Super flavorful Honey Garlic Chicken and Green Beans make the perfect weeknight meal smothered in a delicious sauce that tastes way better than take-out! Serve over rice and have dinner on your table in under 30 minutes!
I love one pan dinners and this honey garlic chicken and green bean recipe is the perfect meal to make your family on those busy weeknights! Tender, juicy chicken and crisp green beans cooked to perfection all drizzled with the most delicious honey garlic sauce. This meal tastes great served over rice or even this cauliflower fried rice!
Why You’ll Love this Recipe
Healthy, flavorful and ready in under 30 minutes!
This honey garlic sauce is AMAZING! The perfect amount of sweetness without any refined sugar.
Easily customizable with a variety of veggies and protein.
Made all in one pan for easy clean-up!
Ingredients You’ll Need
chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless skinless chicken thighs or even ground chicken, ground turkey or ground beef as well.
green beans – make sure to use fresh trimmed green beans and not canned in this recipe.
olive oil – I like to use a good olive oil to cook the chicken and green beans. Doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. You could also use sesame oil, avocado oil or butter.
soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
chicken broth – for more savory depth of flavor.
honey – the star of this sauce that adds sweetness without using refined sugars and makes a nice glaze. You could also swap the honey with maple syrup or even brown sugar if you don’t have honey on hand.
garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish.
arrowroot powder – (or cornstarch) this is what the chicken pieces are dredged in and creates a light, crispy coating that soaks up the flavors of the yummy sauce. We’re also using a little to thicken up this sauce.
spices – combination of garlic powder, onion powder, kosher salt and pepper to season the chicken. I also like to add a pinch of red pepper flakes for a little heat.
green onions – adds flavor and a pop of color to the dish. You could also add in herbs such as fresh parsley, basil or cilantro.
sesame seeds – optional garnish
How to Make Honey Garlic Chicken and Green Beans
Prepare the chicken. Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
Cook the chicken. In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly golden brown, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
Sauté the green beans. Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper. Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp. We don’t want floppy green beans!
Make the sauce. While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
Everything in the skillet. Once the green beans are nice and tender, add the chicken back into the pan and mix together. Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
Serve. Top with sliced green onions (aka scallions) and sprinkle on some sesame seeds. Serve over brown rice or cauliflower rice and enjoy!
Variations
Protein – switch up the protein and try making this with shrimp, salmon or even tofu
Veggies – feel fee to use whatever veggies you’d like. Broccoli, asparagus, zucchini, snap peas, carrots, and peppers all make great options.
Make it spicy – if you like a good amount of heat, feel free to add a little sriracha or Sambal Oelek to the sauce. You could also add some red pepper flakes.
Prepping and Storage
Leftovers will last up to 4 to 5 days in the refrigerator stored in a sealed, airtight container. You can reheat the chicken and green beans in a skillet or microwave. Trust me when I say, this meal tastes even better the next day so it’s a great recipe for meal prep!
Hope you all enjoy these Honey Garlic Chicken and Green Beans 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!
Super flavorful Honey Garlic Chicken and Green Beans make the perfect weeknight meal smothered in a delicious sauce that tastes way better than take-out! Serve over rice and have dinner on your table in under 30 minutes!
Course dinner, Main Course
Cuisine American
Keyword Honey Garlic Chicken and Grreen Beans
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 382kcal
Ingredients
1 to 1 1/2lbsboneless skinless chicken breastscut into 1-inch pieces
1Tbsparrowroot powderor cornstarch
1/2tspgarlic powder
1/4tsponion powder
1/4tspsalt
1/4tspblack pepper
2Tbspolive oildivided
12ozgreen beanstrimmed
1/4cupgreen onions chopped
Sesame seedsoptional garnish
For the Honey Garlic Sauce:
1/4cupchicken broth
3Tbsplow-sodium soy sauce
1/4cuphoney
4clovesgarlicminced
1/2tspgrated ginger(or 1/4 tsp ground ginger)
2tsparrowroot powderor cornstarch
Instructions
Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper. Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp. We don’t want floppy green beans!
While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
Once the green beans are nice and tender, add the chicken back into the pan and mix together. Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!
This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!
Hello spring! Easter is right around the corner and this delicious asparagus and feta crustless quiche is the perfect dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but I just love how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to my veggie frittata, just with less ingredients and less prep time. Both are equally delicious!
Why You’ll Love this Recipe
This recipe is healthy, low-carb and gluten-free. It also tastes absolutely delicious!
Easily customizable to your liking!
There’s no crust in this quiche so it comes together really quickly with minimal prep time.
The perfect dish that can be served for breakfast, lunch or dinner.
Ingredients You’ll Need
eggs – I used 6 whole eggs in this recipe, but feel free to use a combination of egg whites and whole eggs, if you prefer.
asparagus – this nutrient-rich asparagus is the star of this dish adds great taste and texture. Make sure to look for thin asparagus spears as they are more tender and better suited in this quiche.
milk + half and half – feel free to use any type of milk you prefer. I also like to add a splash of half and half as it adds some richness and flavor to the quiche without the need for heavy cream. If you don’t want to use half and half, simply use more milk.
feta cheese – I love using feta cheese as it adds a tanginess and creaminess to the quiche that tastes amazing with the asparagus! Gruyere cheese, goat cheese or even parmesan cheese would also work well in this recipe.
green onions – punches up the flavor and adds more color.
chives – adds even more flavor and makes a great garnish.
seasonings – I used a mixture of oregano, salt and black pepper. You could also add in some crushed red pepper flakes for a little spice!
How to Make Asparagus Crustless Quiche
Trim the asparagus. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop your green onions. No need to cook the asparagus beforehand as long as you use thin asparagus spears!
Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
Assemble the quiche. Arrange the asparagus spears and green onions in the bottom of a 9-inch pie plate sprayed with nonstick spray. Pour the egg mixture over top of the asparagus and top with feta cheese and chives.
Bake the quiche. Bake the quiche in the oven at 350 degrees F for 35 minutes, or until the egg is set in the center and the edges are golden. A knife or toothpick inserted should come out clean. Serve warm and enjoy!
Since this is a crustless quiche, make sure your pie pan is coated nicely with nonstick spray or oil so that your quiche doesn’t stick to the pan when ready to serve!
Variations
Add more veggies – feel free to mix things up and add whatever veggies you’d like! Some great options include sliced mushrooms, bell peppers, onions, tomatoes, broccoli, shredded zucchini and more. Similar to my veggie frittata recipe.
Leafy greens – this quiche is a great recipe to sneak in some extra greens! Spinach, kale and arugula are all great options or even some fresh herbs.
Add in a protein – you could also add in some meat such as cooked breakfast sausage, ham or even bacon in this quiche, similar to my sausage and veggie egg casserole.
Make into muffins – this recipe also makes delicious egg muffins! Simply pour the egg mixture into muffin cups and bake for 20 to 25 minutes. Check out my cheesy egg muffins for more details!
Make this dairy-free – to make this quiche dairy-free, simply use vegan cheese (or leave the cheese out altogether) and make sure to use your favorite non-dairy milk.
Prepping and Storage
To Store: This crustless asparagus quiche recipe will last up to 3 days store in a sealed, airtight container in the fridge. Reheat leftovers in the oven at 350 or in the microwave for a few seconds.
To Freeze: This crustless quiche freezes really well too. To freeze, wrap the quiche tightly in plastic wrap and freeze in a sealed, airtight container for up to 3 months. Let thaw out in the refrigerator overnight before re-heating.
Hope you all enjoy this Asparagus and Feta Crustless Quiche 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!
This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!
Course Breakfast
Cuisine American
Keyword Asparagus Feta Crustless Quiche
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 182kcal
Ingredients
8thin asparagus spearsends removed and cut into 1-inch pieces
4green onionschopped
6large eggs
2/3cupmilkof choice
1/4cuphalf and half(or substitute more milk)
1/2tsporegano
1/2tspsalt
1/4 tsp black pepper
1/3 cupfeta cheesecrumbled
2Tbspchivesfinely chopped
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting!
You are going to love these cozy and delicious carrot cake oatmeal breakfast bars! I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! Cake-like with great texture while still holding their shape. The maple cream cheese drizzle on top is literal icing on the cake!
Why You’ll Love this Recipe
Super easy to make all in one bowl!
These bars are made healthier with whole grain oats, almond milk and zero butter or refined sugar.
Enjoy these bars as a grab-and-go breakfast, as a midday snack or even a healthy dessert.
Perfect for Easter brunch and packed with a whole cup of grated carrots!
Ingredients You’ll Need
rolled oats – we are using a mixture of gluten-free oats along with some oat flour to get that delicious cake-like texture. See instructions below on how to make your own oat flour right at home!
baking powder – acts as a leavening agent to help the bars rise.
carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots.
egg – adds protein and gives these bars their fluffy texture and height.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
milk – I used unsweetened almond milk in these carrot cake bars, but any type of milk will work.
maple syrup – naturally sweetens these bars without using any refined sugar, you could also use honey or other natural sweetener.
vanilla extract – extra boost of flavor.
spices – a combination of cinnamon, nutmeg and salt
Feel free to add in some fun mix-ins such as raisins, chia seeds, chopped walnuts, pecans or any other type of nuts that you prefer or you could even sprinkle them on top of the maple cream cheese glaze!
How to Make Carrot Cake Oatmeal Bars
Mix ingredients. In a large bowl, whisk together the oat flour, rolled oats, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together egg, milk, maple syrup, coconut oil and vanilla and whisk until well-combined. Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
Bake the bars. Pour the carrot cake batter into a prepared 8×8-inch baking pan and bake in the oven at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
Make cream cheese frosting. While the bars are cooling, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess.
Prepare bars. Drizzle the cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!
How to Make Your Own Oat Flour
To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.
To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container for up to 5 days in the fridge. I like to store them in a single layer to prevent the cream cheese from
To Freeze: These bars freeze really well too! I recommend freezing the bars individually and just pulling them out to thaw as needed. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
Hope you all enjoy these Carrot Cake Oatmeal Breakfast Bars and if you love these as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16
Calories 128kcal
Ingredients
1 1/2cupsrolled oats
1cupoat flour
1tspbaking powder
1tspcinnamon
1/4tspnutmeg
1/4tspsalt
1egg
1/4cupalmond milkor milk of choice
1/4cupcoconut oilmelted and cooled slightly
1/3cupmaple syrup
1tspvanilla extract
1cupgrated carrots
For the Frosting:
3ozcream cheese
1Tbspmaple syrup
1Tbsoalmond milkor milk of choice
1/4tspvanilla extract
Instructions
Preheat oven to 350 degrees F.
In a small bowl, whisk together oats, oat flour, baking powder, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, whisk together the egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, add in the grated carrots, and mix everything until just combined.
Pour the oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
While the bars are cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get your desired consistency.
Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!
These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or even a delicious afternoon snack!
Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients! Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo! When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!
Deviled eggs are such a staple at parties and on Easter because they’re such a crowd favorite, but they also make a delicious, healthy snack! These deviled eggs also a great option for those on the keto diet because they have barely any carbs in them. Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!
Ingredients You’ll Need
Eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
Greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayo or even sour cream if you prefer however this will change the calorie amount
Dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
Worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
Relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor! You could also use chopped pickles in place of the relish
Seasonings – combination of salt, pepper and smoked paprika for garnish
Chives – this is an optional garnish, but makes an attractive presentaiton! You could also use green onions, parsley or even fresh dill
How to Easily Hard Boil Eggs
I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them! I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel. I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!
Boil the eggs. In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
Make an ice bath. While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
Peel the eggs. Gently tap the eggs all over to crack and remove the shells. You now have hard boiled eggs for your recipe!
Pro tip! Don’t hard boil fresh eggs as they tend to be harder to peel. Instead use older eggs that are about a week old.
How to Make Healthier Deviled Eggs
Once you have peeled your hard boiled eggs, it’s time to make the filling! Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl. Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, if needed.
Then you can either just spoon the filling into the center of each egg white, or you can transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about deviled eggs is you can easily make them in advance which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge. You can do this up to 2 to 3 days ahead of time. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or even a delicious afternoon snack!
Course Appetizer, Breakfast, Snack
Keyword egg
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 78kcal
Ingredients
6large eggs
3tbspplain Greek yogurt (or mayo)
1tsp dijon mustard (or 1/2 tsp dried mustard)
1/4tspWorcestershire sauce
1 tbsppickle relish
Salt and pepper, to taste
Smoked paprika for garnish, optional
Fresh chopped chives for garnish, optional
Instructions
Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Shut the heat off, cover the eggs and let them sit for about 12 minutes.
While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
Gently tap the eggs all over to crack and remove the shells. Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, as needed.
Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. You could also just spoon the filling onto each egg, as well.
Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!
These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or even a delicious afternoon snack!
Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients! Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo! When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!
Deviled eggs are such a staple at parties and on Easter because they’re such a crowd favorite, but they also make a delicious, healthy snack! These deviled eggs also a great option for those on the keto diet because they have barely any carbs in them. Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!
Ingredients You’ll Need
Eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
Greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayo or even sour cream if you prefer however this will change the calorie amount
Dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
Worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
Relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor! You could also use chopped pickles in place of the relish
Seasonings – combination of salt, pepper and smoked paprika for garnish
Chives – this is an optional garnish, but makes an attractive presentaiton! You could also use green onions, parsley or even fresh dill
How to Easily Hard Boil Eggs
I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them! I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel. I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!
Boil the eggs. In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
Make an ice bath. While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
Peel the eggs. Gently tap the eggs all over to crack and remove the shells. You now have hard boiled eggs for your recipe!
Pro tip! Don’t hard boil fresh eggs as they tend to be harder to peel. Instead use older eggs that are about a week old.
How to Make Healthier Deviled Eggs
Once you have peeled your hard boiled eggs, it’s time to make the filling! Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl. Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, if needed.
Then you can either just spoon the filling into the center of each egg white, or you can transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about deviled eggs is you can easily make them in advance which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge. You can do this up to 2 to 3 days ahead of time. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or even a delicious afternoon snack!
Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Shut the heat off, cover the eggs and let them sit for about 12 minutes.
While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
Gently tap the eggs all over to crack and remove the shells. Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, as needed.
Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. You could also just spoon the filling onto each egg, as well.
Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!
Nutrition Facts:
Serving Size:2 egg halves
Calories:78
Sugar:0.6 g
Sodium:160 mg
Fat:4.8 g
Saturated Fat:1.6 g
Carbohydrates:0.9 g
Fiber:0 g
Protein:7 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven?? You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever! Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar. We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.
Why You’ll Love this Recipe
Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
Made with whole grains, applesauce and zero butter or refined sugar.
Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so you can enjoy this pumpkin bread all season long!
Ingredients You’ll Need
whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
baking powder + baking soda – acts as a leavening agent to help this bread rise.
pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
eggs – adds protein and gives this bread its fluffy texture and height.
sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist. You could also use Greek yogurt or mashed banana as well.
warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract. If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread! All you need is cream cheese, maple syrup, a little milk and vanilla extract.
How to Make Healthy Pumpkin Bread
Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
BAKE! Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
Drizzle with cream cheese. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency. Drizzle the glaze over the bread, slice and enjoy!
Tips for Making the BEST Pumpkin Bread
Make sure you DON’T over mix the batter. This results in super dense pumpkin bread which we don’t want. We’re going for fluffy and soft!
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.
How to Make Healthy Pumpkin Muffins
You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
This recipe also makes 24 mini muffins. Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes. Perfect treat for little hands!
You can also make three mini pumpkin loaves which is perfect for gifting. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves.
Prepping and Storage
To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.
To Freeze: This pumpkin bread freezes really well too! You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags. When ready to enjoy, thaw out overnight in the fridge. This pumpkin bread will keep in the freezer for up to 3 months.
Hope you all enjoy this Healthy Pumpkin Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 12
Calories 179kcal
Ingredients
1cupwhole wheat pastry flour
1/2cupall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
2teaspoonscinnamon
1teaspoonpumpkin pie spice
1/2teaspoonssalt
2eggs
1cup100% pure pumpkinnot pumpkin pie filling
1/2cupmaple syrup
1/4cupcane sugar
2tablespoonsapplesauce
1/4cupcoconut oilmelted and cooled
1teaspoonvanilla extract
For the maple cream cheese drizzle:
3ozcream cheese
1tablespoonmaple syrup
1 to 2tablespoonsmilk
1/4teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees F.
In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency.
Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!
The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven?? You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever! Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar. We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.
Why You’ll Love this Recipe
Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
Made with whole grains, applesauce and zero butter or refined sugar.
Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so you can enjoy this pumpkin bread all season long!
Ingredients You’ll Need
whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
baking powder + baking soda – acts as a leavening agent to help this bread rise.
pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
eggs – adds protein and gives this bread its fluffy texture and height.
sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist. You could also use Greek yogurt or mashed banana as well.
warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract. If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread! All you need is cream cheese, maple syrup, a little milk and vanilla extract.
How to Make Healthy Pumpkin Bread
Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
BAKE! Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
Drizzle with cream cheese. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency. Drizzle the glaze over the bread, slice and enjoy!
Tips for Making the BEST Pumpkin Bread
Make sure you DON’T over mix the batter. This results in super dense pumpkin bread which we don’t want. We’re going for fluffy and soft!
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.
How to Make Healthy Pumpkin Muffins
You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
This recipe also makes 24 mini muffins. Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes. Perfect treat for little hands!
You can also make three mini pumpkin loaves which is perfect for gifting. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves.
Prepping and Storage
To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.
To Freeze: This pumpkin bread freezes really well too! You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags. When ready to enjoy, thaw out overnight in the fridge. This pumpkin bread will keep in the freezer for up to 3 months.
Hope you all enjoy this Healthy Pumpkin Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
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The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!
In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency.
Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!
Nutrition Facts:
Serving Size:1 slice
Calories:179
Sugar:14.3 g
Sodium:93.8 mg
Fat:6.6 g
Saturated Fat:4.9 g
Carbohydrates:26.8 g
Fiber:2.9 g
Protein:3.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
These Baked Banana Bread Donuts are soft, cake-like and made healthier with whole wheat flour, applesauce and zero refined sugar for the perfect morning treat that comes together in just 20 minutes! Such a great way to use up those overripe bananas!
We LOVE making banana bread in our house, but here is another great way to use up those overripe bananas! These delicious baked banana bread donuts are soft, moist and made healthier using a mix of whole wheat flour and almond flour, applesauce in place of oil, two whole mashed bananas and maple syrup instead of refined sugar. My daughter absolutely loves these donuts and the best part is this donut recipe can also make wholesome banana muffins or yes, a whole loaf of banana bread!
Why You’ll Love this Recipe
Delicious banana bread in donut form!
Made with healthier ingredients and baked, not fried.
Easily made in just 20 minutes.
This recipe can easily be made into a banana bread loaf or muffins!
Ingredients You’ll Need
whole wheat pastry flour – I used whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these donuts light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use regular whole wheat flour, all-purpose flour or gluten-free 1 to 1 baking flour.
almond flour – nutrient dense flour that adds additional fat (the good kind!) to these donuts making them even more moist without the use of butter or oil. If you can’t use almond flour, feel free to substitute with all-purpose flour.
baking powder + baking soda – acts as a leavening agent to help give these donuts their height.
bananas – the star of this recipe and you’ll want to use two very ripe bananas. Not only do the mashed bananas add a natural sweetness to these donuts, but it also makes them so moist!
applesauce – I used unsweetened applesauce which takes the place of oil in this recipe. If you don’t have applesauce, feel free to use melted coconut oil.
eggs – you’ll need 2 large eggs to add moisture and help bind these donuts together.
maple syrup – naturally sweetens these donuts without using any refined sugar. If you don’t have maple syrup, feel free to use honey or other natural sweetener.
Pastry bag – this is not a necessity, but definitely makes piping the batter into the donut wells so much easier and highly recommend them.
Mixing bowls – you’ll need two mixing bowls to separately mix the dry ingredients from the wet ingredients before combining everything to make the donut batter.
How to Make Banana Bread Donuts
Make the batter. In a large bowl, stir together the flours, baking powder, baking soda, cinnamon and salt while in a separate bowl whisk together the eggs, mashed bananas, applesauce, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined (you don’t want to over mix the batter). You could also use a stand mixer for this, but it’s not necessary.
Get out your donut pan. To make these donuts you’ll need two 6-count donut pans like these. Spray them really good with nonstick spray so that your donuts will pop right out! Then, using a pastry bag or ziplock bag, spoon the donut batter into the bag and snip off the corner. Pipe the batter into each donut mold until they are all filled (this recipe makes exactly 12 donuts).
Bake the donuts! Pop the donuts into the oven at 350 degrees F for about 11 to 13 minutes, until golden and a toothpick inserted comes out clean (mine came out perfect at 11 minutes). You want to be careful about over-baking them because donuts actually bake really quickly! Transfer the donuts to a wire cooling rack so they can cool.
Optional glazed icing. This is completely optional as these baked donuts honestly taste amazing plain right out of the oven, but you could also add a glazed icing on top. Once the donuts have cooled completely to room temperature, mix together about a 1/2 cup of confectioners’ style erythritol (or you could use powdered sugar), 1 tablespoon of milk and a 1/4 tsp vanilla extract, mixing until smooth. Dip the tops of the donuts into the glaze and let the glaze harden a bit before serving.
Other Baking Methods
Banana bread – you can easily make this recipe into a loaf of banana bread by simply pouring the batter into a 9×5-inch loaf pan sprayed with nonstick spray or lined with parchment paper and baking at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted comes out clean.
Mini loaves – you can also make three mini loaves of banana bread which is perfect for gifting. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves!
Muffins – to make banana bread muffins, divide the batter evenly into a regular muffin pan and bake at 350 degrees F for 18 to 22 minutes.
Mini muffins – distribute the batter into 24 mini muffin cups sprayed with nonstick cooking spray (or muffin liners) and bake at 350 degrees F for 15 to 17 minutes. Perfect treat for little hands!
Tips, Tricks and Substitutions
Make sure you DO NOT over mix the batter. This results in super dense donuts which we don’t want. We’re going for fluffy and soft!
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free baking flour or even all-purpose flour. I don’t recommend subbing this recipe entirely with almond flour.
You can easily swap out the mashed banana for pumpkin puree (pumpkin donuts!), Greek yogurt or unsweetened applesauce.
Mix in other fun additions like chopped nuts or mini chocolate chips.
Prepping and Storing
To Store: These baked banana donuts will last for about 3 days in a sealed, airtight container and will last up to 6 days stored in the refrigerator. I highly recommend warming them up in the microwave for about 10 to 15 seconds or so to really bring out those warm flavors!
To Freeze: These donuts also freeze really well too and will last in the freezer for about 3 months. Let them thaw out in the fridge overnight and warm up in the microwave for about 10 to 15 seconds.
Hope you all enjoy these Baked Banana Bread Donuts and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
These Baked Banana Bread Donuts are soft, cake-like and made healthier with whole wheat flour, applesauce and zero refined sugar for the perfect morning treat that comes together in just 20 minutes! Such a great way to use up those overripe bananas!
In a large bowl, stir together the flours, baking powder, baking soda, cinnamon and salt while in a separate bowl whisk together the eggs, mashed bananas, applesauce, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined (you don’t want to over mix the batter).
To make these donuts you’ll need two 6-count donut pans like these. Spray them really good with nonstick spray so that your donuts will pop right out! Then, using a pastry bag or ziplock bag, spoon the donut batter into the bag and snip off the corner. Pipe the batter into each donut well until they are all filled.
Bake the donuts into the oven at 350 degrees F for about 11 to 13 minutes, until golden and a toothpick inserted comes out clean (mine came out perfect at 11 minutes). You want to be careful about over-baking them because donuts actually bake really quickly! Transfer the donuts to a wire cooling rack so they can cool.
To make the optional glazed icing: This is completely optional as these baked donuts honestly taste amazing plain right out of the oven, but you could also add a glazed icing on top. Once the donuts have cooled completely to room temperature, mix together the confectioners’ style erythritol (or you could use powdered sugar), milk and vanilla, mixing until smooth. Dip the tops of the donuts into the glaze and let the glaze harden a bit before serving.
Notes
*For nut allergies, feel free to substitute the almond flour with all-purpose flour or gluten free 1 to 1 baking flour.
