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. 🥳
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.
I found a new passion for recreating healthier versions of my favorite childhood snacks! Last week was 3-ingredient gluten free cheez-its, and this week is a healthy protein dunkaroo dip. It’s creamy, not too sweet, and absolutely packed with protein. Serve this dip with fruit, cookies, or… eat it by the spoonful! I won’t tell. 😉
Pretzels or whole grain crackers for a crunchy dipper
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4-Ingredient Protein Dunkaroo Dip
This 4-ingredient Protein Dunkaroo Dip is a high-protein snack that's both healthy and delicious. Made with Greek yogurt, vanilla protein powder, and rainbow sprinkles, it’s ready in minutes. Packed with protein, it's a fun, nostalgic dip you'll love!
I took a walk down memory lane recently during my healthy candy series, where I recreated some of my favorite childhood candy. I started with healthy snickers, then homemade crunch bars, 4 ingredient date caramels, and healthy butterfingers. These candy recreations reminded me of all the packaged treats I was obsessed with as a kid, and at the top of my list was always (& forever <3) cosmic brownies!
The quest to recreate a cosmic brownie seemed easy enough – make a gluten-free fudgy brownie base, top with dairy-free chocolate ganache, then rainbow coated chocolate chips! And I’m not going to lie, I managed to perfect the brownies on my second try, but the rainbow chips required some extra work. I scoured the internet for dayssss trying to find dye-free rainbow chips and OMG I finally did! On Amazon, too, of all places (linked here). So with that major score, my healthy gluten free cosmic brownies finally came together. And oh boy are they PERFECT!
Why You’ll Love This Recipe
These gluten-free cosmic brownies are rich, fudgy, and incredibly easy to make with just 7 ingredients. The one-bowl recipe keeps things simple while still delivering a decadent brownie base topped with a smooth chocolate ganache. They’re also dairy-free, gluten-free, and can easily be adjusted to suit various dietary needs—perfect for anyone craving a healthier, nostalgic treat!
What You Need to Make Gluten-Free Cosmic Brownies
Almond Butter: Acts as the base for the brownies, adding richness and a boost of healthy fats while keeping the brownies naturally gluten-free.
Maple Syrup: Sweetens the brownies with a natural touch, adding moisture and flavor without the need for refined sugars.
Egg & Egg Yolk: Help to bind the ingredients and add structure to the brownie base, giving it that fudgy, chewy texture.
Vanilla Extract: Enhances the flavors of the brownies, adding a warm, comforting note to the overall taste.
Cocoa Powder: Provides the rich chocolate flavor, while also being gluten-free and dairy-free.
Chocolate Chips & Non-Dairy Milk: Create a smooth and creamy chocolate ganache topping that sets the brownies apart with its rich, melt-in-your-mouth finish.
Rainbow Sprinkles: For more authentic looking cosmic brownies, use rainbow coated chocolate chips on top. I found these dye-free rainbow chips on Amazon and they’re perfect!
How to Make Gluten-Free Cosmic Brownies
Preheat: Heat your oven to 350° Fahrenheit and line a 9×9-inch pan with parchment paper.
Mix the Batter: In a large bowl, whisk together almond butter, maple syrup, eggs, and vanilla. Add cocoa powder and mix until the batter is smooth and well combined.
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean.
Prepare Ganache: While the brownies cool, melt chocolate chips and non-dairy milk to create a silky ganache.
Assemble: Once the brownies have cooled, pour the ganache over the top, and sprinkle with your favorite sprinkles for that iconic cosmic brownie look. Let them set in the fridge before slicing and enjoying.
Storage Tips
Store these brownies in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months—just defrost in the fridge or at room temperature before eating.
Adjust This Recipe to Your Dietary Needs
Make It Vegan: Replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) and ensure your chocolate chips are dairy-free.
Lower Sugar: Use sugar-free chocolate chips and reduce the maple syrup, replacing part of it with a sugar-free sweetener if desired.
Nut-Free: Substitute almond butter with sunflower seed butter or another nut-free alternative for a nut-free version of these brownies.
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Gluten Free Cosmic Brownies
This recipe is an easy, one-bowl, 7-ingredient solution for gluten-free cosmic brownies! They're healthy, gluten-free, dairy-free, and can easily be made vegan or low-sugar. With its nostalgic appeal and rich chocolate flavor, it’s the perfect indulgent treat, still packed with better-for-you ingredients.
Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
Whisk together the almond butter, maple syrup, egg and egg yolk, and vanilla extract in a large bowl.
Add in the cocoa powder, then whisk again to fully combine the brownie batter.
Transfer the batter to your prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted down the center of the brownies comes out mostly clean.
Remove the brownies from the oven and let them cool in the pan for at least 20 minutes.
Once brownies are slightly cool, make the chocolate ganache by melting together the chocolate chips and non-dairy milk in 30 second bursts in the microwave. Once the chocolate has melted, stir together the ganache until it’s smooth and combined.
Pour the ganache over the brownies and top with sprinkles. Then, transfer the brownies to the fridge for 1 hour, or until the ganache is firm.
Remove the brownies from the pan and cut into squares. Enjoy right away or store in the fridge for later on!
