These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh shredded apple, warm cinnamon and cozy fall spices. Made with Greek yogurt, whole wheat pastry flour and pure maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!

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It’s officially apple season, which means it’s time for all the cozy fall baking! These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh shredded apple and warm cinnamon in every bite. They’re naturally sweetened with pure maple syrup and made with Greek yogurt and whole wheat pastry flour for a wholesome twist on classic apple muffins.

Best of all, these muffins come together in just 30 minutes and are perfect for the whole family. Enjoy them warm for breakfast, pack them in lunchboxes or keep a batch on hand for an easy afternoon snack. You can even freeze them for later!

Why You’ll Love These

• Soft and fluffy – a combination of all-purpose and whole wheat pastry flour gives these muffins a light, tender texture.
• Naturally sweetened – the muffin batter is sweetened with pure maple syrup, with just a touch of cane sugar on top for that bakery-style finish.
• Made with wholesome ingredients – whole wheat pastry flour adds whole grains while still keeping the texture light.
• Perfect for fall – fresh apples and warm cinnamon make these such a cozy breakfast or snack.
• Easy to make – the batter comes together quickly and the muffins are ready in about 30 minutes.
• Great for meal prep – make a batch for easy breakfasts, lunchboxes and snacks throughout the week.

Ingredients You’ll Need

• whole wheat pastry flour – my favorite flour for healthier baking because you get the benefits of whole grains while still keeping the muffins light and tender. You can also use white whole wheat flour, all-purpose flour or a 1-to-1 gluten-free baking flour.
• all-purpose flour – using some all-purpose flour keeps these muffins soft, light and fluffy.
• baking powder + baking soda – using both gives these muffins plenty of lift and helps create those tall, fluffy muffin tops.
• cinnamon + nutmeg – warm spices that pair perfectly with fresh apple and give these muffins their cozy fall flavor.
• salt – enhances all the flavors and balances the sweetness.
• apple – you’ll need about one medium apple, peeled and shredded. I love Honeycrisp, but Granny Smith, Pink Lady, Braeburn and Golden Delicious are all great choices.
• eggs – give the muffins structure and help them rise.
• pure maple syrup – naturally sweetens the muffin batter and adds moisture. Honey can also be used.
• Greek yogurt – adds moisture and tenderness while allowing us to use less oil. I recommend plain Greek yogurt.
• milk – I use unsweetened almond milk, but any milk you have on hand will work.
• olive oil – adds moisture and keeps the muffins soft without using butter. Use a mild-flavored olive oil so it doesn’t overpower the apple and cinnamon.
• vanilla extract – adds a little extra warmth and sweetness to the muffins.
• cinnamon sugar topping – a simple mixture of cane sugar and cinnamon sprinkled over the muffins before baking gives them a sweet, bakery-style finish.

How to Make Healthy Apple Cinnamon Muffins

1. Prep the apple. Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Peel the apple and shred it using the large holes of a box grater.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. Combine the wet ingredients. In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.
4. Make the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.
5. Fold in the apple. Gently fold the shredded apple into the batter until evenly distributed.
6. Rest the batter. Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops. Don’t stir the batter again after resting.
7. Make the cinnamon sugar topping. While the batter rests, combine the cane sugar and cinnamon in a small bowl.
8. Fill the muffin cups. Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.
9. Bake. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
10. Cool and enjoy. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Tips for Moist and Fluffy Apple Muffins

• Use room-temperature ingredients. This is especially helpful with the eggs and Greek yogurt so the batter combines evenly.
• Don’t overmix. Gently fold the batter just until combined for the softest, fluffiest texture.
• Lightly blot the apple. Shredded apples can release quite a bit of liquid. Remove some excess moisture without squeezing them completely dry.
• Let the batter rest. That 10 to 15-minute rest gives the flour time to hydrate and helps the batter thicken before baking.
• Don’t stir after resting. Scoop the rested batter directly into the muffin cups so you don’t knock out the air that’s developed.
• Fill the cups almost to the top. This helps create those big bakery-style muffin tops.
• Start with high heat. The initial 425°F blast gives the muffins a quick rise. Lowering the oven to 350°F allows the centers to finish baking without over-browning the tops.
• Don’t open the oven when lowering the temperature. Simply change the setting from 425°F to 350°F and keep the door closed.
• Don’t overbake. Start checking after the additional 13 minutes at 350°F.

Variations and Substitutions

• Add nuts – chopped walnuts or pecans would be delicious.
• Add raisins – fold in raisins or dried cranberries for extra sweetness and texture.
• Add more spice – add a little ginger, cloves or apple pie spice for even more fall flavor.
• Skip the topping – you can leave off the cinnamon sugar if you’d prefer the muffins without added cane sugar.
• Use a different oil – melted coconut oil or avocado oil can be substituted for the olive oil.
• Make mini muffins – for mini muffins, I wouldn’t use the high-temperature method because they bake so quickly. Bake them entirely at 350°F and start checking around 10 minutes.

What to Serve with Apple Cinnamon Muffins

These muffins are delicious on their own for breakfast or a snack, but you can easily turn them into a more filling breakfast.

• Greek yogurt – pair a muffin with Greek yogurt and fresh fruit for an easy protein-packed breakfast.
• Eggs – serve alongside scrambled eggs, hard-boiled eggs or an egg casserole for extra protein.
• Smoothie – a fruit or protein smoothie makes these muffins an easy grab-and-go breakfast.
• Fresh fruit – serve with berries, banana slices or extra fresh apple.
• Nut butter – spread a warm muffin with peanut butter or almond butter for a satisfying snack.
• Oatmeal – pair with a smaller serving of oatmeal or these apple pie overnight oats for an extra-cozy fall breakfast.

Frequently Asked Questions

More Apple Recipes You’ll Love

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

More Muffin Recipes You’ll Love

• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Strawberry Jam Filled Oat Muffins
• Banana Breakfast Muffins
• Whole Wheat Pumpkin Muffins

Hope you all enjoy these Healthy Apple Cinnamon Muffins 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 Apple Cinnamon Muffins

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These Healthy Apple Cinnamon Muffins are soft, fluffy and packed with fresh apple and warm spices. Made with Greek yogurt, whole wheat pastry flour and maple syrup, then topped with cinnamon sugar for the perfect bakery-style muffin!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword apple cinnamon muffins, apple muffins with Greek yogurt, Healthy Apple Cinnamon Muffins, healthy apple muffins, healthy apple muffins with Greek yogurt, healthy fall muffins, maple sweetened apple muffins, whole wheat apple muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 153kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 eggs room temperature
• 1/2 cup maple syrup
• 1/2 cup plain Greek yogurt room temperature
• 2 Tbsp almond milk or milk of choice
• 3 Tbsp olive oil
• 1 1/2 tsp vanilla
• 1 cup shredded apple lightly squeezed/blotted

For the Cinnamon Sugar Topping:

• 1 Tbsp cane sugar
• 1/2 tsp cinnamon

Instructions

• Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Peel the apple and shred it using the large holes of a box grater.
• In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, olive oil and vanilla until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix.
• Gently fold the shredded apple into the batter until evenly distributed.
• Let the batter sit at room temperature for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken, helping create taller, fluffier muffin tops. Don’t stir the batter again after resting.
• While the batter rests, combine the cane sugar and cinnamon in a small bowl.
• Divide the batter evenly between 12 muffin cups, filling each almost to the top. Sprinkle the cinnamon sugar mixture evenly over each muffin.
• Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F. Continue baking for another 13 to 16 minutes, or until the muffin tops are domed and a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 1 day, then refrigerate for up to 1 week.

Freezing: Let the muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for about 30 to 40 seconds until warmed through.

Make ahead: These muffins are perfect for meal prep and can be baked ahead for easy breakfasts and snacks throughout the week.

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4.5g | Saturated Fat: 3.2g | Cholesterol: 32mg | Sodium: 172.2mg | Fiber: 2.6g | Sugar: 9.2g

This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

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If you have ripe bananas sitting on the counter and an abundance of fresh zucchini, this Healthy Zucchini Banana Bread recipe is the perfect way to put both to good use! It’s soft, moist and perfectly sweet with warm hints of cinnamon and nutmeg in every bite. It makes the BEST easy breakfast, afternoon snack or healthier treat the whole family will love.

I love combining banana and zucchini in quick breads because they both add so much natural moisture. The ripe banana also adds sweetness and flavor, which means we can use less added sugar while still ending up with a delicious loaf that actually tastes like a treat. Your kids will love this!

Why You’ll Love This

• Soft and moist – between the mashed banana, freshly grated zucchini and avocado oil, this bread stays incredibly tender without needing a ton of oil or butter.
• Made healthier – whole wheat pastry flour adds whole grains and fiber, while ripe banana provides natural sweetness so we don’t need as much added sugar.
• Great way to use zucchini – if your garden is overflowing with zucchini (or you grabbed a few too many at the farmers market!), this is an easy and delicious way to use it.
• Perfect for meal prep – make a loaf over the weekend and enjoy slices for breakfast or snacks throughout the week. This bread is freezer-friendly too!

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• ripe banana – the riper and more spotted your bananas are, the sweeter and more flavorful your bread will be.
• zucchini – lightly squeeze out the excess water, but don’t completely wring the zucchini dry, you want to retain some of that moisture for a soft, tender loaf.
• large eggs – these provide structure and help create a tender crumb.
• cane sugar – I like using cane sugar in this bread because it gives a lighter texture than relying solely on a liquid sweetener such as maple syrup or honey.
• avocado oil – keeps the bread moist and tender without using butter. Avocado oil has a neutral flavor, which makes it great for baking. You could also use olive oil or melted coconut oil.
• milk – two tablespoons add just enough additional moisture to the batter. I typically use almond milk, but any milk will work.
• vanilla extract – adds delicious warmth and brings out the natural sweetness of the banana.
• cinnamon + nutmeg – warm spices pair perfectly with the banana and zucchini. The cinnamon is more prominent while just a touch of nutmeg adds extra warmth.
• fresh lemon juice – just a tablespoon brightens the flavors and provides acidity that works with the baking soda to help the loaf rise.
• salt – an important ingredient in baking that balances the sweetness and enhances all the other flavors.

How to Make Healthy Zucchini Banana Bread

1. Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
2. Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
3. Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
4. Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don’t wring it completely dry.
5. Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
6. Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
7. Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
8. Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Tips for the Best Healthy Zucchini Banana Bread

• Use very overripe bananas – those spotty brown bananas you might otherwise throw away are perfect! As bananas ripen, they become sweeter and softer, giving the bread better flavor and extra moisture.
• Measure the mashed banana – banana sizes vary quite a bit, so measuring out the full ¾ cup is more reliable than simply calling for a certain number of bananas.
• Don’t peel the zucchini – there’s no need! The skin is tender and softens right into the bread while baking. It also adds those pretty little green flecks throughout the loaf.
• Lightly squeeze the zucchini – this is important. Zucchini contains a lot of water, but squeezing out too much can leave your bread dry. Grate the zucchini using a box grater and gently squeeze with a clean towel or paper towels to remove the excess moisture without completely drying it out.
• Don’t overmix the batter – once the flour goes in, gently fold everything together just until combined. Overmixing develops more gluten and can make quick breads dense.
• Don’t overbake – start checking the loaf around 50 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
• Let it cool before cutting – I know it’s tempting to cut right into warm banana bread, but giving it at least 30 minutes to cool allows the crumb to finish setting and makes for much cleaner slices.

Frequently Asked Questions

Prepping and Storage

• To Make Ahead: Zucchini banana bread is a great recipe to make a day in advance because the loaf stays wonderfully moist. Let it cool completely before wrapping or storing.
• To Store: Keep the bread in an airtight container at room temperature for about 2-3 days. For longer storage, store in the refrigerator for up to 5 to 7 days. You can store the loaf whole or pre-slice it for easy grab-and-go breakfasts.
• To Freeze: Allow the loaf to cool completely, then wrap the loaf or individual slices tightly with plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Freezing individual slices makes it much easier to pull out exactly what you need.
• To Thaw: Let a slice thaw overnight in the refrigerator or for an hour or so at room temperature. You can also gently warm individual slices in the microwave or toaster oven.

More Ways to Use Fresh Zucchini

• Fudgy Zucchini Brownies
• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Enchilada Stuffed Zucchini Boats
• Summer Zucchini and Tomato Gratin
• Vegetable and Cheese Stuffed Shells

More Easy Bread Recipes

• Healthy Zucchini Bread
• The Best Banana Bread Recipe
• Healthy Pumpkin Bread
• Raspberry Lemon Yogurt Bread
• Healthy Lemon Poppy Seed Bread

Hope you all enjoy this Healthy Zucchini Banana Bread! 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!

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Healthy Zucchini Banana Bread

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This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

Course Breakfast, Dessert

Cuisine American

Keyword Healthy Zucchini Banana Bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 165kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup mashed ripe banana
• 1/2 cup cane sugar
• 1/4 cup avocado oil
• 2 Tbsp milk
• 2 tsp vanilla extract
• 1 Tbsp fresh lemon juice
• 1 1/4 cups grated zucchini water squeezed out

Instructions

• Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
• Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
• Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
• Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don't wring it completely dry.
• Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
• Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
• Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
• Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1 slice | Calories: 165kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 220mg | Fiber: 2g | Sugar: 11g

These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

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These Healthy Blueberry Oatmeal Breakfast Bars are everything I love in a grab-and-go breakfast! These bars are soft, lightly sweetened, packed with juicy blueberries, and made with wholesome ingredients like oats, oat flour, creamy Greek yogurt, and fresh berries. They taste somewhere between a baked oatmeal and a blueberry muffin, but in an easy-to-slice bar that’s perfect for busy mornings! These delicious blueberry oatmeal bars are filling, naturally rich in fiber and protein, and come together with just a few simple ingredients.

Why You’ll Love These

• Soft and moist – the Greek yogurt in this delicious recipe keeps these bars tender without needing lots of butter or oil.
• Customizable – you can easily customize these oatmeal blueberry bars by adding different berries, nuts, or spices to make them all your own.
• Great for meal prep – you can make one batch on Sunday and enjoy breakfast all week long! This easy recipe is also freezer-friendly and you can easily thaw the bars whenever you need a quick breakfast or healthy snack.
• Kid-friendly – the great thing about these bars is that they are just sweet enough while still being healthier than most breakfast pastries.

Ingredients You’ll Need

• quick cooking oats – quick oats give these bars a tender texture while still adding plenty of hearty oat flavor. Old-fashioned oats can be used, but the bars will be a bit chewier and may be a bit crumbly.
• oat flour – keeps the bars soft while adding structure. If you don’t have oat flour, simply blend rolled oats in a blender or food processor until finely ground.
• baking powder – helps the bars rise slightly and keeps them from becoming dense.
• cinnamon – just enough ground cinnamon adds warmth without overpowering the blueberries.
• Greek yogurt – adds moisture, protein, and richness while keeping these bars lighter than traditional recipes.
• eggs – provide structure, a boost of protein and help bind everything together.
• milk – a splash of milk loosens the batter and keeps the bars perfectly soft. Dairy or unsweetened almond milk both work well.
• butter – a little melted butter adds richness and flavor while helping create a tender crumb. You could also substitute coconut oil, but the flavor may change a bit.
• cane sugar – granulated cane sugar provides just the right amount of sweetness without making the bars overly sugary. You could also use maple syrup or honey, but I would reduce the amount of milk by 2 tablespoons.
• vanilla extract – brings warmth and enhances the blueberry flavor.
• blueberries – fresh blueberries work best because they hold their shape while baking and create little bursts of juicy sweetness throughout every bite. Frozen blueberries straight from the freezer will work as well.

How to Make Blueberry Oatmeal Bars

1. Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
3. Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
4. Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
5. Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
6. Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Tips for the Best Blueberry Oatmeal Bars

• Measure flour correctly – oat flour can easily become compacted in the measuring cup, which may result in dry or dense bars. For the best texture, spoon the oat flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.
• Don’t overmix the batter – once you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make the bars denser instead of soft and tender.
• Use room temperature ingredients – allow the eggs, Greek yogurt, and milk to come to room temperature before mixing. This helps the batter come together more evenly and creates a lighter texture.
• Don’t overbake – the biggest mistake is baking the bars too long. Begin checking them around the 30-minute mark. The center should look set, and a toothpick inserted into the middle should come out mostly clean with a few moist crumbs. They will continue to firm up as they cool.
• Let the bars cool completely – as tempting as it is to slice into them right away, these blueberry oat bars continue setting as they cool. Let them rest in the pan for at least 20 to 30 minutes before lifting them out and slicing.
• Line with parchment paper – leaving a little overhang on two sides of the pan makes it easy to lift the entire batch out before slicing. It also makes cleanup much easier!
• Store them properly – these bars actually taste even better the next day as the flavors meld together. Store them in an airtight container in the refrigerator for up to 5 days or freeze individual bars for an easy grab-and-go breakfast anytime.

Variations and Substitutions

• Add lemon zest – for an extra burst of fresh flavor, stir the zest of one lemon or lemon juice into the batter. Lemon and blueberries are a classic combination and really make the berries pop.
• Use different berries – swap the blueberries for raspberries, blackberries, or chopped strawberries.
• Add nuts – fold in a 1/2 cup of chopped pecans or chopped walnuts to the batter for extra crunch and flavor.
• Make them gluten-free – these bars are naturally gluten-free, just make sure you are using certified gluten-free oats and certified gluten-free oat flour.
• Make them dairy-free – to make these bars dairy-free, feel free to use dairy-free yogurt, plant-based milk and vegan butter.
• Switch up the sweetener – you can replace the cane sugar with ⅓ cup honey or pure maple syrup and reduce the milk by 2 tablespoons since liquid sweeteners add extra moisture. You could also swap the cane sugar with coconut sugar or brown sugar.
• Add protein – mix in a scoop of vanilla protein powder and increase the milk by 2 to 4 tablespoons if needed.

Frequently Asked Questions

Prepping and Storage

• To Store – allow the bars to cool completely and store in a sealed, airtight container for up to 2 days at room temperature or store in the fridge for up to 5 days.
• To Freeze – wrap individual bars in plastic wrap or parchment paper and place them in a freezer bag or container for 3 months. Add parchment paper between layers to prevent them from sticking.
• To Thaw – transfer frozen bars to the fridge overnight, let them sit at room temperature for 30–60 minutes, or microwave from frozen for 30–45 seconds until warmed through.
• To Reheat – you can either enjoy the bars cold straight from the fridge, at room temperature or warm them in the microwave for 15 to 20 seconds.

More Healthy Bars You’ll Love

• Peanut Butter Protein Bars
• Healthy Carrot Cake Breakfast Bars
• Dark Chocolate Almond Butter Bars
• No Bake Almond Butter Granola Bars
• No Bake Chocolate Pumpkin Bars
• Healthier Pumpkin Bars

More Healthy Breakfast Recipes

• Apple Cinnamon Baked Oatmeal
• Healthy Banana Breakfast Muffins
• Raspberry Lemon Yogurt Bread
• Healthy Veggie Egg Muffins
• Lemon Blueberry Yogurt Muffins
• Peanut Butter Banana Overnight Oats

Hope you all enjoy these Easy Blueberry Oatmeal 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!

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Blueberry Oatmeal Breakfast Bars

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These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Blueberry Oatmeal Breakfast Bars

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 207kcal

Ingredients

• 1 cup quick cooking oats
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 1/4 cup melted butter
• 1/2 cup cane sugar
• 1 1/2 tsp vanilla extract
• 1 cup blueberries

Instructions

• Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
• Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
• Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
• Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
• Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Nutrition

Serving: 1bar | Calories: 207kcal | Carbohydrates: 28.1g | Protein: 5.9g | Fat: 8.1g | Saturated Fat: 3.2g | Cholesterol: 58mg | Sodium: 145mg | Fiber: 2.3g | Sugar: 13.8g

This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

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There is nothing that says summer quite like a warm, bubbly peach crisp fresh from the oven! Sweet, juicy peaches are tossed with warm cinnamon, a touch of maple syrup, and fresh lemon juice, then topped with a delicious oat crumble that’s perfectly crisp without being overly sweet. This Healthy Peach Crisp is everything you love about the classic dessert, but made with wholesome ingredients like rolled oats and oat flour with natural sweetness from maple syrup.

Whether you’re bringing dessert to a backyard barbecue, using up fresh farmers market peaches, or simply craving something cozy, this healthy peach crisp is always a crowd favorite. Best of all, it’s incredibly easy to make with just a handful of pantry staples and is delicious served warm with a scoop of vanilla ice cream or creamy Greek yogurt.

Why You’ll Love This

• Quick and easy – this healthier peach crisp is easily made with simple pantry staples and just 15 minutes of prep.
• Healthier – this recipe uses maple syrup, coconut sugar, rolled oats, and oat flour instead of refined sugar and traditional flour. It’s also a good source of soluble fiber.
• Customizable – you can easily make this peach crumble gluten free, dairy free, or swapping in your favorite nuts or seasonal fruit.
• Great for meal prep – since leftovers reheat beautifully, this delicious dessert is perfect for meal prep and taste just as delicious the next day.

Ingredients You’ll Need

• fresh peaches – the star of the recipe! You’ll need about 6 cups sliced peaches, which is approximately 6 to 7 large ripe peaches. Look for peaches that are fragrant and slightly soft when gently squeezed. They should be ripe but still firm enough to hold their shape while baking.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free) make this peach crisp nice and crunchy. You could also use steel cut oats, however they will have a chewier texture and nuttier flavor.
• oat flour – flour helps the crunchy oat topping come together. You can easily make your own oat flour right at home by blending rolled oats in your food processor or blender! Any type of flour will work for this, including almond flour, whole wheat flour or all-purpose flour.
• pecans – makes the topping even crunchier and adds a boost of protein. Feel free to leave them out if nut-free.
• butter or coconut oil – I’ve been making this peach crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you are vegan or dairy-free, but in my opinion, butter just tastes the best.
• maple syrup – naturally sweetens this crisp without overpowering the peaches. You could also use honey, coconut sugar, agave or other sweetener of choice.
• coconut sugar – I like use coconut sugar in place of brown sugar in recipes. This adds sweetness to the oat topping.
• lemon juice – fresh lemon juice brightens all of the flavors while helping balance the sweetness of the fruit.
• vanilla extract – adds warmth and enhances the natural flavor of the peaches.
• cornstarch – thickens the sauce and prevents it from becoming watery. You could also use arrowroot powder in place of the cornstarch.
• spices – a combination of ground cinnamon and ground nutmeg adds a cozy flavor to the crisp.
• salt – enhances all the flavors in this peach crisp and balances the sweetness.

How to Make Healthy Peach Crisp

1. Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
2. Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
3. Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
4. Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
5. Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
6. Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
7. Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Variations and Substitutions

• Make it gluten-free – just make sure to use certified gluten-free oats and gluten-free oat flour.
• Make it dairy-free – swap the butter for melted coconut oil or your favorite plant-based butter or vegan butter.
• Change the fruit – instead of peaches, try using nectarines, plums, cherries, blueberries, strawberries, blackberries, apples, pears or a combination of several fresh fruits. If you like this recipe, make sure to check out my cherry crisp and apple crisp.
• Swap the nuts – instead of chopped pecans, try using walnuts, almonds or pistachios. You can also simply leave them out altogether for a nut-free version.
• Add extra spices – you can also try adding in ground ginger, cardamom or pumpkin pie spice for a fun twist.

Tips for the Best Healthy Peach Crisp

• Use ripe, nut not overly soft, peaches – overripe peaches tend to break down too much while baking and can create excess liquid.
• Peel the peaches – while you can leave the skins on, peeling them creates a softer, more classic peach crisp texture.
• Don’t skip the corn starch – it helps transform the peach juices into a perfectly thick filling instead of a watery one.
• Leave the topping crumbly – avoid pressing the topping into the peaches. Loose crumbles create the crispiest texture.
• Toast the pecans – this is an optional step, but lightly toasting the pecans beforehand adds even more nutty flavor.
• Let the crisp cool – allowing the crisp to rest for at least 10 minutes helps the filling set and makes serving much easier.

How to Serve Peach Crisp

• Healthy breakfast – top this warm peach crisp with a dollop of Greek yogurt and a drizzle of honey for the perfect morning breakfast.
• Dessert – serve with a scoop of your favorite vanilla ice cream or frozen yogurt for a delicious after dinner healthy dessert.
• Almond butter drizzle – warm a few tablespoons of almond butter or peanut butter and drizzle over the peach crisp for some extra goodness!

Frequently Asked Questions

Prepping and Storage

• Make Ahead – you can prepare both the peach filling and crumble topping separately up to one day in advance. Store them in the fridge, then assemble and bake when ready.
• To Store – cover the peach crisp leftovers with plastic wrap or place in an airtight container and refrigerate for up to 4 days.
• To Reheat – warm individual servings of peach crisp in the microwave for 30-45 seconds or reheat in a 350 degrees F oven until warmed through.
• To Freeze – wrap tightly with plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Summer Desserts

• Healthy Cherry Crisp
• Fudgy Zucchini Brownies
• Lemon Blueberry Yogurt Muffins
• Healthy Chocolate Hummus
• Strawberry Ice Cream
• Blueberry Lemon Bread Pudding
• Chocolate Chip Ice Cream Sandwiches
• Watermelon Ice Pops

Hope you all enjoy this Easy Peach Crisp 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 Peach Crisp

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This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Healthy Peach Crisp

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 266kcal

Ingredients

For the Peach Filling:

• 6 cups peaches peeled (about 6 to 7 large peaches)
• 2 Tbsp maple syrup
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp cornstarch (or arrowroot powder)
• Pinch of salt

For the Oat Topping:

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/3 cup chopped pecans
• 1/4 cup coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 4 Tbsp melted butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

• Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
• Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
• Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
• Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
• Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
• Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
• Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Nutrition

Serving: 1/8th of recipe | Calories: 266kcal | Carbohydrates: 37.7g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 42.5mg | Fiber: 4g | Sugar: 14.5g

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

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There’s nothing better than a slice of homemade bread bursting with fresh berries and bright citrus flavor! This Raspberry Lemon Yogurt Bread is soft, incredibly moist, and packed with juicy raspberries, fresh lemon zest, and creamy Greek yogurt in every bite. The yogurt keeps the loaf tender while adding a little extra protein, and the simple lemon glaze finishes everything off with the perfect balance of sweetness and tang. Whether serving this for breakfast with your morning coffee, enjoying a slice as an afternoon snack, or bringing to brunch, this is one recipe you’ll find yourself making all spring and summer long!

Why You’ll Love This

• Perfectly moist – protein-packed Greek yogurt keeps every slice soft without needing a lot of butter or oil.
• Bursting with flavor – sweet raspberries pair beautifully with bright lemon juice and fresh lemon zest for the perfect combo that tastes amazing.
• Easy to make – this quick raspberry lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – make a loaf ahead of time and freeze slices for an easy grab-and-go breakfast or snack.

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• eggs – helps bind the loaf and gives this bread its structure and height.
• butter – a small amount of melted butter adds rich flavor while keeping this recipe lighter than traditional quick breads. You could also use melted coconut oil.
• cane sugar – cane sugar lightly sweetens the bread without overpowering the fresh fruit and citrus.
• fresh raspberries – add little bursts of sweetness and tartness throughout the loaf. Some berries may naturally break apart while folding them into the batter, creating beautiful pink swirls inside the bread.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• vanilla extract – adds a boost of flavor and warmth.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar and fresh lemon juice that adds the perfect sweet-tart finish to the bread!

How to Make Raspberry Lemon Bread

1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
2. Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
4. Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
5. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
6. Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread before slicing and serving.

Tips for the Best Raspberry Lemon Bread

• Use room temperature ingredients – for the smoothest batter and most even bake, let the eggs and Greek yogurt come to room temperature before mixing. Cold ingredients don’t combine as easily and can cause the melted butter to firm up, resulting in a less uniform texture.
• Measure flour correctly – too much flour is one of the most common reasons quick breads turn out dry or dense. Instead of scooping directly from the bag, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife. This simple step helps ensure a light, tender crumb.
• Don’t skip the lemon zest – while the lemon juice adds brightness, the zest contains the natural oils that deliver the most intense lemon flavor. Be sure to zest the lemon before juicing it, and avoid grating into the white pith, which can taste bitter.
• Don’t overmix the batter – once you add the wet ingredients to the dry ingredients, stir gently until no large streaks of flour remain. Overmixing develops the gluten in the flour, which can make the bread tough instead of soft and tender.
• Watch the bread – if the top is becoming too dark before the center is fully baked, loosely tent the loaf with aluminum foil for the remainder of the baking time. This allows the inside to finish baking without over-browning the top.
• Let the bread cool before glazing – allowing the bread to cool completely helps the glaze set on top instead of melting into the loaf. This gives you that classic bakery-style finish.

Variations and Substitutions

• Make it gluten-free – use your favorite 1:1 gluten-free baking flour in place of both flours.
• 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.
• Use frozen raspberries – frozen raspberries work well. Add them straight from the freezer without thawing to prevent excess moisture.
• Swap the fruit – blueberries, blackberries, chopped strawberries, or even diced peaches all make great options in this bread.
• Lighten it up – replace the butter with avocado oil or melted coconut oil to keep the bread moist.
• Add crunch – fold in sliced almonds or chopped walnuts for extra texture and crunch.
• Skip the glaze – for a less sweet breakfast bread, simply dust the cooled loaf with powdered sugar or enjoy it plain.

Frequently Asked Questions

Storage and Prepping

• To Make Ahead – you can bake this lemon raspberry bread a day in advance and wait to add the glaze until just before serving for the freshest presentation.
• To Store – keep the bread in a sealed, airtight container at room temperature for up to 2 days, or refrigerate the bread for up to 5 days.
• To Freeze – wrap the whole loaf or individual slices tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or let individual slices sit at room temperature for about 30 minutes.

More Quick Bread Recipes

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

Hope you all enjoy this Raspberry Lemon Yogurt Bread! If you love this easy 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! Happy baking!

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Raspberry Lemon Yogurt Bread

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Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Lemon Yogurt Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 183kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup butter melted and cooled
• 3/4 cup cane sugar
• 1/4 cup fresh lemon juice + zest of 1 lemon
• 2 tsp vanilla extract
• 1 cup fresh raspberries

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp fresh lemon juice

Instructions

• Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
• Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
• Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
• Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
• Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 31.2g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.7g | Cholesterol: 41.2mg | Sodium: 72mg | Fiber: 2g | Sugar: 16.3g

These Gluten-Free Strawberry Banana Donuts are soft, fluffy, and naturally sweetened with ripe bananas and fresh strawberries. These donuts are baked, not fried, and topped with a sweet strawberry glaze!

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These Gluten-Free Strawberry Banana Donuts are everything you love about a bakery-style donut, made with wholesome ingredients you can feel good about! Soft, fluffy, naturally moist, and bursting with sweet banana and juicy strawberries. These baked strawberry donuts are perfect for breakfast, brunch, an afternoon snack, or even a healthier dessert. Best of all, they’re baked instead of fried, and made with zero butter or oil making them a lighter treat you’ll want to make again and again!

Why You’ll Love These

• Soft, moist and fluffy – mashed bananas keeps these donuts incredibly tender while almond flour adds richness and moisture.
• Wholesome ingredients – oat flour, almond flour, fresh fruit, and simple pantry staples make these a healthier alternative to traditional donuts.
• Easy to make – the donut batter comes together in one bowl with just a few minutes of prep and baked, not fried.
• Great for meal prep – bake a batch at the beginning of the week for quick breakfasts or grab-and-go snacks for the kids.

Ingredients You’ll Need

• flour – I used a combination of oat flour and almond flour to keep these donuts gluten-free and keeping them nice and moist while still having a soft, tender texture.
• baking powder – provides the lift these baked donuts need for a light, fluffy texture.
• strawberries – finely chopped fresh strawberries add juicy bursts of sweetness throughout the donuts. Dice them into small pieces and gently pat dry with a paper towel to prevent excess moisture.
• banana – one medium ripe banana provides natural sweetness, moisture, and delicious banana flavor. The riper your banana, the sweeter your donuts will be.
• eggs – help bind the batter together while creating a soft, cake-like texture.
• milk – adds moisture and creates a smooth batter. Dairy or unsweetened almond milk both work well in this recipe.
• cane sugar – just enough cane sugar lightly sweetens these donuts without overpowering the fruit flavors.
• vanilla extract – one tsp of vanilla enhances both the banana and strawberry flavors while adding warmth.
• strawberry glaze – made with a combination of powdered sugar, fresh blended strawberries and milk to add the perfect finishing touch.

How to Make Strawberry Banana Donuts

1. Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
2. Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
3. Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
4. Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
5. Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
6. Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
7. Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Tips for Making the Best Strawberry Banana Donuts

• Use an extra ripe banana – the riper the banana, the better! Bananas with plenty of brown spots are naturally sweeter, mash more easily, and add extra moisture to the batter. This gives the donuts their soft, tender texture while reducing the need for extra sugar.
• Finely chop the strawberries – fresh strawberries release a lot of moisture as they bake. Dice them into small, even pieces and gently pat them dry with paper towels before folding them into the batter. This helps prevent soggy spots and keeps the donuts light and fluffy.
• Don’t overmix the batter – once you combine the wet and dry ingredients, gently stir just until no streaks of flour remain. Overmixing can make baked donuts tougher instead of soft and tender.
• Pipe the batter into the donut pan – instead of spooning the batter into the donut pan, transfer it to a piping bag or a large zip-top bag with the corner snipped off. This makes filling the donut wells much easier and gives you evenly shaped donuts with less mess.
• Generously grease the donut pan – even nonstick donut pans can cause baked donuts to stick. Spray each cavity well with nonstick cooking spray or lightly grease with oil to ensure the donuts release easily after baking.
• Don’t overbake – make sure to keep an eye on the donuts during the last few minutes of baking. Overbaking can dry them out, especially since they’re made with oat and almond flour.
• Let donuts cool before baking – allow the donuts to cool completely on a wire rack before dipping them in the glaze. If they’re still warm, the glaze will melt and slide right off instead of creating that beautiful glossy coating.
• Finish with freeze-dried strawberries – this is optional, but a light sprinkle of finely crushed freeze-dried strawberries adds beautiful pop of color and extra strawberry flavor. Crush them into small crumbs rather than large pieces so they evenly coat each donut without overpowering the glaze.

Variations and Substitutions

• Make them dairy-free – use your favorite dairy-free milk in both the batter ad the glaze.
• Add cinnamon – a half teaspoon of cinnamon adds a warm flavor that pairs beautifully with the banana.
• Add lemon zest – fresh lemon zest brightens the strawberries and makes these donuts taste even more refreshing.
• Add chocolate chips – mini dark chocolate chips make these donuts feel like a bakery treat.
• Swap the berries – try raspberries, blueberries, or finely diced peaches instead of strawberries.
• Add protein – mix a scoop of vanilla protein powder into the batter, adding an extra splash of milk if needed to maintain the proper consistency.
• Skip the glaze – these donuts are delicious plain or lightly dusted with powdered sugar for a less sweet option.

Frequently Asked Questions

More Strawberry Recipes

• Strawberry Banana Smoothie
• Strawberry Poppy Seed Chicken Salad
• Strawberry Balsamic Pasta Salad
• Healthy Strawberry Jam Muffins
• Strawberry Chia Seed Overnight Oats
• Roasted Strawberry Ice Cream

More Donut Recipes

• Baked Apple Cider Donuts
• Glazed Banana Bread Donuts
• Gluten-Free Pumpkin Spice Donuts

Hope you all enjoy these Gluten-Free Strawberry Banana Donuts! 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!

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Gluten-Free Strawberry Banana Donuts

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Delicious Gluten-Free Strawberry Banana Donuts that are soft, lightly sweetened with honey and baked, not fried, with zero oil or butter for the perfect Valentine's Day treat!

Course Breakfast, Dessert

Cuisine American

Keyword Gluten-Free Strawberry Banana Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 162kcal

Ingredients

For the Donuts:

• 1 1/4 cups oat flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mashed very ripe banana (about 1 medium banana)
• 2 eggs
• 1/4 cup milk of choice
• 1/3 cup cane sugar
• 1 tsp vanilla extract
• 1/2 cup finely chopped strawberries

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2 Tbsp blended or mashed strawberries
• 1-2 tsp milk
• A sprinkle of crushed freeze-dried strawberries (optional)

Instructions

• Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
• Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
• Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
• Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
• Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
• Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
• Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Nutrition

Serving: 1donut | Calories: 162kcal | Carbohydrates: 25.2g | Protein: 4.9g | Fat: 5.3g | Saturated Fat: 0.7g | Cholesterol: 31mg | Sodium: 41.8mg | Fiber: 2.3g | Sugar: 14.1g

These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

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You are going to love these Lemon Blueberry Yogurt Muffins! Soft, moist and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with creamy Greek yogurt, fresh lemon juice, and wholesome ingredients, these muffins bake up tender and fluffy with a hint of crunch from a sprinkle of sugar. Whether you’re looking for an easy breakfast, a healthy-ish afternoon snack, or a sweet addition to brunch, this lemon-blueberry muffin recipe is guaranteed to become a family favorite!

Why You’ll Love These

• Soft and fluffy – these muffins have the best soft texture thanks to the creamy Greek yogurt that keeps them perfectly moist and fluffy.
• Lighter muffins – these lemon blueberry muffins are made healthier with whole wheat pastry flour, protein-packed yogurt, fresh blueberries and zero refined sugar.
• Great for meal prep – these muffins will last up to a week in an airtight container making them perfect for grab on-the-go breakfasts and are freezer-friendly.
• Customizable – use your favorite berries, a variety of mix-ins or ingredients swaps to fit your dietary preferences.

Ingredients You’ll Need

• flour – I used a combination of whole wheat pastry flour and all-purpose flour to get a soft, fluffy texture. You could also use gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the muffins rise and keep them soft and fluffy.
• eggs – helps bind the muffins and give them structure and height.
• Greek yogurt – keeps these muffins moist and adds a boost of protein. You could also use sour cream or even applesauce.
• butter – adds extra moisture to these muffins along with a rich flavor and soft texture.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor. Avoid using bottled lemon juice as it can taste a little tinny.
• cane sugar – naturally sweetens these muffins without using refined sugar. You could also use regular granulated sugar, honey or maple syrup.
• pure vanilla extract – adds a boost of flavor and warmth.
• blueberries – you can use fresh or frozen blueberries in these muffins. I like to toss them in a bit of flour to help prevent them from sinking in the batter.
• salt – enhances all the flavors.

How to Make Lemon Blueberry Muffins

1. Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
2. Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
3. Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
4. Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
5. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
6. Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the muffin batter.
7. Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar on top of the muffins. Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Lemon Blueberry Muffins

• Rub the lemon zest into the sugar – this releases the natural oils and gives these muffins stronger lemon flavor.
• Don’t overmix the batter – mix only until the flour disappears for the softest texture in these muffins.
• Coat the blueberries with flour – this helps keep the berries suspended throughout the batter.
• Use room-temperature ingredients – everything blends more evenly and creates a better rise.
• Measure flour correctly – spoon flour into measuring cups and level with a knife instead of scooping directly from the bag.
• Avoid thawing frozen blueberries – if using frozen berries, add them straight from the freezer to prevent streaking.
• Don’t skip the oven temperature change – starting at a higher heat creates those bakery-style muffin tops.

Variations and Substitutions

• Extra lemony – add an additional teaspoon of lemon zest or drizzle the cooled muffins with a simple lemon glaze.
• Use different citrus – if you love citrus flavor, try replacing the lemon with orange or lime for a fun twist. Orange zest and juice creates a sweeter, more mellow flavor, while lime adds a bright, tangy kick that is perfect for summer.
• Use different berries – swap the blueberries for raspberries, blackberries, chopped strawberries or a variety of mixed berries.
• Make them even lighter – replace the melted butter with an equal amount of avocado oil or melted coconut oil.
• Add a crumb topping – top each muffin with a simple streusel made from flour, brown sugar and butter before baking. Sprinkle extra lemon zest too, if desired.
• Make them gluten-free – simple replace both flours with 1:1 gluten-free baking flour blend that contains xantham gum. Just make sure to let the batter rest for 10-15 minutes before baking as this gives the gluten-free flour time to absorb moisture.
• Make them dairy-free – replace the Greek yogurt with dairy-free yogurt and substitute the melted butter with avocado oil or melted coconut oil.
• Make mini muffins – bake in a mini muffin pan and reduce the baking time to approximately 10 to 12 minutes.

Prepping and Storage

• To Store – These muffins can be stored in an airtight container at room temp for 3 days or in the refrigerator for up to 1 week. Allow muffins to come to room temperature or warm briefly before serving.
• To Freeze – Store these muffins in a freezer-safe bag or container for up to 3 months in the freezer. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
• To Reheat – Warm the muffins in the microwave for 10 to 15 seconds or in a 300-degree F oven for about 5 minutes until heated through.

More Healthy Muffins

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

Hope you all enjoy this EASY Lemon Blueberry Muffin recipe! If you love these 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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Lemon Blueberry Yogurt Muffins

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These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Blueberry Yogurt Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 178kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup cane sugar + more for sprinkling
• 1 lemon zest + juice
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup salted butter melted and cooled
• 2 tsp vanilla extract
• 1 1/2 cups blueberries
• 1-2 tsp flour (to coat the blueberries)

Instructions

• Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
• Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
• Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
• Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
• Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.
• Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1 muffin | Calories: 178kcal | Carbohydrates: 29.1g | Protein: 4.7g | Fat: 5g | Saturated Fat: 2.6g | Cholesterol: 41.4mg | Sodium: 119mg | Fiber: 2.1g | Sugar: 14.7g

Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

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It’s birthday week around here! My daughter and I have birthdays just two days apart so I wanted to share something fun to celebrate. These Healthy Funfetti Cookie Bars are made with wholesome ingredients like whole wheat pastry flour, zero refined sugar and less butter than traditional cookie bars or using funfetti cake mix. The best part? These chewy funfetti cookie bars come together quickly using simple pantry staples and no dough chilling required. Just mix, bake, slice and enjoy! One of my favorite desserts to make on my daughter’s birthday because the kids love them!

Why You’ll Love These

• Soft and chewy – these cookie bars have that delicious bakery-style texture with soft centers, chewy edges and rich vanilla flavor in every bite!
• Lightened up – these bars are made with wholesome whole wheat flour, less butter and zero refined sugar while still tasting indulgent and delicious.
• Easy to make – no stand mixer, dough chilling or complicated steps required. Everything comes together quickly with minimal cleanup.
• Tastes like cake batter – the combination of vanilla and almond extract gives these cookie bars that nostalgic funfetti cake flavor everyone loves!

Ingredients You’ll Need

• flour – I used whole wheat pastry flour to keep these cookie bars soft and tender while adding extra fiber and nutrients compared to traditional all-purpose flour. It has a lighter texture than regular whole wheat flour, making it perfect for these bars!
• baking powder – helps these bars rise slightly and keeps the texture soft instead of dense.
• cane sugar – naturally sweetens these bars while giving them chewy edges and that classic cookie flavor. You can also substitute coconut sugar, brown sugar or regular white sugar.
• eggs – you’ll need one whole egg and one egg yolk in this recipe which creates a rich, chewy texture that makes these cookie bars incredibly soft and moist.
• butter – melted unsalted butter gives these cookie bars their rich flavor and chewy consistency. Let it cool slightly before mixing so it doesn’t scramble the eggs. You could also substitute with coconut oil.
• milk – I used almond milk in these bars, but any type of milk will work. This adds moisture and helps create the perfect thick batter consistency.
• extracts – I used a combination of vanilla extract and almond extract to add warmth and give these bars that signature funfetti cake batter flavor!
• salt – needed to enhance the flavor in these bars and balance the sweetness.
• white chocolate chips – I used Lily’s white chocolate chips  to add creamy sweetness to these bars. They are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor. 
• sprinkles – the star ingredient! Use rainbow jimmies-style sprinkles for the best results since they hold their color during baking.

How to Make Funfetti Cookie Bars

1. Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
3. Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking the mixture until smooth.
4. Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and colorful sprinkles, being careful not to overmix.
5. Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula. Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
6. Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares with a sharp knife. This helps them to set properly and gives you clean cuts.

How to Make the Best Funfetti Cookie Bars

• Don’t overmix the batter – overmixing can lead to dense bars instead of soft and chewy ones. Stir just until the flour disappears.
• Use room temperature eggs – room temperature eggs blend more evenly into the batter, creating a smoother texture.
• Let the butter cool slightly – hot butter can cook the eggs when mixed together, so let it cool for a few minutes first.
• Line your pan with parchment paper – using parchment paper helps make removing and slicing the bars so much easier.
• Don’t overbake – the bars may look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. Over-baking can make them dry instead of soft and chewy.
• Add extra sprinkles on top – to really make these bars pop and highlight the fun colors, sprinkle a few extra sprinkles over the top before baking.
• Cut into shapes – instead of cutting into bars, you could also use cookie cutters to cut these bars into fun shapes!

Variations and Substitutions

• Make them extra festive – swap the rainbow sprinkles for holiday-themed sprinkles for birthdays, Christmas, Easter, Valentine’s Day or other celebration.
• Add protein – for a boost of protein in these cookie bars, swap 1/4 cup of flour for your favorite protein powder.
• Use different chocolate chips – try milk chocolate or dark chocolate chips instead of white chocolate chips for a different flavor.
• Skip the almond extract – if you’re not a fan of almond extract or have allergies, simple use extra vanilla extract instead.
• Swap the flour – if you don’t have whole wheat pastry flour, all-purpose flour works well too or even gluten-free 1-to-1 baking flour.
• Add frosting – top the cooled bars with vanilla buttercream or cream cheese frosting for an extra decadent dessert.
• Make them gluten-free – use 1-to-1 gluten-free baking flour in place of the whole wheat pastry flour.

Prepping and Storage

• To Store – you can store the cooled cookie bars in a sealed, airtight container at room temperature for up to 4 days or stored in the refrigerator for up to 1 week. They stay soft and chewy best when tightly covered.
• To Freeze – you can freeze sliced cookie bars in a freezer-safe container or bag for up to 3 months. Place parchment paper between layers to prevent them from sticking. Let the bars thaw overnight in the fridge or at room temperature for a few hours before serving.

More Bars You’ll Love

• No Bake Chocolate Chip Granola Bars
• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• Blueberry Oatmeal Breakfast Bars
• Carrot Cake Oatmeal Breakfast Bars
• Healthy Pumpkin Bars

Hope you all enjoy these Healthy Funfetti Cookie 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!

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Healthy Funfetti Cookie Bars

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Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

Course Dessert

Cuisine American

Keyword Healthy Funfetti Cookie Bars

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 16

Calories 133kcal

Ingredients

• 1 1/4 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 3/4 cup cane sugar
• 1/4 tsp salt
• 1 egg + 1 egg yolk lightly beaten
• 1/4 cup butter melted and slightly cooled
• 3 Tbsp milk of choice
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup white chocolate chips I used Lily's
• 1/3 cup rainbow sprinkles

Instructions

• Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
• Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
• Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking until smooth.
• Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and sprinkles, being careful not to over-mix.
• Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula.Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
• Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. This helps them to set properly and gives you clean cuts.

Nutrition

Serving: 1 bar | Calories: 133kcal | Carbohydrates: 21.7g | Protein: 1.9g | Fat: 5.4g | Saturated Fat: 2.8g | Cholesterol: 32.4mg | Sodium: 29.3mg | Fiber: 2.3g | Sugar: 11g

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 peanut butter 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
• Raspberry Lemon Yogurt 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