I know what you’re thinking…HEALTHY treats? Is that even a thing? Are HEALTHY treats even TREATS? Well I’m here to say YES! At least, these ones are. We need to stop thinking that healthy means bland and boring, because in reality, if you eat more and more healthy foods you’ll come to find that you CRAVE healthy foods – and that’s what you’ll want (and need!) to put in your body 🙂

I’m not claiming these recipes are fat-burning and calorie-free, but they ARE made with nutritious foods – mostly dairy- and gluten-free as well, so they’re perfect for people with an intolerance too!

5. Banana, Carrot & Quinoa Muffins

INGREDIENTS

1 1/2 cups mashed bananas (about 3 ripe bananas)

3 eggs

3/4 cup organic cane sugar

3/4 cup olive oil

2 tsps vanilla extract

1/2 cup quinoa flakes

1/2 brown rice flour

1/2 garbanzo & fava flour

3 Tbsps tapioca starch

1/2 tsp salt

1/2 baking soda

1/4 tsp cinnamon

1/2 cup chopped pecans (optional, I usually don’t like nuts in my baked goods, but sometimes it just works)

3/4 cup grated carrots

DIRECTIONS

1. Preheat the oven to 350 F.
2. In a medium bowl, whisk together the mashed banana, eggs, sugar, olive oil, & vanilla.
3. In a large bowl (or stand mixer) whisk together the quinoa flakes, rice flour, garbanzo & fava flour, tapioca starch, salt, baking soda, and cinnamon.
4. Add the wet ingredients to the dry and mix until incorporated.
5. Fold in the pecans and carrots.
6. Pour the batter into the muffin cups.
7. Bake for 15-20 minutes, or until a wooden toothpick comes out clean from the center.  I find baking times vary so widely from oven to oven, so it’s best to just check them a little over half the suggested time and then you can gauge for yourself the rest of the time needed.
8. Let cool in the pan for 20 minutes and then invert onto a cooling rack.

4. Chocolate Hazelnut Banana Bread

INGREDIENTS

3 ripe bananas

1 cup brown rice flour

1/4 cup buckwheat flour

1/4 cup hazelnut flour

2 Tbsps tapioca starch

1 Tbsp unsweetened cocoa powder

1/2 tsp salt

1/2 tsp baking soda

3 eggs

1 cup natural cane sugar

1/2 cup olive oil

2 tsps vanilla extract

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. Puree the bananas in a blender or food processor.
3. In a large bowl, whisk together the flours, tapioca starch, cocoa powder, salt, and baking soda.
4. In a separate bowl, whisk together the eggs, sugar, banana puree, olive oil, and vanilla extract. Add to the dry ingredients and whisk until smooth.
5. Pour the batter into a greased loaf pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the centre comes out clean.

3. Cranberry Walnut Persimmon Cookies

INGREDIENTS

1/2 cup coconut oil

2/3 cup brown rice syrup

1 cup persimmon pulp (from 1-2 persimmons), pushed through a strainer

1/2 cup chopped walnuts

1/2 cup dried cranberries

1 1/2 cups unbleached all-purpose flour

1/2 cup unbleached spelt or whole-wheat flour

2 tsps baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

plain soy milk, as needed

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, beat together the coconut oil, syrup and persimmon pulp.
3. Add the walnuts and cranberries and stir through.
4. Sift the flours, baking powder, cinnamon and salt into the bowl and stir with a wooden spoon.
5. If the dough seems too dry, add a splash of milk.
6. Drop generous tablespoons of the dough onto the prepared baking sheets, about 1/2 inch apart.
7. Bake for 15 minutes.

2. Oatmeal Raisin Cookies

INGREDIENTS

4 Tbsp coconut oil

4 Tbsp maple syrup

1 Tbsp flaxseed, ground

1/2 cup whole grain flour

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1 tsp baking powder

1/4 tsp sea salt

4 Tbsp raisins

3/4 cup rolled oats, dry

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Mix the ground flax with 2 Tbsp of water in a small dish, and leave it to sit until it becomes really sticky.
3. Mix together the coconut oil & syrup. Add the flax/water mixture.
4. Sift the flour, baking powder, spices and salt into a separate bowl, then stir into the wet mixture.
5. Add the raisins and oats and fold the batter together.
6. Form into spoonfuls and press lightly onto a lined cookie sheet, well spaced.
7. Bake for 12 minutes, or until the tops are golden brown.
8. Store them in an air-tight container in the fridge, or freeze them for eating later.

1. Vanilla Coconut Muffins

INGREDIENTS

2 cups spelt flour

2 tsps baking powder

1 tsp vanilla extract

1 cup yogurt

1/2 cup melted virgin coconut oil (cooled)

1/2 cup pure maple syrup

2 eggs

Coconut flakes or slivered almonds for topping

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Line a 12-hole muffin pan with paper cases.
3. Sift together flour and baking powder into a medium bowl.
4. Whisk vanilla extract, yogurt, coconut oil, maple syrup, and eggs in a medium jug.
5. Pour over dry ingredients; stir with a fork to combine.
6. Spoon mixture into cases; top with your preferred topping.
7. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.

❤