These Biscuits

  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper.
  2. Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
  3. Mix the dry ingredients in a large bowl.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Mix the eggs and milk in a separate smaller bowl.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
  7. Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
  9. Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam. 
  10. Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!

A plate of Strawberry Cornbread Drop Biscuits on a white plate over a blue checkard print linen

Sharper Nutrition Fix: Coconut Flour

There are three reasons I like to bake and cook with coconut flour.

  1. Coconut flour is the natural byproduct of coconut milk production.
  2. It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
  3. It is high in fiber! Just ½ cup of Coconut flour has 20 grams.

Like This Recipe? You Will Love These Too!

Mini Sweet Cream Pancakes with Maple Peanut Butter Syrup

Strawberry Cornbread Muffins Recipe

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Drop Biscuit

Strawberry Cornbread Drop Biscuits (Gluten-Free)

Sarah Harper MS, RD, LDN
This is a drop biscuit with added strawberries and corn! Served with Strawberry Honey Butter this recipe is Gluten-Free!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 14 biscuits
Calories 281 kcal

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • rubber spatula
  • Baking Sheet
  • Spoon or 2" Ice Cream Scooper
  • measuring spoons
  • Fork or Pastry Cutter

Ingredients
  

Dry Ingredients

  • 1 cup Cornmeal
  • 1 cup Coconut flour
  • ½ cup Coconut sugar
  • 1 tbsp Baking powder
  • ¼ tsp Salt

Wet Ingredients

  • ½ cup Cold butter cubed and frozen for 5 min prior to use
  • 1 cup Skim milk or any other milk of choice
  • 2 Eggs

Add ins

  • 1 cup Corn
  • 2 cups Strawberries, diced

Strawberry Honey Butter

  • ¼ cup Sarah's Strawberry Sauce or store bought strawberry jam or preserves
  • ¼ cup Honey
  • ½ cup Butter melted

Instructions
 

  • Preheat the oven to 400℉. Line a baking sheet with parchment paper.
  • Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
  • Mix the dry ingredients in a large bowl.
  • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Mix the eggs and milk in a separate smaller bowl.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
  • Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
  • Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
  • Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!

Notes

Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!
The left over Honey Butter, if any, can be stored in the refrigerator for about a week.

Nutrition

Serving: 1biscuitCalories: 281kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 41mgSodium: 309mgPotassium: 142mgFiber: 5gSugar: 14gVitamin A: 595IUVitamin C: 14mgCalcium: 86mgIron: 1mg
Keyword strawberry
Tried this recipe?Let us know how it was!
Strawberry Cornbread Muffins Recipe

Strawberry Cornbread Muffins Recipe

Super Easy Strawberry Cornbread Muffins Recipe

Check out this Strawberry Cornbread Muffins Recipe! It is a cornbread muffin where strawberries are the star! Not only are these Strawberry Cornbread Muffins super easy but they also only require two mixing bowls, measuring spoons a rubber spatula, and a muffin tin!

 

 

Closeup of a Strawberry Cornbread Muffin in a white reusable muffin cup

Why I Make This Recipe

I love making muffins. They are quick and easy to whip up. These Strawberry Cornbread Muffins with their golden brown tops, sweet interior, and cake-like texture are enough to make my mouth water just writing about it! 

Enjoy these in June or whenever strawberries are abundant at your local farmers’ market. Alternatively make these year-round, swapping the fresh strawberries for frozen! Just be sure they are thawed before adding them to your batter. 

Ingredients for Strawberry Cornbread Muffins

Dry Ingredients

  • Flour
  • Cornmeal
  • Baking Powder 
  • Salt

Wet Ingredients

  • Honey
  • Milk
  • Butter
  • Eggs

Add-ins

  • Strawberries
  • Corn

 

Strawberry Cornbread Muffin on a stoneware dessert plate with flower petals as a prop.

How to Make This Recipe

  1. Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
  3. In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  5. Gently fold the diced strawberries into the batter.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

To Serve These Muffins

I like to serve them warm with a drizzle of honey over the cornbread. You can use strawberry honey, honey butter, (better yet, strawberry honey butter), or any other honey you prefer. 

Another option, just before baking, sprinkle some turbinado sugar over top. 

I’ll serve these as a dessert, snack, breakfast, or along-side dinner. 

 

Golden Strawberry Cornbread Muffins on a stoneware plate with strawberries and flower petals as props

 

Storage

Properly storing baked goods oftentimes is overlooked. So, I have provided some guidelines for us all to follow!

Generally, I like to freeze muffins, biscuits, brownies, cookies, bread, etc. It extends their shelf life and keeps the baked goods out of my line of sight in the kitchen, keeping it tidy but also preventing unnecessary snacking. 

To reheat Strawberry Cornbread Muffins pull one out of the freezer, pop it in the microwave for about a minute, slap on some honey or butter and it’s all ready to go! The muffin tastes like I just pulled it out of the oven!

These Strawberry Cornbread Muffins should be covered and stored following the guidelines below.

  • Room Temperature – 2 to 3 days
  • The Refrigerator – about 1 week
  • The Freezer – 6 months

Closeup of a Strawberry Cornbread Muffin in a white reusable muffin cup

Sharper Nutrition Fix

Cornmeal, What is it?

Cornmeal is a meal ground from dried corn. It is ground to coarse, medium, and fine consistencies. Cornmeal is a staple ingredient in oven-fried dishes like chicken and catfish, and it is also used in polenta (Italian grits), and baked goods like these muffins.

Cornmeal is surprisingly super high in fiber. A ½ cup of cornmeal contains 3g of fiber. In this recipe, the fiber in the cornmeal combined with the fiber in the strawberries and corn results in an even higher fiber recipe.

By the way, cornmeal is not only high in fiber but it is also full of vitamins and minerals, including iron!

 

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Date Caramel with Almond Butter

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Panera Mexican Street Corn Chowder: An Easy Copycat Recipe – Another corn recipe and one of my most popular recipes!

 

Strawberry Cornbread Muffin on a stoneware dessert plate with flower petals as a prop.

Strawberry Cornbread Muffin Recipe

Sarah Harper MS, RD, LDN
Classic Cornbread muffins with some tasty strawberry and corn kernal add ins!
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 163 kcal

Equipment

  • large bowl
  • measuring spoons
  • rubber spatula
  • muffin tins

Ingredients
  

Dry Ingredients

  • 1 ¼ cup all-purpose flour
  • cup cornmeal
  • 2 tsp baking powder
  • ½ tsp kosher salt

wet ingredients

  • 1 cup whole milk or other milk of choice
  • ¼ cup honey
  • ¼ cup butter, melted or coconut oil, avocado oil
  • 1 egg

Add ons

  • 1 cup strawberries, diced or 1 cup drained thawed frozen strawberries
  • ½ cup corn kernels I used canned corn

Instructions
 

  • Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
  • In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
  • In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  • Gently fold in the diced strawberries and corn into the batter.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For cast iron skillet cornbread bake for 20-23min.
These are even more delicious when you add honey-butter over top!
To check for doneness: Using a toothpick, insert it into the center of a muffin. If the toothpick comes out clean, they are done. Some browning over top is expected and desired.

Nutrition

Serving: 1muffinCalories: 163kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 226mgPotassium: 110mgFiber: 2gSugar: 8gVitamin A: 175IUVitamin C: 7mgCalcium: 72mgIron: 1mg
Keyword breakfast, cornbread, muffin, strawberry
Tried this recipe?Let us know how it was!