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paleo

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30 Minutes or Less

Healthy Banana Bread Mug Cake (just 6 ingredients!)

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healthy banana mug cake with a spoon

I’ll admit, I have a pretty big sweet tooth. And I really can’t go to bed without a little sweet treat to end my day. But I like to keep that sweet treat to something a little healthier. Lately, I’ve been making my single serve protein cookie or a quick batch of healthier almond flour brownies. But when I’m craving banana bread, or something more cake-like I reach for this healthy (& easy!) banana bread mug cake. Made with just 6 ingredients – totally gluten-free, dairy-free, and lightly sweetened with maple syrup! It honestly tastes just like banana bread, but a whole lot healthier and way easier to make.

Why You’ll Love This Banana Mug Cake

  • Made with just 6 simple ingredients.
  • It’s the perfect single serving!
  • Tastes just like classic banana bread, but healthier.
  • Gluten-free, dairy-free, and refined sugar-free!
  • Ready in just minutes.
  • Perfect for dessert, snack, or even breakfast.

This mug cake is soft, fluffy, and naturally sweet from ripe banana!

healthy banana mug cake with chocolate chips on top.

What Makes This Recipe Healthy?

  • It’s naturally sweetened with banana and a touch of maple syrup.
  • Made with almond flour for healthy fats, extra protein and fiber!
  • No refined sugars or processed foods, just 6 nutritious ingredients.
  • Can be made in the microwave or oven!

Recipe Variations and Substitutions

  • Make it Vegan / Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water).
  • Make it Nut-Free: Use oat flour instead of almond flour.
  • Add Extra flavor: Add vanilla extract or chopped walnuts depending on your preferences.
  • Make it Low Sugar: Skip the maple syrup if your banana is very ripe.
  • For Chocolate lovers: Stir chocolate chips into the batter.
healthy banana mug cake with a spoon
5 from 6 votes

6-Ingredient Banana Mug Cake

This banana mug cake tastes just like classic banana bread but is made with simple, healthy ingredients and ready in minutes! It’s a single-serve, gluten-free, dairy-free, and refined sugar-free recipe made with just 6 ingredients. Perfect for a quick dessert or snack, this healthy banana mug cake can be made in the microwave or oven!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1 serving

Equipment

  • 1 microwave-safe mug

Ingredients

  • 1 ripe banana
  • 1 large egg
  • 1/4 cup almond flour
  • 1 tablespoon maple syrup or your favorite liquid sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • chocolate chips optional

Instructions

  • Mash the banana in a mug, then mix in the remaining ingredients (except for the chocolate chips). Once the mug cake is well mixed and the batter is mostly smooth, top with chocolate chips then bake for 350° Fahrenheit for 25-30 minutes. Or, microwave on high for 2 minutes.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 40g | Protein: 14g | Fat: 21g | Fiber: 8g | Sugar: 20g
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30 Minutes or Less

Single Serve Protein Cookie Skillet (30g protein!)

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close up image of protein cookie skillet with chocolate chips on top.

I’m the kind of girl that needs a little something sweet at the end of every day. And these days, I just don’t have the time to make big batches of sweet treats all the time – which is where my recent obsession for single serve desserts comes in. It started with my single serve gluten-free cinnamon roll, then my healthy mug cake, and now this single serve protein cookie skillet. Because another thing about me is that I’ve been working really hard on eating more protein. Protein keeps me fueled, satisfied, and curbs my appetite. But the cookie nature (if you will) of this single serve recipe keeps me happy! I’m seriously addicted to this single serve protein cookie skillet, and know if you give it a try that you will be too. 😍

Why You’ll Love This Single Serve Protein Cookie Skillet

  • Over 30 grams of protein in one serving!
  • Perfect single serve dessert.
  • Warm, gooey, and incredibly satisfying.
  • Gluten-free, dairy-free, and refined sugar-free!
  • Comes together in minutes with minimal cleanup.
  • Made with wholesome, better-for-you ingredients.
overhead image of single serve protein cookie skillet with flaky sea salt on top.

Frequently Asked Questions

How much protein does this protein cookie skillet have?

This skillet cookie contains 30+ grams of protein, depending on the protein powder you use.

Can I make a larger skillet?

Yes! You can easily double or triple the recipe and bake it in a larger oven-safe skillet. Just add a few extra minutes to the bake time and keep an eye on the center.

What kind of protein powder did you use?

I used Aloha plant-based vanilla protein powder, but I’ve also made this with Vital Farms unflavored collagen powder, and it turns out just as delicious. Any vanilla or unflavored protein powder will work well.

Recipe Variations and Substitutions

  • Make it Egg-free: Replace the egg with ¼ cup unsweetened applesauce or a flax egg.
  • Make it Nut-free: Use sunflower seed butter instead of peanut butter.
  • Lower sugar: Use sugar-free maple syrup or reduce the amount.
  • Different flavors: Add cinnamon, flaky sea salt, or swap chocolate chips for chopped dark chocolate.
close up image of protein cookie skillet with chocolate chips on top.
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Single Serve Protein Cookie Skillet (30g protein!)

This protein cookie skillet is a warm, gooey single-serve dessert with over 30 grams of protein! It’s gluten-free, dairy-free, refined sugar-free, and made with simple, wholesome ingredients. Perfect when you want a healthy cookie that tastes indulgent, this protein cookie skillet comes together in just minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving

Equipment

  • 1 small skillet

Ingredients

  • 1 egg
  • 1/4 cup almond flour
  • 2 tablespoons protein powder
  • 2 tablespoons creamy peanut butter or any nut/seed butter
  • 1 tablespoon oil I used avocado oil
  • 1 tablespoon maple syrup or any liquid sweetener
  • 2 tablespoons chocolate chips

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Add all ingredients to a mini skillet, except for the chocolate chips, and mix together until a thick dough forms.
  • Sprinkle the chocolate chips on top of the skillet then bake for 10-12 minutes, or until the cookie is done to your liking (I like mine slightly gooey in the center). Let cool slightly then enjoy!

Nutrition

Serving: 1skillet | Calories: 600kcal | Carbohydrates: 34g | Protein: 30g | Fat: 40g | Fiber: 7g | Sugar: 15g
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30 Minutes or Less

Collagen Cookie Dough Protein Bars

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overhead image of sliced collagen cookie dough protein bars.

It’s no secret I love cookie dough. The cookie dough obsession started with my viral healthy 4-ingredient cookie dough bark, then spiraled into an edible cottage cheese cookie dough and healthy cookie dough date bites. So up next in our cookie dough lineup are these seriously delicious collagen cookie dough protein bars. Made in just one bowl, with 7 simple ingredients – they’re totally gluten-free, dairy-free, and pack 15 grams of protein per bar! I’ve truly never found a protein bar recipe with cleaner ingredients than this one right here. I love meal prepping a double batch of these homemade protein bars, freezing half, then enjoying the other half as an afternoon protein snack all week long. So simple, healthy, and truly delicious!

Why You’ll Love These Cookie Dough Protein Bars

These cookie dough protein bars taste just like edible cookie dough, but with a healthy, nourishing twist! They’re no-bake, gluten-free, dairy-free, and made in just one bowl with 7 simple ingredients, perfect for busy weeks and meal prep. Each bar packs 15 grams of protein, making them a satisfying snack, dessert, or post-workout treat you’ll actually look forward to snacking on!

a bite taken out of a collagen cookie dough protein bar

Frequently Asked Questions

What collagen powder did you use?
I used Vital Proteins Collagen Powder, but Further Foods Collagen works just as well. Any unflavored collagen powder will work here without affecting the taste or texture.

Can I use a different nut or seed butter?
Yes! Cashew butter makes these bars extra creamy, but peanut butter works great too. For a nut-free option, sunflower seed butter is a solid substitute – just note it may slightly change the flavor.

How much protein is in each bar?
Each bar contains about 15 grams of protein, primarily from the collagen powder and nut butter, making them a great high-protein snack option!

Storage Tips

Store these cookie dough protein bars in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 2 months and let them thaw for a few minutes before enjoying. They’re best served chilled for that classic cookie dough texture.

overhead image of sliced collagen cookie dough protein bars.
No ratings yet

Collagen Cookie Dough Protein Bars

These cookie dough protein bars taste just like classic cookie dough, but are made with simple, better-for-you ingredients and 15 grams of protein per bar. They’re no-bake, gluten-free, and dairy-free, making them the perfect easy snack, dessert, or post-workout treat. Made in just one bowl with 7 ingredients, these healthy cookie dough protein bars are a must-make for meal prep.
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 30 minutes
Servings: 10 servings

Equipment

  • 1 large bowl
  • 1 9×4-inch loaf pan

Ingredients

  • 1 cup almond flour
  • 3/4 cup creamy cashew butter or peanut butter
  • 1/2 cup collagen
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chocolate chips

Nutrition

Serving: 1bar | Calories: 280kcal | Carbohydrates: 18g | Protein: 15g | Fat: 20g | Fiber: 3g | Sugar: 9g
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30 Minutes or Less

5-Ingredient Chocolate Peppermint Protein Balls

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bite taken out of a bowl of chocolate peppermint protein balls.

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 10 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

chocolate peppermint protein balls in a small bowl.

Why You’ll Love These Chocolate Peppermint Protein Balls

  • Creamy nut/seed butter and chocolate protein powder combine for a high-protein snack that also satisfies your sweet tooth.
  • The peppermint extract and candy-cane topping bring a festive, refreshing twist without added junk.
  • Quick to make, simple to store, and perfect for holiday prepping (or regular snack stash).

Frequently Asked Questions

Does any nut or seed butter work?
Yes – almond butter, cashew butter, sunflower seed butter, or even peanut butter will work!
What protein powder do you use?
Aloha Chocolate Protein Powder or any high-quality chocolate-flavored protein works; opt for vegan if you want fully plant-based.
How do I store these protein balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months and thaw before eating.

Close up image of chocolate peppermint protein balls in a small bowl.

Recipe Variations and Substitutions

  • Swap almond butter for cashew or sunflower seed butter for a nut-free version!
  • Omit candy-canes and sprinkle sea-salt flakes or cocoa nibs instead.
  • Use sugar-free dark chocolate chips to reduce added sugars while keeping richness.

Sam’s Recipe Tips

  • If the mixture seems too dry to roll, add one tablespoon of non-dairy milk at a time until you can comfortably roll it.
  • Use parchment-lined tray before freezing to prevent sticking, and press the crushed candy-canes lightly so they adhere to the chocolate coating.
  • For smoother melting, heat chocolate chips + coconut oil in 30-second bursts, stirring between intervals to avoid burning.
bite taken out of a bowl of chocolate peppermint protein balls.
No ratings yet

Chocolate Peppermint Protein Balls

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 9 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings

Equipment

  • 1 medium bowl
  • 1 small bowl

Ingredients

  • 1 cup chocolate protein powder if unsweetened, add 3 tablespoons of maple syrup to this recipe
  • 1/2 cup almond butter or cashew butter
  • 3-4 tablespoons non-dairy milk
  • 1/4 teaspoon peppermint extract

For the chocolate coating:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil optional
  • crushed candy canes optional

Instructions

  • Add the almond butter, chocolate protein powder, peppermint extract, and non-dairy milk to a bowl and mix until fully combined. Continue adding one tablespoon of non-dairy milk if the mixture seems too dry to roll into balls.
  • Scoop the truffles with a medium-sized cookie scoop into about 2 tablespoon-sized portions and roll into balls between the palms of your hands. Transfer the balls to the freezer for a few minutes while you prepare the topping.
  • Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely smooth.
  • Dip each protein truffle into the melted chocolate, then carefully transfer to a parchment-lined plate. Sprinkle the truffles with crushed candy canes, then transfer to the fridge until the chocolate has hardened.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Fiber: 2g | Sugar: 5g
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Dairy-Free

Healthy Sticky Pecan Pie Brownies

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overhead image of a healthy sticky pecan pie brownie.

These pecan pie brownies were entirely my Mom’s idea! She texted me last week and asked if I could make a pecan brownie recipe gluten-free and dairy-free for thanksgiving this year. And I, of course, immediately said YES! It didn’t take me long to realize that all I needed to do was take the sticky pecans from my gluten-free pecan cinnamon rolls recipe and combine them with my famous almond flour brownie recipe to make this seriously unique and decadent dessert. I seriously can’t wait to bake these for thanksgiving this year, I just know everyone’s gonna love ’em!

three sticky pecan pie brownies stacked on top of each other.

Why You’ll Love These Sticky Pecan Pie Brownies

These brownies deliver that perfect bite — chewy, nutty, sweet, and deeply chocolatey — yet totally gluten-free and dairy-free! Made with wholesome ingredients like almond flour, coconut oil, and coconut sugar, they’re a better-for-you take on a beloved Southern dessert. Plus, they’re surprisingly simple: no mixers, no complicated layers, just pure sticky-sweet goodness baked into every square.

What Makes This Recipe Healthy?

Unlike traditional pecan pie brownies loaded with butter, corn syrup, and white flour, this version is made with nutrient-dense swaps:

  • Almond flour for a gluten-free, protein-rich base.
  • Coconut oil in place of butter for healthy fats.
  • Coconut sugar as a natural, lower-glycemic sweetener.
  • Non-dairy milk to keep the recipe 100% dairy-free.

These swaps make each brownie rich and satisfying — with less processed sugar and more whole food ingredients!

close up image of a sticky pecan pie brownie with a bite taken out.

Frequently Asked Questions

Can I use all-purpose flour instead of almond flour?
Yes! You can swap the almond flour for an equal amount of all-purpose flour (regular or gluten-free). The texture will be a bit more cake-like, but still delicious.

What can I use instead of coconut sugar?
Brown sugar or maple sugar both work beautifully in this recipe, if you don’t have coconut sugar on hand. They’ll keep that same caramelized flavor in the pecan layer.

Can I use a different nut other than pecans?
Absolutely — walnuts, hazelnuts, or even cashews would work well here. Pecans give the most traditional flavor, but feel free to mix it up based on what you have!

Sam’s Recipe Tips

  • Don’t skip the parchment paper! It makes flipping the brownies out of the pan so much easier.
  • Use room temperature eggs – it helps them whip up light and fluffy.
  • For extra indulgence, drizzle with melted chocolate or a sprinkle of flaky sea salt before serving.
  • Storage tip: Keep leftovers in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

These Sticky Pecan Pie Brownies are the perfect healthier dessert to impress guests during the holidays – rich, gooey, and full of delicious flavor!

overhead image of a healthy sticky pecan pie brownie.
5 from 1 vote

Sticky Pecan Pie Brownies

These Sticky Pecan Pie Brownies are the ultimate mashup of gooey pecan pie and rich, fudgy chocolate brownies – all made gluten-free, dairy-free, and refined sugar-free. With a sticky caramel pecan topping and a decadent almond flour brownie base, they’re the perfect healthier dessert for Thanksgiving or any holiday. Easy to make and irresistibly delicious, these brownies will quickly become your new favorite sweet treat!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 servings

Equipment

  • 1 small saucepan
  • 1 large bowl
  • 1 small bowl
  • 1 8×8-inch baking pan

Ingredients

For the pecan layer:

  • 2 tablespoons coconut oil or butter
  • 1/2 cup coconut sugar or brown sugar
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted pecans chopped

For the brownie layer:

  • 1 cup coconut sugar or regular sugar
  • 3 large eggs at room temperature
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup coconut oil

Instructions

  • Preheat the oven to 350° Fahrenheit and line then grease an 8×8-inch baking pan with parchment paper.
  • Prepare the pecan layer by melting the coconut oil in a small saucepan over low-medium heat. Add in the coconut sugar and non-dairy milk, bring to a gentle simmer and stir constantly for about 2 minutes.
  • Remove the saucepan from the heat, add in the vanilla extract and stir in the pecans, then transfer the mixture to your prepared baking pan. Spread the pecans into an even layer to coat the bottom of the pan.
  • Next, make the cake layer by beating the coconut sugar and eggs in a large bowl with either a hand of stand mixer until light and fluffy (about 2 minutes).
  • Add in the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour the melted chocolate chips and coconut oil into the cake batter, and stir to combine. Then, pour the cake batter on top of the pecans in your baking dish. Bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean.
  • Remove the cake from the oven and let it sit at room temperature for about 10 minutes. Then, carefully turn the cake over onto a wire cooling rack and peel away the parchment paper. Let the cake cool completely before slicing and serving!

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 17g | Protein: 5g | Fat: 23g | Fiber: 3g | Sugar: 13g
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