Healthy Banana Muffins (Vegan, Gluten Free)

The best healthy banana muffins made with no eggs or dairy! Moist, fluffy, and with a tender crumb, these vegan and gluten free banana muffins need just ONE bowl!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings12 Muffins

Calories150kcal

AuthorArman

Equipment

• Food Processor
• High speed blender
• Mixing bowl

Ingredients

• 3 large bananas
• 1/2 cup sugar of choice brown, white, coconut, monk fruit
• 1 large egg OR egg substitute flax egg, chia egg etc * See notes
• 1/3 cup vegan butter can use butter if not vegan
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups Flour of choice White, wholewheat OR all-purpose ** See notes
• Optional: frozen blueberries, walnuts

Instructions

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
• In a stand mixer or mixing bowl, add your bananas (mashed), sugar, egg substitute (or egg) and butter and mix until combined. Add the rest of the ingredients and mix until fully incorporated.
• Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
• Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.

Notes

* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.

** This recipe has been tested with white flour, wholewheat (wholemeal) flour and all-purpose flour. I cannot vouch for any other flour used. 

Store leftover muffins at room temperature, in a sealed container. They will keep well for up to 1 week or refrigerated to be kept longer. They also freeze well. 

Nutrition

Serving: 1muffin | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sodium: 290mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg | NET CARBS: 24g

Low Calorie Vegan Cookies

 

Low Calorie Cookies

These low calorie cookies are soft, chewy, and full of chocolate chips, you won't believe they have less than 100 calories! No eggs, no butter, and no sugar needed, but you'd never tell!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Servings16 Cookies

Calories96kcal

AuthorArman

Ingredients

• 2 cups white whole wheat flour
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sweetener of choice * See notes
• 1/2 cup unsweetened applesauce ** See notes
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1 cup chocolate chips of choice

Instructions

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a mixing bowl, add your flour, cornstarch, baking soda, baking powder, and salt, and mix well. In a separate bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract, until combined. Gently stir through the dry ingredients until combined. Fold through the chocolate chips. If your cookie dough is too crumbly, add a few tablespoons of liquid to thin out.
• Form 16 balls of dough and place them onto the lined baking sheet. Bake the cookies for 10-12 minutes, until the edges just go slightly golden.
• Remove the cookies from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Notes

* I used swerve brown sugar but any granulated sweetener can be used. 

** For more buttery cookies, reduce the applesauce to 6 tablespoons and add 2 tablespoons of coconut oil. 

TO STORE: Cookies will keep at room temperature, covered, for up to 5 days. If you'd like them to keep longer, store them in the refrigerator and they will keep well for up to 2 weeks.

TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 97mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg | NET CARBS: 13g

Healthy Vegan Apple Cake

 

Healthy Apple Cake

This healthy apple cake is low in fat and low in calories but you'd never tell. No eggs and no dairy needed, it's made in just one bowl!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time27 minutes

Total Time32 minutes

Servings12 Slices

Calories97kcal

AuthorArman

Ingredients

• 1 1/2 cups flour I used white whole wheat flour
• 1 cup granulated sweetener of choice * See notes
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsweetened applesauce
• 2 tbsp oil any neutral flavored oil
• 1 tsp vanilla extract
• 1 tsp vinegar white or apple cider
• 1 cup milk of choice I used unsweetened almond milk
• 1 cup cream cheese frosting Optional ** See notes

Instructions

• Preheat the oven to 180C/350F. Grease a 9-inch springform cake pan and set aside.
• In a large mixing bowl, add the dry ingredients and mix well. Add the wet ingredients and mix until a thick and smooth batter remains.
• Pour the batter into the greased cake pan and bake for 27-30 minutes, or until a skewer comes out mostly clean.
• Remove the cake from the oven and let it cool completely, before adding the frosting.

Notes

* I used swerve brown sugar, but any granulated sweetener can be used.

** For a healthy cream cheese frosting, beat 1 cup non-fat cream cheese with 1/4 cup maple syrup and 1 teaspoon cinnamon until light and fluffy. 

TO STORE: Healthy apple cake can be stored at room temperature, covered, for up to 3 days. If you'd like the cake to keep longer, store it in the refrigerator for up to 2 weeks.

TO FREEZE: Place leftover slices of the cake in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Sodium: 216mg | Potassium: 22mg | Fiber: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg | NET CARBS: 12g