These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!

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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!

The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!

Why You’ll Love These

• No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
• Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
• Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
• Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.

Ingredients You’ll Need

• drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
• oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
• honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious!  You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
• coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.

How to Make Chocolate Peanut Butter Eggs

1. Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
2. Shape into eggs.  Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
3. Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
4. Melt chocolate.  Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
5. Dip and coat.  If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper. 
6. Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.

Tips for the BEST Peanut Butter Eggs

• Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
• Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
• Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
• Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.

Variations

• Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
• Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
• Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
• Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
• Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.

Prepping and Storage

To Store:  These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.

To Freeze:  I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.

More No-Bake Recipes

• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No Bake Almond Butter Granola Bars

Hope you all enjoy these Healthy Chocolate Peanut Butter Eggs! If you love these treats as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Chocolate Peanut Butter Eggs

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These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!

Course Dessert, Snack

Cuisine American

Keyword Healthy Chocolate Peanut Butter Eggs

Prep Time 30 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 Servings

Calories 166kcal

Ingredients

• 1 cup oat flour
• 3/4 cup drippy peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 9 oz chocolate chips I used Lily’s chocolate chips
• 2 tsp coconut oil
• Optional: chocolate drizzle and sprinkles

Instructions

• Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
• Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
• Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
• Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
• Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper. 
• Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese’s eggs) and store them in the freezer until ready to enjoy.

Nutrition

Serving: 1egg | Calories: 166kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 11.6g | Saturated Fat: 3.9g | Sodium: 49mg | Fiber: 5.1g | Sugar: 4.7g

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

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There is just something about Lemon Poppy Seed Bread that feels like sunshine in every bite! Bright, fresh, and perfectly sweet with that irresistible citrus flavor. And this version? This bread is made lighter with wholesome ingredients like Greek yogurt and naturally sweetened with honey, so you can enjoy it any time of day.

Whether you are looking for a quick spring breakfast, an afternoon snack with a cup of coffee, or a simple treat to share, this healthy lemon poppyseed loaf checks all the boxes. It’s incredibly moist, easy to make, and topped with a simple lemon glaze that takes it to the next level.

Why You’ll Love This

• Lightened up – this lemon poppy seed bread recipe is made with Greek yogurt and naturally sweetened with honey for a healthier twist.
• Perfectly moist – no dry loaf here thanks to the yogurt and olive oil combination. Deliciously soft and moist with a sweet glaze!
• Easy to make – this quick lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – this lemon poppy seed loaf is perfect for meal prep, future snacks, quick breakfasts or dessert.

Ingredients You’ll Need

• flour – I used all-purpose flour to get that soft texture, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the lemon bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• olive oil – adds extra moisture, creates a soft, tender crumb as well as a light texture and enhances the flavor of the other ingredients. You could also use melted coconut oil or melted butter.
• large eggs – helps bind the loaf and gives this bread its structure and height.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• honey – naturally sweetens without using any refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – adds a boost of flavor and warmth.
• poppy seeds – adds that classic crunch and texture to the bread.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar, lemon juice and lemon zest that adds the perfect sweet-tart finish to the bread!

How to Make Lemon Poppy Seed Bread

1. Mix ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
2. Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
3. Bake the bread. Pour batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the bread cool. Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
5. Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Tips for Making the Best Lemon Poppy Seed Bread

• Use fresh lemon juice and zest – this makes a huge difference in the flavor as bottle lemon juice can taste too bitter.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Use room temperature eggs – this helps everything mix evenly and create a uniform batter, which leads to even baking.
• Line your pan with parchment paper – this makes removing the bread super easy, especially since there is honey in this recipe that makes it stick more to the pan.
• Let it cool before glazing – this prevents the glaze from melting and disappearing into the loaf. Letting it cool first makes the glaze stay thick and sets into that slightly firm, glossy layer we want.
• Add extra zest on top – this boosts the lemon flavor of the bread and makes it look beautiful!

Variations

• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Add blueberries – lemon and blueberries are the perfect combination and would be such a great addition to this bread.
• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
• Make muffins instead – divide the batter into 12 muffin cups and reduce the baking time to 18 to 22 minutes.

Prepping and Storage

To Store: This lemon poppyseed bread can be stored in an airtight container or wrapped in plastic or foil at room temp for 2 or 3 days. 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 whole loaf in plastic wrap, aluminum foil or a freezer-safe bag, or you can freeze individual slices. When ready to serve, allow the bread to thaw overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

• The BEST Banana Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Healthy Lemon Poppy Seed Loaf recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Lemon Poppy Seed Bread

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The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

Course Dessert

Cuisine American

Keyword Healthy Lemon Poppy Seed Bread

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 216kcal

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp poppy seeds
• 1 Tbsp lemon zest
• 1/4 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup olive oil
• 3/4 cup honey
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp lemon zest plus more for garnish

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
• Pour the batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
• In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 36.7g | Protein: 5g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 95.6mg | Fiber: 0.7g | Sugar: 23.3g

This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

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This has been my favorite banana bread recipe since I was a little girl and I have to give my Grandma ALL the credit. She literally makes the BEST and it was always a staple in her home growing up. This banana bread is so moist and fluffy, incredibly easy to make and is the perfect way to use up those overripe bananas. This has been one of my most popular recipes and always gets rave reviews. Everyone needs a go-to banana bread recipe and I hope this one becomes yours!

Why You’ll Love This

• Moist and tender – thanks to the overripe bananas, you can expect to get super moist and tender banana bread every single time.
• Customizable – feel free to add in chopped nuts, chocolate chips, cinnamon for a different flavor or simply keep it classic.
• Freezer-friendly – this ultra-moist banana bread is perfect for meal prep, future snacks and quick breakfasts.
• Versatile – I love using this classic banana bread recipe to make muffins, mini muffins, and even mini loaves to gift neighbors and friends.

Ingredients You’ll Need

• bananas – make sure to use very ripe bananas to get that strong banana flavor and sweetness, the more brown spots the better! This truly makes or breaks a good banana bread recipe.
• flour – I used all-purpose flour to stick with my Grandma’s original recipe, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking soda + baking powder – these act as a leavening agents to help the bread rise and keep it soft and fluffy. I’ve tested this recipe several times and yes you need both!
• eggs – helps bing the loaf and gives this banana bread its structure and height.
• butter – adds richness and helps keep the loaf deliciously moist and fluffy. You’ll want to make sure the butter is nice and soft (not melted butter). You could also use coconut oil in place of the butter, but it will give the bread a different taste.
• sugar – I used one cup of sugar (I wanted to stick to my Grandma’s original recipe), but you could cut the amount of sugar in half if your bananas are super ripe as that should add enough sweetness. You could also swap out the white sugar for brown sugar, cane sugar, honey, maple syrup or other natural sweetener.
• sour cream – this helps keep the bread super moist. You could also use plain Greek yogurt as well.
• vanilla extract – enhances the banana flavor and adds warmth.
• salt – balances the sweetness and enhances the flavor.

How to Make Banana Bread

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

1. Mix wet ingredients. Using a stand mixer or hand held electric mixer, mix together softened butter and sugar until well combined. Add in the eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas, continuing to blend well.
2. Add in dry ingredients. While the mixer is on, slowly add the flour, baking soda, baking powder and salt and mix slowly until completely combined, scraping the sides and the bottom of the bowl with a spatula. If adding any fun mix-ins like chocolate chips or nuts, feel free to fold them into the banana mixture here.
3. Bake the bread. Pour the batter into a greased 9×5 loaf pan sprayed with non-stick cooking spray or lined with parchment paper. Bake banana bread in the oven for about 1 hour, or until a toothpick inserted comes out clean. Feel free to lightly tent the bread with aluminum foil halfway through if the top starts to brown too much.
4. Let the bread cool. Let the bread sit for 10 minutes then remove from the pan and let cool completely on a wire rack. Slice the cooled loaf and enjoy!

Tips for Making the Best Banana Bread

• Use very ripe bananas – the darker they are, the more sweetness and moisture they bring. Black-spotted bananas are perfect.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Toothpick should come out clean – oven times tend to vary so check the center with a toothpick. If it comes out clean with moist crumbs, it’s perfect.
• Cool completely before slicing – letting the loaf cool completely helps set the crumb and keeps the slices from falling apart.

Variations

• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread.  I don’t recommend using almond flour or coconut flour in this recipe.
• Sour cream – you can easily swap out the sour cream and use plain Greek yogurt, pumpkin puree or even more mashed banana.
• Mix-ins – mix in other fun additions like chocolate chips, chopped nuts such walnuts or pecans for banana nut bread, or even dried fruit or fresh berries.
• Spices – add warm spices like cinnamon and nutmeg for a more seasonal bread recipe.

Other Baking Methods

• If making three smaller loaves, bake at 350 degrees F for 45 minutes in small loaf pans, or until a toothpick inserted comes out clean. When making for friends and family members, I like to double this recipe and make 6 small loaves! Perfect for holidays.
• This recipe also makes delicious banana muffins. Simply distribute the batter into 12 muffin cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 22 to 25 minutes.
• Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 18 to 20 minutes.

Prepping and Storage

To Store: This banana bread can be stored in an airtight container or wrapped in plastic or foil 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 whole loaf in plastic wrap, aluminum foil or a freezer-safe bag or you can 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 Quick Bread Recipes

• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread
• Orange-Pecan Sweet Bread

Hope you all enjoy this Easy Banana Bread recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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The BEST Banana Bread Recipe

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This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Banana Bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 218kcal

Ingredients

• 1/2 cup (1 stick) butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup mashed ripe bananas about 2 bananas
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, or electric mixer, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas.
• Then, while the mixer is on, slowly add the flour, baking soda, baking powder and salt and mix slowly until completely combined, scraping the sides and the bottom.
• Pour batter into prepared 9×5 loaf pan. Bake bread for about 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 32.7g | Protein: 3.7g | Fat: 8.5g | Saturated Fat: 5.1g | Sodium: 218.5mg | Fiber: 1g | Sugar: 19.4g

This Healthy Chocolate Hummus is a rich and indulgent way to satisfy your sweet tooth, but made with wholesome ingredients that you can feel good about eating! Serve with your favorite fruit, pretzels or graham crackers for the perfect fun dessert or snack!

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Calling all chocolate lovers! This Healthy Chocolate Hummus recipe is rich and creamy with a silky texture that feels incredibly decadent. This is such a fun snack or dessert that legit tastes like brownie batter, but way more wholesome. Perfect when you’re looking for a healthier dessert dip for kids or something fun and nourishing to keep on hand right in your fridge, this chocolate hummus checks all the boxes!

Why You’ll Love This

• Naturally sweetened – this chocolate hummus is naturally sweetened with maple syrup that provides just the right amount of sweetness without any refined sugar.
• Quick and easy – this entire recipe easily comes together with a few simple ingredients in just minutes right in your food processor or blender.
• High in protein and fiber – this chocolate hummus is packed protein and fiber thanks to the chickpeas, tahini and peanut butter.
• Great for all ages – this is such a fun way to serve a wholesome sweet treat that everyone will love. Even my picky kid approved this dessert!

Ingredients You’ll Need

• chickpeas – also known as garbanzo beans and are the star of this recipe! They create a smooth, creamy texture while adding protein and fiber. I like to remove the skins of the chickpeas which makes the hummus even creamier!
• tahini – adds richness and a subtle nuttiness that balances the sweetness and enhances the overall creaminess of the hummus.
• peanut butter – deepens the flavor and pairs perfectly with the chocolate flavors. Feel free to use any type of nut butter you prefer.
• cocoa powder – I used unsweetened dutch process cocoa powder to give this hummus that deep chocolate richness.
• espresso powder – really enhances the chocolate flavor in this recipe.
• maple syrup – naturally sweetens the hummus without using any refined sugar. You could also use honey or agave if you don’t have maple syrup.
• milk – helps thin out the hummus mixture to get that perfect dipping consistency. Any type of milk will work in this recipe.
• chocolate chips – I used these Lily’s chocolate chips to melt into the mixture. They’re my favorite brand because they are sweetened with stevia making the sugar content really low.
• vanilla extract – adds a boost of flavor and helps enhance the chocolate.
• salt – essential for balancing the sweetness and making all these flavors pop.

How to Make Chocolate Hummus

1. Prepare the chickpeas. To get the creamiest hummus, first we need to remove the skins from the chickpeas. Drain and rinse the chickpeas and place them in a bowl of cold water. Using your fingers, gently rub the chickpeas together to remove the skins. The skins will float to the top of the water and can be removed with a slotted spoon. Give the chickpeas a final rinse under cold water to remove any remaining skins.
2. Make the chocolate mixture. In a small saucepan, combine tahini, peanut butter, maple syrup, milk and chocolate chips. Heat over medium-low heat, whisking until the chocolate is melted and mixture is smooth.
3. Blend the ingredients. Combine the chickpeas, chocolate mixture, cocoa powder, vanilla, espresso powder and salt in a food processor or high-powdered blender and puree until smooth and creamy. The consistency will be similar to frosting. If the mixture is too thick, feel free to add in more milk 1 teaspoon at a time.
4. Chill and serve. Transfer the chocolate hummus to a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to deepen and the texture to set. Serve chilled with your favorite dippers. I like to top mine with a little shaved chocolate!

How to Serve

• fresh fruit – we love serving this fruit dip with fresh strawberries, banana slices, apples, pears and raspberries or other berries as they pair perfectly with the rich chocolate flavor and make a nutritious option.
• graham crackers – make this a s’mores-inspired snack without the guilt and feel free to serve with some marshmallows too.
• pretzels – who doesn’t love a sweet and salty combo and pretzels taste amazing with this chocolate hummus. Pita chips also make a great option.
• waffles or pancakes – use it as a healthier chocolate spread for a delicious breakfast or brunch.
• toast – this would be especially good spread on toast with sliced bananas or strawberries on top.

Prepping and Storage

To Store: This chocolate hummus can be stored in a sealed, airtight container for 5 to 7 days in the refrigerator. The hummus will thicken slightly as it chills so I recommend giving this a good stir before serving or you can let it sit at room temperature for 5 to 10 minutes to soften back up to a creamy, dippable consistency.

To Freeze: You can freeze this chocolate hummus, however the texture may change slightly after thawing. If you are planning to freeze, transfer to a freezer-safe container and store up to 2 months. Thaw overnight in the fridge, then stir or re-blend briefly in your food processor or blender to restore creaminess.

More Chocolate Desserts

• Flourless Chocolate Chip Brownies
• Chocolate Peppermint Cookies
• Fudgy Zucchini Brownies
• Mini Raspberry Chocolate Cakes
• Healthy Chocolate Chip Cookies

Hope you all enjoy this Healthy Chocolate Hummus recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Chocolate Hummus

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This Healthy Chocolate Hummus is rich and indulgent to satisfy your sweet tooth, but made with wholesome ingredients that you can feel good about eating! Serve with your favorite fruit, pretzels or graham crackers for the perfect fun dessert or snack!

Course Appetizer, Snack

Cuisine American

Keyword Healthy Chocolate Hummus

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 181kcal

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed with skins removed
• 1/4 cup tahini
• 2 Tbsp peanut butter
• 1/3 cup maple syrup
• 3 Tbsp milk
• 2 Tbsp chocolate chips (I used Lily’s chocolate chips)
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tsp espresso powder
• 1/4 tsp salt
• Serve with fresh fruit, pretzels or graham crackers

Instructions

• Prepare the chickpeas. To get the creamiest hummus, first we need to remove the skins from the chickpeas. Drain and rinse the chickpeas and place them in a bowl of cold water. Using your fingers, gently rub the chickpeas together to remove the skins. The skins will float to the top of the water and can be removed with a slotted spoon. Give the chickpeas a final rinse under cold water to remove any remaining skins.
• Make the chocolate mixture. In a small saucepan, combine tahini, peanut butter, maple syrup, milk and chocolate chips. Heat over medium-low heat, whisking until the chocolate is melted and mixture is smooth.
• Blend the ingredients. Combine the chickpeas, chocolate mixture, cocoa powder, vanilla, espresso powder and salt in a food processor or high-powdered blender and blend until smooth and creamy. If the mixture is too thick, feel free to add in more milk 1 teaspoon at a time until you’ve reached the desired consistency.
• Chill and serve. Transfer the chocolate hummus to a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to deepen and the texture to set. Serve chilled with your favorite dippers. I like to top mine with a little shaved chocolate!

Nutrition

Serving: 1/8th of recipe | Calories: 181kcal | Carbohydrates: 26.5g | Protein: 6g | Fat: 7.3g | Saturated Fat: 1.1g | Sodium: 217.4mg | Fiber: 4.8g | Sugar: 8.2g

These No Bake Almond Butter Granola Bars are a wholesome, delicious snack that easily comes together in just 15 minutes using simple pantry ingredients! Perfect for busy mornings, a healthy snack or for your kid’s lunchbox!

If you’re looking for a wholesome snack that is quick to make, naturally sweetened and requires zero oven time, these No Bake Almond Butter Granola Bars are about to become a staple in your house! Perfect for busy mornings, lunchboxes, post-workout fuel or a healthy afternoon snack bar, this recipe comes together in just 15 minutes using simple pantry ingredients. No baking, no complicated steps, just chewy, nutty and lightly sweet bars that taste indulgent while still being nourishing.

Why You’ll Love These

• Wholesome – these bars are made with hearty rolled oats and are naturally sweetened without using any refined sugar. So much better than store-bought granola bars!
• No oven required – these healthy granola bars come together in just 15 minutes with zero baking necessary making them the perfect snack to grab on-the-go.
• Customizable – feel free to make these homemade granola bars to your liking by using a variety of your favorite mix-ins or swapping the almond butter for peanut butter!
• Kids will love these – these bars are so fun to make with your kids and are made with wholesome ingredients so you can feel good about putting them in their lunchbox.

Ingredients You’ll Need

• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free oats) make these bars deliciously chewy! You can also use quick-cooking oats if that’s all you have on hand, but they won’t have that great chewy texture.
• puffed rice cereal – I used puffed brown rice cereal with no added sugar (not Rice Krispies) which adds a delicious crunch to these bars.
• almond butter – creamy, rich and packed with healthy fats and protein. You could also use peanut butter or other nut butter if you prefer.
• coconut oil – helps to bind these bars together along with the honey.
• honey – this is needed to naturally sweeten the bars and help bind them together, but feel free to use maple syrup or other natural sweetener.
• vanilla extract – for a boost of flavor.
• mini chocolate chips – you could also use chopped up chocolate or other mix-ins like chopped almonds, shredded coconut, chia seeds or dried fruit.
• sea salt – to bring out all these flavors!

How to Make Almond Butter Granola Bars

1. Mix dry ingredients. In a large mixing bowl, combine rolled oats and puffed rice cereal. Set aside.
2. Heat up wet ingredients. In a small saucepan on medium-high heat, whisk together the almond butter, honey and coconut oil and bring to a boil. Lower the heat to medium-low, continually whisking, and allow mixture to simmer for about 2 minutes on low heat. Remove mixture from heat and stir in the vanilla extract.
3. Combine the oat mixture. Pour mixture over the dry oat mixture and fold together so everything is evenly coated. Stir in one tablespoon of chocolate chips and transfer to a prepared 9×13-inch baking dish lined with parchment paper.
4. Press into the pan. Press the granola mixture firmly into the prepared pan. I used extra parchment paper to press down to avoid the granola from sticking to my fingers. Sprinkle the remaining chocolate chips over top, lightly pressing them into the mixture, and top with a little sea salt.
5. Refrigerate. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours. Once bars are set and firm, lift the parchment paper so that bars are easily removed from the baking dish and slice into 18 bars.

Tips for Making the Best Granola Bars

• Use the right nut butter – the almond butter acts as both our flavor base and the glue that holds these bars together so make sure to choose a creamy, well-stirred almond butter (or other nut butter) for the best texture.
• Measure oats carefully – too many oats can make your granola bars dry and crumbly, while using too few can make them overly soft. Spoon the oats into your measuring cup and level them off rather than packing them down.
• Boil the mixture for 2 minutes – I found that this is really the secret to helping these bars stick together. Make sure to whisk constantly so that the bottom of the peanut butter doesn’t burn.
• Press firmly into the pan – this is one of the most important steps to ensure your bars set properly and hold together. I like to use a little parchment paper to evenly press down on the bars and help prevent the mixture from sticking to my hands.
• Don’t skip the salt – sprinkling a little sea salt at the end is essential! It enhances the sweetness, balances the flavors and prevents the bars from tasting flat.
• Chill long enough to set – these bars need to chill for at least 2 hours in the fridge to give them time to firm up, but feel free to let them chill even longer. Slicing them too early will cause them to crumble.

Variations and Substitutions

• Make them nut-free – you can simply swap out the creamy almond butter for a seed-based alternative such as sunflower seed butter or pumpkin seed butter.
• Make them dairy-free – just make sure you use dairy-free chocolate chips or cacao nibs when mixing in the chocolate.
• Make them vegan – swap out the honey for maple syrup or agave nectar and make sure to use dairy-free chocolate chips.
• Flavor variations – switch up the flavor profile by adding in cinnamon, shredded coconut, cocoa powder, pumpkin spice or dried fruit.
• For chewier bars – if you like your bars more on the chewier side, feel free to add in extra almond butter, honey or brown sugar.
• For crunchier bars – if you like your bars with more of a crunch, add in some chopped nuts or sunflower seeds.
• For thicker bars – these bars are on the thinner side as I was trying to recreate those classic Chewy granola bars, but if you want thicker bars that won’t crumble as easy, try using a 9×9-inch square pan and slicing about 12 bars.
• Extra protein – you can also mix in 2 to 3 tablespoons of your favorite protein powder or even some flax seeds, hemp seeds or chia seeds for a little protein boost.

Prepping and Storage

• To Store: These chewy almond butter granola bars can be stored in a sealed, airtight container for up to 7 days in the refrigerator. I like to place a piece of parchment paper between the layers when stacking them to prevent them from sticking together.
• To Freeze: These bars can be stored in the freezer for up to 3 months making them great for meal prep! Pull out individual bars to thaw anytime you’re craving something sweet.

More Bars You’ll Love

• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• Blueberry Oatmeal Breakfast Bars
• Carrot Cake Oatmeal Breakfast Bars
• Healthy Pumpkin Bars

More No Bake Desserts

• Chocolate Peanut Butter Balls
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Trail Mix Balls
• Peanut Butter Quinoa Energy Balls
• Homemade KIND Bars

Hope you all enjoy these Almond Butter Granola Bars! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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No Bake Almond Butter Granola Bars

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These No Bake Almond Butter Granola Bars are a wholesome, delicious snack that easily comes together in just 15 minutes using simple pantry ingredients! Perfect for busy mornings, a healthy snack or for your kid’s lunchbox!

Course Snack

Cuisine American

Keyword No Bake Almond Butter Granola Bars

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 Servings

Calories 170kcal

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup puffed rice cereal
• 3/4 cup almond butter
• 4 Tbsp coconut oil
• 1/2 cup honey
• 1 tsp vanilla extract
• 3 Tbsp mini chocolate chips divided
• Pinch of sea salt

Instructions

• In a large bowl, combine rolled oats and puffed rice cereal; set aside.
• In a small saucepan on medium-high heat, whisk together almond butter, coconut oil and honey and bring to a boil. Lower the heat to medium-low, continually whisking, and allow mixture to simmer for about 2 minutes. Remove mixture from heat and stir in the vanilla extract.
• Pour mixture over the dry oat mixture and fold together so everything is evenly coated. Stir in one tablespoon of chocolate chips and transfer to a prepared 9×13-inch baking dish lined with parchment paper.
• Press granola mixture firmly into the baking dish (I used extra parchment paper to press down to avoid granola from sticking to my fingers) and sprinkle remaining chocolate chips over top along with a pinch of sea salt. Cover and refrigerate for two hours.
• Remove from refrigerator and lift the parchment paper so the bars are easily removed from the baking dish. Cut into 18 bars and store at room temp individually wrapped in plastic wrap or freeze for later.

Video

Nutrition

Serving: 1bar | Calories: 170kcal | Carbohydrates: 18.2g | Protein: 2.8g | Fat: 10.7g | Saturated Fat: 3.7g | Sodium: 86.8mg | Fiber: 1.3g | Sugar: 9.8g

These chewy Chocolate Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.

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These Chocolate Peppermint Cookies make the perfect holiday sweet treat great for Christmas parties, cookie exchanges, baking with your kids or enjoying with a hot cup of cocoa. These cookies are chewy, rich in chocolate flavor and easily come together in under 30 minutes making this recipe a favorite during the busy Christmas season!

Why You’ll Love These

• Made healthier – these chocolate peppermint cookies are made healthier with less butter, whole wheat flour and zero refined sugar.
• Quick and easy – these cookies come together in under 30 minutes with zero chilling required.
• Rich and fudgy – the combination of cocoa powder, espresso powder and chocolate chips make these cookies deliciously rich and fudgy!
• Great for holiday baking – these cookies are perfect for Christmas parties, gifting in cookie tins, or simply enjoying a sweet treat with your morning coffee or hot cocoa.

Ingredients You’ll Need

• flours – I used a combination of whole wheat pastry flour and all-purpose flour in these cookies, but you could also use a gluten-free 1 to 1 baking flour if making gluten-free cookies.
• unsweetened cocoa powder – adds the chocolate to these cookies.
• espresso powder – enhances the chocolate flavor.
• baking soda – this acts as a leavening agent to help these cookies bake up nicely and gives them that chewy texture.
• butter – we are only using 4 tablespoons of butter which really makes these cookies so delicious with amazing flavor, but you could substitute coconut oil, if you prefer.
• coconut oil –
• egg – you’ll need one large egg in this recipe which acts as a binding ingredient and gives the cookies structure and height.
• cane sugar – naturally sweetens these cookies without using any refined sugar, but you could also use coconut sugar or other granulated sugar.
• chocolate chips – I used these Lily’s chocolate chips which are sweetened with stevia making the sugar content really low and gives these cookies even more chocolate flavor.
• vanilla + peppermint extracts – boosts of flavor!
• candy canes – crushed candy canes are mixed into these cookies as well as sprinkled on top for a delicious peppermint finish.

How to Make Chocolate Peppermint Cookies

1. Mix ingredients. In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter and sugar until well combined. Add the melted coconut oil and egg and beat until creamy. Mix in the vanilla and peppermint extracts.
2. Make batter.  In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips and crushed candy canes.
3. Bake cookies. Using a tablespoon-size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or baking mat and gently press down on the tops of the cookies to flatten them a bit. Bake the cookies in the oven at 350 degrees F for 12 to 13 minutes, until cookies are set, but still soft. Immediately sprinkle some extra crushed candy canes on top.
4. Cool.  Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. You should get about 24 to 25 cookies.

Tips for the Best Chocolate Peppermint Cookies

• Use high-quality cocoa powder for the richest chocolate flavor. I like to use Dutch-process cocoa powder that gives a a darker color and smoother taste.
• Measure peppermint extract carefully as a little goes a long way and too much can overpower the cookies.
• Use parchment paper as this helps prevent sticking and makes for really easy clean-up. If you don’t have parchment paper, a silicone baking mat works great too.
• Don’t over-bake so you can get those soft, fudgy centers. The key is to slightly underbake them when the edges are set, but centers are still soft.
• Store cookies properly in a sealed, airtight container to keep the cookies soft and fresh for several days. If stacking, place parchment paper between the layers to prevent the peppermint topping from sticking.

Prepping and Storage

To Store:  These cookies will last at room temperature stored in a sealed, airtight container on the counter for 3 to 4 days.  You can also store these in the refrigerator to keep them longer for up to 7 days.

To Freeze:  For longer storage, these cookies can be stored in the freezer for up to 2 months. When ready to enjoy, transfer them to the fridge to thaw overnight or let them thaw completely on the countertop at room temperature. You can also freeze the cookie dough as well.

More Cookie Recipes to Make

• The BEST 5-Ingredient Peanut Butter Cookies
• Healthy Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Iced Pumpkin Cookies
• Grain-Free Sugar Cookies
• Triple Chocolate Cookies

Hope you all enjoy these Chocolate Peppermint Cookies 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! 

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Chocolate Peppermint Cookies

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These chewy Chocolate Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.

Course Dessert

Cuisine American

Keyword Chocolate Peppermint Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 24

Calories 103kcal

Ingredients

• 1/4 cup butter softened
• 3/4 cup cane sugar
• 1/4 cup coconut oil melted and cooled
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp espresso powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/4 cup crushed candy canes about 2 or 3 canes (plus more for topping)

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter and sugar until well combined. Add the melted coconut oil and egg and beat until creamy. Mix in the vanilla and peppermint extracts.
• In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips and crushed candy canes.
• Using a tablespoon-size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or baking mat and gently press down on the tops of the cookies to flatten them a bit. 
• Bake the cookies for 12 to 13 minutes, until cookies are set, but still soft. Immediately sprinkle some extra crushed candy canes on top.
• Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. You should get about 24 to 25 cookies.

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 13.1g | Protein: 1.3g | Fat: 6g | Saturated Fat: 4.2g | Cholesterol: 12.8mg | Sodium: 14.9mg | Fiber: 1.7g | Sugar: 6g

This creamy and delicious Healthy Pumpkin Pie makes the perfect holiday dessert! So easy to make, naturally sweetened with maple syrup and tastes great topped with whipped cream or vanilla ice cream!

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There is nothing better than indulging in a slice of creamy pumpkin pie after a filling Thanksgiving meal! This Healthy Pumpkin Pie made from scratch checks all the boxes and is SO easy to make. Warm, cozy and the best part is you don’t need loads of sugar or heavy cream to make this taste like traditional pumpkin pie. Whether you’re hosting Thanksgiving this holiday season, bringing a dish to a fall gathering or simply craving something sweet, this pumpkin pie recipe is for you!

Why You’ll Love This

• Naturally sweetened – this healthy pie is made with zero refined sugar and sweetened with a combination of maple syrup, coconut sugar and warm spices.
• Easy to make – this pumpkin pie easily comes together in minutes with just a few simple pantry staples whipped together in one bowl. Feel free to use store-bought pie crust to make this even easier!
• Prep ahead of time – the best part of this recipe is that pumpkin pie actually gets better as it rests. The flavors deepen and the texture becomes even silkier making it the perfect stress-free holiday dessert you can make ahead of time.
• Perfect holiday dessert – always a crowdpleaser and a delicious addition to your Thanksgiving menu without all the guilt. Your guests will thank you!

Ingredient’s You’ll Need

• pumpkin puree – you’ll need 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 – these give the pumpkin pie that perfect custard texture while binding everything together.
• milk – I used unsweetened almond milk to keep this dairy-free, but feel free to use whatever milk you have on hand in the fridge. You could also use coconut cream which would taste amazing.
• sweeteners – we are using a combination of pure maple syrup and coconut sugar in place of brown sugar to sweeten this pumpkin pie without using refined sugar.
• vanilla extract – adds a little boost of flavor and balances out the spices.
• warm spices – a combination of pumpkin pie spice and cinnamon to make this the coziest pumpkin pie!
• pie crust – you can either use a store-bought pie crust or feel free to make your own. You can also use a gluten-free pie crust or dairy-free pie crust, if needed.

How to Make Healthy Pumpkin Pie

1. Make the filling. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, spices and salt until smooth.
2. Pour into the pie crust. Place the pie crust on a sheet pan and pour the pumpkin pie filling into the pie shell.
3. Bake. Place the pumpkin pie into your preheated oven at 350 degrees and bake for 50 to 60 minutes, until the pie is set and edges are firm.
4. Let cool. Remove from the oven and let the pumpkin pie cool completely before slicing, about 2 to 3 hours. Top with whipped cream or store in the fridge until ready to serve.

How to Serve

• A dollop of whipped cream or coconut cream
• Toasted pecans or walnuts on top
• A drizzle of warm maple syrup
• Sprinkle of cinnamon or pumpkin pie spice
• A scoop of vanilla ice cream

Tips for Making the Best Pumpkin Pie

• Use 100% pumpkin puree – make sure you use pure pumpkin puree and not pumpkin pie filling to keep the recipe lower in sugar.
• Don’t overmix – gently whisk the filling just until everything is combined. Overmixing incorporates too much air and can cause cracking.
• Bake until just set – your pumpkin pie is perfectly baked when the outer 2 inches are set, but the center gently wobbles like jello. The pie will continue to bake as it cools!
• Cover the crust as needed – if you notice the crust starts to brown while the pie is still baking, cover the edges with aluminum foil or a pie shield.
• Cool at room temp – rapid temperature changes can cause cracking so make sure to let the pie cool completely at room temperature before storing in the fridge.
• Chill before slicing – custard pies need time to set completely so I recommend chilling for at least 2 to 4 hours (or overnight) for the cleanest slices. The flavors also deepen and become richer by the next day!

Variations

• Pie crust – save time and use store-bought pie crust or feel free to make your own! This would also taste great with a graham cracker pie crust.
• Sugar – this recipe calls for a variation of maple syrup for that warm, rich sweetness and coconut sugar to avoid using refined sugars, but feel free to use honey, granulated sugar or brown sugar.
• Spices – if you don’t have pumpkin pie spice, you can make your own using 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and a pinch of cloves or allspice.
• Dairy-free – you can easily make this pumpkin pie dairy-free by using almond milk, oat milk, coconut milk or coconut cream for the filling.
• Gluten-free – use your favorite store-bought gluten free pie crust or make your own using oat flour or 1-to-1 gluten-free flour blend.

How to Make Ahead

Pumpkin pie is one of the best make-ahead desserts because the flavor actually gets better as it rests! Whether preparing for a holiday gathering or planning ahead for busy weeks, here are some tips on how to prep, store and freeze your pumpkin pie.

• Prepare the filling in advance – you can mix the entire pumpkin pie filling 1 to 2 days ahead of time and store it in a sealed, airtight container in the fridge. Before baking, simply whisk it again to re-incorporate the spices and pour into the crust.
• Make the crust ahead of time – if you aren’t using store-bought crust, you can make fully bake your crust 1 to 2 days ahead of time and just keep it wrapped at room temperature until ready to fill.
• Baking the pie ahead of time – pumpkin pie actually sets better after it chills overnight, making it an ideal dessert to bake 24 hours before serving. Just make sure the pie has cooled completely before covering with foil or plastic wrap and storing in the fridge.

Storing Pumpkin Pie

To Store: Once cooled, pumpkin pie will last in your refrigerator covered with plastic wrap for 3-4 days. You can serve the leftover pie cold, at room temperature or feel free to warm it up in the microwave for 10 to 15 seconds. If the crust softens a bit, you can crisp individual slices in the oven at 325 degrees F for about 5 minutes.

To Freeze: You can either wrap the whole pie tightly with plastic wrap along with a layer of foil or you can freeze individual slices for grab-and-go convenience! Pumpkin pie will last up to 2 months in the freezer. When ready to enjoy, let the pie thaw overnight in the fridge before serving.

More Pumpkin Recipes

• Healthier Pumpkin Bars
• Whole Wheat Pumpkin Muffins
• Healthy Pumpkin Dip
• Gluten-Free Pumpkin Spice Donuts
• Almond Flour Pumpkin Bread
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

Hope you all enjoy this Healthy Pumpkin Pie recipe! 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!

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Healthy Pumpkin Pie

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This creamy and delicious Healthy Pumpkin Pie makes the perfect holiday dessert! So easy to make, naturally sweetened with maple syrup and tastes great topped with whipped cream or vanilla ice cream!

Course Dessert

Cuisine American

Keyword Healthy Pumpkin Pie

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 225kcal

Ingredients

• 1 (15 oz) can pumpkin puree
• 3 eggs whisked
• 1/2 cup milk
• 1/3 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 (9-inch) unbaked pie crust
• Top with whipped cream (optional)

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, spices and salt until all combined.
• Place the pie crust on a sheet pan and pour the pumpkin pie filling into the pie shell.
• Bake in the oven for 50 to 60 minutes, until pie is set and edges are firm.
• Remove from the oven and let the pie cool completely before slicing, about 2 to 3 hours. Top with whipped cream or store in the fridge until ready to serve.

Nutrition

Serving: 1slice | Calories: 225kcal | Carbohydrates: 29.4g | Protein: 4.9g | Fat: 10.3g | Saturated Fat: 4.6g | Cholesterol: 69.8mg | Sodium: 179.3mg | Fiber: 3.7g | Sugar: 11.4g

The post Healthy Pumpkin Pie appeared first on Eat Yourself Skinny.

This Apple Cinnamon Baked Oatmeal is a cozy breakfast made with wholesome oats, shredded apples, and warm spices while naturally sweetened with maple syrup and plump raisins!  We also topped this with crunchy pecans and a delicious maple cream cheese glaze!

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Trust me when I say this apple cinnamon baked oatmeal recipe is EVERYTHING you want for breakfast. Wholesome oats, chunks of delicious apples, warm spices, naturally sweetened with maple syrup and plump raisins all drizzled with a maple cream cheese glaze! Such a cozy breakfast with a boost of fiber and protein that can easily be thrown together in just 10 minutes and baked in the oven for the perfect way to start any morning!

Why You’ll Love This

• Wholesome – this baked apple oatmeal is made with whole-grain oats, fresh apples and natural sweeteners without using any butter or oil.
• Customizable – you can easily use different types of fruit or berries, a variety of nuts and fun mix-ins.
• Perfect for meal prep – bake this up over the weekend and it enjoy it all week for a nutritious breakfast. Just reheat and go!
• Delicious dessert – not only is this great for breakfast, but the consistency is similar to bread pudding and the warm flavors make this so comforting!

Ingredients You’ll Need

• rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF baked oatmeal.  I don’t recommend using quick oats in this recipe as you would need slightly less since they’re packed more tightly when measured out, however they will work if that’s all you have on hand.
• shredded apple – the star of of this whole recipe!  I used Honeycrisp apples because of that wonderful tart/sweet taste, but any type of apples will work.
• baking powder – acts as a leavening agent to help this baked oatmeal rise.
• almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats.
• eggs – adds protein and helps hold the baked oatmeal together.  If vegan, feel free to use 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water).
• applesauce – I used unsweetened applesauce which takes the place of oil in this recipe and adds even more apple flavor, but you could use melted coconut oil or even unsalted butter if you don’t have any unsweetened applesauce on hand.
• maple syrup – naturally sweetens this baked oatmeal and the maple syrup tastes incredible with all the warm fall spices!  You could also use honey, regular sugar or brown sugar if you prefer.
• vanilla extract – the perfect flavor boost!
• spices – a combination of cinnamon, nutmeg and salt (apple pie spice would taste amazing too!)
• mix-ins – I added in some chopped pecans and raisins for some added crunch and sweetness, but feel free to use any type of nuts you prefer (walnuts taste delicious in this!) or you could even throw in some chocolate chips.
• maple cream cheese glaze – a delicious combination of cream cheese, maple syrup, cinnamon and a little almond milk.  Completely optional, but SO good!

What Apples Should I Use to Bake With?

I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy.  Feel free to use whichever variety you like best though as there are many apples that are great for baking!  Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options.

Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!

How to Make Apple Cinnamon Baked Oatmeal

• Mix ingredients.  In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg and salt, then set aside.  In a medium bowl, stir together the eggs, milk, applesauce, maple syrup, shredded apple and vanilla extract until all combined.
• Make the batter.  Pour the wet ingredients in with the dry ingredients and mix until combined.  Fold in the raisins and then transfer the oat mixture to an 8×8 or 9×9-inch prepared baking dish coated with non-stick cooking spray.  Sprinkle the top with chopped pecans (or other chopped nuts such as walnuts),  desired.
• BAKE!  Bake the oatmeal at 350 degrees F for 45 to 50 minutes until the center has set and a toothpick inserted comes out clean.  Let the oatmeal sit for 5 minutes to cool before serving.
• Maple Cream Cheese Glaze.  While the oatmeal is baking, place the cream cheese in a microwave-safe bowl and heat for 15 to 30 seconds, until softened.  Whisk in the maple syrup, milk and cinnamon, mixing vigorously until smooth.  Drizzle the glaze over each portion, serve and enjoy!

Prepping and Storage

To Store: You can store this baked oatmeal in a sealed, airtight container in the fridge for up to 5 days. When ready to re-heat, either cover the entire baked oatmeal with foil and heat in the oven at 350 degrees F for about 20 minutes or re-heat individual portions in the microwave or toaster oven. Perfect for your weekly meal prep!

To Freeze: This baked oatmeal can also be stored in the freezer for up to 3 months in a sealed, airtight container. Alternatively, you can also slice the oatmeal into individual portions, wrap them in plastic wrap and store them in sealed freezer bags.

More Apple Recipes You’ll Love

• Healthy Apple Cinnamon Muffins
• Healthy Apple Crisp
• Maple Cinnamon Sautéed Apples
• Apple Pie Overnight Oats
• Apple Cinnamon Thumbprint Cookies
• Harvest Apple Cider Punch

More Oatmeal Recipes You’ll love

• Blueberry Oatmeal Breakfast Bars
• Raspberry Almond Baked Oatmeal
• Carrot Cake Oatmeal Breakfast Bars
• Apple Pie Overnight Oats
• Peanut Butter and Banana Overnight Oats

Hope you all enjoy this Apple Cinnamon Baked Oatmeal 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!

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Apple Cinnamon Baked Oatmeal

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This Apple Cinnamon Baked Oatmeal is a cozy breakfast made with wholesome oats, shredded apples, and warm spices while naturally sweetened with maple syrup and plump raisins!  We also topped this with crunchy pecans and a delicious maple cream cheese glaze!

Course Breakfast, Dessert

Cuisine American

Keyword Apple Cinnamon Baked Oatmeal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 263kcal

Ingredients

• 2 1/2 cups rolled oats
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• Pinch of nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 2 cups almond milk or milk of choice
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups chopped apples (small pieces)
• 1/3 cup raisins
• 3 tablespoons chopped pecans

For the Maple Cream Cheese Glaze:

• 3 ounces cream cheese
• 1 tablespoon maple syrup
• 1 tablespoon almond milk
• Dash of cinnamon

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and salt. Set aside.
• In a separate bowl, whisk together eggs, almond milk, applesauce, maple syrup, vanilla extract and chopped apples, stirring until well-combined.
• Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the raisins.
• Pour oatmeal into a prepared 8×8-inch pan or 9×9-inch baking dish coated with non-stick cooking spray and sprinkle the top with chopped pecans.  Bake in the oven for 45 to 50 minutes, until the oatmeal has set and a toothpick inserted in the center comes out clean.
• While the oatmeal is baking, place cream cheese in a microwave-safe bowl and heat for 15 to 30 seconds, until softened.  Whisk in maple syrup, milk and cinnamon and mix vigorously until smooth.
• When oatmeal is done baking, remove and let cool for 5 minutes before serving. Drizzle the maple glaze over each portion and enjoy!

Notes

*This baked oatmeal will last in the fridge in a sealed, airtight container for up to 5 days or in the freezer for 3 months.

Nutrition

Serving: 1/8th of recipe | Calories: 263kcal | Carbohydrates: 33.1g | Protein: 6.6g | Fat: 9.3g | Saturated Fat: 3g | Sodium: 164.2mg | Fiber: 4.2g | Sugar: 9.9g

The post Apple Cinnamon Baked Oatmeal 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!

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It’s officially that time of year! Pumpkin season is in full effect and these Whole Wheat Pumpkin Muffins have been on repeat. Perfectly soft and moist, this pumpkin muffin recipe makes the perfect cozy treat for your family this weekend. The best part about these healthy pumpkin muffins are that you can easily throw them together in just 30 minutes and are made healthier with whole wheat flour, applesauce and zero butter or refined sugar. These pumpkin muffins are perfect for a quick breakfast, healthy snack or treat alongside your morning coffee!

Why You’ll Love these Muffins

• Wholesome ingredients – made with whole wheat flour and naturally sweetened with applesauce and maple syrup with no added sugar.
• Perfectly moist – applesauce, pumpkin purée and a little coconut oil make these muffins deliciously moist and fluffy!
• Customizable – this delicious recipe is easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
• Freezer-friendly – bake once or make a double batch to enjoy all season long! Definitely one of our favorite recipes with tons of fall flavor.

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 regular whole wheat flour, white whole wheat flour or 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.
• sweeteners – I used a combination of pure maple syrup and cane sugar to sweeten these muffins without using any refined sugar, but you could also use honey, brown sugar 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. You could also make your own pumpkin pie spice using nutmeg, ginger, allspice and cloves.

How to Make Pumpkin Muffins

• Mix ingredients. In a large mixing bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside flour mixture. 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 muffin 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 muffin liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.
• Bake the muffins. Bake the muffin tin 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.

Tips for Making the BEST Pumpkin Muffins

• Make sure you DON’T over mix the batter. This results in super dense muffins which we don’t want. We are going for fluffy and soft!
• Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
• Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit, fresh berries or a whole cup of chocolate chips!
• To make these pumpkin muffins vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.
• This recipe also makes 24 mini muffins. Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes. Perfect treat for little hands!
• If you love this recipe, make sure to try our delicious healthy pumpkin bread recipe!

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 healthy 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 a large freezer bag.  When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months!

More Pumpkin Recipes

• Healthier Pumpkin Bars
• Healthy Pumpkin Zucchini Bread
• Gluten-Free Pumpkin Spice Donuts
• Almond Flour Pumpkin Bread
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Muffin Recipes

• Healthy Apple Cinnamon Muffins
• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Strawberry Jam Filled Oat Muffins
• Banana Breakfast Muffins

Hope you all enjoy these Whole Wheat Pumpkin Muffins! If you love this dessert 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!

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Whole Wheat Pumpkin Muffins

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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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Whole Wheat Pumpkin Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 164kcal

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

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
• 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.
• Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use paper liners) making sure to fill each cup almost all the way full.
• 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

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

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

The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

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Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven??  You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever!  Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar.  We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.

Why You’ll Love this Recipe

• Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
• This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
• Made with whole grains, applesauce and zero butter or refined sugar.
• Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
• Freezer-friendly so you can enjoy this pumpkin bread all season long!

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 this pumpkin bread 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 this pumpkin bread 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 this bread 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 this bread its fluffy texture and height.
• sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread 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 substitute with another type of oil if you prefer or even butter.
• applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread 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.  If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
• cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread!  All you need is cream cheese, maple syrup, a little milk and vanilla extract.

How to Make Healthy Pumpkin Bread

• 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.  Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
• BAKE!  Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
• Drizzle with cream cheese.  While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.  Drizzle the glaze over the bread, slice and enjoy!

Tips for Making the BEST Pumpkin Bread

• Make sure you DON’T over mix the batter.  This results in super dense pumpkin bread which we don’t want.  We’re going for fluffy and soft!
• Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour.  I don’t recommend using almond flour or coconut flour in this recipe.
• Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
• I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
• To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

I love this recipe because not only does it make the best pumpkin bread, but you can also make delicious pumpkin muffins!

• You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
• This recipe also makes 24 mini muffins.  Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes.  Perfect treat for little hands!
• You can also make three mini pumpkin loaves which is perfect for gifting.  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.

Prepping and Storage

To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.

To Freeze: This pumpkin bread freezes really well too!  You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags.  When ready to enjoy, thaw out overnight in the fridge.  This pumpkin bread will keep in the freezer for up to 3 months.

More Pumpkin Recipes

• Healthier Pumpkin Bars
• Healthy Pumpkin Muffins
• Gluten-Free Pumpkin Spice Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Quick Bread Recipes

• The BEST Banana Bread Recipe
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• Almond Flour Pumpkin Bread
• Blueberry Lemon Bread

Hope you all enjoy this Healthy Pumpkin Bread 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!

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Healthy Pumpkin Bread

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The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Healthy Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 179kcal

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 extract

For the maple cream cheese drizzle:

• 3 oz cream cheese
• 1 tablespoon maple syrup
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
• 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.
• Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
• While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.
• Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

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Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 26.8g | Protein: 3.4g | Fat: 6.6g | Saturated Fat: 4.9g | Sodium: 93.8mg | Fiber: 2.9g | Sugar: 14.3g

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