The Lean Green Bean

Caramel Chocolate Bars

Lindsay — Thu, 15 Jan 2026 05:05:00 +0000

These Caramel Chocolate Bars are perfect for everything from birthday parties to holiday cookie trays. Sweet, chewy and stuffed with delicious caramel and chocolate.

*Originally published 12/2011. Updated 1/2026*

Hi friends!

I’m excited to share these Caramel Chocolate Bars with you guys today! This recipe was originally shared on the blog way back in 2011 and now here we are 15 years later! Thery’re still a favorite so I decided they could use a little refresh!

Why You’ll Love These Caramel Chocolate Bars

An easy, crowd-pleasing recipe, I’m sure they’ll be a hit because:

They’re made with simple ingredients
Also known as caramelitas, they are a staple on a lot of holiday cookie trays.

Caramel Chocolate Bars Ingredients

To make these bars, you just need a few simple ingredients including:

Butter – melted and cooled slightly
Brown Sugar – works better than white sugar in this recipe
Vanilla extract – for flavor
Flour- can sub a 1:1 gluten-free flour if needed
Oats – I use quick oats instead of rolled oats because I like texture better in cookies
Baking soda and salt
Chocolate chips – dark or semi-sweet
Caramels – the individually wrapped kind, not the the caramel sauce
Heavy cream – to mix with the caramel

How To Make Caramel Chocolate Bars

These bars are met in a few separate phases:

Melt the butter and mix it with the brown sugar, vanilla, flour, oats, baking soda and salt until well combined. The mixture will be a bit crumbly.
Divide the oat mixture in half and press half into a pan.
Bake the bottom layer.
Melt the caramels and cream in the microwave to make a sauce.
Top bottom layer with chocolate chips. Then add caramel sauce.
Top with the remaining oat mixture and bake again!

Bar Variations

If you’re looking to change things up a little bit, try:

Salted Caramel Chocolate Bars

You can either sprinkle the layer of caramel with flaky sea salt or add a sprinkle of salt over the oat topping before baking.

Pretzel Caramel Chocolate Bars

Another option if you love the sweet and salty combo, would be to chop up some pretzels and add them to the dough. You could reduce the oats my 1/4 cup and replace with 1/4 cup chopped pretzels.

Pecan Caramel Chocolate Bars

These bars are also great with the addition of nuts. Add some chopped pecans on top when you add the chocolate chips and then top with caramel. You could also use walnuts.

Coconut Caramel Chocolate Bars

Try adding some shredded sweetened coconut for a fun twist! You can mix into the crust or sprinkle on top as you add the oat topping over the caramel.

Peanut Butter Caramel Chocolate Bars

Try mixing 1/3 cup peanut butter into the dough mixture when you add the brown sugar and vanilla.

How To Freeze and Store Caramel Chocolate Bars

These bars can be stored at room temperature in a sealed container for a week or two! If you’d like to freeze them, place in a freezer-safe bag with parchment paper between layers and freeze up to 3 months. To thaw, let sit at room temperature until thawed all the way through.

Cutting Caramel Bars

Perhaps the most important part of this recipe is to let the bars cool completely before trying to cut them. If you try to slice into the bars while they are still warm, you’ll be left with a gooey, sticky mess. The bars will crumble and the caramel will stick to the knife.

Let the bars cool completely and it should be very easy to cut into bars of your desired size.

Cookie Swap & Dessert Bar

These bars are perfect for a holiday cookie swap or dessert bar. They are nut-free which helps to avoid a common allergen and can also be made gluten-free by using a 1:1 gluten-free flour blend (I like King Arther Gluten-free Measure for Measure) as well as certified gluten-free oats.

Bars are great for swaps because you can cut them into whatever size you want – smaller for a cookie swap where there are going to be a lot of dessert exchanged or larger if they are the star of the show!

Troubleshooting

Can I make in a 9×13 pan?

I would not attempt to make these in a 9×13 pan without doubling the recipe. You won’t have enough dough to split it in half and cover the entire layer of a 9×13 pan with the original recipe.

What if the caramel overflows?

If the caramel overflows around the edges of the bars, you may have used a few too many caramels. But don’t worry! You can just slice of a very thin bit around the entire outside edge to clean them up and make them look pretty again!

Why are my caramel chocolate bars crumbly?

If you follow the recipe as written, your bars should not be crumbly. They should hold together well UNLESS you try to slice them before they are completely cool.

Caramel Chocolate Bars Recipe

Here’s the exact recipe I use:

Caramel Chocolate Bars

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These Caramel Chocolate Bars are perfect for everything from birthday parties to holiday cookie trays. Sweet, chewy and stuffed with delicious caramel and chocolate.

Author: Lindsay
Yield: 8×8 pan

Ingredients

8 Tbsp butter melted
¾ cup brown sugar
1 tsp vanilla
1 cup flour
1 cup oats
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
8oz caramels (approx 30 caramels)
⅓ cup heavy cream
Pecans optional

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Instructions

Melt butter. Mix in brown sugar and vanilla.
Add flour, oats, baking soda and salt and stir to combine. Mixture will be crumbly.
Press half of the mixture into 8×8 pan lined with parchment paper.
Bake 8 minutes at 350 degrees F.
Remove caramels from their wrappers and place in a microwave safe bowl with the heavy cream. Microwave 60 – 90 seconds, stirring every 30 seconds. Remove from the microwave and stir continuously while caramels melt and mix with cream. Microwave an additional 30 seconds if needed.
Remove crust from oven after 8 minutes and sprinkle chocolate chips over crust.
Pour caramel mixture on top and spread evenly to cover the crust, mixing with the chocolate chips.
Crumble the remaining oat mixture over top. Bake 15 – 17 minutes.
Let cool COMPLETELY before cutting.

Caramel Chocolate Bars FAQs

What are caramel chocolate bars made of?

These bars are a simple mix of butter, sugar, vanilla, oats and flour, with a layer of chocolate and caramel in between the crust and topping.

Are caramel chocolate bars the same as caramelitas?

If you’re a super long-time reader, you may remember these were originally published as Caramelitas. The title has been changed to more accurately reflect the ingredients and make it easier to describe the bars! Both names describe these bars.

Can I make caramel chocolate bars ahead of time?

Yes! In fact, making caramel chocolate bars ahead of time is a must. They need to cool completely before you can cut them so be sure to plan ahead!

Do caramel chocolate bars need to be refrigerated?

No. These bars can be stored at room temperature.

Can I freeze caramel chocolate bars?

Yes! These bars can be frozen in a freezer-safe bag or container with parchment paper between the layers for up to 3 months.

How do I keep caramel chocolate bars from falling apart?

Be sure to let the bars cool completely before cutting. This will help them firm up so they hold together well.

What’s the best caramel to use for caramel chocolate bars?

Any variety of individually wrapped caramels should work. I like Kraft’s caramels.

Can I make salted caramel chocolate bars?

Yes. Feel free to add a sprinkle of flaky sea salt to the top of the caramel layer or on top of the oat topping.

Are caramel chocolate bars good for cookie swaps?

Yes. Bars are great for cookie swaps because you can easily cut them into whatever size bars you need, large or small!

–Lindsay–

Healthy Sweet Potato Cookies

Lindsay — Thu, 23 Oct 2025 04:00:00 +0000

These Healthy Sweet Potato Cookies are soft and fluffy! They’re naturally sweetened, made with real food ingredients and absolutely delicious.

*Originally posted 3/2016. Updated 10/2025*

Hi friends!

These Healthy Sweet Potato Cookies have now been a go-to of mine since 2016. I love them for a quick snack and they came in super handy during the newborn phase when I often needed to eat quickly and with one hand.

They’re very forgiving, and you can easily change up the mix-ins to make them more kid-friendly or to suit your tastebuds.

I find myself making these cookies year round, but they’re especially perfect for a Fall snack or dessert. If you’re looking to do some additional Fall baking or whip up a treat over Thanksgiving, here are some ideas:

Why You’ll Love These Sweet Potato Cookies

These would make a great sweet potato breakfast cookie. They’re low in added sugar and high in protein and fiber—a great way to start your day. They’d also be great for a snack, and if you throw in some chocolate chips, they could even pass as dessert to curb a sweet tooth.

Eating these for breakfast works out well for me because I can eat them quickly while I’m trying to feed three kids. Plus, I can make a batch on Sunday and eat them all week! Food prep for the win.

Ingredients for Sweet Potato Cookies

To make these cookies, you’ll just need a few simple ingredients:

Sweet potato – I cook mine in the microwave for 5-6 minutes and let cool a few minutes before scooping out of the skin and mashing with a fork
Nut or seed butter – I use peanut butter but you could use almond butter or sunflower seed butter to make them nut-free
Eggs
Cinnamon and vanilla -for flavor
Maple Syrup – You could sub sugar if you prefer
Seeds – Chia or hemp seeds work great in this recipe
Pepitas – An easy way to add a boost of nutrients
Dried fruit – works well with raisins or Craisins, or you can swap in chocolate chips
Flour- To make these gluten-free, use oat flour or a 1:1 gluten-free flour blend. You can also use AP or white whole wheat flour

How To Make Sweet Potato Cookies (Step-by-Step)

Once you see how easy it is to make these cookies, you’ll be adding them to your weekly meal prep in no time!

Cook your sweet potato in the microwave, remove the skin and mash.
Combine the mashed sweet potato, nut butter and eggs and stir until well combined.
Add the vanilla, cinnamon, maple syrup, seeds and pepitas and mix well.
Stir in the flour and baking soda until just mixed, then scoop onto cookie sheets and bake!

Make-Ahead and Meal Prep

Storage and Freezing Instructions

Store these cookies in an airtight container on the counter for 3-4 days. You can also freeze the cookies once cooled on a cookie tray, then transfer to a freezer-safe bag and pull them out as needed to defrost.

In addition, you can make this dough ahead of time and store in the fridge until ready to bake, or scoop into balls and freeze until ready to bake.

How To Sweeten Sweet Potato Cookies

I love this recipe because it’s very lightly sweetened compared to most cookies and uses maple syrup. If you don’t want to use maple syrup, you could swap regular sugar, brown sugar, coconut sugar or even honey.

Sweet Potato Cookie Baking Tips

My best tip for getting the perfect sweet potato cookies is to not over mix. Mix everything really well before you add the flour so you only need to stir enough to just combine it at the end.

And don’t overbake these cookies! If you want them to spread a little more you can lightly flatten with a fork before baking but these cookies are meant to be light and fluffy!

Sweet Potato Oatmeal Cookies

If you’d like an added boost of fiber, feel free to add some rolled oats into the mix! You could start with 1/2 cup and increase if you like the added texture they provide.

Gluten-Free Sweet Potato Cookies

If you make this recipe as written, the cookies will be naturally gluten-free as long as you’re using certified gluten-free oats. Be sure to also check your Craisins to make sure they’re gluten-free as they sometimes have additional ingredients to sweeten them

You can also use a 1:1 Gluten-free flour blend. I like King Arthur Measure for Measure.

Vegan Sweet Potato Cookies

To make these cookies vegan, swap the eggs for flax eggs. Here’s how to make flax eggs.

Sweet Potato Chocolate Chip Cookies

To make these cookies a little more dessert-like, try swapping the dried fruit for chocolate chips.

Sweet Potato Cookies vs Pumpkin Cookies

In a recipe like this, you can easily swap pumpkin puree for mashed sweet potato and there won’t be much of a difference. In general, both pumpkin and sweet potato cookies will be light and fluffy vs dense and chewy. If you’re looking for a chewy pumpkin cookie recipe try these Chewy Pumpkin Chocolate Chip Cookies.

Sweet Potato Cookie Flavor Variations

No added sugar sweet potato cookies

To make these cookies free of added sugar, you could try swapping mashed banana or baby food prunes (pureed) to add some sweetness naturally.

Nut-free sweet potato cookies

I use peanut butter but you can make them nut-free with sunflower seed butter. Just know that they will likely turn green when baked due to a reaction with the baking soda. Perfectly safe to eat!

Other mix-ins

For a Fall twist, try adding chopped pecans and a maple glaze. For a more tropical twist, swap raisins for dried pineapple and add some shredded coconut!

Easy Sweet Potato Cookies Recipe

Healthy Sweet Potato Cookies Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

No protein powder required for these Healthy Sweet Potato Cookies! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8-12 cookies

Ingredients

3/4 cup cooked, mashed sweet potato
1/2 cup nut butter (i use peanut butter but almond butter or sunflower seed butter would be great)
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
2–3 Tbsp maple syrup (depending on desired level of sweetness)
2 Tbsp chia seeds
1/2 cup pepitas (shelled pumpkin seeds)
1/4 cup Craisins or raisins
1/4 cup oat flour (white whole wheat flour also works)
1 tsp baking soda

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Instructions

Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
Add oat flour and baking soda and stir.
Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
Bake at 375 degrees for 10-12 minutes.

These are fluffy and delicious. I used white chia seeds, in case you noticed they’re not black in the photos.

Healthy Sweet Potato Cookies FAQs

Can I use canned sweet potato puree instead of fresh homemade in this recipe?

Yes! Canned sweet potato puree will work just fine in this recipe.

Can I replace the sweet potato for pumpkin? Can I make pumpkin cookies instead of sweet potato cookies? Can you use canned pumpkin puree?

Yes! I get this question frequently and you can definitely replace the sweet potato with pumpkin if you’d like to! I almost always have a can of pumpkin in the pantry so I do this often.

Can I freeze sweet potato cookies?

Yes, these cookies freeze well! Just let them cool completely and then wrap in plastic wrap and tranfer to a freezer-safe bag. Let them thaw on the counter when ready to eat!

Could I make these with butternut squash?

Yes, canned squash can also be substituted for the sweet potato. I’ve even tried it with homemade roasted squash that I roast and puree until smooth.

And if you’re not craving sweet potato but have bananas to use, try these Banana Lentil Muffins instead!

Can I make gluten-free sweet potato cookies?

These cookies are gluten-free since they use oat flour (be sure to use certified gluten-free if needed). However, you can also make them with regular wheat flour if you have that on hand and don’t need them to be gluten-free.

How to reheat sweet potato cookies?

These cookies are great at room temperature but you can also pop them in the microwave for 10-15 seconds to warm them back up!

How do I make vegan sweet potato cookies without eggs?

Just replace the two eggs in this recipe with flax eggs.

Can I add oats to make sweet potato oatmeal cookies?

Yes, I would start with 1/2 cup of rolled oats and increase up to 1 cup if you like the texture.

How do I store sweet potato cookies to keep them soft?

Once cooled, store these cookies in an airtight container to help them stay soft and perfectly moist without drying out.

Other Sweet Potato Recipes That Are Delish!

Need more ideas? Try these:

Sweet Potato Waffles

These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

Grab the recipe!

Sweet Potato White Bean Bars

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Grab the recipe!

Gluten-Free Sweet Potato Brownies

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

Grab the recipe!

Sweet Potato Banana Muffins

These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!

Grab the recipe!

20+ Baked Sweet Potato Dessert Recipes

If you’re in the mood to bake with sweet potatoes, you’ll definitely find something that catches your eye in this round-up!

Click for recipe ideas!

35+ Sweet Potato Dinner Recipes

Need sweet potato dinner recipes? Here are 35+ recipes by category including slow cooker, with chicken or beef, vegetarian and more!

Grab the recipe!

Enjoy!
–Lindsay–

Healthy Blueberry Muffins

Lindsay — Fri, 13 Jun 2025 04:30:00 +0000

These healthy blueberry muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack! Plus they freeze well!

*Originally published 6/2014. Updated 5/2025*

Hi Friends!

I’ve been making these healthy blueberry muffins for 10+ years now and they’re still a favorite of mine. This particular recipe was originally a small-batch recipe that made about 7 muffins and I recently re-tested it to make a full batch of 12 muffins with just a few little tweaks.

So if you haven’t tried them yet, now is the perfect time, especially since blueberry season is almost here.

Blueberry Muffins – Easy & Quick!

When it comes to baking, muffin recipes like this are the absolute best for beginners. You just need one bowl, do a little pouring, a little mixing and stick them in the muffin.

You can do it ahead of time so you have them ready for the week or they’re quick enough and easy enough to whip up a batch on a weekday morning.

Are these low sugar blueberry muffins?

Yes! Compared to most muffins, these are relatively low in sugar. I use white sugar but you could substitute maple syrup if you’d like.

I like to rely on the natural sweetness of the blueberries with just a small amount of added sugar. Plus adding a sprinkle of sugar on top before baking really helps carry the sweetness into each bite, allowing you to use less sugar in the recipe.

One Bowl Blueberry Muffins Ingredients

You don’t need any fancy ingredients to make these muffins. In fact, you likely have almost everything you need already in your pantry including:

Oil – I use avocado oil
Egg
Yogurt – I use plain Greek yogurt but plain regular yogurt or even vanilla yogurt will work
Vanilla extract
Maple syrup – you can swap white sugar if you prefer
Milk
Baking powder, baking soda, cinnamon
Blueberries – fresh or frozen

How To Make Moist and Fluffy Blueberry Muffins

To make these muffins just follow a few simple steps:

Mix the yogurt, eggs, oil, milk, vanilla and sugar.
Add the flour, baking powder, baking soda, cinnamon and stir to just combine.
Toss the blueberries in 1 -2 tsp flour to coat, then add and mix gently to combine.
Scoop into muffin tins, sprinkle the tops with blueberries and a pinch of sugar and bake!

Blueberry Muffins Variations

Blueberry Muffins Made with Buttermilk

I’ve found that a lot of people are looking for muffin recipes made specifically with buttermilk. While this recipe doesn’t call for buttermilk, it uses plain Greek yogurt which is similar. If you don’t have yogurt, you can swap in one cup of buttermilk.

Don’t have buttermilk? It’s so easy to make your own – just add a splash of vinegar to a cup of milk and let it sit for 5 minutes.

Streusel For Blueberry Muffins

Let’s talk about them. They’re big & fluffy, packed with blueberries and not overly sweet. In these blueberry muffins, yogurt is used to keep the blueberry muffins moist. And I always add a sprinkle of sugar on top because it’s a quick and easy way to add a little sweetness in every bite. However, you could also add a streusel topping. It’s a little bit more work but mixing some cold butter, brown sugar and oats together and sprinkling on top would be delightful!

Blueberry Muffins with Frozen Blueberries – Should I thaw frozen blueberries before baking?

If you don’t have fresh blueberries, you can use frozen. Be sure to always toss blueberries in about a teaspoon of flour before mixing into the batter. If you pick blueberries in the summer, or even when you see them on sale at the store, stock up and freeze them. They’re great for baking!

Blueberry Muffins Protein – Can I add protein powder to blueberry muffins?

These muffins do get a boost of protein from the Greek yogurt but if you wanted to add some additional protein, you could add a scoop or two of protein powder to the batter before mixing in the flour. Adding protein powder can dry out the muffins so I would start with one scoop and if it’s not noticeable, add another scoop the next time.

Best Fluffy Blueberry Muffins Recipe

Here’s the recipe:

Healthy Blueberry Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

These Blueberry Muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack!

Author: Lindsay
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: Makes 12 muffins

Ingredients

1/3 cup oil
1/4 cup milk
2 eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1/3 cup sugar + 2 tsp for sprinkling
1.5 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 tsp salt
1.25 cups fresh blueberries (or frozen) + 1 tsp flour

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Instructions

Preheat oven to 375 degrees F.
In a large bowl, mix together oil, milk, eggs, yogurt, vanilla and sugar until well combined.
Add flour, baking powder, baking soda, cinnamon and salt and stir until just combined.
Toss 1 cup berries in 1 tsp flour to coat, then gently mix in berries.
Scoop in greased or lined muffin tins.
Lightly press remaining 1/4 cup berries into the top of the muffins and sprinkle lightly with sugar.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean

Notes

Feel free to use frozen blueberries instead – no need to thaw before baking!

You can use a gluten-free 1:1 flour blend to make these muffins gluten-free.

Saving a few blueberries to press into the top of each one makes them look extra fancy…and sprinkling with just a pinch of sugar on top is crucial, in my opinion!

Healthy Blueberry Muffins FAQs

What makes blueberry muffins moist and fluffy?

Including yogurt and baking soda helps make these muffins light and fluffy. The acid in the yogurt, especially Greek yogurt reacts with baking soda and creates carbon dioxide which helps the muffins rise.

What’s the difference between using milk and buttermilk in muffins?

Buttermilk (and Greek yogurt) are more acidic and will help make muffins taller and fluffier than just using regular milk.

Are blueberry muffins healthy?

As always, it depends on the ingredients but I consider this muffin recipe to be fairly healthy. It uses Greek yogurt and hemp hearts which add protein, plus white whole wheat flour to add some fiber. It’s also fairly low in added sugar.

How do I make blueberry muffins vegan without eggs?

You can try replacing eggs in muffin recipes with flax eggs. Here’s how to make a flax egg.

What type of flour is best for blueberry muffins?

I like white whole wheat flour. It has the benefits of wheat flour but it’s lighter and has a more mild flavor. You could also try replacing some of the flour with almond flour.

Can I freeze blueberry muffins for later?

Yes, just cool completely and place in a freezer-safe bag. Thaw on the counter or in the microwave when ready to eat.

Can I make these blueberry muffins gluten-free?

Yes! To make these muffins gluten-free swap the white whole wheat flour for a 1:1 gluten-free flour blend. I like King Arthur Measure for Measure.

How to store blueberry muffins?

Store in an airtight container on the counter for a couple of days. If keeping longer than that I would store in the fridge to prevent spoilage.

Healthy Muffin Recipes

Looking for more muffins? You can find all my healthy muffins and bars recipes here.

If you’re looking specifically for cornbread muffins with blueberries, you can use my Cranberry Corn Muffins and swap blueberries and bam! Corn muffins with blueberries!
If you want paleo blueberry muffins, try these Almond Flour Blueberry Muffins from my friend Ashley at Fit Mitten Kitchen.
Want vegan blueberry muffins? Try The Best Vegan Blueberry Muffins from Jessica in the Kitchen or these Vegan Blueberry Muffins from Eating Bird Food.

Enjoy!
–Lindsay–

Zucchini Oatmeal Chocolate Chip Bars

Lindsay — Tue, 03 Jun 2025 04:00:00 +0000

These high-fiber Zucchini Oat Bars are naturally sweetened with dates. Top them with peanut butter for a quick, kid-friendly breakfast or snack!

*Originally published 5/2019. Updated 6/2025*

Hi friends!

Allow me to introduce you to this Zucchini Oatmeal Breakfast Bars. They’re perfect for breakfast or snack time and my kids gobble them up! I developed this recipe when my youngest needed to add some extra fiber to his diet and found that the moist texture made them a great snack for toddlers and young kids as well.

Why You’ll Love These Zucchini Oat Bars

Here are some of the highlights of these bars:

Simple ingredient list. You’ll probably have most of them on hand.
The combination of oats, dates and ground flaxseed give these bars a good amount of fiber per serving.
I packed a whole cup of zucchini in there so they’re perfect for summer when gardens and farmers markets are overflowing with zucchini.
This is a one bowl recipe, no mixer required and they’re ready in under 30 minutes!
Great for baby-led weaning and good for packed lunches as well.

Zucchini Oatmeal Chocolate Chip Bars

Let me just say right off the bat that these bars are not overly sweet. They are soft, moist and lightly sweetened with dates and applesauce – no added sugar except the chocolate chips.

If you’re looking for something more dessert-like, you’re gonna want to add some sugar or maple syrup to this recipe. I like that they’re lower in sugar so I feel good about serving them to my kids for breakfast or at snack time.

They’re fairly low in fat, so you could add a smear of peanut butter to the top, or even mix some peanut butter into the batter for a dose of added fats. And these bars are moist…so definitely store them in the fridge so they don’t get moldy.

Nutritional Benefits of Zucchini Oat Bars

There are tons of nutritional ingredients packed into these bars including:

Zucchini – Zucchini contains fiber and is a good source of Vitamin C and potassium
Oats- A good source of soluble fiber as well as some protein, manganese and B vitamins
Dates – A good source of fiber, potassium, magnesium and antioxidants
Ground flax – Another good source of fiber and heart-healthy omega-3’s

Zucchini Oat Bars Mix-Ins

Another great thing about these bars are they are easy to customize. You could try adding your favorite mix-ins like:

Chopped pecans or walnuts
Chia seeds
Raisins
Dried blueberries
Hemp hearts
A scoop of peanut butter
Protein powder

You can also pair it with something like yogurt or a cheese stick to add some protein to your snack or warm up a bar and top with vanilla ice cream for dessert!

Zucchini Bars Recipe

Here’s how you make them:

Zucchini Oat Bars

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

These high fiber Zucchini Oat Bars are naturally sweetened with dates. Top them with peanut butter for a quick, kid-friendly breakfast or snack!

Author: Lindsay

Ingredients

1.5 cups rolled oats
3/4 cup medjool dates (pitted and roughly chopped – approx 5–7 dates)
2 eggs
1 cup shredded zucchini (excess water removed)
1/4 cup oil (i use avocado oil)
1/4 cup ground flaxseed
1/4 cup applesauce
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (or more if desired)

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Instructions

Place the oats and dates in a food processor and process until well chopped.
Add remaining ingredients (except chocolate chips or other mix-ins) and process until smooth.
Add chocolate chips (or other mix-ins) and pulse a few times to mix.
Pour into 9×9 pan lined with parchment paper and bake at 375 for 20-25 minutes.
Let cool at least 15 min in the pan before cutting. Store in the fridge.

Notes

You could sub raisins, craisins, dried blueberries, shredded coconut etc for the chocolate chips if you want.
You could also mix in some peanut butter or hemp seeds to add some healthy fats.
If your dates are not super soft and squishy, soak them in hot water for 10 min before using.

I’m just so in love with these guys. And the food processor helps chop up the shredded zucchini even further so my kids pretty much just focus on the fact that they’re eating something with a few chocolate chips in it and they’re happy.

Zucchini Oat Bars FAQs

Do I need to peel zucchinis before adding?

Nope! No need to peel, just shred, squeeze and add!

How do I shred zucchini for baking?

You can shred the zucchini by hand using a box or hand grater or use the grater attachment to your food processor.

Can I make zucchini oat bars gluten-free?

These zucchini oat bars are naturally gluten-free. Be sure to use certified gluten-free oats and ground flax if needed.

How do I keep zucchini oat bars from being soggy?

Be sure to squeeze the zucchini in a clean towel or paper towels after shredding to remove the excess water before adding to your recipe!

How do I store zucchini oat bars and how long do they last?

Because these bars are so moist, I do recommend storing them in a container in the fridge to prevent rapid spoiling! They should last about 4 days in the fridge.

Can I serve these bars as a healthy dessert?

Definitely! They’re great on their own but would also pair well with vanilla yogurt or ice cream.

What kind of oats are best for baking these bars?

I use rolled oats. You could sub instant oats but I would decrease the amount to one cup.

Can I add protein powder to make these bars more filling?

Yes, feel free to add 1-2 scoops of protein powder to this recipe.

Healthy Bars and Muffins

Want more bars and muffins to try? Find all my healthy bars and muffins recipes here or try one of my favorites:

And if you’re looking for other zucchini bar recipes, here are a few you could try:

Enjoy!
–Lindsay–

Peach Cobbler Dump Cake

Lindsay — Fri, 23 May 2025 18:37:03 +0000

This peach cobbler dump cake couldn’t be easier! Just dump a few ingredients into a 9×13 pan, stick it in the oven and dessert is served!

Hi friends!

If you’re looking for a recipe that screams summer, this peach cobbler dump cake is a must try! I love the combination of peaches and ice cream and this dump cake just adds a little something extra with a crisp buttery top layer that I love so much.

Why You’ll Love Peach Dump Cake with Canned Peaches in Juice

The best part about this dump cake is that it’s made with just a few simple ingredients and can be made right in the pan you bake it in! No need to dirty up any mixing bowls – just dump, stir and bake!

It’s an easy way to feed a crowd and can even be customized to use a different fruit if you wanted to give that a try!

Healthy Peach Dump Cake

While this is definitely still a dessert, this recipe is a lighter version of a classic peach cobbler dump cake from Ree Drummond and Paula Dean. Recipes like theirs use peaches canned in heavy syrup as well as more butter than mine calls for.

But I think my lightened-up version tastes just as good. I use peaches canned in 100% juice, plus vanilla and cinnamon- no extra added sugar as the base layer. And by grating the butter over the top you can get away with using just one stick instead of a stick and a half like many recipes call for.

Peach Dump Cake 3 Ingredients

If you count the main ingredients, you technically just need 3 ingredients to make this recipe:

Peaches- look for slice peaches canned in 100% juice
Yellow cake mix – grab a box of your favorite brand of yellow cake mix
Butter – one stick of unsalted butter

For added flavor, I like to add cinnamon and vanilla to the peaches.

How To Make Peach Cobbler Dump Cake

Making this dump cake couldn’t be easier. Here’s how you do it:

Dump two cans of sliced peaches into a 9×13 pan. Add some vanilla and cinnamon and stir to combine.
Sprinkle a box of yellow cake mix over the top of the peaches.
Use a hand grater to grate a cold stick of butter over the top of the cake mix.
Bake and enjoy!

Can you make peach dump cake in the slow cooker?

There are lots of recipes out there for making this recipe in the crockpot. My personal preference is to use the oven because I feel like it does a better job of giving you a crisp-type topping. But if you’re looking to try a slow cooker version, try this Crockpot Peach Dump Cake or this Three-Ingredient Slow Cooker Dump Cake.

Can you make fresh peach dump cake with yellow cake mix?

Yes you can use fresh peaches for this recipe. Just peel and slice about 4 cups of fresh peaches. I would not recommend using frozen peaches for this recipe because they will release more liquid when cooking and your dump cake will likely end up too mushy or won’t cook through.

Peach pie filling vs canned peaches

I recommend using peaches canned in 100% juice for this recipe, not peach pie filling. Peach pie filling contains added sugar that isn’t necessary for this recipe.

Southern Peach Dump Cake Variations

Peach Blueberry Dump Cake

To add blueberries to the mix, you can follow this same recipe and add a cup of fresh blueberries to the peach mixture. Or try this recipe for Blueberry Peach Dump Cake.

Peach and Pineapple Dump Cake

If you’re a fan of pineapple you could try adding some canned pineapple to the mix or try this recipe for Insanely Good Peach Pineapple Dump Cake with Walnuts.

Topping Ideas

Looking to dress up the top a little bit? Try adding a cinnamon and sugar topping to make it more like a coffee cake, add some chopped pecans or walnuts or drizzle with a maple glaze. Here’s an Easy Maple Glaze recipe.

I also highly recommend adding a scoop of vanilla ice cream or yogurt on top!

Easy Peach Cobbler Dump Cake Recipe

Peach Cobbler Dump Cake

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This peach cobbler dump cake couldn’t be easier! Just dump a few ingredients into a 9×13 pan, stick it in the oven and dessert is served!

Author: Lindsay
Yield: 9×13 pan

Ingredients

2 (15 oz) cans sliced peaches, in 100% juice
2 tsp vanilla extract
2 tsp cinnamon
1 box yellow cake mix **
8 Tbsp unsalted butter (one stick), cold

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Instructions

Preheat oven to 350 degrees F.
Dump peaches (with juice) into a 9×13 pan. Add cinnamon and vanilla, stir and spread into an even layer across the pan.
Sprinkle the box of cake mix across the top. Use a spatula to gently flatten cake mix down into the peaches a little bit.
Use a hand grater to shred butter over the top of the cake. Use your fingers to make sure the butter spreads cover the top evenly.
Bake for 45- 50 minutes or until top is golden brown and cake is cooked through in the middle.
Serve warm with vanilla ice cream!

Notes

**A standard box of yellow cake mix is about 15 ounces. If you’re using a gluten-free cake mix, check the weight. If it weighs more than 15 ounces you’ll need to remove some and discard before sprinkling over the peaches. 7 ounces of cake mix is about 1 cup.

This King Arthur Gluten-Free Cake Mix weighs about 22 oz so I removed and discarded one cup before using the remainder in the recipe.

Super Easy Peach Dump Cake FAQs

Can I make peach cobbler dump cake with canned peaches in syrup instead of juice?

Yes! If you prefer a bit of a sweeter cake, feel free to use peaches canned in syrup.

What’s the difference between a dump cake and a cobbler?

Dump cake gets its name from the fact that to make it you simply dump ingredients into a pan and bake. Cobblers are topped with a dough-type topping that spreads out and bakes whereas in a dump cake, the butter simply melts on top of the cake mix.

If you’re in the mood for more similar desserts try:

What cake mix works best for peach cobbler dump cake?

I prefer yellow cake mix. But you could also use white cake mix or even change things up a bit and try a boxed spice cake mix!

Can I make a gluten-free version of peach cobbler dump cake?

Yes! You can make this cake gluten-free using a boxed gluten-free yellow cake mix. My favorite is King Arthur’s Gluten-Free Yellow Cake Mix. One important thing to note is that gluten-free cake mix tends to be more dense than regular boxed cake mixes. Whereas a box of regular cake mix tends to weigh about 15 oz, gluten-free options can be closer to 18 -22 oz. If this is the case, you’ll need to remove and discard some of the gluten-free cake mix or you’ll end up with dry spots on top of your cake.

How do I prevent my peach cobbler dump cake from being too runny?

Be sure not to add extra liquid. This is why I don’t recommend frozen peaches as they release too much moisture. Also be sure to cook it long enough. It may need up to an hour depending on your oven.

Peach Cobbler Dump Cake

Enjoy!
–Lindsay–

Gluten-Free Carrot Cake

Lindsay — Sun, 23 Mar 2025 13:07:13 +0000

This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor.

Hi friends!

It’s been a while since I’ve published a cake recipe so I’m excited to share this deliciously moist Gluten-Free Carrot Cake recipe with all of you! Carrot cake is something I’ve never really made at home but I always enjoy when it’s an option for dessert at restaurants. It’s also one of my mom’s favorites and her birthday is coming up!

When I set out to make this carrot cake recipe, I knew I wanted to keep it simple. I didn’t want to have to deal with stacking layers or making anything elaborate that my family would never be able to finish. So I chose to make a smaller 8×8 cake with just enough frosting to cover the top and sides.

Easy Gluten-Free Carrot Cake Ingredients

No fancy ingredients needed for this recipe, just some basic pantry staples. You’ll need:

Shredded carrots – Either peel and shred them by hand or use a food processor.
Oil – I use a neutral oil like avocado oil
Eggs
Brown sugar
Applesauce – I prefer the unsweetened variety
Vanilla – be sure to use pure vanilla extract
Flour – I use a 1:1 gluten-free flour blend but if you don’t need it to be gluten-free, you can use regular flour
Baking soda, cinnamon and salt
Optional mix-ins: If you like nuts or raisins in your cake, feel free to mix in 1/2 – 1 cup of chopped nuts like pecans or walnuts and/or raisins
For the frosting you’ll need cream cheese, plain yogurt and maple syrup

How To Make Carrot Cake Gluten-Free

Making this cake requires just one bowl and couldn’t be easier:

Combine the carrots, oil, eggs, brown sugar, applesauce and vanilla and mix well.
Add flour, baking soda, cinnamon and salt along with any additional mix-ins you’re using and stir until just combine.
Pour into an 8×8 pan and bake for 30 minutes.
To make the frosting, mix cream cheese and yogurt, then add maple syrup and mix again. Spread over top and sides.

Is this a healthy gluten-free carrot cake?

As far as carrot cake recipes go, this recipe is healthier than most. It uses applesauce to replace some of the oil and sugar and only uses 2/3 cup of brown sugar. The frosting is also made from a mix of cream cheese and plain Greek yogurt and is just lightly sweetened with a little maple syrup! If you choose to mix in some nuts that adds a dose of healthy fats as well!

Can I make this as a gluten and dairy-free carrot cake?

The cake itself is both gluten-free and dairy-free. The only part you would need to address is the frosting which contains dairy. I think your best bet would be to replace it with a Vegan Cream Cheese Frosting recipe.

Can I make gluten-free vegan carrot cake without eggs?

To make the cake vegan, you’ll need to replace the eggs. I would suggest making flax eggs. And then replace the frosting with a vegan frosting as mentioned above!

What about a gluten-free carrot cake with pineapple recipe?

I’ve found that pineapple in carrot cake is a polarizing topic So I left it out of mine and went with a more neutral applesauce. If you want to add pineapple, I would start with 1/2 cup drained crushed pineapple plus 2 Tbsp applesauce instead of 2/3 cup applesauce.

Simple Gluten-Free Carrot Cake Recipe

Here’s the recipe I use:

Gluten-Free Carrot Cake

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This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor.

Author: Lindsay
Yield: 8×8 pan

Ingredients

For the cake:

1.5 cups shredded carrots
1/3 cup oil
2 eggs
2/3 cup brown sugar
2/3 cup unsweetened applesauce
2 tsp vanilla extract
1 cup Gluten-Free 1:1 baking blend (I like King Arthur Measure for Measure)
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
Optional: chopped walnuts or pecans, raisins

For the frosting:

4 oz cream cheese, softened
1/4 cup full fat plain Greek yogurt
2–3 Tbsp maple syrup

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Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, mix oil, eggs, brown sugar, applesauce, vanilla and carrots until well combined.
Add flour, baking soda, cinnamon and salt (plus chopped nuts/raisins if using) and stir until just combined.
Pour into an 8×8 pan lined with parchment paper.
Bake for 30 minutes or until a toothpick inserted into center comes out clean.
While cake cools, make frosting. Place softened cream cheese and Greek yogurt in a bowl and mix with an electric mixer for 2-3 minutes.
Add maple syrup and mix for another minute.
Place in the fridge until cake cools completely, then frost top and sides with a light layer of frosting.
Store in the fridge until ready to eat.

Gluten-Free Carrot Cake FAQs

Does traditional carrot cake contain gluten? What makes this carrot cake gluten-free?

Most traditional carrot cake recipes use wheat-based flour. This recipe uses a gluten-free flour blend which is specially formulated with gluten-free flour to act like regular wheat flour in baking recipes. The other ingredients are naturally gluten-free.

What is the best gluten-free flour for carrot cake?

My favorite is King Arther Measure for Measure Flour. I like the way it behaves in recipes and use it often to replace wheat flour in my recipes for muffins, bars and other baked goods with great results. However, feel free to use your favorite GF flour blend.

How do I store gluten-free carrot cake to keep it fresh?

Due to the fact that this cake is very moist and has a dairy-based frosting, the cake should be kept in the fridge to avoid spoiling. Store in an airtight container to keep the frosting from drying out.

Can you freeze carrot cake?

If you want to freeze the cake, I would recommend cooling and freezing without frosting. When ready to eat, transfer to the counter to thaw and add the frosting before serving.

What’s the best way to add natural sweetness to gluten-free carrot cake?

I use a lot of applesauce in my recipe to add natural sweetness. You can achieve a similar effect by using crushed pineapple. Adding raisins can also help add natural sweetness!

Can I make this a gluten-free carrot cake cupcakes recipe?

I haven’t tried it myself, but I think you should be able to bake this recipe into about 6 cupcakes. Adjust the baking time to 15-20 minutes.

Can I make sugar free gluten-free carrot cake?

I would not attempt to adjust this recipe to make it sugar-free. If you’re interested in a sugar-free recipe, try Keto Carrot Cake or Sugar-Free Carrot Cake.

How can I make gluten-free carrot cake with almond flour?

If you want to use almond flour, I would try this Healthy Carrot Cake recipe from my friend Hummusapien or this Gluten-Free Carrot Cake.

Gluten-Free Recipes

Looking for more gluten-free recipes? Check out:

Also I’ve tested most of my muffin and bar recipes subbing a 1:1 GF flour blend for the wheat flour and they work great!

Enjoy!
–Lindsay–

Sweet Potato Banana Muffins

Lindsay — Wed, 05 Mar 2025 05:00:00 +0000

These gluten-free Sweet Potato Banana Muffins have just four main ingredients and make a great snack for both kids and adults!

*Originally published 2/2013. Updated 2025*

Hi Friends!

These are the very best Sweet Potato Banana Muffins and I developed this recipe way back in 2013. I previously called them Sweet Potato Banana Bites. They’re one of the first homemade snacks I made for all three of my kids when they first started eating solids and they’ve been a favorite each time. Now my kids are 6, 4 and 2 and I still make them several times a month! Watch my younger two make some to see how easy it is.

Sweet Potato Muffins for Babies

All you need are four simple ingredients that you probably already have on hand – sweet potato, banana, peanut butter (or your favorite nut butter) and eggs. Then you can add your favorite mix-ins if you’d like – cinnamon and vanilla, chocolate chips, frozen blueberries etc. The thing I love most is that you don’t really even need to measure. I never do.

I grab a medium-large sweet potato, stab it a few times with a knife and throw it in the microwave for 5 minutes. Once it’s cooked, I slice it open, scoop the insides out into a bowl, add a medium banana and a couple spoonfuls of peanut butter and mash it all up. Mix in two eggs, a few shakes of cinnamon and a handful of chocolate chips and you’re done!

If you leave out the chocolate chips, there’s no added sugar so these moist mini muffins are perfect for baby-led weaning. I served them to my kids starting around 6 months. They’re a great way to introduce peanut butter and/or eggs- two common allergens.

Sweet Potato Recipes For Toddlers – Kid-Friendly Muffins

I always make these as mini muffins which makes them perfect for toddlers. If you don’t have a mini muffin tin, use a regular one but don’t fill more than half full. There’s no baking soda like in most muffins. If you’re making for babyled weaning, I actually prefer a regular muffin tin filled just slightly because it makes them a little wider and flatter, easier for young hands to grab. Baking time should remain about the same.

I find my silicone muffin tin works best. If you use a metal pan, be sure each mini-muffin hole is well greased! I store these in the fridge because they are pretty moist and my kids and I eat them cold at snack time. (If you need them to be nut-free you can try sunflower seed butter.)

What Easy Recipe Mix-ins Can I Add?

Don’t want to use chocolate chips? Try adding raisins or chopped dates. Or mix in some ground flaxseed or hemp hearts.

Want more sweet potato recipes? Here are 20+ Baked Sweet Potato Recipes.

Why You’ll Love These Sweet Potato Banana Muffins

They’re even easy enough for toddlers to make themselves and perfect for getting kids in the kitchen since the recipe is so forgiving. Here’s a video of my oldest making them as a toddler!

Nutritional Benefits of Sweet Potatoes

These muffins are made with sweet potato which means they’re packed with nutrients. Sweet potatoes are a great source of Vitamin A, Vitamin C and manganese. They also provide fiber and antioxidants.

Using sweet potatoes as the base of this recipe keeps them moist and adds natural sweetness along with the mashed banana.

Sweet Potato Bites (Muffins Alternative)

A few notes:

They’re not super sweet. There’s no added sugar except from the chocolate chips so make sure you use really ripe bananas
They’re gluten-free and dairy-free (as long as you use dairy-free chocolate chips if needed!
You can eat them for dessert, for an afternoon snack or before a workout
The recipe is very forgiving so your measurements don’t have to be exact. I never measure. I just eyeball it.

Sweet Potato Banana Recipes

This is my favorite way to combine sweet potato and banana, but you could also sub banana for maple syrup in my Sweet Potato White Bean Bars or Healthy Sweet Potato Cookies. If you have more bananas to use up, try these Banana Lentil Muffins.

How To Make Sweet Potato Banana Muffins

Here’s how you make them:

Sweet Potato Banana Muffins

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4.7 from 15 reviews

These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!

Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 14-16 mini muffins

Ingredients

1/2 c cooked, mashed sweet potato (approx 1 medium)
1/2 cup mashed banana (approx 1 medium)
1/4 c nut butter
2 eggs
cinnamon, to taste
Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc

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Instructions

Smash the sweet potato and banana together in a small bowl.
Add the peanut butter, eggs and cinnamon & mix well.
Stir in any additional mix-ins and spoon into greased mini muffin tins.
Bake at 375 degrees for 18 minutes.

Feel free to customize by using your favorite nut butter. I’ve made them with peanut butter, almond butter and sunflower seed butter- all delicious.

Sweet Potato Banana Muffins FAQs

Can I use canned sweet potato instead of fresh in muffins?

Yes! Canned sweet potato can easily be used in this recipe. Feel free to substitute if needed.

How do I make gluten-free sweet potato banana muffins?

These muffins are naturally gluten-free since none of the 4 main ingredients contain gluten.

What can I use instead of eggs to make vegan sweet potato banana muffins?

I have made this recipe using applesauce to replace the two eggs but it makes the muffins almost overly moist and dense. My suggestion would be to replace with 1/4 cup applesauce and one flax egg.

How should I store sweet potato banana muffins to keep them fresh?

You can store these muffins in a container on the counter for a day or two. After that I would move them to the fridge to keep them from spoiling since they are so moist.

Can I bake this sweet potato banana muffin recipe as a loaf?

I wouldn’t recommend it. There’s no flour in this recipe and no baking soda to provide lift and this would result in a very dense flat loaf that might have trouble cooking all the way through.

Can I freeze sweet potato banana muffins and how do I thaw them?

Yes. Cool muffins completely and then transfer to a Ziploc or freezer-safe bag and freeze. To thaw simply transfer to the counter!

What’s a good substitute for bananas in sweet potato muffins?

Try subbing 1/4 cup applesauce for the banana if needed.

Sweet Potato Banana Muffins – No Added Sugar

You can also mix-in things like chia seeds or fruit instead of chocolate chips- I love mixing in frozen blueberries or fresh cranberries!

Healthy Muffins

And If you’re looking for something like this that’s a little bit sweeter, you should definitely try my Healthy Brownie Bites! With just two extra ingredients, I transformed my sweet potato bites into a healthy, bite-sized chocolate dessert!

In the mood for more muffins? Try:

Looking for more healthy snack ideas? Check out some of my favorites:

See all my snack recipes here.

Enjoy!
–Lindsay–

Healthy Chocolate Muffins

Lindsay — Wed, 05 Feb 2025 17:25:50 +0000

These healthy chocolate muffins are perfect for breakfast or snack time. Made with Greek yogurt, they’re lower in added sugar and full of flavor.

Hi friends!

If you’ve been around a while, you know that we eat a lot of muffins. These Healthy Chocolate Muffins are the newest addition to our lineup and a favorite of my youngest kiddo.

He’s recently decided he no longer likes bananas so that knocks out a lot of muffin choices. Luckily, he is still a fan of chocolate and he loves my Healthy Black Bean Bars and my Chocolate Pea Cookies.

But he’s a growing boy and in my quest to always have healthy snacks on hand, I did some testing to make a banana-free chocolate muffin he will eat.

Healthy Banana Muffin Recipes

If you’re new here, the rest of the family enjoys bananas. Here are some of our other favorite muffins that do include bananas:

Healthy Chocolate Chip Pumpkin Muffins

And if you happen to be in the mood for pumpkin instead of chocolate, check out these favorites:

Easy Pumpkin Bread with Chocolate Chips (can be made as muffins)
Chocolate Chip Pumpkin Bars with Quinoa
Pumpkin Yogurt Bars

Healthy Chocolate Muffin Ingredients

The ingredients for these muffins are super simple and you probably have most of them on hand already! You’ll need:

Plain Greek yogurt – adds protein and helps keep the muffins moist
Eggs – for structure
Applesauce and sugar – to add sweetness
Oil – I use avocado oil but any mild oil is fine
Milk – Dairy or non-dairy will work
Flour – I like to use white whole wheat flour, but all-purpose is fine
Cocoa powder- look for unsweetened!
Baking powder and baking soda – to help them rise!
Chocolate chips – mix them in or just add them to the top. Or skip them all together.

How To Make Healthy Chocolate Muffins

These muffins can be made in one bowl for easy cleanup:

In a large mixing bowl, combine yogurt, eggs, applesauce, sugar and milk and mix well.
Add dry ingredients and stir until just combined.
Scoop into silicone or lined muffin tins and bake!

Healthy Chocolate Muffin Recipe

Healthy Chocolate Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These healthy chocolate muffins are perfect for breakfast or snack time. Made with Greek yogurt, they’re lower in added sugar and full of flavor.

Author: Lindsay
Yield: makes 12 muffins

Ingredients

3/4 cup plain Greek yogurt
2 eggs
1/3 cup oil
1/3 cup milk
1/3 cup applesauce
1/3 cup sugar
1.5 cups flour (i use white whole wheat flour)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup chocolate chips

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Instructions

Preheat oven to 375 degrees F.
Mix yogurt, eggs, oil, milk, applesauce and sugar in a large mixing bowl.
Add remaining ingredients and stir until just combined.
Spoon into silicone or lined muffin tins and bake for 16 minutes or until a toothpick inserted comes out clean.

Healthy Chocolate Muffins FAQs

How to store healthy chocolate muffins?

Store in a container or bag on the counter for 2-3 days. If you have any left, move them to the fridge to help them last longer.

Can you freeze chocolate muffins?

Yes! Let them cool completely, then store in a freezer safe bag. When ready to eat, thaw in the microwave or on the counter.

Can I use regular yogurt?

Yes. If you don’t have Greek yogurt, regular plain yogurt will work just fine. You can also sub in vanilla yogurt.

Can I make gluten-free healthy chocolate muffins?

To make these gluten-free, swap a 1:1 gf flour mix for the flour. I like King Arthur Gluten-Free Measure for Measure.

Healthy Chocolate Muffins

Healthy Muffin Recipes

Need more muffins and bars to try?

Enjoy!
–Lindsay–

Blondie Snickerdoodle Bars

Lindsay — Wed, 11 Dec 2024 12:43:23 +0000

These Blondie Snickerdoodle Bars are packed with protein and fiber thanks to the addition of white beans but you’d never know it! A cross between coffee cake and blondies, they’re perfect for breakfast, snack time or dessert!

Hi friends!

I’ve got a fun new recipe for you today. These Blondie Snickerdoodle Bars are a request from a follower and they’re definitely a new favorite around here.

Someone asked me for some bars that contained beans as well as the iconic snickerdoodle flavor and although it took a few rounds of testing, I think I nailed them.

First things first, these are not a fudgy blondie. They’re definitely on the cakey side. So you need to go into it with that expectation. They are fluffly and cakey, almost like a coffee cake, but they’ve got a whole can of great northern beans inside!

If you’ve been around for a while, you know I love baking with beans and lentils. If you’re looking for more ideas, check out these recipes:

Ingredients for Snickerdoodle Blondies

The ingredients for these bars are so simple and I bet you have most of them in your pantry right now! You’ll need:

Great northern beans – They have such a mild flavor and they’re perfect for blending into baked goods
Sugar – I use white sugar, you could also try brown sugar and I haven’t tried it but you could probably sub maple syrup as well
Oil – I use avocado oil
Egg – we’re using a mix of egg and egg yolk
Vanilla and cinnamon – don’t skimp on these! They’re crucial for flavor
Flour – I used white whole wheat flour or a gluten-free 1:1 blend
Baking soda and baking powder

How To Make Blondie Snickerdoodle Bars

To make these bars you’ll need a food processor or a high-powered blender. When you’re ready to bake:

Combine the beans, sugar, egg and yolk, oil and vanilla and process until smooth.
Add remaining ingredients and blend until mixed.
Spoon into a 8×8 pan lined with parchment paper.
Sprinkle with cinnamon and sugar and bake!

Recipe for Blondie Snickerdoodle Bars

Here’s the exact recipe I use:

Blondie Snickerdoodle Bars

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Lindsay

Ingredients

1 can great northern beans, drained and rinsed
½ cup sugar
1 egg + 1 egg yolk
¼ cup oil (i use avocado oil)
2 tsp vanilla extract
2 tsp cinnamon
¼ tsp salt
½ cup flour
½ tsp baking soda
½ tsp baking powder
For topping: 1 Tbsp sugar mixed with ½ tsp cinnamon

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Instructions

Preheat oven to 350 degrees F.
Combine beans, sugar, egg and egg yolk, oil and vanilla in a food processor and process until smooth.
Add cinnamon, salt, flour, baking soda and baking powder and process until just combined.
Scoop into an 8×8 pan lined with parchment paper.
Use your fingers to sprinkle cinnamon and sugar mixture over the entire top of the pan.
Bake for 20 – 25 minutes.
Let cool before cutting and serve.

Blondie Snickerdoodle Bars FAQs

Can I make these snickerdoodle bars without beans?

I would not recommend this specific recipe without the beans. If you’re looking for a more traditional dessert, try:

How to store blondie snickerdoodle bars?

These bars are moist and don’t do well in a sealed container. I would store on the counter loosely covered with foil for 2 days or so and then transfer to a container in the fridge.

Can I freeze snickerdoodle blondies?

Yes! Cool completely and then cut and freeze in a ziploc bag. Thaw on the counter when ready to eat.

Can I make gluten-free snickerdoodle bars?

Yes, just use a 1:1 Gluten-free flour blend. My favorite is King Arthur’s measure for measure.

Can I make vegan snickerdoodle bars?

To make this recipe vegan, I would substitute a flax egg. Here’s how to make a flax egg. You might have to experiment and see if you like the results better with one or two flax eggs.

Enjoy!
–Lindsay–

Healthy Black Bean Brownies

Lindsay — Fri, 08 Nov 2024 06:54:00 +0000

These Easy Healthy Black Bean Brownies are kid-friendly, easy to make and full of fiber. They perfect for a healthy snack or dessert!

*Originally posted 2/22. Updated 11/24*

These black bean brownies are perfect for busy moms who want to add some extra protein and fiber to a healthy, kid-friendly snack. They’re made with simple ingredients and easy to make in a food processor.

Hi friends!

I’m excited to share the best black bean brownies with you guys today. To be honest, I would actually call these black bean bars since they’re not overly sweet and full of protein and fiber unlike traditional brownies, but people searching for this type of recipe want brownies, so that’s what we’ll call them! If you’re looking for healthy brownies without the beans, my Gluten-Free Sweet Potato Brownies are a longtime favorite around here.

If you’re a longtime reader, you know putting beans, lentils and veggies into baked goods is one of my specialties! Looking for some other kid-friendly snacks? Try these:

Why You’ll Love Black Bean Brownies

Just 8 affordable ingredients
Made with pantry staples
Freezer-friendly
Can’t taste the beans
A kid-friendly snack that contains protein and fiber

What are black bean brownies?

Do black bean brownies taste good?

Let’s address the most important question – taste! I’ve been getting requests for a muffin or bar recipe using black beans for several years now and I’ve always worried the bean taste would be stronger and more noticeable than white beans so I’ve avoided them. But I’m here to tell you that the beans are totally hidden in this recipe! If you didn’t know they were in there you would never guess.

Baking with Beans

Are black bean brownies good for you?

Yes! These black bean brownies make a great addition to a healthy diet. They are full of fiber and protein which means that instead of just spiking your blood sugar, they will actually help stabilize your blood sugar and keep you full for a longer period of time. Plus they taste good so they’re enjoyable to eat!

What do black beans replace in baking?

I usually think of beans as an addition to baked goods rather than a replacement for something else because I like to think about all the benefits they add. However, beans are known for being a good substitute for some of the butter and/or oil in typical baked goods.

What are the health benefits black beans and the benefits of baking with beans? Are black beans high in protein?

So what are the benefits of baking with beans? It’s an easy way to add protein and fiber! You can also use pureed beans to replace some of the butter in recipes for cookies and other baked goods. I tend to puree whole beans, lentils etc into my baked goods but you can also by things like chickpea flour and experiment with replacing up to half your wheat flour.

You’ll be adding fiber, protein and other nutrient like B6, potassium, zinc and antioxidants. Black beans have 8g of protein and 7g of fiber per 1/2 cup serving.

Healthy Recipes with Black Beans

If you’re looking for some more healthy recipes with black beans:

Are these allergy-friendly black bean brownies?

These black bean brownies are naturally dairy-free. With a few adjustments they can also be vegan and/or gluten-free making them a great choice for many people!

Vegan Black Bean Brownies

This particular recipe uses 2 eggs. To make them vegan, try replacing the eggs with flax eggs. One flax egg = 1 Tbsp ground flax + 3 Tbsp water. Mix and let sit 5 min before using. Be aware that this may change the texture of the recipe a bit.

Healthy Gluten-free Black Bean Brownies

Are black bean brownies gluten-free?

Simply adding black beans to these brownies doesn’t make them gluten-free unless you also make changes to the flour. I’ve tried leaving the flour out of this recipe and they taste great, they’re just a bit more crumbly. I’d definitely recommend trying these Gluten-Free Sweet Potato Brownies.

It’s also super easy to make these black bean brownies gluten-free. The only thing you need to replace is 1/3 cup flour. I’ve had success using a 1:1 gluten-free blend like King Arthur Measure for Measure (aff link).

Flourless Black Bean Brownies

I have tried leaving the flour out and didn’t like them as much in this particular recipe. If you really wanted to make them flourless, I would try subbing 1/2 cup mashed cooked sweet potato for the flour! If you try it, let me know how it goes!

Or try one of these: No Flour Black Bean Brownies or Fudgy Black Bean Brownies.

How To Make Healthy Black Bean Brownies

What are black bean brownies made of?

Let’s review the ingredients you’ll need for this recipe:

Black beans – I’d look for no-salt-added or rinse them after draining
Eggs
Oil – I use avocado oil because of it’s mild flavor
Maple syrup- You could probably replace with white sugar but I’ve only tested using maple syrup
Vanilla extract – Adds important flavor!
Flour – I use white whole wheat flour. I tried making these flourless but think a little bit of flour really helps keep them from being too crumbly.
Baking soda
Pinch of salt
Cocoa powder- I use Hershey’s Special Dark Cocoa Powder
Chocolate chips – either mix throughout or sprinkle on top before baking

How To Make Black Bean Brownies Step-by-Step

If you have a food processor, making these brownies is super easy. Just add beans, eggs, oil, maple syrup and vanilla and blend until smooth. Add flour, cocoa powder, baking soda and salt and blend again. Mix in some chocolate chips and pour into a pan.

Mom Hack: Instead of mixing in chocolate chips, sprinkle a few on top of the pan before baking. They will visually entice the kids without adding a ton of extra sugar!

Can I make these black bean brownies if I don’t have a food processor?

Yes! If you have a high-powered blender you can probably add all your ingredients to the blender and blend. Or, grab your blender and combine the beans, eggs, oil and maple sryup. Blend until smooth then transfer to a bowl and add the remaining ingredients.

How long to bake black bean brownies?

This can depend on your preference. I bake mine for about 14 minutes. These brownies are a more cakey than fudgy but if you want them a bit more fudgy you can underbake them by a minute or two.

Peanut Butter Black Bean Brownies

For an extra fun twist, try swirling some natural peanut butter through the batter before you bake these brownies!

Best Easy Black Bean Brownie Recipe

Here’s the official recipe:

Best Black Bean Brownies Recipe

Print Recipe

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4.6 from 13 reviews

These Healthy Black Bean Brownies are kid-friendly, full of fiber and perfect for a snack or dessert!

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 12 brownies

Ingredients

1 (15 oz) can black beans, drained (approx 1.75 cups)
2 eggs
1/3 cup oil (I use avocado oil)
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup flour (I use white whole wheat)
1/3 cup cocoa powder (unsweetened)
1 tsp baking soda
pinch of salt

1/3 cup chocolate chips

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Instructions

In a food processor, combine black beans, eggs, oil, maple syrup and vanilla and process until smooth.
Add flour, cocoa powder, baking soda and salt and process until just combined.
Pulse in chocolate chips or save to sprinkle on top.
Spoon into a greased or lined 9×9 baking pan.
Bake at 375 for 14-15 minutes.

Notes

If you don’t have a food processor, you should be able to use a high-powered blender!

Thanks to a food processor, these come together super quickly!

Black Bean Brownies Meal Prep Ideas:

Make a double batch and freeze half for a busy week!
Serve for breakfast with some yogurt or a glass of milk.
Pack in lunch box with a sandwich, fruit and some crackers.
Set out a plate for an easy after school snack.
Serve warm with ice cream for dessert!

Healthy Black Bean Brownies FAQs

Can I make these brownies in a muffin tin?

Yes! These work great as muffins. You’ll have to play around with the cooking time depending on the size of your muffins but I would start checking them around 15 minutes.

Can black bean brownies be frozen?

Yes! Cool completely and cut into squares. Then transfer to a freezer-safe bag and freeze up to 3 months. To thaw, simply take them out and let them thaw on the counter.

How to store black bean brownies/Should you refrigerate black bean brownies?

I store mine on the counter for up to 3 days. After that I transfer to the fridge but you can store them in the fridge from the beginning if you want.

Are black bean brownies good for diabetics?

This recipe works well for my husband who is a type one diabetic. While there’s still sugar in the recipe, the beans add some protein and fiber to help reduce the insulin spike. You could also try replacing the maple syrup with a sugar alternative. Read more about sugar alternatives here.

Are low sugar black bean brownies healthier?

Just because brownies have black beans doesn’t automatically make them healthy. But this particular recipe is healthier than a lot of brownie recipes. It contains a whole can of black beans and is fairly low in added sugar.

What are good substitutes for black beans in brownies? Can I substitute the black beans for white beans?

I have not tried white beans for this particular recipe, but I do have several recipes baking with white beans and they always work great so I think it’s safe to say you could use white beans in this recipe. I typically use great northern beans in baking.

Can I substitute black beans for kidney beans?

Again, I haven’t tried it, but I think kidney beans have a fairly mild flavor that could easily be hidden by the cocoa powder so I think it’s worth a try!

Kid-Friendly Black Bean Brownies

Need more healthy dessert ideas?

Want more dessert ideas? Try:

These black bean brownies are an easy, kid-friendly snack. They are budget-friendly, lower in added sugar and higher in fiber than traditional brownies.

Enjoy!
–Lindsay–