Did you know September has more birthdays than any other month of the year?? Which checks out for my because both me and my sister have birthdays this month! So when September rolls around every year, sure I’m all for a gluten-free apple crisp and healthy pumpkin spice latte, but I also can’t help but bring out the birthday recipes. I kicked things off last week with my 5 ingredient birthday cake banana bread (a must bake, wether it’s your birthday or not!), and now I’m keeping the celebrations going with these healthy birthday cake energy bites. They’re packed with protein, fiber, and healthy fats – yet perfectly sweet and excitingly festive! Meal prep a batch of these at the start of your week and enjoy a quick and easy no-bake sweet treat all week long. 🥳
Why You’ll Love These Birthday Cake Energy Bites
Effortless & Fun: These energy bites deliver nostalgic cake-batter flavor with zero baking—just simple mixing and rolling.
Balanced Nutrition: With nut butter, almond flour, flaxseed, and honey, each bite offers a nourishing blend of protein, fiber, and healthy fats.
Kid- (and inbox-ready) Approved: Sprinkles make them feel celebratory, while the wholesome ingredients keep parents happy.
What Makes This Recipe Healthy
Protein & Healthy Fats from almond flour and cashew butter (or any nut/seed butter) for lasting satiety.
Fiber Boost from ground flaxseed—your energy bites just got a fiber upgrade!
Natural Sweetness via honey (or maple syrup) keeps added sugar in check and skips the refined stuff.
Recipe Variations and Substitutions
Nut-Free: Use sunflower seed butter instead of cashew butter.
Low-Sugar: Swap honey for a stevia syrup or reduce to 3 tbsp.
Flavor Kicks: Add a pinch of cinnamon, a swirl of cocoa powder, or roll in toasted coconut.
Storage Tips
Store in an airtight container in the fridge for up to 2 weeks.
Freeze for up to 3 months; bite-sized and ready for anytime snacking.
5 from 1 vote
Birthday Cake Energy Bites
These birthday cake energy bites are the perfect no-bake snack that’s healthy, fun, and full of delicious flavor! Made with almond flour, cashew butter, flaxseed, honey, and rainbow sprinkles, each bite is packed with protein, fiber, and healthy fats. Ready in minutes with just one bowl, they’re a festive and nourishing treat you’ll LOVE!
September is my birthday month! So it’s also the month I add rainbow sprinkles to, well.. everything. And this 5 ingredient birthday cake banana bread is no exception. But also, who knew adding sprinkles to banana bread would make for the most delicious and fun addition ever?! Not sure if I’ll ever not add sprinkles to my banana bread from now on. It’s really THAT good!
This birthday cake banana bread is just one of the recipes I’ll be baking for myself this month. I’ve already made my healthy gluten-free mug cakes a few times – because why not?? they’re SO easy. And as part of a larger celebration I’ll be baking up this gluten-free and dairy-free carrot cake because it’s simply my all-time FAVE. It’s shaping up to be a delicious month, friends! Happy birthday to me. 🙂
What You’ll Need to Make This Recipe
Bananas: Overripe bananas provide the natural sweetness and moisture for this recipe. The more ripe the bananas, the sweeter your banana bread will be, making them the key ingredient.
Eggs: Eggs act as a binder in this recipe, helping the banana bread rise and stay moist. They also contribute to the fluffy texture.
Vanilla Extract (Optional): Adding vanilla enhances the sweet, cake-like flavor, but it’s optional if you prefer a more banana-forward taste.
Brown Sugar: Adds sweetness and a slight caramel-y flavor to complement the bananas. It also keeps the bread moist while baking.
Self-Rising Flour: If you don’t have self-rising flour, use all-purpose flour with baking powder. This gives the bread structure and helps it rise properly. To make this recipe gluten-free like I did, use a gluten free self-rising flour, I recommend this one.
Rainbow Sprinkles: The fun part! Sprinkles give this banana bread a celebratory birthday cake vibe. Be sure to use rainbow sprinkles that hold up well during baking. I use and love these dye-free rainbow sprinkles from Amazon.
How to Make 5 Ingredient Birthday Cake Banana Bread
Preheat and Prep: Start by preheating your oven to 350°F and greasing or lining a loaf pan. This ensures the bread doesn’t stick and bakes evenly.
Mash the Bananas: In a large bowl, mash your overripe bananas until smooth. This will be the base for your bread, adding natural sweetness and moisture.
Mix the Wet Ingredients: Add the eggs and vanilla extract (if using), and whisk everything together until fully combined.
Combine Dry Ingredients: Add the brown sugar, flour, and rainbow sprinkles to the banana mixture, stirring until no flour pockets remain.
Bake: Pour the batter into your prepared loaf pan and bake for 55-60 minutes. The loaf should be golden brown, and a toothpick inserted into the center should come out clean.
Cool and Glaze: While the bread cools, mix powdered sugar and milk to make the glaze, then drizzle it over the cooled bread for extra sweetness.
How Can I Store the Leftovers?
This banana bread keeps well for 3-4 days at room temperature when covered tightly with plastic wrap or stored in an airtight container. If you want it to last longer, you can refrigerate it for up to a week, or freeze individual slices for up to 3 months!
5 from 1 vote
5 Ingredient Birthday Cake Banana bread
Author: Samantha Russo
This 5 ingredient birthday cake banana bread is not only super easy to make, but it’s also gluten-free and dairy-free! Whether you’re looking for a fun birthday-inspired dessert or just a unique spin on classic banana bread, this recipe delivers in taste and fun factor.
2teaspoonsvanilla extractoptional, but recommended
1/2cupbrown sugaror coconut sugar
1 1/2cupsself rising flour (I used gluten-free self-rising flour)or 1 1/2 cups all purpose flour PLUS 1 teaspoon baking powder
1/2cuprainbow sprinkles
For the optional glaze:
1/2cuppowdered sugar
1tablespoonmilk
Instructions
Preheat oven to 350° Fahrenheit and line a 9×4-inch loaf pan with parchment paper, then lightly coat the inside of the pan with oil.
Place the bananas in a large bowl and mash well with a fork, until mostly smooth.
Add the eggs and vanilla extract (if using) to the bowl the and whisk to combine. Then, add the brown sugar, flour, and sprinkles then mix again until fully combined and no pockets of flour remain.
Pour the batter into your prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted down the center of the bread comes out clean.
Remove the birthday cake banana bread from the oven and let it cool while you make the glaze.
Add the powdered sugar and milk to a small bowl, then whisk together until smooth. Pour glaze over the cooled banana bread.
We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion my son’s upcoming 2nd birthday party (time flies!). But for you, this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.
Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!
Why You’ll Love This Recipe
Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry which will make this a super easy vanilla cupcake recipe to put together!
Classic Vanilla Cupcake Taste: This gluten-free cupcake tastes exactly like a classic vanilla cupcake so no need to worry about anyone missing out on this sweet treat!
Versatile and Customizable: Feel free to use dairy-free milk and dairy-free butter for these cupcakes! You can also use egg replacement to make these vegan! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk. You can also add any cupcake toppings like sprinkles, cupcake jams or toppers to make them special for any birthday or holiday event!
What You’ll Need
All Purpose Gluten-Free Flour: I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well. Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
Butter: I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.
Sugar: White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.
Eggs: These eggs will be the binder that holds the batter together for these cupcakes. Make sure that they’re room temperature. Room-temperature eggs are important because they’ll ensure that your cupcakes rise and have a nice fluffy texture!
Vanilla Extract: this will add the perfect balance of sweetness and warm vanilla flavor these vanilla cupcakes need.
Milk: Feel free to use your favorite non-dairy milk if you’d like! The milk will also help to make sure your cupcakes have a nice fluffy texture!
How to Make The Best Gluten-Free Vanilla Cupcakes
Prepare your dry and wet ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add the vanilla extract.
Bake Your Cupcakes: Once you’ve slowly combined your wet and dry ingredients into a batter, fill your cupcake liners and bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Frost Your Cupcakes: Make the frosting by adding all of the frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy. Once they’ve cooled, decorate with frosting and sprinkles if you’d like!
Pack & Store: Store cupcakes in an airtight container at room temperature for up to 3 days.
Top Tips
Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free vanilla cupcakes!
Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your vanilla cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free vanilla cupcakes.
Adjust This Recipe To Your Dietary Needs
Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free anddairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.
Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.
5 from 3 votes
Best Ever Gluten-Free Vanilla Cupcakes
I don't mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.
Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
Once batter is fully combined, transfer ÂĽ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.
Video
Notes
Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.Store cupcakes in an airtight container at room temperature for up to 3 days.
