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If there’s one thing about my boys, it’s that they love anything and everything pumpkin! My gluten-free pumpkin coffee cake is always a huge hit this time of year, and for a healthier treat my husband and son love my pumpkin protein balls. We pretty much always have a pumpkin snack on-hand when those seasonal cravings strike, and I’m so excited to add these healthy pumpkin muffins to the mix! They’re gluten-free, dairy-free, lightly sweetened with maple syrup, and made in just ONE bowl. My idea of a perfect fall morning is one of these healthy pumpkin muffins in one hand, and a healthy pumpkin spice latte in the other. So cozy and SO delicious!

close up image of a healthy pumpkin muffin with chocolate chips on top.

🧡 What Makes This Recipe Healthy?

Unlike traditional pumpkin muffins loaded with refined sugar and flour, these are made with simple, nourishing ingredients you can feel good about. The oat flour provides whole-grain fiber, while pumpkin puree adds natural sweetness, moisture, and a boost of vitamins A and C. They’re also lightly sweetened with maple syrup, keeping them just sweet enough without going overboard. Plus, no butter or dairy means these muffins are naturally dairy-free and gluten-free!

🍂 Why You’ll Love These Healthy Pumpkin Muffins

  • Made with real pumpkin and warming fall spices for that cozy flavor you crave.
  • Naturally gluten-free, dairy-free, and nut-free, so everyone can enjoy them.
  • Lightly sweetened, moist, and fluffy – and made in just one bowl for easy cleanup!
  • Perfect for breakfast, meal prep, or healthy snacks throughout the week.
overhead image of healthy pumpkin muffins.

Frequently Asked Questions

Can I make these pumpkin muffins vegan?
Yes! Swap the eggs for two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water). Let the mixture sit for 5–10 minutes before adding it to the batter.

How do I store these muffins?
Store your muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months – just thaw overnight or reheat in the microwave for 20 seconds.

What can I add to this recipe?
Feel free to mix in chocolate chips, chopped walnuts, or pumpkin seeds for a fun twist! You can also top them with a sprinkle of oats or cinnamon sugar before baking for extra texture.

healthy pumpkin muffins on a table with a small pumpkin.

👩‍🍳 Sam’s Recipe Tips

  • Don’t overmix the batter! Stir until the dry and wet ingredients are just combined for fluffy muffins.
  • Use room temperature eggs and milk for a smoother, more even batter.
  • If you love extra spice, add a pinch of nutmeg or cloves for a stronger fall flavor.
  • These muffins make a great freezer-friendly snack – just pop one out when you need a quick breakfast or healthy snack on the go!
three healthy pumpkin muffins on parchment paper.
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One-Bowl Healthy Pumpkin Muffins

These healthy pumpkin muffins are soft, fluffy, and perfectly spiced! Made in one bowl with oat flour, pumpkin puree, and maple syrup, they’re a wholesome and cozy fall treat you’ll want on repeat. Gluten-free, dairy-free, and naturally sweetened, these muffins are perfect for breakfast, snacks, or meal prep all week long!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins

Equipment

  • 1 large bowl
  • 1 muffin pan

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup oil either melted coconut oil, avocado oil, olive oil, or vegetable oil
  • 1/3 cup maple syrup
  • 1/4 cup milk I used almond milk
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  • Preheat oven to 350° Fahrenheit and line a 12 cup muffin pan with muffin liners.
  • Mix together the pumpkin puree, oil, maple syrup, milk, eggs, and vanilla extract in a large bowl.
  • Add in the oat flour, pumpkin pie spice, baking powder, and baking soda and mix until everything is fully combined.
  • Scoop ¼ cup of muffin batter into each muffin liner, then sprinkle with either chocolate chips, pumpkin seeds, chopped nuts, or leave plain. Bake the muffins for 22-25 minutes, or until a toothpick inserted down the center of a muffin comes out clean.
  • Remove the muffins from the oven and transfer them to a wire cooling rack to cool completely before serving or storing.

Nutrition

Serving: 1muffin | Calories: 190kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 7g

I’ve been on a quest lately to take classic dessert recipes and enhance them with a boost of protein. My classic protein chocolate chip cookies were such a huge hit, that I followed them up with a protein rice crispy treats recipe, 6-ingredient protein muffins, and now this protein banana bread. The most important thing when it comes to these protein dessert recipes is that they still taste like your favorite dessert, just with extra protein. And dare I say I absolutely nailed it with this protein banana bread! It seriously tastes just like a slice of your favorite banana bread, but with an impressive 10 grams of protein per slice. That’s 8 grams more protein than traditional banana bread! It’s even gluten-free, dairy-free, and refined sugar-free – this protein banana bread truly has it all!

a slice of protein banana bread with a bite taken out.

Why You’ll Love This Recipe

  • High protein: Each slice contains about 10 grams of protein, keeping you fuller for longer.
  • Easy to make: This is a true one-bowl banana bread recipe that anyone can whip up in under 15 minutes of prep.
  • Healthy ingredients: Made with oat flour, bananas, and maple syrup for natural sweetness.
  • Gluten-free & dairy-free: The recipe uses non-dairy milk and oat flour but can easily be customized to your needs.
  • Perfect for meal prep: Bake once and enjoy throughout the week for a grab-and-go protein-packed snack.

How Much Protein is in This Banana Bread?

This protein banana bread is not only soft and fluffy but also filling thanks to the addition of protein powder. Each slice has about 10 grams of protein, compared to just 2–3 grams in traditional banana bread. That means you’re getting a delicious treat that doubles as a satisfying snack or light breakfast.

protein banana bread

Frequently Asked Questions

Can I use almond flour instead of oat flour?
Yes — almond flour can be substituted, but note that the texture will be more moist and dense. If using almond flour, you may want to add an extra tablespoon of protein powder or reduce the oil slightly.

What kind of protein powder can I use?
Any vanilla protein powder works here! I recommend a plant-based protein for a dairy-free option, or whey protein if you prefer. I use and love the Aloha Vanilla Plant-Based Protein Powder in this recipe (use this link for 15% off!). Just make sure your powder isn’t overly sweetened, as the bananas and maple syrup already add plenty of flavor.

How do I make this low in sugar?
Skip the maple syrup or replace it with a sugar-free sweetener like monk fruit or stevia. You can also swap the chocolate chips for sugar-free chocolate chips or leave them out entirely for a lower-sugar version.

Sam’s Recipe Tips

  • Mash the bananas well — this ensures the bread is moist and evenly sweet.
  • Don’t overmix the batter once you add the flour and protein powder — overmixing can make the bread tough.
  • Check doneness early — every oven bakes differently, so check your banana bread around the 40-minute mark.
  • Cool completely before slicing — this helps the bread set and slice cleanly.
protein banana bread slices
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Protein Banana Bread (10g per slice!)

This protein banana bread recipe is soft, fluffy, and naturally sweetened! Each slice packs 10 grams of protein, making it a healthier twist on a classic recipe. It's perfect for breakfast, meal prep, or post-workout fuel. It’s even gluten-free, dairy-free, refined sugar-free, and made in just one bowl for the ultimate easy and healthy treat!
Print Pin Rate
Servings: 9 servings

Equipment

  • 1 large bowl

Ingredients

  • 1 1/2 cups mashed banana about 3 bananas
  • 1/4 cup non-dairy milk
  • 1/4 cup maple syrup
  • 2 eggs at room temperature
  • 3 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×4-inch loaf pan with parchment paper.
  • In a large bowl, whisk together the mashed banana, non-dairy milk, maple syrup, eggs, coconut oil, and vanilla extract.
  • Add in the oat flour, vanilla protein powder, baking powder, and baking soda, and mix until the batter is completely smooth and combined.
  • Transfer the batter to your prepared loaf pan then bake the banana bread for about 40-45 minutes, or until a toothpick inserted down the center of the banana bread comes out clean. Remove the banana bread from the oven and let cool completely before slicing.

Nutrition

Serving: 1slice | Calories: 220kcal | Protein: 10g | Sugar: 14g

Every summer my dad grows the most incredible garden, and every summer he has a massive amount of zucchini! So while I love using his homegrown blueberries in my blueberry muddy buddies (don’t knock it ’til ya try it!) and strawberries in my gluten-free strawberry shortcake, I needed to figure out a way to use up the giant zucchinis he sends me home with every time I visit. A few summers ago I started making gluten-free zucchini bread, which is totally delicious, but this year I was craving BROWNIES!

My criteria for these healthy zucchini brownies was they had to be rich, fudgy, and just as delicious as any other brownie despite the hidden veggies. They also needed to be easy to make – one bowl, just a few ingredients, and simple steps. After a few tests this spring, I finally nailed the PERFECT healthy zucchini brownies recipe that’s totally gluten-free, dairy-free, and even refined sugar-free! So if you’re drowning in zucchini like I am, or just looking for a healthier dessert recipe this summer, you gotta give these brownies a try. Trust me, everyone (even my toddler!) loves ’em!

one healthy zucchini brownie stacked on top of another.

Why You’ll Love These Healthy Zucchini Brownies

  • Secretly mighty: Shredded zucchini brings irresistible moisture and a veggie boost – no one will guess!
  • One-bowl wonder: Mix, bake, and enjoy with minimal cleanup and zero fuss.
  • Healthier indulgence: Naturally sweetened, gluten-free, dairy-free, and packed with wholesome fat and fiber!

What Makes This Recipe Healthy

  • Hidden nutrition: Loads of zucchini add moisture, plus essential vitamins and nutrients.
  • Smarter sweeteners: Maple syrup replaces refined sugars, offering a lower glycemic profile!
  • Gluten-free: Use oat flour or a high-quality gluten-free blend for a naturally inclusive dessert.
3 healthy gluten-free zucchini brownies staked on top of each other.

Frequently Asked Questions

  • Can I use almond flour instead of oat flour?
    Yes! Almond flour works beautifully, though the texture may change slightly.
  • How do I store these brownies?
    Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to one week.
  • Can I make this recipe vegan?
    Absolutely! Swap the egg with a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) and use dairy-free chocolate chips.

Sam’s Recipe Tips

  • Dry it right: Wrap shredded zucchini in a towel to remove excess moisture – this keeps the brownies from turning out mushy.
  • Oven finesse: The brownies are best pulled when the edges are set and the center still jiggles slightly. They’ll continue to set as they cool.
  • Flavor fun: Sprinkle flaky sea salt on top or stir in chopped walnuts for a textured twist.
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Healthy Gluten-Free Zucchini Brownies

These healthy gluten-free zucchini brownies are rich, fudgy, and secretly packed with shredded zucchini for a boost of hidden veggies! Naturally sweetened with maple syrup and made in just one bowl, they’re a deliciously easy dessert that’s gluten-free, dairy-free, and refined sugar-free.
Print Pin Rate
Prep Time: 10 minutes
Servings: 16 servings

Equipment

  • 1 large bowl
  • 1 9×9-inch baking pan

Ingredients

  • 2 cups shredded zucchini
  • 1/2 cup maple syrup
  • 1/4 cup olive oil or any vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup oat flour or all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350° Fahrenheit and line an 9×9-inch baking pan with parchment paper.
  • Wrap the zucchini in a dish cloth and squeeze to release as much excess moisture from the zucchini as possible, then transfer the shredded zucchini to a large bowl.
  • Add in the maple syrup, olive oil, large egg, and vanilla extract, then mix until everything is fully combined.
  • Next, add in the oat flour or all purpose flour, unsweetened cocoa powder, and baking soda. Mix again until the dry ingredients are fully incorporated into the brownie batter.
  • Fold the chocolate chips into the batter, then transfer the batter to your prepared baking pan. Bake for 30-35 minutes, or until the brownies are just set in the middle them remove from the oven and let cool completely before slicing into squares.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 16g | Protein: 2.5g | Fat: 6g | Fiber: 2g | Sugar: 9g

My single serve protein cookie recipe went viral, and one of the most frequently asked questions was “how can I make a whole batch of these?!” So, here ya have it – a big batch protein cookies recipe, with just 6 simple ingredients! These cookies are gluten-free, dairy-free, and easily made vegan (just like the last recipe) but totally indulgent and delicious. Throw this recipe into your weekly meal prep as an easy protein snack or protein-packed dessert!

close up image of a protein cookie with a bite taken out.

Why You’ll Love These Protein Cookies

These cookies are everything you could want in a protein-packed treat – rich, soft, chewy, and naturally sweetened. They’re made with protein powder, creamy peanut butter, and your choice of oat flour or almond flour for a nutritious, allergy-friendly alternative to traditional cookies. Plus, there’s no refined sugar, and they’re so easy to customize – add chocolate chips, skip them, or toss in chopped nuts or dried fruit!

  • Made with just 6 ingredients!
  • Ready in under 20 minutes.
  • Naturally gluten-free, dairy-free, and refined sugar-free.
  • High in protein and perfect for a healthy snack or dessert!

Frequently Asked Questions

Can I use almond flour instead of oat flour?
Yes! Almond flour works beautifully in this recipe and gives the cookies a rich, buttery flavor and tender texture. If you’re looking for nut-free, stick with oat flour.

What kind of protein powder did you use?
I used the Be Well By Kelly Vanilla Grass-Fed Beef Protein Powder, which is non-dairy and great for baking. You can use your favorite protein powder – just make sure it’s unsweetened or mildly sweetened for best results.

Can I make these protein cookies sugar-free?
Absolutely! Swap out the maple syrup for a sugar-free alternative like monk fruit syrup or a few drops of liquid stevia. Just note that texture and sweetness may vary slightly depending on your swap.

overhead image of protein cookies on a table.

Sam’s Recipe Tips

  • For best texture, make sure your peanut butter is smooth and runny – not thick or dry.
  • Don’t over-bake! The cookies firm up as they cool, so remove them once they’re lightly golden at the edges.
  • Add-ins like chia seeds, flaxseed, or chopped nuts can boost nutrition even further.

Storing and Freezing Tips

Store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. They also freeze beautifully – just pop them in a freezer-safe bag or container and store for up to 2 months. Let them thaw at room temp or warm slightly before enjoying.

More Protein-Packed Recipes You’ll Love

overhead image of a protein cookie cut in half.
5 from 3 votes

The BEST Protein Cookies (one-bowl!)

Soft, chewy, and loaded with protein, these best ever protein cookies are made with just 6 simple ingredients you likely already have at home! They come together in under 20 minutes, are totally gluten-free, dairy-free, and packed with wholesome fuel to satisfy your sweet tooth and power your day!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 8 cookies

Equipment

  • 1 large baking sheet
  • 1 large bowl

Ingredients

  • 1 1/2 cups oat flour or almond flour
  • 1/3 cup non-dairy milk
  • 1/2 cup vanilla or unflavored protein powder
  • 1/2 cup creamy peanut butter unsweetened
  • 1/4 cup maple syrup or your preferred liquid sweetener
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • Add all ingredients except chocolate chips to a large bowl and mix until fully combined. Then, fold in the chocolate chips, if using.
  • Scoop 2-tablespoon sized balls of cookie dough onto the cookie sheet, spacing each cookie a few inches apart. Once all cookies are scooped, gently press the top of each cookie to slightly flatten it.
  • Bake for 12-15 minutes, or until cookies are lightly golden brown around the edges then remove from the oven and let cool before serving or storing.

Notes

Nutrition info includes the chocolate chips.

Nutrition

Serving: 1cookie | Calories: 250kcal | Carbohydrates: 23g | Protein: 15g | Fat: 13g | Sugar: 10g

This healthy milkshake recipe has permanently cemented my spot as best wife ever. My husband is a huge ice cream guy, but he’ll admit – too much ice cream hurts his stomach. I often make him my no-churn vegan vanilla ice cream, and sometimes even my 2-ingredient healthy pineapple ice cream, but those take a bit more time. So this healthy milkshake is basically his way of enjoying an ice cream treat without any ice cream and in a matter of minutes! Just ice, milk (I use almond milk to keep it dairy-free), cocoa powder, and maple syrup is all you’ll need for this frosty treat. It’s even totally banana-free, because while I love banana, one of the most frequent comments on any banana-forward recipe I post is “I don’t like banana” or “what can I use instead of banana?” So, here ya have it – a healthy creamy and perfectly sweet chocolate milkshake with NO banana!

healthy milkshake in a glass with whipped cream on top.

Why You’ll Love This Healthy Milkshake

  • Only 4 simple ingredients, no unecessary additives.
  • Dairy‑free and naturally sweet, no banana – yet indulgently chocolatey!
  • Low‑calorie & flexible – customizable for keto, vegan, or paleo diets.

What Makes This Recipe Healthy

  • Made with unsweetened almond milk, reducing calories and sugar vs. regular milk.
  • Unsweetened cocoa delivers rich flavor plus antioxidants without extra fat .
  • Optional sweeteners let you control sweetness and caloric intake – use maple syrup, honey, stevia, or allulose .

Frequently Asked Questions

Can I make this sugar‑free?
Yes! Swap maple syrup for stevia, monk fruit, or allulose for a keto‑friendly version (around 100–150 cal).

What other sweeteners work besides maple syrup?
Honey, agave, dates, or even unsweetened applesauce can work – just adjust the quantity to your taste!

Can I add frozen banana?
Absolutely! Adding banana creates a thicker, fruitier smoothie; leave it out if you want a pure chocolate flavor.

healthy milkshake in a glass with whipped cream and a strawberry on top.

Sam’s Recipe Tips

  • Start with 2 Tbsp maple syrup, then adjust after tasting.
  • Add more ice if you prefer a frosty shake, or 1/2 a frozen banana for a creamier milkshake.
  • Freeze leftover milkshake in ice cube trays for future shakes!

Flavor Variations

  • Vanilla Milkshake: Omit cocoa powder. Add 1 teaspoon vanilla extract. Optional: add 1–2 tablespoons plain Greek yogurt or coconut cream for extra richness.
  • Strawberry Milkshake: Omit cocoa powder. Add ½ cup frozen strawberries before blending. Optional: a squeeze of lemon for brightness.
  • Mint Chocolate Milkshake: add a few drops of peppermint extract and top with a fresh mint leaf.
  • Peanut Butter Swirl Milkshake: blend in 1 Tbsp natural nut butter for a peanut butter-chocolate twist.
  • Mocha Milkshake: replace half of the almond milk with black coffee or espresso for a caffeine kick!
healthy milkshake in a glass with whipped cream and a strawberry on top.
5 from 2 votes

4-Ingredient Healthy Milkshake (no banana!)

This healthy milkshake recipe is creamy, dairy-free, and made with just 4 simple ingredients – no banana or ice cream required! Choose from chocolate, vanilla, or strawberry for a naturally sweetened treat you can blend in under 2 minutes. It’s the perfect quick and refreshing dessert or snack that’s vegan, gluten-free, and totally customizable!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Equipment

  • 1 blender

Ingredients

  • 1 cup ice cubes
  • 1/2 cup milk I used unsweetened almond milk
  • 1-2 tablespoons maple syrup
  • 2 tablespoons unsweetened cocoa powder

Instructions

  • Add all ingredients to a blender and blend until smooth, then pour into a glass and enjoy!

Nutrition

Serving: 1milkshake | Calories: 90kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 2.8g | Sugar: 12g