Easy Peanut Butter Banana Overnight Oats that you can easily make-ahead of time in just minutes the night before giving you a deliciously healthy breakfast as soon as you wake up!

Is there anything better than peanut butter and bananas together? Seriously one of my favorite flavor combos and these peanut butter banana overnight oats come together in just minutes the night before so you can enjoy these oats right when you wake up! Best part? Zero cooking involved. I mean these oats taste just like eating a big bowl of banana bread. Nothing better than a quick, healthy and easy breakfast recipe, especially on those busy mornings.

Why You’ll Love this Recipe

• Quick, easy and delicious!
• These overnight oats are gluten-free, dairy-free and packed with nutrition.
• Easily made in just 5 minutes for a delicious breakfast you can grab-and-go the next day.
• These oats sit over night and soak up all that delicious peanut butter banana flavor!
• Kid-approved!

Ingredients You’ll Need

• rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF overnight oats.
• bananas – you’ll need 2 overripe bananas to mash and I love how they add a natural sweetness to these oats.
• peanut butter – mixes healthy fats right in these oats and I also like to drizzle a little on top right before serving!
• almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats. 
• maple syrup – naturally sweetens the oats without using refined sugar.  You could also use honey or other natural sweetener of choice.
• vanilla extract – the perfect flavor boost!
• chia seeds – I love adding chia seeds because not only do they absorb the liquid and add great texture, but they also add extra fiber, healthy fats and protein!
• cinnamon – boost of flavor to really bring out that banana flavor.

How to Make Peanut Butter Banana Oats

The great thing about making overnight oats is that there is absolutely NO COOKING involved at all and you can easily make them in just 2 simple steps.

1. Mix the ingredients. In a bowl or mason jar, mix all of the ingredients together until well incorporated. Cover and place in the fridge for at least 4 hours or overnight.
2. Serve and enjoy! This recipe makes 2 servings so divide the oats up into 2 bowls or jars and have fun with your toppings!

Let’s Talk Toppings!

Toppings and mix-ins are the best part about overnight oats!  So many fun ways to get creative with your breakfast and really amp up the flavor.  Here’s some of my favorite toppings to add to my oats:

• Fresh or dried fruit – for this recipe I mixed in mashed bananas, but you could also add in extra banana slices or even some sliced strawberries, blueberries or raspberries.
• Nut butter – we are using creamy peanut butter in these oats, but feel free to use any nut butter you prefer such as almond butter, cashew butter or sunflower seed butter.
• Nuts and seeds – This adds a nice crunch to the oats and you can use peanuts, almonds, walnuts, sunflower seeds, hemp seeds, shredded coconut flakes, I mean there are so many options!
• Granola – this is one of my favorite toppings to add because of the crunch and flavor it adds and I love using my super easy recipe for maple cinnamon granola which tastes amazing with these flavors.
• Dollops – aside from nut butters, I’ve also topped my oats with a dollop of chia seed jam, homemade caramel sauce or you could even add a little Greek yogurt or whipped cream (now we’re getting into dessert territory and I’m not mad about it).
• Chocolate – and because I’m not mad this can also be a delicious dessert, I sometimes like to add some nutrient-rich cacao nibs or my go-to chocolate chips that are low in sugar and carbs. I won’t judge if you drizzle in some melted chocolate either.

Prepping and Storing

The great thing about these peanut butter overnight oats is that they can last for up to 4 to 5 days in your fridge which makes them perfect for meal prep!  I like to mix everything together and store in a wide mouth mason jar which has an airtight, sealed lid.  It makes the perfect serving and you can even double or triple the recipe if planning to enjoy this for the week. If the oats seem super thick after a few days, you can just add in a splash of milk right before serving and give a good stir.

More Overnight Oat Recipes

• Apple Pie Overnight Oats
• Blueberry Granola Overnight Oats
• Strawberry Chia Overnight Oats
• Salted Caramel Overnight Oats
• Blueberry Muffin Overnight Oats

More Oatmeal Recipes

• Blueberry Oatmeal Breakfast Bars
• Apple Cinnamon Baked Oatmeal
• Raspberry Almond Baked Oatmeal
• Peanut Butter Oatmeal Cookies
• Carrot Cake Oatmeal Breakfast Bars

Hope you all enjoy this Peanut Butter Banana Overnight Oats recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Banana Overnight Oats

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Peanut Butter and Banana Overnight Oats easily made in just minutes the night before giving you a delicious healthy breakfast to enjoy as soon as you wake up!

Course Breakfast, Dessert

Cuisine American

Keyword Peanut Butter Banana Overnight Oats

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 406kcal

Ingredients

• 1 cup rolled oats
• 1 cup mashed ripe bananas about 2 bananas
• 2 Tbsp peanut butter
• 1 cup almond milk
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 tsp chia seeds
• Toppings: banana slices, peanut butter, hemp seeds, chocolate chips, etc.

Instructions

• Combine all ingredients (except for toppings) mixing well, cover tightly with a lid or plastic wrap and refrigerate overnight. In the morning add your toppings and enjoy!

Nutrition

Serving: 1serving without toppings | Calories: 406kcal | Carbohydrates: 65.6g | Protein: 13g | Fat: 11.6g | Saturated Fat: 1.8g | Sodium: 174.4mg | Fiber: 10.5g | Sugar: 18.1g

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This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

Hello spring! Easter is right around the corner and this delicious asparagus and feta crustless quiche is the perfect dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but I just love how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to my veggie frittata, just with less ingredients and less prep time. Both are equally delicious!

Why You’ll Love this Recipe

• This recipe is healthy, low-carb and gluten-free. It also tastes absolutely delicious!
• Easily customizable to your liking!
• There’s no crust in this quiche so it comes together really quickly with minimal prep time.
• The perfect dish that can be served for breakfast, lunch or dinner.

Ingredients You’ll Need

• eggs – I used 6 whole eggs in this recipe, but feel free to use a combination of egg whites and whole eggs, if you prefer.
• asparagus – this nutrient-rich asparagus is the star of this dish adds great taste and texture. Make sure to look for thin asparagus spears as they are more tender and better suited in this quiche.
• milk + half and half – feel free to use any type of milk you prefer. I also like to add a splash of half and half as it adds some richness and flavor to the quiche without the need for heavy cream. If you don’t want to use half and half, simply use more milk.
• feta cheese – I love using feta cheese as it adds a tanginess and creaminess to the quiche that tastes amazing with the asparagus! Gruyere cheese, goat cheese or even parmesan cheese would also work well in this recipe.
• green onions – punches up the flavor and adds more color.
• chives – adds even more flavor and makes a great garnish.
• seasonings – I used a mixture of oregano, salt and black pepper. You could also add in some crushed red pepper flakes for a little spice!

How to Make Asparagus Crustless Quiche

1. Trim the asparagus. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop your green onions. No need to cook the asparagus beforehand as long as you use thin asparagus spears!
2. Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
3. Assemble the quiche. Arrange the asparagus spears and green onions in the bottom of a 9-inch pie plate sprayed with nonstick spray. Pour the egg mixture over top of the asparagus and top with feta cheese and chives.
4. Bake the quiche. Bake the quiche in the oven at 350 degrees F for 35 minutes, or until the egg is set in the center and the edges are golden. A knife or toothpick inserted should come out clean. Serve warm and enjoy!

Variations

• Add more veggies – feel free to mix things up and add whatever veggies you’d like! Some great options include sliced mushrooms, bell peppers, onions, tomatoes, broccoli, shredded zucchini and more. Similar to my veggie frittata recipe.
• Leafy greens – this quiche is a great recipe to sneak in some extra greens! Spinach, kale and arugula are all great options or even some fresh herbs.
• Add in a protein – you could also add in some meat such as cooked breakfast sausage, ham or even bacon in this quiche, similar to my sausage and veggie egg casserole.
• Make into muffins – this recipe also makes delicious egg muffins! Simply pour the egg mixture into muffin cups and bake for 20 to 25 minutes. Check out my cheesy egg muffins for more details!
• Make this dairy-free – to make this quiche dairy-free, simply use vegan cheese (or leave the cheese out altogether) and make sure to use your favorite non-dairy milk.

Prepping and Storage

To Store: This crustless asparagus quiche recipe will last up to 3 days store in a sealed, airtight container in the fridge. Reheat leftovers in the oven at 350 or in the microwave for a few seconds.

To Freeze: This crustless quiche freezes really well too. To freeze, wrap the quiche tightly in plastic wrap and freeze in a sealed, airtight container for up to 3 months. Let thaw out in the refrigerator overnight before re-heating.

More Brunch Recipes

• Sausage and Egg Veggie Casserole
• Cheesy Salsa Egg Muffins
• My Favorite Veggie Frittata
• Blueberry Lemon Bread Pudding
• Overnight Blueberry French Toast Casserole

Hope you all enjoy this Asparagus and Feta Crustless Quiche and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Asparagus and Feta Crustless Quiche

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This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

Course Breakfast

Cuisine American

Keyword Asparagus Feta Crustless Quiche

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 182kcal

Ingredients

• 8 thin asparagus spears ends removed and cut into 1-inch pieces
• 4 green onions chopped
• 6 large eggs
• 2/3 cup milk of choice
• 1/4 cup half and half (or substitute more milk)
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup feta cheese crumbled
• 2 Tbsp chives finely chopped

Instructions

• Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
• Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
• In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
• Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
• Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.

Nutrition

Serving: 1/4th of recipe | Calories: 182kcal | Carbohydrates: 5.3g | Protein: 13.9g | Fat: 12g | Saturated Fat: 5.2g | Cholesterol: 297.6mg | Sodium: 422.5mg | Fiber: 1.1g | Sugar: 2.2g

The post Asparagus and Feta Crustless Quiche appeared first on Eat Yourself Skinny.

These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting! 

You are going to love these cozy and delicious carrot cake oatmeal breakfast bars! I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! Cake-like with great texture while still holding their shape. The maple cream cheese drizzle on top is literal icing on the cake!

Why You’ll Love this Recipe

• Super easy to make all in one bowl!
• These bars are made healthier with whole grain oats, almond milk and zero butter or refined sugar.
• Enjoy these bars as a grab-and-go breakfast, as a midday snack or even a healthy dessert.
• Perfect for Easter brunch and packed with a whole cup of grated carrots!

Ingredients You’ll Need

• rolled oats – we are using a mixture of gluten-free oats along with some oat flour to get that delicious cake-like texture. See instructions below on how to make your own oat flour right at home!
• baking powder – acts as a leavening agent to help the bars rise.
• carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots.
• egg – adds protein and gives these bars their fluffy texture and height.
• coconut oil – for additional moisture and fluffiness!  Feel free to substitute with another type of oil if you prefer or even butter.
• milk – I used unsweetened almond milk in these carrot cake bars, but any type of milk will work.
• maple syrup – naturally sweetens these bars without using any refined sugar, you could also use honey or other natural sweetener.
• vanilla extract – extra boost of flavor.
• spices – a combination of cinnamon, nutmeg and salt

How to Make Carrot Cake Oatmeal Bars

1. Mix ingredients.  In a large bowl, whisk together the oat flour, rolled oats, baking powder, cinnamon, nutmeg and salt.  In a separate bowl, whisk together egg, milk, maple syrup, coconut oil and vanilla and whisk until well-combined.  Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
2. Bake the bars.  Pour the carrot cake batter into a prepared 8×8-inch baking pan and bake in the oven at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Let the bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
3. Make cream cheese frosting.  While the bars are cooling, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess. 
4. Prepare bars. Drizzle the cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!

How to Make Your Own Oat Flour

To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it!  You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.  The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

Prepping and Storage

To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container for up to 5 days in the fridge. I like to store them in a single layer to prevent the cream cheese from

To Freeze: These bars freeze really well too!  I recommend freezing the bars individually and just pulling them out to thaw as needed.  When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months!

More Bars You’ll Love

• No Bake Almond Butter Granola Bars
• Dark Chocolate Almond Butter Bars
• Blueberry Oatmeal Breakfast Bars
• No Bake Chocolate Pumpkin Bars
• Healthier Pumpkin Bars
• Homemade KIND Bars

Hope you all enjoy these Carrot Cake Oatmeal Breakfast Bars and if you love these as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Carrot Cake Oatmeal Breakfast Bars

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These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting! 

Course Breakfast

Cuisine American

Keyword Carrot Cake Oatmeal Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 128kcal

Ingredients

• 1 1/2 cups rolled oats
• 1 cup oat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 egg
• 1/4 cup almond milk or milk of choice
• 1/4 cup coconut oil melted and cooled slightly
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup grated carrots

For the Frosting:

• 3 oz cream cheese
• 1 Tbsp maple syrup
• 1 Tbso almond milk or milk of choice
• 1/4 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together oats, oat flour, baking powder, cinnamon, nutmeg and salt. Set aside.
• In a separate bowl, whisk together the egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
• Pour the wet ingredients in with the dry ingredients, add in the grated carrots, and mix everything until just combined.
• Pour the oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
• While the bars are cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get your desired consistency.
• Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutrition

Serving: 1bar | Calories: 128kcal | Carbohydrates: 17.5g | Protein: 3.3g | Fat: 5.7g | Saturated Fat: 3.7g | Cholesterol: 14.6mg | Sodium: 73.3mg | Fiber: 2g | Sugar: 5.7g

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These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients!  Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo!  When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!

Why You’ll Love These

• We’re swapping mayo for some protein-packed Greek yogurt!
• These deviled eggs are gluten-free, low-carb/keto and make a delicious, high-protein snack that tastes delicious.
• These eggs are a staple at parties, cookouts and especially Easter because they are always a crowd favorite.
• Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!

Ingredients You’ll Need

• Eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
• Greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayonnaise or even sour cream if you prefer however this will change the calorie amount
• Dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
• Worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
• Relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor!  You could also use chopped pickles in place of the relish
• Spices – combination of salt, pepper and smoked paprika for garnish
• Chives – this is an optional garnish, but makes an attractive presentation!  You could also garnish wtih green onions, parsley, fresh dill or even some bacon.

How to Easily Hard Boil Eggs

I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them!  I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel.  I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!

1. Boil the eggs.  In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
2. Make an ice bath.  While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
3. Peel the eggs.  Gently tap the eggs all over to crack and remove the shells.  You now have hard boiled eggs for your recipe!

How to Make Healthy Deviled Eggs

Once you have peeled your hard boiled eggs, it’s time to make the filling!  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.  Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, if needed.

Then you can either just spoon the filling into the center of each egg white, or you can transfer the deviled egg filling to a piping bag with a fitted tip (or use a small plastic bag with the corner snipped) and pipe the filling onto the center of each egg white half.  Garnish with a sprinkle of smoked paprika and some fresh chives!

Prepping and Storing

The great thing about this healthy deviled egg recipe is you can easily make them in advance which is great for parties or if you’re planning to serve them as an appetizer for Easter!

To Make Ahead – If making ahead, mix together the egg yolk mixture and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge.  You can do this up to 2 to 3 days ahead of time.  When ready to serve, simply spoon or pipe the yolk filling onto the eggs and garnish as desired.

To Store – Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.

More Egg Recipes You’ll Love

• Tuna Avocado Egg Salad
• Cheesy Salsa Egg Muffins
• Egg White Avocado Salad
• Sausage and Veggie Egg Casserole
• Baked Egg and Roasted Veggie Casserole

Hope you all enjoy these Healthier Deviled Eggs and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthier Deviled Eggs

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These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword Healthier Deviled Eggs

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 78kcal

Ingredients

• 6 large eggs
• 3 tbsp plain Greek yogurt (or mayo)
• 1 tsp dijon mustard (or 1/2 tsp dried mustard)
• 1/4 tsp Worcestershire sauce
• 1 tbsp pickle relish
• Salt and pepper, to taste
• Smoked paprika for garnish, optional
• Fresh chopped chives for garnish, optional

Instructions

• Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Shut the heat off, cover the eggs and let them sit for about 12 minutes.
• While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
• Gently tap the eggs all over to crack and remove the shells.  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
• Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, as needed.
• Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half.  You could also just spoon the filling onto each egg, as well.
• Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!

Nutrition

Serving: 2egg halves | Calories: 78kcal | Carbohydrates: 0.9g | Protein: 7g | Fat: 4.8g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 160mg | Sugar: 0.6g

The post Healthier Deviled Eggs appeared first on Eat Yourself Skinny.

Whether you prefer sweet or savory, these options are delicious, satisfying, and easy to prep.

With these ideas, you’ll be on your way to a less-hangry bedtime.

We promise you’ll find a way to appreciate this controversial veggie.

It’s cheap, accessible, healthy, and versatile.

The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven??  You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever!  Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar.  We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.

Why You’ll Love this Recipe

• Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
• This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
• Made with whole grains, applesauce and zero butter or refined sugar.
• Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
• Freezer-friendly so you can enjoy this pumpkin bread all season long!

Ingredients You’ll Need

• whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
• all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
• baking powder + baking soda – acts as a leavening agent to help this bread rise.
• pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
• eggs – adds protein and gives this bread its fluffy texture and height.
• sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
• coconut oil – for additional moisture and fluffiness!  Feel free to substitute with another type of oil if you prefer or even butter.
• applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist.  You could also use Greek yogurt or mashed banana as well.
• warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract.  If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
• cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread!  All you need is cream cheese, maple syrup, a little milk and vanilla extract.

How to Make Healthy Pumpkin Bread

• Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside.  In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
• Make the batter.  Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter.  This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts.  Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
• BAKE!  Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
• Drizzle with cream cheese.  While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.  Drizzle the glaze over the bread, slice and enjoy!

Tips for Making the BEST Pumpkin Bread

• Make sure you DON’T over mix the batter.  This results in super dense pumpkin bread which we don’t want.  We’re going for fluffy and soft!
• Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour.  I don’t recommend using almond flour or coconut flour in this recipe.
• Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
• I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
• To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

• You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
• This recipe also makes 24 mini muffins.  Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes.  Perfect treat for little hands!
• You can also make three mini pumpkin loaves which is perfect for gifting.  Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean.  When making for friends and family, I like to double this recipe and make 6 mini loaves.

Prepping and Storage

To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.

To Freeze: This pumpkin bread freezes really well too!  You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags.  When ready to enjoy, thaw out overnight in the fridge.  This pumpkin bread will keep in the freezer for up to 3 months.

More Pumpkin Recipes You’ll Love

• Healthier Pumpkin Bars
• Healthy Pumpkin Muffins
• Gluten-Free Pumpkin Spice Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Quick Bread Recipes You’ll Love

• The BEST Banana Bread Recipe
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• Almond Flour Pumpkin Bread
• Blueberry Lemon Bread

Hope you all enjoy this Healthy Pumpkin Bread and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthy Pumpkin Bread

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The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Healthy Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 179kcal

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoons salt
• 2 eggs
• 1 cup 100% pure pumpkin not pumpkin pie filling
• 1/2 cup maple syrup
• 1/4 cup cane sugar
• 2 tablespoons applesauce
• 1/4 cup coconut oil melted and cooled
• 1 teaspoon vanilla extract

For the maple cream cheese drizzle:

• 3 oz cream cheese
• 1 tablespoon maple syrup
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
• In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
• Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
• While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.
• Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 26.8g | Protein: 3.4g | Fat: 6.6g | Saturated Fat: 4.9g | Sodium: 93.8mg | Fiber: 2.9g | Sugar: 14.3g

The post Healthy Pumpkin Bread appeared first on Eat Yourself Skinny.

The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven??  You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever!  Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar.  We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.

Why You’ll Love this Recipe

• Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
• This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
• Made with whole grains, applesauce and zero butter or refined sugar.
• Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
• Freezer-friendly so you can enjoy this pumpkin bread all season long!

Ingredients You’ll Need

• whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
• all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
• baking powder + baking soda – acts as a leavening agent to help this bread rise.
• pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
• eggs – adds protein and gives this bread its fluffy texture and height.
• sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
• coconut oil – for additional moisture and fluffiness!  Feel free to substitute with another type of oil if you prefer or even butter.
• applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist.  You could also use Greek yogurt or mashed banana as well.
• warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract.  If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
• cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread!  All you need is cream cheese, maple syrup, a little milk and vanilla extract.

How to Make Healthy Pumpkin Bread

• Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside.  In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
• Make the batter.  Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter.  This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts.  Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
• BAKE!  Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
• Drizzle with cream cheese.  While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.  Drizzle the glaze over the bread, slice and enjoy!

Tips for Making the BEST Pumpkin Bread

• Make sure you DON’T over mix the batter.  This results in super dense pumpkin bread which we don’t want.  We’re going for fluffy and soft!
• Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour.  I don’t recommend using almond flour or coconut flour in this recipe.
• Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
• I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
• To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

• You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
• This recipe also makes 24 mini muffins.  Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes.  Perfect treat for little hands!
• You can also make three mini pumpkin loaves which is perfect for gifting.  Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean.  When making for friends and family, I like to double this recipe and make 6 mini loaves.

Prepping and Storage

To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.

To Freeze: This pumpkin bread freezes really well too!  You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags.  When ready to enjoy, thaw out overnight in the fridge.  This pumpkin bread will keep in the freezer for up to 3 months.

More Pumpkin Recipes You’ll Love

• Healthier Pumpkin Bars
• Healthy Pumpkin Muffins
• Gluten-Free Pumpkin Spice Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Quick Bread Recipes You’ll Love

• The BEST Banana Bread Recipe
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• Almond Flour Pumpkin Bread
• Blueberry Lemon Bread

Hope you all enjoy this Healthy Pumpkin Bread and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Healthy Pumpkin Bread

The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar!  Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Yield: 12 servings

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins

Print Recipe

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoons salt
• 2 eggs
• 1 cup 100% pure pumpkin (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/4 cup cane sugar
• 2 tablespoons applesauce
• 1/4 cup coconut oil, melted and cooled
• 1 teaspoon vanilla extract

For the maple cream cheese drizzle:

• 3 oz cream cheese
• 1 tablespoon maple syrup
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Cook Mode

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Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
3. In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
4. Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
6. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth.  Feel free to add more milk a teaspoon at a time until you get a good consistency.
7. Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

Nutrition Facts:

• Serving Size: 1 slice
• Calories: 179
• Sugar: 14.3 g
• Sodium: 93.8 mg
• Fat: 6.6 g
• Saturated Fat: 4.9 g
• Carbohydrates: 26.8 g
• Fiber: 2.9 g
• Protein: 3.4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

The post Healthy Pumpkin Bread appeared first on Eat Yourself Skinny.