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maple syrup

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30 Minutes or Less

Mummy Brownies (gluten-free!)

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overhead close up image of mummy brownies with candy eyes.

Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

overhead image of gluten-free mummy brownies on parchment paper.

What You’ll Need to Make Mummy Brownies

A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

mummy brownies on parchment paper.

Tips and Tricks

  • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
  • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
  • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.
almond flour mummy brownies with a bite taken out.
5 from 1 vote

Mummy Brownies

Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

Ingredients

  • a batch of brownies, I used this almond flour brownies recipe
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • candy eyes

Instructions

  • Let your brownies cool completely, then cut into 12 rectangles.
  • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
  • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
  • Leave icing to harden for about 10 minutes, then serve.

Nutrition

Calories: 300kcal

Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

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Dairy-Free

Healthy No-Bake Cookie Dough Bars

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two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.

Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!

healthy no bake cookie dough bars on a baking sheet.

What You’ll Need to Make Healthy No-Bake Cookie Dough Bars

Almond Flour – Use blanched almond flour for these dessert bars, not almond meal. Blanched almond flour is ground finer and makes for a smoother cookie dough. Looking for more almond flour recipes? Try these!

Peanut or Cashew Butter – Either peanut or cashew butter will work! I used peanut butter because I love the taste. However, cashew butter yields little flavor and works perfectly to hold these no-bake bars together. But whichever you use, make sure it’s both creamy and unsweetened.

Maple Syrup – We use maple syrup in place of traditional refined sugar to keep these healthy cookie dough bars refined sugar-free. The maple syrup in these bars can easily be replaced with honey, or even your favorite sugar-free liquid sweetener for sugar-free cookie dough bars!

Chocolate Chips – I used the Enjoy Life Mini Chocolate Chips to keep these bars vegan/dairy-free, but really any chocolate chip will work! For refined sugar-free chocolate chips, try these date-sweetened Hu chocolate chips.

three healthy no bake cookie dough bars stacked on top of each other.

Tips and Tricks

  • Chill these healthy no-bake cookie dough bars in the freezer for at least one hour before slicing! Don’t rush this step, otherwise the chocolate won’t be fully set.
  • Store leftover bars in an airtight container in the fridge or freezer. Avoiding leaving them at room temperature for too long, because the chocolate may melt.
close-up image of a healthy no bake cookie dough bar.

Adjust This Recipe to Your Dietary Needs

Make it Nut-Free: For a nut-free version of this recipe, replace the almond flour with oat flour. Also, replace the cashew or peanut butter with unsweetened sunflower seed butter!

Make it Paleo: Make paleo cookie dough bars by using unsweetened creamy almond butter in place of the cashew or peanut butter.

two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.
4.24 from 59 votes

Healthy No-Bake Cookie Dough Bars

Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 servings

Ingredients

For the cookie dough layer:

  • 1 1/2 cups almond flour
  • 1/2 cup creamy peanut or cashew butter, unsweetened
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chocolate chips

For the chocolate layer:

  • 1 cup chocolate chips
  • 1/4 cup creamy peanut or cashew butter, unsweetened

Instructions

  • Line a 9×5-inch baking pan with parchment paper.
  • Make the cookie dough layer by mixing together the almond flour, peanut or cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Add in the chocolate chips and mix until evenly distributed throughout the dough.
  • Transfer dough to prepared baking pan and press into an even layer.
  • Make the chocolate layer by melting the chocolate chips and peanut or cashew butter in the microwave in 30 second increments. Stir together until smooth, then pour and spread into an even layer on top of the cookie dough.
  • Chill in the freezer for one hour, then remove and slice into squares.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Healthy Summer Fruit Crisp

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Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

What You’ll Need to Make Summer Fruit Crisp

Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

Tips and Tricks

  • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
  • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
  • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.
5 from 1 vote

Healthy Summer Fruit Crisp

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

For the filling:

  • 2 cups blueberries
  • 2 cups sliced strawberries, or raspberries
  • 2-3 peaches, pitted and sliced
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the crisp:

  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • pinch of salt
  • 1/4 cup butter or coconut oil, solid
  • 1/4 cup maple syrup

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
  • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
  • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Healthy Carrot Cake Cookies (gluten-free!)

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Close-up overhead image of carrot cake cookies on a baking sheet.

Soft and perfectly sweet carrot cake cookies with a cream cheese icing! Gluten-free, dairy-free, and naturally sweetened with maple syrup. These healthy carrot cake cookies are the perfect springtime (or anytime) treat!

Healthy gluten-free carrot cake cookies on a baking sheet.

What You’ll Need to Make Carrot Cake Cookies

Oat Flour – Either homemade or store-bought oat flour will work in this cookie recipe! Oat flour replaces all purpose flour, making these cookies gluten-free.

Almond Butter – Smooth and unsweetened almond butter helps hold these cookies together. If you don’t have almond butter, you can use any other nut or seed butter you’d like. Cashew butter would make a great substitute here!

Maple Syrup – These healthy carrot cake cookies are naturally sweetened with maple syrup. The maple adds a touch of flavor, and the perfect amount of sweetness.

Shredded Carrots – Wash and peel about three large carrots, then run them down a box grater to make shredded carrots. Or, to make things even easier, simply buy pre-shredded carrots from the store for this dessert recipe!

Overhead image of healthy gluten-free carrot cake cookies on a baking sheet.

Tips and Tricks

  • Gently flatten each carrot cake cookie before baking. If you skip this step, they’ll bake up like round little balls. Therefore, for a more classic flat-looking cookie, give them a gentle press right before putting in the oven.
  • Allow your cookies to cool completely before icing! If the cookies are still too warm when iced, the cream cheese icing will melt and slide right off. (I’ve learned from my mistakes here – ha!)
  • These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer – it’s best to store them in the fridge instead. If the cookies with cream cheese icing are left in too warm of an environment, the icing may melt and spoil.
close up image of a healthy gluten-free carrot cake cookie with a bite taken out.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: While the cookies themselves are already dairy-free, make a dairy-free cream cheese icing by subbing your favorite non-dairy cream cheese, butter, and milk.

Make it Vegan: For vegan carrot cake cookies, replace the egg with a flax egg, and take the dairy-free icing option above!

Close-up overhead image of carrot cake cookies on a baking sheet.
5 from 3 votes

Carrot Cake Cookies

Soft and perfectly sweet carrot cake cookies with a cream cheese icing! Gluten-free, dairy-free, and naturally sweetened with maple syrup. These healthy carrot cake cookies are the perfect springtime (or anytime) treat!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 large baking sheet

Ingredients

For the dry ingredients:

  • 1 cup rolled oats
  • 1 cup oat flour made by pulsing rolled oats in a blender until ground into a flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the wet ingredients:

  • 1/2 cup almond butter unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted (or butter)
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 1 cup shredded carrots
  • 1/4 cup chopped walnuts or pecans unsalted
  • 1/4 cup raisins

For the cream cheese icing:

  • 1/4 cup cream cheese softened (I used non-dairy cream cheese)
  • 3 tablespoons butter softened (I used non-dairy butter)
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk (I used non-dairy milk)
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Add all dry ingredients to a large bowl and whisk to combine.
  • Then, in a separate bowl, add all the wet ingredients except the carrots, walnuts, and raisins, and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and use mix until fully combined. Then, fold in the carrots, walnuts, and raisins.
  • Scoop tablespoon-sized balls of cookie dough onto your prepared baking sheet and slightly flatten each ball with the palm of your hand.
  • Bake for 10-12 minutes, or until golden brown around the edges. Then, transfer to a wire cooling rack to cool completely.
  • While cookies cool, make the cream cheese icing by adding all ingredients to a bowl and whisking until smooth and well-combined. Then, spread or pipe cream cheese icing on top of each cooled cookie.

Notes

Nutrition info is for one cookie out of 24 cookies and does not include the cream cheese icing.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer – it’s best to store them in the fridge instead.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Sugar: 5g
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Dairy-Free

Healthy Carrot Cake Muffins with Cream Cheese Icing

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healthy carrot cake muffins with cream cheese icing on top, stacked on top of each other.

Perfect carrot cake muffins, made healthy! Gluten-free, dairy-free, and refined sugar-free, yet oh-SO delicious. These healthy carrot cake muffins come together in just one bowl, in about 30 minutes!

What You’ll Need to Make Healthy Carrot Cake Muffins

Oat Flour – You can either buy pre-ground oat flour, or simply grind oats into a flour yourself. I always make my oat flour myself because it’s cheaper, and super easy. To do this, place rolled oats into a blender and blend until a flour forms, and no large oats pieces remain.

Apple Sauce – If you don’t have any apple sauce, feel free to use 1/2 cup of mashed banana instead! Though if you do use apple sauce, please make sure it’s unflavored and unsweetened for this recipe.

Maple Syrup – These refined sugar-free carrot cake muffins are naturally sweetened with maple syrup. I love the flavor of maple syrup in these muffins, you won’t even miss the sugar. However, if you don’t have any maple syrup, you can use an equal amount of honey instead!

healthy carrot cake muffins with cream cheese icing on top and milk on the side.

Tips and Tricks

  • Avoid over-mixing the muffin batter! If you mix too much, your muffins will turn out tough, instead of soft and tender. Therefore, mix all ingredients until just combined, then stop.
  • Let these healthy carrot cake muffins cool completely before icing. I know it’s tempting to ice and eat these delicious little muffins right away. But if they’re too hot when iced, the icing will melt and slide right off. So practice some self-control, and leave them to cool for at least 20 minutes first!
  • These muffins are best stored at room temperature, in an airtight container, for up to three days. However, if you live in a warm climate (or are baking these in the summer), you may want to consider storing them in the fridge. If stored in a very warm place, the cream cheese icing may spoil.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: While I haven’t tested this option myself just yet, you should be able to make these vegan carrot cake muffins by substituting the eggs for flax eggs! Or, use this Bob’s Red Mill Egg Replacer in place of the eggs in this recipe.

healthy carrot cake muffins with cream cheese icing on top, stacked on top of each other.
5 from 2 votes

Healthy Carrot Cake Muffins with Cream Cheese Icing

Perfect carrot cake muffins, made healthy! Gluten-free, dairy-free, and refined sugar-free, yet oh-SO delicious. These healthy carrot cake muffins come together in just one bowl, in about 30 minutes!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

  • 2 eggs
  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup milk, I used non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins

For the cream cheese icing:

  • 1/4 cup softened cream cheese, I used non-dairy cream cheese
  • 3 tablespoons softened butter, I used non-dairy butter
  • 2 cups powdered sugar
  • 2-3 tablespoons milk, I used non-dairy milk
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
  • In a large bowl, mix together the eggs, apple sauce, maple syrup, milk, and vanilla extract.
  • Add in the oat flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Mix until everything is just combined.
  • Then, fold in the shredded carrots, chopped walnuts, and raisins until evenly distributed throughout the batter.
  • Bake muffins for 20-25 minutes, or until a toothpick inserted down the center of one muffin comes out clean. Remove muffins from oven and transfer to a wire cooling rack to cool completely.
  • While muffins cool, make the cream cheese icing by adding all ingredients to a bowl and whisking until smooth and well-combined. Then, spread or pipe cream cheese icing on top of each cooled muffin.

Nutrition

Calories: 300kcal
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