With Chanukah finally here, we baked these “healthified” sufganiyot muffins. Generally, we eat fried jelly donuts stuffed with strawberry jelly on this holiday, so in order to get that same jelly-donut feel, we baked vanilla-maple muffins stuffed with naturally sweetened strawberry preserves. These gluten-free muffins are so unbelievably moist and dusted with cinnamon to give them a warm winter feel.
Sufganiyot Muffins
Pecan Pie Bars (sweetened by dates)
These gluten-free and vegan treats are a perfect autumn-inspired treat or dessert for your Thanksgiving table! Unlike the usual pecan pie that’s loaded with corn syrup and sugar, ours is naturally sweetened with dates and maple syrup and uses fluffy almond flour for the base.
Chocolate Rice Crispy Bars
This no-bake frozen dessert is such a great way to “healthify” a classic. Inspired by @eatingbyelaine, this has quickly become a favorite at holidays, can be made dairy-free and is vegan and gluten-free. Sink your teeth into the rich flavors of chocolate and creamy almond butter, and you’ll be hooked!
Banana Pumpkin Quinoa Cookies
These gluten-free and vegan cookies are perfect for parents looking to sneak some extra veggies + protein into their children’s diets. With plant based protein from the quinoa, oats, and peanut butter, these cookies also provide beta carotene, vitamin C, and iron from the pureed pumpkin. I give these cookies to my kids as a breakfast baked good or afternoon snack… it’s so versatile and nutritious!
Pumpkin Bread
This HIDDEN VEGGIES treat embodies the flavors of autumn and will not disappoint if you’re longing for those sweater and boots fall days ahead. Naturally sweetened with pure maple syrup or robust honey and spiced with warm cinnamon, ginger, nutmeg, and cloves, this pumpkin bread is perfect for a crisp autumn morning breakfast or even an afternoon treat. Made with nutrient dense whole wheat pastry flour, sweet pumpkin purée, and creamy yogurt, this bread can be topped with pumpkin seeds and/or chocolate chips (we’ve done both and the kids prefer the chocolate… obviously!).
Pumpkin Spice Breakfast Donuts
Sometimes when parenting, I think about things I would’ve enjoyed as a kid, and I try to put a parent’s spin on them. Donuts for breakfast? Amen to that!! These breakfast treats are refined sugar free, made with nutritious whole wheat pastry flour, vitamin packed pumpkin purée, warm autumn spices (think cinnamon, nutmeg, ginger, and cloves) and creamy yogurt.
Almond Butter Zucchini Muffins
These grain-free, gluten-free, and flour-free muffins (say that 3x fast!) are a great hidden veggies recipe that works well for breakfasts, snacks, and school lunchboxes. Amazingly, almond butter acts as a replacement for flour and creates a perfectly moist and fluffy treat!
Apples ‘N Honey Cake
An easy and flavorful autumn recipe that incorporates warm apples, spicy cinnamon, nutmeg, and of course sweet honey! Drizzle some of our maple glaze over the top for extra goodness!!
Apples ‘N Honey Muffins
These apple muffins are a great make-ahead snack or breakfast option for both kids and adults alike, and are a great way to use all your autumn apples! Made with nutritious apples, whole wheat pastry flour, and oats, these muffins are made fluffy with protein-rich Greek yogurt!
Peanut Butter CRUNCH Popsicles
These popsicles are a MUST MAKE treat (or even breakfast) before summer ends! These gems taste like indulgent creamy peanut butter ice cream with little yummy oatmeal chunks but contain healthy, clean ingredients without any of the refined sugars!
Blueberry Zucchini Banana Bread
A great breakfast or snack recipe to get your kids to eat zucchini!! Naturally sweetened by ripe bananas and pure maple syrup, this bread uses yogurt to make it moist and whole wheat pastry flour for fiber and vitamins. The added blueberries add such a deliciously sweet flavor that’s a must try in your banana bread!
Banana Cream Pie Cupcakes
This family-favorite cupcake is baked with wholesome clean ingredients that make this treat great for an afternoon snack or even breakfast! Fruity ripe bananas and pure maple syrup naturally sweeten this gluten-free cupcake that’s spiced with the warm flavors of cinnamon, nutmeg, and aromatic vanilla.