Cinnamon Streusel Banana Bread

There is nothing more comforting than the smell of banana bread baking in the oven.

This banana bread is just as buttery, soft, moist, sweet, and delicious as your favorite traditional banana bread – except it’s gluten-free, refined sugar-free, vegan friendly, and low in carbs and calories! Including the delicious cinnamon streusel topping, each slice is only 72 calories and contains <4 g of sugar.

This recipe, along with all my other blog + YouTube channel recipes, as well as a ton of NEW never-before-seen recipes will be included in the next e-book I’m currently working on: The Healthy Brownie Cookbook!

All current e-book owners will be receiving an exclusive 50% discount on the new book when it comes out, so make sure to check those out here for tons more delicious healthy dessert recipes and to lock in that discount!

Cinnamon Streusel Banana Bread 

Serves: 18 (two mini loaves with 9 slices each)

Per slice: 72 calories 2.5 Fat / 9 Carb / 4 Protein (1.5 saturated fat / 2 fiber / 3.7 sugar)

INGREDIENTS:

Banana bread: 

1/2 cup coconut flour (56 g)

1/2 cup gluten-free oat flour (56 g)

2 Tablespoons ground flaxseed meal (14 g)

2 scoops protein powder (56 g) [Slap Nutrition and Yep, It’s Vegan discount codes: SARAH] *see note below about protein powder

2 Tablespoons coconut palm sugar or granulated sweetener of choice (24 g)

1/3 cup stevia baking blend (such as Stevia In The Raw) or granulated sweetener of choice

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 Tablespoon coconut oil or butter, melted (14 g)

2 ripe bananas, mashed (250 g)

1/2 cup unsweetened almond milk (120 ml)

1 teaspoon vanilla extract (5 ml)

Streusel Ingredients:

2 teaspoons butter or coconut oil, softened (10 g)

1 Tablespoon coconut flour (7 g)

2 teaspoons coconut palm sugar or brown sugar (8 g)

2 teaspoons stevia or 1 stevia packet

1/2 teaspoon cinnamon

DIRECTIONS:

Preheat oven to 350 F. Add all dry banana bread ingredients to a large bowl and stir well.  Add mashed banana, almond milk, vanilla extract, and butter or oil. Stir just until combined – do not overmix. Line two mini* loaf pans with parchment paper or spray with nonstick spray. Divide batter evenly between the two pans. Combine all streusel ingredients in a small bowl and mix until a crumbly texture is achieved. Divide streusel on top of the two loaves. Bake for 30-35 minutes.

*Note: you may also bake this recipe in one regular size loaf pan, but keep in mind you may need to increase the baking time.

*Protein powder: I have tested this recipe with both Slap Nutrition vanilla whey protein powder and Yep, It’s Vegan Cinnamon Creme protein powder. The vegan protein powder will result in a slightly more dense (but still incredibly delicious) banana bread, while the whey protein results in a more traditional banana bread texture. If using the vegan protein, you may need to add a few extra tablespoons of almond milk, as the vegan protein absorbs more liquid. You can use the discount code SARAH for 10% off any Slap Nutrition or Yep, It’s Vegan products.

If you try this recipe, post a photo and tag me on Instagram @sarahlynnfitness @baketobefit, and use the hashtag #baketobefit – I’d absolutely love to see, and may share your photo!

Make sure to check out my three e-books for tons of easy, healthy, delicious dessert recipes!

Enjoy!

Xo,

Sarah

Secret-Ingredient Chocolate Chip Blondies

These blondies are like eating chocolate chip cookie dough…in blondie form.

Oh, and did I mention they’re actually healthy?

Thanks to a special secret ingredient, these chocolate chip blondies are packed full of protein and fiber, yet have the decadent taste and texture of cookie dough. They are only 100 calories with 5 grams of fat, 10 grams of carbs, and 5 grams of protein each + only 4 grams of sugar, and 3 grams of fiber! For a complete step-by-step tutorial, watch my latest YouTube video here.

Yes, the base of these blondies is BEANS. I’ve never used beans in one of my recipes before (all three current e-books are completely bean-free), so I was excited to do some experimenting! You might think beans in a dessert sounds strange, but I promise you cannot taste them at all. They simply contribute a wonderful texture and their neutral flavor takes on the delicious taste of chocolate chip cookie dough 🙂

Consider this a SNEAK PEAK inside a new, upcoming e-cookbook full of healthy, low-calorie blondie and brownie recipes. I had fun experimenting with beans in this recipe, but don’t worry, there will be tons of recipes in the e-book that do NOT contain beans. And, as always, all current e-book owners will receive an exclusive discount on the new e-book when it is released, along with exclusive new recipes that come out up until then!

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Healthy Chocolate Chip Blondies (serves: 16 – 100 calories 5 F / 10 C / 5 P each)

INGREDIENTS:

• 15 oz can white beans, drained and rinsed (~250 g after draining and rinsing) (I have tested this recipe using both Navy beans and Butter beans, but feel free to experiment with other varieties)
• 1/4 cup gluten-free oatmeal (28 g)
• 1/4 cup applesauce (60 g)
• 1/4 cup grass-fed butter or coconut oil (or half of each!) (56 g total)
• 2 scoops vanilla protein powder (56 g) (Slap Nutrition discount code: SARAH)
• 1/4 cup baking stevia (8 g)
• 1 Tablespoon coconut palm sugar (12 g)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (5 ml)
• 6 Tablespoons chocolate chips (90 g)

DIRECTIONS:

For a complete step-by-step tutorial, watch my latest YouTube video here.

Preheat oven to 325 F. Add beans, oatmeal, applesauce, and butter/coconut oil to a high-speed blender (such as a Vitamix) or food processor. Blend until combined. Add the remaining ingredients (except chocolate chips) and blend until very smooth. Fold in chocolate chips. Spay an 8×8 glass pan with non-stick spray. Spoon in the batter, and smooth out with the back of a spoon. Bake for 13-15 minutes, being very careful not to over-bake. Blondies should still appear slightly underdone. Allow to cool completely before slicing and serving. Refrigerating will help them to set sooner. Store covered in the refrigerator for up to 3-4 days (if they last that long!)

Enjoy!

Xo,

Sarah

 

High-Protein Crustless Pumpkin Pie

This Pumpkin Pie is the perfect healthy dessert to bring to your Thanksgiving gathering. Actually, after you make it, you might decide you want to keep it all for yourself.

It’s gluten-free, fat-free, refined sugar-free, and high-protein, yet still has all of the flavor and texture of the traditional fall dessert.

You can also enjoy this recipe any time of year – I’m personally a member of Team Pumpkin Year Round.

Watch my latest video on YouTube here for a step-by-step tutorial!

Healthy Crustless Pumpkin Pie (8 slices – 115 calories 0 F / 17 C / 11 P per slice)

• 1 can pumpkin (15 oz)
• 3/4 cup unsweetened almond milk (180 ml)
• 3 scoops whey protein powder (84 g) (Slap Nutrition discount code: SARAH)
• 1/4 cup all-purpose gluten-free flour (37 g)
• 2 Tablespoons starch (corn, arrowroot, tapioca, or potato) (16 g)
• 1/3 cup coconut sugar (69 g)
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Add all ingredients to a large bowl and beat until smooth. Pour into a greased 9 inch pie pan. Bake at 375 for 35-40 minutes. Allow to cool completely and then refrigerate for at least 6 hours or overnight before slicing.

Happy Thanksgiving – Enjoy!

Xo,

Sarah

 

 

Cookie Dough Filled Cupcakes

These gluten-free, low-calorie cupcakes are filled with egg-less cookie dough. I made these for a recipe video with Business INSIDER – watch it here!

Each cupcake is 102 calories with 3.5 g of fat, 11 g of carbs, 6 g of protein, and only 4 g of sugar!

Cupcakes (serves 12 – 102 calories 3.5 F / 11 C / 6 P)

INGREDIENTS:

¾ cup coconut flour

½ cup gluten-free oat flour

2 scoops protein powder

½ teaspoon each of baking powder, baking soda, and salt

2 T ground flaxseed

1/3 cup stevia

¾ cup applesauce

2 T coconut oil

2 T maple syrup

1 1/4 cup almond milk

¼ cup sprinkles (optional)

DIRECTIONS:

Combine all dry ingredients in a large bowl. Add wet ingredients and beat just until combined. Fold in sprinkles. Bake in a greased muffin tin at 350 F for 17-20 minutes. Allow to cool, and scoop out a hole in each cupcake for the cookie dough.

Egg-less Cookie Dough Filling (serves 12 – 109 calories 4 F / 17 C / 2 P)

INGREDIENTS:

1/2 cup coconut flour

1/2 cup gluten-free all purpose flour

2 teaspoons ground flaxseed

¼ teaspoon salt

1/4 cup maple syrup

3/4 cup almond milk

1/2 cup chocolate chips

DIRECTIONS:

Combine all dry ingredients. Add wet ingredients and stir until a thick dough forms. Fold in chocolate chips. Form into 12 balls. Place a ball of cookie dough into each cupcake. Frost with frosting of choice (check out The Healthy Cake Cookbook for lots of healthy frosting recipes!)

For tons more healthy dessert recipes, I have two e-cookbooks: The Healthy Cake Cookbook and The Healthy Cookie Cookbook available here.

Enjoy!

Xo,

Sarah

 

Chocolate Protein Frosting and Cream Cheese Drizzle

This delicious chocolate frosting is only 28 calories 1 F / 2 C / 3 P per serving.

The perfect topping for any healthy dessert recipe, or even as a spread on toast.

Watch me make it step-by-step in my latest YouTube video here. The video also shows how I decorated these healthy vanilla cake donuts. The donut recipe will be included in my upcoming e-cookbook, The Healthy Donut Cookbook!

INGREDIENTS:

½ scoop protein powder (14 g) (Slap Nutrition discount code: SARAH)

2 T almond milk (30 ml)

¼ cup stevia

2 teaspoons maple syrup (10 ml)

2 Tablespoons reduced fat cream cheese (30 g)

DIRECTIONS:

Dissolve protein powder in almond milk. Add stevia and maple syrup and stir until combined. Add cream cheese and stir until a thick frosting texture is achieved.

To make the cream cheese drizzle, combine 1 Tablespoon cream cheese, 1 teaspoon stevia, and 1/2 teaspoon almond milk.

Check out my latest YouTube video to follow along step-by-step!

Enjoy!

Xo,

Sarah

 

Pumpkin Spice Cheesecake Filled Cookies

Yes, you heard that correctly.

Pumpkin spice CHEESECAKE FILLED cookies. The ultimate fall dessert recipe. Plus, each cookie is just 85 calories with 3 g fat, 10 g carbs, 5 g protein – and only 3 g of sugar!

Gluten free, refined-sugar free, high protein, and can easily be made vegan with simple substitutions.

Bonus: I show how to make them step-by-step in my latest YouTube video which you can check out here!

SERVES: 9 (85 calories 3 F / 10 C / 5 P)

INGREDIENTS:

Cookies:

¼ cup coconut flour (28 g)

½ cup gluten free all-purpose flour (68 g)

1 scoop protein powder (Slap Nutrition discount code: SARAH)

¼ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground flaxseed

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (optional)

4 stevia packets or 3 Tablespoons stevia

½ cup pumpkin (120 g)

2 teaspoons oil (10 ml)

2 Tablespoons maple syrup (30 ml)

Cheesecake Filling:

¼ cup reduced fat cream cheese (60 g)

2 Tablespoons stevia (3 g)

splash vanilla extract

DIRECTIONS:

Mix all dry ingredients in a large bowl. Add wet ingredients and stir until dough forms. Form in 9 balls and flatten. Mix cheesecake filling ingredients in a small bowl, and top each cookie with a dollop of the mixture. Fold the cookies around the filling, and place on a parchment lined baking sheet. Bake at 350 F for 10-15 minutes. For complete step-by-step instructions, watch my latest YouTube video!

Enjoy!

Xo,

Sarah

 

 

3-Ingredient Chocolate Fudge Frosting

I can’t believe these three simple ingredients create such a thick, decadent frosting.

It’s vegan, low-fat, gluten free, refined sugar-free, and so quick + easy.

I made this recipe intending to use it on a single-serving cake, so feel free to double or triple the recipe as needed.

SERVES: 2 (55 calories – 1.5 F / 15 C / 1.5 P per serving)

INGREDIENTS:

1/3 cup cocoa powder (30 g)

3 stevia packets (1 stevia packet = 2 teaspoons sweetener)

1 Tablespoon pure maple syrup (15 ml)

3 Tablespoons water (45 ml)

DIRECTIONS:

In a small bowl, mix together cocoa powder and stevia. Add maple syrup. Slowly add water a little bit at a time until you reach the desired consistency. Add extra stevia to taste, if needed. Frost cake, and enjoy!

Pictured: Chocolate Cake for One from The Healthy Cake Cookbook frosted with 3-Ingredient Chocolate Fudge Frosting.

Pin this recipe by hovering over the images, and make sure to follow me on Pinterest 🙂

Xo,

Sarah

 

High-Protein Cookie Dough Milkshake

All the flavor of classic chocolate chip cookie dough wrapped into a creamy, high-protein milkshake.

This milkshake is perfect as a quick breakfast option, post-workout fuel, afternoon snack, or a guilt-free dessert. Let’s be honest – there is never a bad time for cookie dough.

Pictured: Topped with dark chocolate sauce (cocoa powder, coconut oil, stevia), almond butter drizzle, coconut whipped cream, and chunks of classic chocolate chip cookie dough from The Healthy Cookie Cookbook.

SERVES: 1 (286 calories 6 F / 36 C / 33 P)

INGREDIENTS:

3/4 cup unsweetened vanilla almond milk (180 ml)

1 frozen banana, cut into 4-5 pieces (100 g)

1/4 cup Greek yogurt (or vanilla frozen yogurt for an extra treat!) (57 g)

1/2 teaspoon coconut oil or ghee (2.5 g)

1/8 teaspoon vanilla extract

Pinch salt

1 scoop Slap Nutrition vanilla protein powder [discount code: SARAH] (28 g)

1 teaspoon Slap Nutrition L-Glutamine powder [*optional, for muscle recovery benefits] (5 g)

1/2 teaspoon chocolate chips (2.5 g)

DIRECTIONS:

Add the first six ingredients to a blender. Blend until combined, but not completely smooth. Add protein powder and L-Glutamine if desired. Blend until smooth. Add chocolate chips and pulse until chocolate chips are well distributed. Pour into a tall glass, add desired toppings, and enjoy!

Pin the recipe by hovering over the image, and make sure to follow me on Pinterest 🙂

Xo,

Sarah

 

 

 

 

 

 

Raspberry Bars

Raspberry bars have always been one of my favorite bakery treats. Unfortunately, most are filled with refined flour and sugar, so they don’t make the healthiest choice for an everyday snack.

I love making healthier versions of my favorite treats and these raspberry bars are just as delicious as the ones I used to get at the bakery, except they are gluten free, vegan, and refined sugar-free.

16 Servings (130 calories 5 F / 20 C / 2 P )

INGREDIENTS:

1 cup gluten-free oat flour (112 g)

1 cup gluten-free rolled oats (100 g)

1/4 cup coconut palm sugar (or brown sugar) (48 g)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup non-hydrogenated palm shortening (you can sub coconut oil or other solid fat source) (64 g)

3 Tablespoons maple syrup (or other liquid sweetener of choice) (45 ml)

1 teaspoon vanilla extract (5 ml)

3/4 cup raspberry jam (use homemade or sugar-free jam to make it 100% refined sugar-free) (180 g)

DIRECTIONS:

Preheat oven to 350 F. Grease an 8×8 square glass pan with non-stick spray.

Combine all dry ingredients in a large bowl and stir until combined. Add shortening and cut in with a fork or pastry cutter until a crumbly mixture forms. Add maple syrup and vanilla.  Press 3/4 of the dough evenly into the bottom of the pan. Spread with raspberry jam, and crumble remaining dough on top.

Bake for 25-30 minutes. Allow to cool before slicing into squares.

Enjoy!

Enter your email address in the box on the right sidebar to be the first to receive new recipes straight to your inbox! And make sure to follow me on Pinterest 🙂

Xo,

Sarah

 

 

Healthy Chocolate Chip Brownie Cake

Healthy Double Layer Chocolate Chip Brownie Cake.

Yes, you heard that correctly. Healthy chocolate chip cake topped with a layer of fudgy brownie.

This cake contains only healthy, wholesome ingredients. It is gluten-free, high in protein, contains no refined sugar, egg free, and can easily be made vegan.

Pictured: Frosted with whipped vanilla cream frosting and dark chocolate sauce from The Healthy Cake Cookbook, topped with an almond butter drizzle and You Fresh Naturals cookie dough muscle frosting.

8 servings (97 calories – 5 F/ 10 c / 4.5 P per serving without toppings)

INGREDIENTS:

Chocolate Chip Cake Layer:

1/4 cup gluten free oat flour (or oats ground into flour) (28 g)

1 scoop protein powder in flavor of choice* (28 g) [I used Slap Nutrition Peanut Butter protein – discount code: SARAH]

1/2 teaspoon baking soda

1/8 teaspoon salt

1 Tablespoon coconut sugar (or granulated sweetener of choice) (12 g)

1/4 cup applesauce (60 g)

1 Tablespoon coconut oil, melted (14 g)

1 Tablespoon chocolate chips (14 g)

Brownie Layer:

3 Tablespoons gluten free oat flour (21 g)

2 Tablespoons cocoa powder (10 g)

1/4 teaspoon baking soda

pinch salt

2 Tablespoons coconut sugar (or granulated sweetener of choice) (24 g)

3 Tablespoons applesauce (45 g)

1 Tablespoon coconut oil, melted (14 g)

1 teaspoon chocolate chips (5 g)

*For vegan option, either omit or use vegan protein powder.

DIRECTIONS:

Preheat oven to 325 F. In two small bowls, combine ingredients for each layer separately. Grease an 8″x4″ loaf pan. Spread the chocolate chip cake layer evenly in the bottom of the pan. Next, spread the brownie batter evenly on top. Top with additional chocolate chips if desired. Bake for about 20 minutes or until slightly firm in the center. I recommend checking on it after 15 minutes to make sure it is not getting overdone, as all ovens cook differently. Allow to cool before slicing into 8 squares.

Enjoy! Post a photo on Instagram, tag me @sarahlynnfitness and use #healthycakecookbook if you try it so I can see! Also, make sure to follow me on Pinterest 🙂

Xo,

Sarah