It doesn’t matter if I’m looking for a sweet treat at the end of the day or just coming out of the gym trying to find a snack that will feel like a reward…these vegan black bean brownies do the trick every time!

These incredible Vegan Protein Brownies are meant to be a brownie bite, a sweet and indulgent treat, nothing that should be replacing a meal or anything like that! Keep that in mind when you are dividing them for your portions. 

You are probably wondering who would be crazy enough to put beans in a brownie recipe…there’s a method to the madness, I swear! Beans are a slow-digesting carb, which provides energy during your post-workout slump.

The beans in our protein brownies recipe is full of plant-based protein to help you repair and build muscles. Beans are high in fiber to help with feeling full longer and maintaining a healthy weight.

Beans, especially black beans, are a great way to give any recipes a nutrition boost…even a dessert recipe like our protein brownies. 

Finally, I include black beans in this protein brownie recipe because they can easily take the place of the non-vegan ingredients that we’d need to finish the recipe.

If you are looking for a gluten free or vegan way to enjoy our high protein brownies: you’ve found it! Our Vegan Protein Brownie Recipe will be one of your new favorite healthy recipes!  

Bonus! Each serving of our delicious protein brownies include four grams of protein per serving.

Where’s the Recipe?

Here at My Crazy Good Life we strive to write detailed and helpful recipes for all of our readers. We include clear instructions, recipe tips and tricks, healthy eating plan points, as well as nutritional information.

If you are ready to start cooking with a more simplified version of the recipe, simply scroll down to the bottom of the page where you’ll find our easy to print Vegan Protein Brownie Recipe.

Ingredients in Vegan Protein Brownie Recipe

• Black Beans: No need for protein powder with this recipe, the beans naturally give it an extra protein boost, and make these our favorite healthy protein brownies. Best part about it, no one will know there are black beans in the recipe unless you tell them!
• Cocoa Powder: Cocoa powder is a staple of all brownie recipes. It delivers the delicious chocolate flavor without all of the extra added refined sugar.
• Gluten Free Oats: By blending the oats in the food processor, this recipe essentially uses oat flour which helps hold the brownies together. That’s right, there is no whole wheat flour in these protein brownies, making it one of my favorite gluten free recipes.
• Salt
• Honey: (bee free honey) 
• Stevia: We use pure stevia in our recipes as a sugar substitute. We are careful when choosing which brands of stevia we use.
• Coconut Oil: We love using refined coconut oil in our baking. Coconut oil has many health benefits. We like to buy our coconut oil in bulk at Costco.
• Vanilla Extract
• Almond Extract
• Baking Powder
• Vegan Dark Chocolate Chips: Using dairy-free chocolate chips allows this recipe to be both dairy-free and gluten-free. Feel free to use regular sized chocolate chips or mini chocolate chips. We stick to the dark chocolate for the added health benefits.

How to make Vegan Protein Brownie Recipe

1. Preheat oven to 350 degrees.
2. Rinse and drain the black beans.
3. Blend beans in a food processor until VERY smooth. Add in the rest of your ingredients except for the chocolate chips.
4. Blend until smooth. Stir in chocolate chips.
5. Spray 8×8 oven-safe pan with olive oil, then pour brownie batter into the prepared pan.
6. Bake brownie batter at 350º for 25 to 30 minutes or until a knife inserted in the center comes out clean (not counting melted chocolate).
7. Cool completely to room temperature then refrigerate, and cut in 2×2 pieces. Store brownies in the refrigerator and serve chilled.

Recipe Tips

• If you are not worried about keeping the recipe gluten free or vegan, you can use whatever kind of oats you like and also use whatever type of chips you like. You can also use regular honey in that case! I usually stick to gluten free options for this recipe because then it is delicious and more people can enjoy the results.
• If you are trying to keep these black bean brownies vegan I’ve linked a bee free honey substitute for you! If you are looking for other options you could use maple syrup though I’m not sure how that would impact the texture!
• My vegan brownie recipe comes to about 16 brownies. I cut them into 2 inch squares to get that many, you can cut them up however you like, just know the nutrition and dietary info provided is for 16 servings from these ingredients. 
• We prepare the brownie pan with a little olive oil spray, you could also line the pan with parchment paper if you don’t have any olive oil on hand. You could also prepare the dish by coating a small layer of coconut oil on the bottom and sides of the pan.
• You can use parchment paper and wrap them up to freeze. We like to store them in an airtight container before sticking them in the fridge. They’ll thaw out nicely and then you’ll have a nice little treat for when you are craving chocolate. 
• You could add more protein to this recipe by adding protein powder, however do note that we haven’t tested this version. All healthy eating plan points will need to be recalculated if you add protein powder to this recipe.
• We have a lot of other incredible vegan recipes and gluten-free recipes on our blog.
• If you want to add even more protein without using whey protein powder, these protein brownies can be topped with a dollop of nut butter like peanut butter, almond butter, or cashew butter. Just be sure to adjust your nutrition calories or container counts and points.

Healthy Eating Plan Points

Weight Watchers

The great thing about Weight Watchers is that you can have just about anything as long as you are tracking it. 10 2023 Plan Points | 9 Blue Plan Points

If you are looking for ways to reduce the points in these brownies you can cut back on the oil, honey, or the chocolate chips since they are the biggest source of your points in this recipe. I’d recommend applesauce as a partial replacement for the oil and even half the amount of chips is going to give you a nice chocolatey treat to enjoy! 

21 Day Fix Vegan Protein Brownie Recipe

Each brownie is considered a yellow container treat swap on the container programs. 

Looking for more delicious and healthy dessert recipes? 

• Banana Oatmeal Chocolate Chip Cookies Our Banana Oatmeal Chocolate Chip Cookies use simple ingredients like oats, bananas and vanilla extract.
• Healthy Apple Crumble This Healthy Apple Crumble recipe is an easy Instant Pot dessert that has less sugar than a traditional apple crisp recipe but doesn’t sacrifice taste.
• Pumpkin Wonder Whip Recipe Wonder Whips get their protein from Greek yogurt. They’re a high protein snack or dessert that you will love!
• Zucchini Bread Baked Oatmeal This Zucchini Bread Baked Oatmeal is a healthy and delicious way to start your day. Top with Greek yogurt, fresh fruit, chopped nuts, maple syrup, or a little peanut butter.
• Oatmeal Peanut Butter Protein Balls These healthy chocolate chip energy balls are made with vanilla protein powder (can also use chocolate whey protein powder), gluten free oats, peanut butter, honey, vanilla extract and other nutritious ingredients.

Print

Vegan Protein Brownie Recipe

This Vegan Protein Brownie Recipe is a healthy dessert that's full of chocolate flavor.

Course Dessert

Cuisine American

Keyword black bean, Black Bean Brownie Protein Bites, gluten free, post workout, post-workout snack

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 207kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Measuring Cups
• Food processor

Ingredients

• 15 oz Black Beans rinsed and drained well
• 2 tablespoons cocoa powder
• ½ cup oats gluten-free
• ¼ teaspoon salt
• ½ cup honey bee free honey
• 1 teaspoon Stevia
• ¼ cup coconut oil
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• ½ teaspoon baking powder
• 10 oz dark chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350.
• Rinse and drain the black beans. 15 oz Black Beans
• Blend beans in a food processor until VERY smooth. Add in the rest of your ingredients except for the chocolate chips. 2 tablespoons cocoa powder, ½ cup oats, ¼ teaspoon salt, ½ cup honey, 1 teaspoon Stevia, ¼ cup coconut oil, 1 tablespoon vanilla, 1 teaspoon almond extract, ½ teaspoon baking powder
• Blend until smooth. Stir in chocolate chips. 10 oz dark chocolate chips
• Pour batter into an 8×8 pan that has been sprayed with olive oil.
• Bake at 350 for 25 to 30 minutes or until a knife inserted in the center comes out clean (not counting melted chocolate).
• Cool then refrigerate, and cut in 2×2 pieces. These brownies are best served chilled.

Notes

Makes 16 2×2 bites.

21 Day Fix containers: Each brownie/bite counts as a yellow treat swap. 

Weight Watchers: 10 2023 Plan Points | 9 Blue Plan Points

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 243mg | Fiber: 3g | Sugar: 15g | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The post Vegan Protein Brownie Recipe appeared first on My Crazy Good Life.

Our flour-free Banana Oatmeal Chocolate Chip Cookies are made with only five simple ingredients. Ingredients that you most likely always have on hand, and are ready to go in a sweet craving emergency.

Our baked cookies are easy to make, and will be your new go to recipe for banana oatmeal cookies. With no refined sugar, our recipe is naturally sweetened with bananas.

These easy banana oatmeal cookies can also be easily modified to be gluten-free by using gluten free oatmeal!

Pro tip: Double our easy banana oatmeal cookies recipe and thank me later. We love to keep a batch in the freezer ready to go when our craving strikes.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so all of our readers can be successful. In each recipe, we include detailed instructions, healthy eating plan points, tips and tricks, and nutritional information.

If you are a novice in the kitchen, you’ve come to the right place. We’ll support you along your cooking journey and help you be successful! If you are ready to start cooking without all of our helpful tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Banana Oatmeal Chocolate Chip Cookies recipe.

Ingredients

• Bananas: You’ll need a mashed bananas or two on hand that are ripe. We’ve used overripe bananas too, and they work great, also. The mashed banana will naturally sweeten the absolutely delicious oatmeal cookies. Don’t worry, the banana flavor isn’t overpowering in this recipe. You’ll enjoy a subtle banana flavor in our banana oatmeal chocolate chip cookies.
• Oats: Quick oats or old fashioned rolled oats, it didn’t seem to matter which I used. You may also use gluten free oats in this cookie recipe if needed.
• Cinnamon: Anything with cinnamon will taste amazing. The cinnamon combined with the oats, mashed banana, and dark chocolate chips is perfection in a bite.
• Vanilla Extract: Yum. Vanilla flavor mixed with oats and chocolate chips. Swoon.
• Sea salt: In my opinion, all things delicious have a solid blend of sweet and salty.
• Dark chocolate chips: We love the flavor of dark chocolate chips with these banana oatmeal cookies. If you do choose to use a different type of chocolate chip, like semi sweet chocolate chips, please recalculate your healthy eating plan points.

How to Make Banana Oatmeal Chocolate Chip Cookies in the Oven

1. Preheat oven to 325 degrees.
2. Mash the bananas with a fork. I tried to do them with my mixer, but they didn’t get as mushy as I wanted. The fork works well.
3. Add everything but the chocolate chips to the large mixing bowl and mix for 1 minute.
4. Add chocolate chips and stir by hand.
5. Drop large spoonfuls of unbaked cookie dough onto a prepared baking sheet, you should get about 8 cookies per batch.
6. Cook for 18-22 minutes. It’s not easy to tell when they’re done because they’re so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
7. Remove and cool completely and store in the fridge.

Recipe Tips

• Be sure to let the banana oatmeal chocolate chip cookies cool completely before transferring them to an airtight container if storing in the refrigerator. Our oatmeal banana cookies may also be stored in the freezer for a longer period of time.
• To thaw the cookies from the freezer, simply move the cookies to the refrigerator. We don’t recommend heating them in the microwave.
• Use ripe bananas for this recipe. You can identify ripe bananas as bananas that are yellow with brown spots on it. Overripe bananas tend to turn mostly brown. They will still work, but we’ve found the most success in using ripe bananas that just have a little bit of brown spots on the peel.
• Normally cookies turn a nice golden brown color when finished. Since these are darker in color, you won’t be able to use the golden brown coloring as a key to tell when finished. We use the poke test on this. If you poke them, and they start to fall apart put them back in the oven for a few minutes.
• This banana chocolate chip cookies call for dark chocolate chips. If you use semi sweet chocolate chips, or milk chocolate chips in this recipe, you’ll need to recalculate your healthy eating plan points.
• This recipe could easily be modified into a gluten free recipe. Simply swap out the old fashioned oats for a gluten free variety of oats. They make plenty of brands of gluten free old fashioned oats, as well as gluten free quick oats available in grocery stores.
• We love that our banana oatmeal chocolate chip cookies are made with no refined sugar. You won’t find granulated sugar, or light brown sugar in this recipe. They are naturally sweetened with the mashed banana. These yummy cookies are perfectly sweet without the added sugar.
• Our healthy banana oatmeal cookies could be made without chocolate chips, and instead add raisins into the banana cookies. Both way of making our banana oatmeal cookies taste amazing.

Healthy Eating Plans

21 Day Fix or Portion Fix

Counts as a yellow container treat swap. 2 cookies = one yellow container.

If you’re using raisins in these cookies, your swap will be 1/2 purple, 1/2 yellow, 1/2 teaspoon :)

Weight Watchers

Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

More Delicious Recipes

• Healthy Rice Pudding Recipe with Brown Rice
• Healthy Peanut Butter Granola Bars
• Dairy Free Chocolate Ice Cream
• Post Workout Snack | Apple Cookie Snacks
• 2B Mindset Dessert Recipes

Print

Banana Oatmeal Chocolate Chip Cookies

These healthier banana oatmeal cookies are the perfect healthy cookie! I think you could even have them for breakfast.

Course Dessert

Cuisine American

Keyword 21 Day Fix, Banana Oatmeal Chocolate Chip Cookies, healthy, healthy chocolate chip cookies, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 98kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

Ingredients

• 2 bananas mashed, ripe
• 1 cup oats quick cook or rolled, it didn’t seem to matter which I used. Use gluten free oats if needed.
• 2 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips

Instructions

• Preheat oven to 325º.
• Mash the bananas with a fork. I tried to do them with my mixer, but they didn't get as mushy as I wanted. 2 bananas
• Add all of the ingredients, except for the chocolate chips, to a mixing bowl and mix together for 1 minute. 1 cup oats , 2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp sea salt
• Add chocolate chips and stir by hand. (this will keep them from breaking). 1/4 cup dark chocolate chips
• Using a spoon, place 8 cookie-sized portions onto a greased cookie sheet.
• Cook for 18-22 minutes. It's not easy to tell when they're done because they're so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
• When done,  cool and store in the fridge.

Video

Notes

• 21 Day Fix: This counts as a yellow container treat swap. 2 cookies = one yellow container.
• Weight Watchers Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

Nutrition

Calories: 98kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 0.6mg

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The post Banana Oatmeal Chocolate Chip Cookies appeared first on My Crazy Good Life.

I crave chocolate and sweets often, and strive to find a healthy balance of allowing myself the sweet flavors of chocolate while maintaining my healthy eating plan goals. 

I love finding simple ways to satisfy sweet cravings in the healthiest way possible. I find that when I allow ourselves to savor the sweet flavors, I am more likely to stay aligned with my overall healthy eating goals. 

Our homemade chocolate is an easy recipe that is incredibly delicious. It’s vegan, it’s chocolatey, and SO easy to make and have on hand for when the sweet cravings hit. With only four simple ingredients, and limited clean up this is a treat you’ll be adding to your recipe box of delicious vegan chocolate recipes. 

Did we mention it’s an all vegan recipe? Our homemade chocolate recipe will be your new favorite go to when making your own chocolate at home. Even if you don’t follow a vegan diet, this will be one of your new favorite things. 

Where’s the Recipe?

Here at My Crazy Good Life we love food. We love creating healthy and flavorful recipes for all of our readers. We also want all of our readers to feel successful in the kitchen. 

We create our recipes to help you build confidence in the kitchen. Our recipes are written with detailed information, tips and tricks, healthy eating plan information, as well as nutritional information.

If you are ready to cook and are looking for more simplified instructions, simply scroll down to the bottom of the page to find our easy to print Homemade Vegan Chocolate Recipe. 

Ingredients in Homemade Vegan Chocolate Recipe

• Coconut Oil: Unrefined and cold pressed oils are the best choices for the oils we use in cooking and baking. Coconut Oil tends to be minimally processed and holds a lot of nutritional value. Coconut Oil can be found at many grocery stores, but I love to buy in bulk at Costco. We love the slight coconut flavor in our chocolate recipe. 
• Maple Syrup: Maple Syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan! 
• Cocoa Powder: We prefer using Cocoa Powder instead of Cacao Powder. Both come from the cacao bean so cocoa and cacao powder are fairly similar to one another. Cacoa Powder is the raw, unprocessed version of cocoa powder. Cacao powder taste more bitter and takes some getting used to. 
• Vanilla Extract: We love getting vanilla extract our local grocery store. It’s fun to notice the slight differences in vanilla flavors between the different types of vanilla extracts. A subtle vanilla flavor combined with the hint of coconut from the coconut oil is the BEST. 

How to Make Homemade Vegan Chocolate Recipe

1. Melt the coconut oil and maple syrup in the microwave just until it melts. In my microwave this takes about 30 seconds. 
2. Add cocoa powder to the melted mixture and stir well so the cocoa powder dissolves.
3. Remove from heat and add the vanilla.
4. Pour the mixture into a small baking pan lined with parchment paper to cool. If preferred, you could pour the melted chocolate mixture into silicone molds or chocolate molds. 
5. Allow to cool to room temperature, and then store in freezer to set. Keep chocolate in freezer until you are ready to eat. 

Recipe Tips

• You can also melt coconut oil and maple syrup using a double boiler. The double boiler heats the top bowl because of the couple of inches of water boiling in the pot beneath. We prefer the microwave method because it requires less clean up. 
• When your homemade chocolate bars are complete, feel free to add toppings to the top. We like crushed peanuts, unsweetened coconut, or crispy quinoa. You could also sprinkle a little coconut sugar or sea salt on top. 
• The best thing about this recipe is it includes several base ingredients we always have on hand. 
• After you pour chocolate mixture onto the parchment paper, let it set and then cut into bite-sized chunks. 
• Our recipe is vegan because it doesn’t include any dairy products. We love the ease of not having to have these on hand when the craving strikes. 
• This recipe is versatile. The first time we make a new recipe we suggest sticking to the original recipe. However, next time you could add peanut butter to the coconut oil and maple syrup and give it a delicious chocolatey peanut butter flavor. You could even add a secret ingredient and see if your guests can pick up on the new flavor addition. Just be sure to recalculate any healthy eating plan points if you do modify the original recipe. 
• Store the chocolate in an airtight container in the freezer. It’s the perfect sweet treat to pull out when the chocolate craving hits. 

Healthy Eating Plans

Weight Watchers 

7 2023 Plan Points per serving

Portion Fix

This 21 Day Fix Homemade Vegan Chocolate Recipe contains both oil teaspoons that each plan gets as well as sweetener teaspoons mentioned in the Coffee bar section – everyone gets 4 per day. The sweetener teaspoons are a small “loophole” in the Fix. If you’re not using the sweeteners in your coffee, you can use them for other things like these pantry chocolates!

These chocolates have just over 1 oil teaspoon and just over 2 sweetener teaspoons per serving.

More delicious dessert recipes

Healthy Apple Crumble Recipe

View Recipe

Instant Pot Peanut Butter Lava Cake

View Recipe

Healthy Dole Whip Recipe

View Recipe

Pumpkin Chia Pudding

View Recipe

Print

Homemade Vegan Chocolate Recipe

Our Homemade Vegan Chocolate Recipe is incredibly delicious, it's vegan, it's chocolatey, and SO easy to make and have on hand for when the sweet cravings hit. With only four simple ingredients, and limited clean up, this is a treat you'll be adding to your recipe box. 

Course Dessert

Cuisine Vegan

Keyword chocolate, vegan

Prep Time 5 minutes minutes

Freezer time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 5 people

Calories 99kcal

Author Becca Ludlum

Equipment

• Measuring Cups
• Silicone Heart Mold
• Pyrex Bowl

Ingredients

• 1/4 cup Cocoa Powder
• 2 tbsp Coconut Oil
• 4 tbsp maple syrup
• 1/4 tsp vanilla extract

Instructions

• Melt coconut oil and maple syrup in the microwave just until it melts. In my microwave this takes about 30 seconds. 2 tbsp Coconut Oil, 4 tbsp maple syrup
• Add cocoa powder to the melted mixture and stir well so the cocoa powder dissolves. 1/4 cup Cocoa Powder
• Remove from heat and add vanilla. 1/4 tsp vanilla extract
• Pour into a small baking pan lined with parchment paper to cool. If preferred, pour melted chocolate mixture into silicone molds or chocolate molds.  
• Allow to cool to room temperature, and then store in freezer to set. Keep chocolate in freezer until you are ready to eat. 

Notes

Healthy Eating Plans: 

21 Day Fix

This 21 Day Fix Homemade Vegan Chocolate Recipe contains both oil teaspoons that each plan gets as well as sweetener teaspoons mentioned in the Coffee bar section – everyone gets 4 per day. The sweetener teaspoons are a small “loophole” in the Fix. If you’re not using the sweeteners in your coffee, you can use them for other things like these pantry chocolates!

These chocolates have just over 1 oil teaspoon per serving, and just over 2 sweetener teaspoons per serving.

WW: 7 – 2023 Plan Points per serving

Recipe Tips:

• You can also melt coconut oil and maple syrup using a double boiler. We prefer the microwave method because it requires less clean up. 
• When your homemade chocolate bars are complete, feel free to add toppings to the top. We like crushed peanuts, unsweetened coconut, or crispy quinoa. You could also sprinkle a little coconut sugar or sea salt on top. 
• Store the chocolate in an airtight container in the freezer. It’s the perfect sweet treat to pull out when the chocolate craving hits. 

Nutrition

Calories: 99kcal | Carbohydrates: 13.1g | Protein: 0.8g | Fat: 6g | Saturated Fat: 5.1g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 141mg | Fiber: 1.3g | Sugar: 9.6g | Calcium: 16mg | Iron: 1mg

The post Homemade Vegan Chocolate Recipe appeared first on My Crazy Good Life.

This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

Print

Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

Eating fresh fruit is a great way to curb sweet tooth cravings. You can’t go wrong with sweet cinnamon apples and a crispy crumble topping.

I love a good apple dessert and this healthier apple crumble is one of my favorite desserts to make. 

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to be successful in the kitchen, so we write our recipes to help beginner cooks as well as those who have been cooking for years. In the article below, you’ll find ingredient information, recipe tips, detailed cooking instructions, and even popular diet information about this healthy apple crisp.

If you are confident in the kitchen and want to skip over all the extra stuff, simply scroll to the bottom of the page where you will find our printable recipe for this Easy Apple Crumble.

Ingredients in Healthy Apple Crumble

• Apples: Apples are rich in fiber, vitamins, minerals, and other plant compounds. Of all the different type of apples available I prefer to use Pink Lady or Honeycrisp apples. I think they’re the perfect mix of tart apples and sweet apples. 
• Nutmeg: Ground nutmeg is a warm, comforting spice that is perfect with apple recipes. 
• Honey: Honey is lower on the glycemic index than white sugar, and has antimicrobial and antibacterial properties, and is a source of antioxidants.
• Cinnamon: The sweetness of cinnamon helps balance the tart flavor of apples, creating a flavor combination that is both delicious and satisfying.
• Rolled oats: Rolled or old-fashioned oats make the healthy golden brown crumble topping of this comforting dessert. In addition to adding lovely texture, oats pack more protein and fat than most other grains and are a good source of beta glucan, a unique, soluble fiber linked to multiple health benefits.
• Almond flour: I use almond flour to make this healthy crumble a gluten free dessert. You can also use almond meal if that’s what you have on hand. 
• Brown sugar: Using just a little bit of light brown sugar really makes this taste like a classic apple crumble recipe. 
• Butter: Set your butter on the counter to come to room temperature, if you have time, before you start this recipe. Room temp butter is much easier to handle than cold butter when it comes time to mix your crumble topping. 

How to Make this Healthy Apple Crumble in the Instant Pot

1. First, start by coring and dicing the apples.
2. Turn your Instant Pot to the sauté function and preheat the pot for 1 minute, then spray the inner pot with nonstick cooking spray and turn off the pot.
3. Add the water, fresh apples, nutmeg, honey, and 1 teaspoon cinnamon. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes. 
4. While the apples are cooking, combine the oats, almond flour, brown sugar, butter, and remaining cinnamon in a small bowl. Use a spoon or fork to combine. (If the butter is too hard to mix with a spoon, use your hands to combine the ingredients together.)
5. When the cook time for the apples is complete, quick release the pressure and remove the lid. Using oven mitts, carefully remove the inner pot from the base and drain any extra liquid from the pot, then sprinkle the oat crumble topping over the top of the apple mixture in an even layer. 
6. Preheat the oven to broil. Place the inner pot in the oven and broil for 1 minute to get a crunchy oat crisp topping, then remove the pot from the oven and place it back in the base of the Instant Pot.
7. Serve warm or see tips for meal prep and storing.

How to Make this Healthy Apple Crumble Recipe in the Oven

1. Preheat oven to 375 degrees F 
2. Core and dice the apples.
3. In a large bowl, combine the diced apples, nutmeg, honey, and 1 teaspoon of the cinnamon, and mix together well.
4. In a separate bowl combine together the oats, almond flour, brown sugar, and butter. 
5. Pour the apple mixture into a baking dish, and sprinkle the oat mixture on top.
6. Bake in preheated oven for 30-35 minutes, or until topping is golden brown and apples are tender.
7. Serve warm or see tips for meal prep and storing.

Recipe Tips

• If you have an air fryer lid for your Instant Pot you can air fry the top of the crumble instead of broiling it.
• To make ahead, let your crumble cool to room temperature. For meal prep, divide your cooled crumble into 1 cup portions (will make 6 total). Store crumble in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. When ready to serve, reheat thawed crumble in the oven for 15-20 minutes, or in the microwave for 45 seconds to 1 minute.
• For a gluten-free crumble, use gluten-free oats.
• For a dairy-free crumble, use vegan butter or coconut oil instead of butter.

Healthy Eating Plans

Serves: 6

21 Day Fix Healthy Apple Crumble Recipe

Entire recipe: 6 purple containers, 3 yellow containers, 4 blue containers, 6 teaspoons

Per serving: 1 purple container, 1/2 yellow container, 2/3 blue container, 1 teaspoon

Weight Watchers Healthy Apple Crumble Recipe

9 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 7 Purple Plan Points 

Looking for more healthy dessert recipes?

• Making apples in the air fryer is so easy. Spiced sliced apples are a super easy and healthy dessert! They taste sinful, and reminiscent of apple pie, but with far fewer calories. 
• I love how simple these no-bake Mocha Coconut Bars are to throw together last minute. Everything comes straight from my pantry, but they’re still healthy. 
• These Healthy Lemon Bars are refined sugar free, dairy free, and gluten-free, but they still check off all the boxes for flavor. Not to mention, they cook in the Instant Pot so they’re easy too.
• This Healthy Pumpkin Cold Brew recipe is a delicious fall treat!
• These Healthy Key Lime Pie Bites are a healthy treat made with an almond milk base and sweetened with honey.
• The best thing about growing up in upstate New York was apple picking season. We’d come home with an abundance of fall apples and get straight to work making all sorts of delicious apple recipes like this homemade apple sauce. Choose your favorite apple varieties and you’ll have delicious applesauce ready to eat in no time!
• This Cheesecake with cottage cheese and Greek yogurt knocks out a lot of the unnecessary fat and calories, but leaves you with a delicious cheesecake that will satisfy the strongest sweet tooth.

Print

Healthy Apple Crumble Recipe

This delicious and Healthy Apple Oat Crumble will satisfy your sweet tooth!

Course Dessert

Cuisine American

Keyword Crumble, dessert

Prep Time 15 minutes minutes

Pressure 2 minutes minutes

Total Time 18 minutes minutes

Servings 6 people

Calories 260kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Mixing Bowls

Ingredients

• 1/4 cup water if cooking in Instant Pot
• 6 medium apples cored and diced
• 1/4 tsp ground nutmeg
• 2 tbsp honey
• 2 tsp ground cinnamon divided
• 1 cup rolled oats uncooked
• 1/2 cup almond flour
• 1/4 cup light brown sugar
• 2 tbsp butter softened

Instructions

Instant Pot Instructions

• First, start by coring and dicing the apples. 6 medium apples
• Turn your Instant Pot to the sauté function and preheat the pot for 1 minute, then spray the inner pot with nonstick cooking spray and turn off the pot.
• Add the water, fresh apples, nutmeg, honey, and 1 teaspoon of the cinnamon. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes. 1/4 cup water 2 tbsp honey 1/4 tsp ground nutmeg 1 tsp ground cinnamon
• While the apples are cooking, combine the oats, almond flour, brown sugar, butter, and remaining cinnamon in a small bowl. Use a spoon or fork to combine. (If the butter is too hard to mix with a spoon, use your hands to combine the ingredients together.) 1 cup rolled oats 1/2 cup almond flour 1/4 cup light brown sugar 2 tbsp butter
• When the cook time for the apples is complete, quick release the pressure and remove the lid. Using oven mitts, carefully remove the inner pot from the base and drain any extra liquid from the pot, then sprinkle the oat crumble topping over the top of the apple mixture in an even layer. 
• Preheat the oven to broil. Place the inner pot in the oven and broil for 1 minute to get a crunchy oat crisp topping, then remove the pot from the oven and place it back in the base of the Instant Pot.
• Serve warm or see tips for meal prep and storing.

Oven Instructions

• Preheat oven to 375 degrees F 
• Core and dice the apples. 6 medium apples
• In a large bowl, combine the diced apples, nutmeg, honey, and 1 teaspoon of the cinnamon, and mix together well. 1/4 tsp ground nutmeg 2 tbsp honey 1 tsp cinnamon
• In a separate bowl combine together the oats, almond flour, brown sugar, and butter. 1 cup rolled oats 1/2 cup almond flour 1/4 cup light brown sugar 2 tbsp butter
• Pour the apple mixture into a baking dish, and sprinkle the oat mixture on top.
• Bake in preheated oven for 30-35 minutes, or until topping is golden brown and apples are tender.
• Serve warm or see tips for meal prep and storing.

Notes

Recipe Tips:

• If you have an air fryer lid for your Instant Pot you can air fry the top of the crumble instead of broiling it.
• To make ahead, let your crumble cool to room temperature. For meal prep, divide your cooled crumble into 1 cup portions (will make 6 total). Store crumble in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. When ready to serve, reheat thawed crumble in the oven for 15-20 minutes, or in the microwave for 45 seconds to 1 minute.
• For a gluten-free crumble, use gluten-free oats.
• For a dairy-free crumble, use vegan butter or coconut oil instead of butter.

Healthy Eating Plans

Serves: 6

21 Day Fix Healthy Apple Crumble Recipe

Entire recipe: 6 purple containers, 3 yellow containers, 4 blue containers, 6 teaspoons

Per serving: 1 purple container, 1/2 yellow container, 2/3 blue container, 1 teaspoon

Weight Watchers Healthy Apple Crumble Recipe

9 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 7 Purple Plan Points 

Nutrition

Calories: 260kcal | Carbohydrates: 52g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 301mg | Fiber: 7g | Sugar: 35g | Calcium: 15mg | Iron: 2mg

The post Healthy Apple Crumble Recipe appeared first on My Crazy Good Life.

It’s the perfect dessert – our Instant Pot Lava Cake recipe is a healthier twist on the classic molten chocolate cake lava cake. With simple ingredients and a gooey center, it’s one of our most popular dessert recipes, and definitely the perfect decadent chocolate dessert for everyone. 

Calling all chocolate lovers! Our gluten free Instant Pot Lava Cake is seriously delicious, especially with some banana “nice cream” or homemade coconut whipped cream on top. The Instant Pot makes this dessert so easy because you can stick it in the pot while you’re eating dinner! 

The best part about this recipe is that it is served in prepared ramekins, which makes it the perfect single serving dessert for any special occasion, including date night! 

Where’s the Recipe? 

Here at My Crazy Good Life we want every one of our readers to feel successful and confident while recreating our recipes. Because of that, we strive to include a lot of helpful information in our posts. 

If you’re comfortable in the kitchen and want to skip past the ingredient information, cooking instructions, recipe tips, and healthy eating plan calculations, you can simply scroll to the bottom of the page where you will find our easy to print recipe card for our Instant Pot Lava Cake. 

Ingredients in Instant Pot Chocolate Lava Cake 

• Eggs: We recommend using whole eggs for this recipe. 
• Ghee or butter: Either one works great for this recipe, whatever you have on hand is perfect. 
• Dark chocolate chips:
• Coconut milk: (or almond if you prefer)
• Rice flour: Using rice flour allows this recipe to be gluten free. You may substitute whole wheat flour if you prefer. 
• Salt: There are so many different types of salt – each has different benefits and uses depending on the use. 
• Honey: We love using honey as our natural sweetener for these instant pot molten lava cakes. It provides the right amount of sweet without being overwhelming. 
• Baking powder: Baking powder is different than baking soda. Be sure to read carefully so the lava cakes will turn out great.  
• Cocoa powder: Who doesn’t love the sweet chocolate flavor? 
• Additional dark chocolate chips for the center: (optional) We like to include chocolate chips in the center to ensure that the lava cake cooks evenly. We’d rather have the melted chocolate in the center instead of having undercooked batter. 

Instructions for Healthy Lava Cakes

1. In a large bowl (microwave safe) add ghee and dark chocolate. Microwave in 30 second increments until chocolate is melted, no more than 1 minute.
2. Whisk in the remaining ingredients into the melted chocolate and butter.
3. Lightly grease 4 ramekins with coconut oil. Fill each ramekin 3/4 of the way with batter. If you would like to add additional dark chocolate into the center of each cake, fill half way add a few pieces chocolate, then top with batter to the 3/4 full mark. Cover each ramekin with foil.
4. You can also use milk chocolate, semi-sweet chocolate, or bittersweet chocolate but know that it will change your calories and Weight Watchers Points–make sure to recalculate.
5. Add the trivet or a steamer to the bottom of the inner pot of the Instant Pot with 1 1/2 cups water. Arrange the ramekins on top of the trivet with 3 in a single layer on the bottom and one stacked on top in the center.
6. Lock the lid into place and turn the pressure valve to the sealing position. Cook the lava cakes on high pressure for 4-5 minutes. 4 minutes will leave the center very gooey, while 5 minutes will have a little more cake texture around the center.
7. Release the pressure using the quick release method. Remove the ramekins by placing a small plate upside down over the top of the cake bowl, then gently flipping over. Your lava cake might break open on the bottom but that’s ok.
8. Serve while hot. Top with homemade coconut whipped cream or fresh banana ice cream.

Recipe Tips

• You can modify the recipe to include peanut butter inside. Highly recommend, 5/5 stars! Our Peanut Butter Lava Cake recipe is equally delicious. 
• If you have any questions about the techniques used to make this recipe, take a peek at the Lava Cake video recipe in this post.
• You can also top these Molten Lava Cakes with powdered sugar, coconut sugar, or drizzle with peanut butter.
• Adding the extra chocolate chips to the center of the cake is optional–it just makes it a little gooier and creamier.
• Not cooking the cakes all the way or not using chocolate chips in the center is not the best idea because of the raw eggs in the batter–instead of a chocolate filling in the center of the lava cake, you’ll end up with an undercooked center which isn’t a good idea to eat.
• Tips for releasing: Lay a small plate upside down over the top of the cake bowl, then gently flip over. Your lava cake might break open on the bottom but that’s ok!
• I’ve had many chocolate lava cake recipe fails! One might think it’s easy to simply undercook something but it’s really not–you have to make sure the bottom and the top of the cakes are cooked enough to hold the liquid center without breaking.
• I highly recommend cooking this recipe a few times in your pot to perfect the amount of time before making this for guests. This is a great recipe, but might require you to increase or reduce the cook time by a minute or so depending on your elevation and a few other factors.
• Like I’ve mentioned before, each Instant Pot model is slightly different. Some differences are the size of your pot and how hot or cold your pot is–when you’re talking about a minute difference in cooking time, it’s important to know how your specific Instant Pot cooks.
• If your lava cakes are under cooked, cover them again with foil and put them back in the pot. Close the lid, but do not turn the pot on. Give it a minute or two and then take them out again–they should be perfect.
• If your cakes are not gooey in the middle, you can cook them for a minute or two less next time.
• If you are having trouble getting the times to work right for your recipe it might be the location difference! See this post about higher altitude cook time adjustments.

Healthy Eating Plans

21 Day Fix Healthy Instant Pot Lava Cake

As soon as you introduce chocolate into a recipe it becomes a treat swap. Why? Since chocolate isn’t on the food list, but it’s on the list for treat swaps.

Treat Swaps allow those who follow the 21 Day Fix to have a ‘treat’ three times a week in place of a yellow container. I try to keep my treats clean and around 200 calories.

These lava cakes have about 300 calories each so while I’d eat these as a treat swap, I wouldn’t do so every week or probably every month. These are great for special occasions like a birthday or celebration.

I’m going to count this as a treat swap: 1 cake = 1 treat swap. The calorie count is a little high, so I wouldn’t eat these super often if you’re trying to lose weight. They’re definitely a healthier treat, though.

Weight Watchers Plan Points

1 Cake (Recipe Makes 4)

13 2023 Points | 12 Blue Plan Points| 13 Green Plan Points | 12 Purple Plan Points

More Instant Pot Dessert Recipes

These are some of my favorite healthy Instant Pot dessert recipes:

• Healthy Rice Pudding I love making this classic recipe and recently gave it a healthy update! It’s perfect for breakfast or dessert, and it’s so easy to customize with different toppings and different levels of sweetness.
• Healthy Lemon Bars I love lemon and lime flavors, and these lemon bars are one of my favorites on my site. I’ve also made this recipe with limes, and it’s just as delicious. Lots of coconut products are used, and that flavor definitely comes through.
• Healthy Key Lime Pie Bites These are the most fun to make! I love how pretty they are, and how the whipped cream topping tops them perfectly.

Print

Healthy Instant Pot Lava Cake

This clean eating Lava Cake is delicious and much healthier than the traditional recipe–still gooey and chocolate-filled, just lighter. So easy to make in the Instant Pot or other Electric Pressure Cooker.

Course Dessert

Cuisine American

Keyword chocolate, Instant Pot Lava Cake

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 298kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Ramekins

Ingredients

• 4 tbsp butter or ghee
• 1/4 cup dark chocolate pieces
• 2 eggs
• 4 tbsp coconut milk or almond milk
• 1/3 cup rice flour or whole wheat flour
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 tsp baking powder
• 1 tbsp cocoa powder
• additional dark chocolate for the center optional, but highly encouraged

US Customary – Metric

Instructions

• In a large microwave, safe bowl add ghee or butter and dark chocolate. Microwave in 30 second increments until chocolate is melted, no more than 1 minute. 4 tbsp butter, 1/4 cup dark chocolate
• Whisk in the remaining ingredients into the melted chocolate and butter. 2 eggs, 4 tbsp coconut milk, 1/3 cup rice flour, 1/4 tsp salt, 1 tbsp honey, 1/2 tsp baking powder, 1 tbsp cocoa powder
• Lightly grease 4 ramekins with a nonstick cooking spray.
• Fill each ramekin 3/4 of the way with batter. If you would like to add additional dark chocolate into the center of each cake, fill half way add a few pieces chocolate, then top with batter to the 3/4 full mark. 
• Cover each ramekin with foil.
• Add the trivet or a steamer to the bottom of the Instant Pot with 1 1/2 cups water. Arrange the ramekins on top of the trivet with 3 on the bottom and one stacked on top in the center. 
• Lock the lid into place and turn the pressure valve to sealing. Cook the lava cakes on high pressure for 4-5 minutes. 4 minutes will leave the center very gooey, while 5 minutes will have a little more cake texture around the center.
• Release the pressure using the quick release method. 
• See blog post for description of how to easily remove cakes. Serve while hot. Top with coconut whipped cream or fresh banana ice cream.

Video

Notes

21 Day Fix container count= 1 cake equals one yellow container treat swap. 

Weight Watchers  – 1 Cake (Recipe Makes 4) 

13 2023 Points | 12 Blue Plan Points | 13 Green Plan Points | 12 Purple Plan Points 

*Tips for releasing: Lay a small plate upside down over the top of the cake bowl, then gently flip over. Your lava cake might break open on the bottom but that’s ok!*

Nutrition

Calories: 298kcal | Carbohydrates: 22g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 183mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Calcium: 54mg | Iron: 2.5mg

The post Healthy Instant Pot Lava Cake appeared first on My Crazy Good Life.

This healthy donut in a blender is one of my favorite recipes to make for weekend breakfast. It’s a gluten free donut recipe that has no refined sugar and is made with simple ingredients. The best part is they are so easy to whip up, and the kids will love the donut shapes. You can add fun toppings to theirs to celebrate special occasions. 

I love a good blender recipe and this baked donut recipe is no exception. It’s a perfect grab and go breakfast for busy weekdays, or one that you can sit and enjoy with a cup of coffee on Saturday morning.

Where’s the Recipe?

Here at My Crazy Good Life, we write recipes that anyone can follow–whether you’re brand new to the kitchen or have been coking for years. 

In this post you’ll find information on the healthy ingredients we use, as well as detailed instructions, recipe tips and healthy eating plan calculations. If you’d like to skip past all of that you can find the full recipe for Healthy Donuts in the Blender at the bottom of the post. 

Ingredients in Healthy Donuts in a Blender

• Eggs: eggs are among the most nutritious foods in the planet but, in addition to their health benefits, eggs also play an important role in baking. They will add structure and texture to these healthy blender donuts.  
• Coconut milk: I like to use a dairy free milk alternative like coconut milk or almond milk.
• Pure maple syrup: there’s no white sugar in this recipe. I love using natural, unrefined sweeteners when I bake. 
• Pumpkin puree: make sure you get canned pumpkin puree and not pumpkin pie filling. Plain pumpkin puree is a great source of fiber and adds healthy fat and moisture to this recipe.
• Coconut oil: coconut oil is my go-to oil when I bake. I personally believe that unrefined and cold pressed oils are the best choices, and coconut oil is typically processed using these methods. If you’d like to learn more about which oils are healthiest, you can read my post on it here. 
• Almond flour: if you have a nut allergy you can use whole wheat or all purpose flour. Just be sure to adjust your nutrition facts if you keep track of them.
• Coconut flour: using coconut flour makes this a gluten free blender recipe.
• Vanilla extract: get the real thing, please! It makes such a difference in taste. 
• Baking soda
• Cinnamon
• Nutmeg or ginger
• Cloves
• Salt
• Optional: Coconut sugar or crystals

How to Make Healthy Donuts in a Blender

1. First preheat the oven to 350. 
2. Next, oil the insides of your donut pan really well with nonstick spray. I use coconut or avocado oil spray when I make this recipe.
3. Then place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender or food processor. Blend until frothy (about 15 seconds).Note: You can also use a muffin tin.
4. Now add the dry ingredients and blend on low for 10 to 20 seconds.
5. Finally, spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake for 20 minutes.
6. When the donuts are done cooking let them cool for 10 minutes before removing them from the pan.
7. Before removing, run a knife around the edges of each donut to loosen them from the donut molds. Lift gently to keep the donut from falling apart. 
8. Very lightly spray the donuts with your preferred cooking oil spray and sprinkle with a mixture of cinnamon and coconut crystals.
9. Let cool on a baking rack until room temperature or just slightly warm. 

Recipe Tips

• These are best stored in the refrigerator in an airtight container.
• One of the best things about this recipe is that it is super customizable to your taste preferences. You can add chocolate chips, cocoa powder, or even make a chocolate glaze to go on top. If chocolate isn’t your thing, you could top these healthy donuts with peanut butter or almond butter.
• Don’t have a blender? You can mix this by hand too. Add the wet ingredients to a large bowl and stir to combine. Then, in a small bowl, mix together the dry ingredients, and then add them to your wet ingredients. 

Healthy Eating Plans

21 Day Fix \ Portion Fix

Each donut counts as a treat swap on the 21 Day Fix.

Weight Watchers

8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

7 points on the 2023 Plan (using light, unsweetened coconut milk)

More healthy breakfast recipes

• Zucchini Bread Baked Oatmeal
• Chia Seeds Pudding
• Instant Pot Baked Apple Cinnamon Oatmeal
• Homemade Turkey Sausage Recipe
• Homemade Healthy Bagel Recipe

Print

Healthy Donuts in a Blender

This healthy donut recipe is a weekend breakfast treat! I love a good blender recipe, they’re easy to prep–you’re going to love these healthier donuts!

Course Breakfast

Cuisine American

Keyword Healthy Donut Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 176kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• donut pan
• Mixing Bowls

Ingredients

• 5 eggs
• ½ cup coconut milk
• ½ cup pumpkin puree
• ½ cup maple syrup
• ¼ cup coconut oil
• ¾ cup almond flour
• ½ cup coconut flour

Spices:

• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg or ginger
• ¼ tsp cloves
• ¼ tsp salt

Instructions

• First preheat the oven to 350. 
• Next, oil the insides of your donut pan really well with nonstick spray. I use coconut or avocado oil spray when I make this recipe.
• Then place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender or food processor. Blend until frothy (about 15 seconds). 5 eggs, ½ cup coconut milk, ½ cup pumpkin puree, ½ cup maple syrup, ¼ cup coconut oil, 1 tsp vanilla
• Now add the dry ingredients and blend on low for 10 to 20 seconds. ¾ cup almond flour, ½ cup coconut flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp cloves, ¼ tsp salt
• Finally, spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake for 20 minutes.
• When the donuts are done cooking let them cool for 10 minutes before removing them from the pan.
• Before removing, run a knife around the edges of each donut to loosen them from the donut molds. Lift gently to keep the donut from falling apart. 
• Very lightly spray the donuts with your preferred cooking oil spray and sprinkle with a mixture of cinnamon and coconut crystals.
• Let cool on a baking rack until room temperature or just slightly warm. 

Notes

Each donut counts as a treat swap on the 21 Day Fix. 

Weight Watchers | 1 Serving (recipe makes 12) | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points | 7 points on the 2023 Plan (using light, unsweetened coconut milk)

Nutrition

Calories: 176kcal | Carbohydrates: 17.4g | Protein: 4.4g | Fat: 10.7g | Saturated Fat: 7.4g | Cholesterol: 68mg | Sodium: 29mg | Potassium: 99mg | Fiber: 4.7g | Sugar: 8.7g | Calcium: 20mg | Iron: 0.9mg

The post Healthy Donuts in a Blender appeared first on My Crazy Good Life.

These lava cakes are so easy to make in the Instant Pot, and will be a new favorite dessert with your family and friends. It’s the perfect dessert for any peanut butter fan, as well as when chocolate cravings strike but you want to stay away from highly processed foods.

Instant Pot Chocolate Lava Cake is great for Valentine’s day or date night. But you don’t have to wait for special occasions to make this delicious dessert. The best part about this recipe is that it’s a quick dessert with a rich chocolate flavor, but it’s made with basic ingredients that you won’t feel bad about eating on a typical weeknight. 

Where’s the Recipe?

We have readers of all comfort levels in the kitchen here at My Crazy Good Life. Because of that, we want to be sure that our recipes are easy for anyone to understand.

In this article you will find lots of helpful information about ingredients, as well as detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’re confident in the kitchen and want to get straight to cooking, simply scroll to the bottom of the page where you’ll find the recipe card for this delicious chocolate lava cake!

Ingredients in Instant Pot Peanut Butter Lava Cake

• Butter: I use butter or ghee. 
• Dark chocolate: I use dark chocolate because it has less sugar than semi sweet. If you’re not concerned about the sugar content, semi-sweet chocolate chips would work as well.
• Eggs
• Coconut milk: almond milk would also work.
• Brown rice flour: to make this sweet treat gluten free, I use brown rice flour. If you don’t have any restrictions with wheat, you can use whole wheat flour if you’d like.
• Salt
• Honey: honey is one of my favorite natural sweeteners. Maple syrup would also work.
• Baking powder
• Cocoa powder
• Peanut butter: I buy peanut butter where peanuts and salt are the only ingredients. Look for peanut butter without any added oil or sugar.
• Optional toppings: Coconut whipped cream, Stevia, Raspberries

Ingredients for Coconut Whipped Cream

• Coconut milk: you want to get the canned stuff. Where there’s thick coconut cream and milk.
• Stevia​: the stevia is optional and depends on how sweet you want your whipped cream.

How to Make Instant Pot Peanut Butter Lava Cake

Pro tip: the cooking time might have to be adjusted next time you make these, so take notes on how they come out!

1. In a small or medium microwave-safe bowl, add the butter and dark chocolate. Melt the butter and chocolate together in the microwave for about 1 minute, stirring halfway through the cook time.
2. When the butter and chocolate have melted, use an electric mixer to combine the two until smooth.
3. Next add the eggs, coconut milk, brown rice flour, salt, honey, baking powder, and cocoa powder (everything except the peanut butter) to your mixing bowl. Mix the batter until it is smooth.
4. Lightly spray each cup of your silicone egg bite mold with non-stick spray. Then fill each cup halfway with batter.
5. Add a teaspoon of peanut butter to the center of each cup, and then fill the cups with the remaining cake mix. Each cup should be 3/4 of the way full.
6. Cover the silicone mold with foil and place the mold on a trivet.
7. Add 1 cup of water to the bottom of the Instant Pot insert, then slowly lower the lava cakes, using the trivet handles, to the bottom of the Instant Pot.
8. Close the lid and turn the pressure valve to Sealing. Cook the molten cake on high pressure using the Manual or Pressure Cook button for 5 minutes.
9. As soon as the cook time is done, quick release the pressure and remove the lava cakes from the Instant Pot. Manually releasing the pressure means that you move the pressure valve from Sealing to Venting with your finger or the end of a wooden spoon. Steam will immediately release out of the valve.
10. While the cakes are still hot, remove the foil and carefully run a spoon around the edge of each cup to loosen the cakes.
11. Place a plate over the top of the lava cakes and then flip them upside down to remove the cakes.
12. Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries.

How to Make Coconut Whipped Cream

Pro tip: Stick your can of coconut cream in the fridge as soon as you get home from the store so you can use it for this whipped cream recipe!

1. Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery.
2. Place the cream in a chilled bowl, and then add the Stevia.
3. Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
4. Store in the fridge until ready to use, but use the same day. The coconut whipped cream will not keep in the fridge for longer than a day.
5. I love this whipped cream dispenser for my homemade whipped cream–it’s so easy to use and I love the way it looks (especially when company comes over!). The presentation of a dessert isn’t super important to me, but I feel like this whipped cream dispenser is easy and fun to use. You could easily make raspberry whipped cream or a different flavor–key lime is so delicious.
6. Check out this post for more detailed instructions on how to make coconut whipped cream.

Ideally, these cakes will pop out of the molds fully intact and have a perfect peanut butter lava center. This doesn’t always happen, and to be honest it takes a little bit of practice and getting to know your pot. Here are some tips that I have learned along the way.

Recipe Tips

• I highly recommend making these before serving them to company to make sure your cooking times are perfect, as some Instant Pots cook differently. If it’s your first time making these it might be stressful to do with a dinner party going on. Want to get it perfect, but don’t have time to troubleshoot? Use a small Reese’s Peanut Butter Cup in the middle instead of real peanut butter.
• As you can see in my pictures, it’s tricky to get the lava cakes all to turn out perfect. Lots of spray oil helps (I usually use coconut oil spray), as does not waiting for them to cool before you remove them from the molds.
• I like to make these while we are eating dinner. Even if one breaks, a broken chocolate cake looks much more beautiful when it’s right out of the pressure cooker and still warm.
• Looking for other options to top these with? Try powdered sugar, caramel sauce, melted chocolate sauce, a scoop of vanilla ice cream, or even creamy peanut butter.

Troubleshooting Tips

If your Instant Pot lava cakes are too gooey or look as if they’re overcooked, it could be because of several reasons:

• If your lava cakes are too gooey, you should cook them for a minute longer next time you make them. Right now, put the cakes back into the pot and close the lid for 1-2 minutes. Don’t turn the pot on–it should still come to pressure quickly and finish cooking your lava cakes.
• If your lava cakes are overcooked, pull them out of the molds as soon as you can and eat them immediately. Five minutes in the pressure cooker was the perfect time for my cakes, so I don’t think you’ll have this problem. If this is an issue, reduce the cook time by one minute next time you make them. Remember, each pot is slightly different, and elevation plays a part in this too.

Healthy Eating Plans

21 Day Fix / Portion Fix

• One cake is considered a treat swap on the Fix.

Weight Watchers

• Each cake (without toppings) is 7 Points on the 2023 Plan | 8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points – using unsweetened plain almond milk and whole wheat flour instead of brown rice flour.

2B Mindset

• One cake is considered a silly carb–track it and see.

More healthy Instant Pot recipes made in egg bite molds

• Starbucks Egg Bites
• Mini Meatloaf
• Teriyaki Meatballs
• Key Lime Custard Bites
• Egg White Bites
• Lasagna Stacks
• Dairy Free Egg Bites

Print

Instant Pot Peanut Butter Lava Cake

These Instant Pot Peanut Butter Lava Cakes are a delicious healthy dessert recipe. Made in the Instant Pot with egg bite molds, this is an easy recipe that satisfies your sweet tooth! Optional coconut whipped cream recipe included, of course.

Course Dessert

Cuisine American

Keyword Blended Peanut Butter Mocha, chocolate, lava cakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 7

Calories 215kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Egg Bite Molds
• Sealing Rings

Ingredients

• 4 tbsp butter or ghee
• 1/4 cup dark chocolate pieces
• 2 eggs
• 4 tbsp coconut milk or almond milk
• 1/3 cup brown rice flour or whole wheat flour
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 tsp baking powder
• 1 tbsp cocoa powder
• 7 tsp peanut butter 1 tsp per lava cake

Optional toppings:

• Stevia powdered
• coconut whip cream
• raspberries

Ingredients for coconut whipped cream:

• 1 can coconut milk canned, refrigerated so that it is cold
• 1 tsp Stevia optional

US Customary – Metric

Instructions

• In a medium microwave-safe bowl, combine butter and dark chocolate (you can use semi sweet if you're not concerned about the extra sugar). Melt the butter and chocolate in the microwave in 30 second increments until the butter and chocolate are melted (stir to see if they're melting). This will take about 1 minute. 4 tbsp butter , 1/4 cup dark chocolate
• Using a bowl, mix together butter and chocolate with an electric mixer.
• Add eggs, coconut milk, brown rice flour (you could also use whole wheat flour), salt, honey, baking powder, and cocoa powder (everything except the peanut butter). Mix the batter until smooth. 2 eggs, 4 tbsp coconut milk, 1/3 cup brown rice flour, 1/4 tsp salt, 1 tbsp honey, 1/2 tsp baking powder, 1 tbsp cocoa powder
• Lightly spray each cup of your silicone egg bite mold with non-stick spray. Once the cups are greased, fill each cup halfway with batter.
• Add a teaspoon of peanut butter to the center of each cup, then fill the cups with the remaining cake mix. Each cup should be 3/4 of the way full. 7 tsp peanut butter
• Cover the silicone mold with foil and place the mold on a trivet.
• Add 1 cup water to the bottom of the Instant Pot insert. Place trivet at the bottom of the pot using the handles to slowly lower the lava cakes into the Instant Pot.
• Close the lid and turn the pressure valve to Sealing. Cook the lava cakes on high pressure using the Manual or Pressure Cook button for 5 minutes. (the cooking time might have to be adjusted next time you make these, so take notes on how they come out!)
• As soon as the Instant Pot beeps that the timer is done, quick release the pressure and remove the lava cakes from the Instant Pot. Manually releasing the pressure means that you move the pressure valve from Sealing to Venting with your finger or the end of a wooden spoon. Steam will immediately release out of the valve.
• While the cakes are still hot, remove the foil and carefully run a spoon around the edge of each cup to loosen the cakes.
• Place a plate over the top of the lava cakes and then flip them upside down to remove the cakes.
• Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries. Stevia, coconut whip cream, raspberries

Coconut Whipped Cream Directions:

• Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery. 1 can coconut milk
• Place the cream in a chilled bowl. Add the Stevia. 1 tsp Stevia
• Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
• Store in the fridge until ready to use, but use the same day. The coconut whipped cream will not keep in the fridge for longer than a day.

Video

Notes

Recipe Tips

Ideally, these cakes will pop out of the molds fully intact and have a perfect peanut butter lava center. This doesn’t always happen, and to be honest it take a little bit of practice and getting to know your pot. Here are some tips.

• I highly recommend making these before serving them to company to make sure your cooking times are perfect, as some Instant Pots cook differently. If it’s your first time making these it might be stressful to do with a dinner party going on. Want to get it perfect, but don’t have time to troubleshoot? Use a small Reese’s Peanut Butter Cup in the middle instead of real peanut butter :)
• Looking for other options to top these with? Try powdered sugar, caramel sauce, melted chocolate sauce, a scoop of vanilla ice cream, or even creamy peanut butter.
• As you can see in my pictures, it’s tricky to get the lava cakes all to turn out perfect. Lots of spray oil helps (I usually use coconut oil spray), as does not waiting for them to cool before you remove them from the molds.
• I like to make these while we are eating dinner. Even if one breaks, a broken chocolate cake looks much more beautiful when it’s right out of the pressure cooker and still warm.

Troubleshooting tips:

If your Instant Pot lava cakes are too gooey or look as if they’re overcooked, it could be because of several reasons:

• If your lava cakes are too gooey, you should cook them for a minute longer next time you make them. Right now, put the cakes back into the pot and close the lid for 1-2 minutes. Don’t turn the pot on–it should still come to pressure quickly and finish cooking your lava cakes.
• If your lava cakes are overcooked, pull them out of the molds as soon as you can and eat them immediately. Five minutes in the pressure cooker was perfect for my cakes, so I don’t think you’ll have this problem. If this is an issue, reduce the cook time by one minute next time you make them. Remember, each pot is slightly different, and elevation plays a part in this too.

Healthy Eating Plans

21 Day Fix/Portion Fix:

• One cake is considered a treat swap on the Fix.

Weight Watchers:

• Each cake (without toppings) is 7 Points on the 2023 Plan | 8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points – using unsweetened plain almond milk and whole wheat flour instead of brown rice flour.

2B Mindset:

• One cake is considered a silly carb–track it and see.

Nutrition

Calories: 215kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 199mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Calcium: 34mg | Iron: 1.7mg

The post Instant Pot Peanut Butter Lava Cake appeared first on My Crazy Good Life.

A Wonder Whip is simply yogurt that you flavor yourself. I’ve got 21 ideas below, but the options are endless. And while the sweet Wonder Whips are my preferred recipes, I have a few ideas for savory Wonder Whips as well that are just as delicious. 

What is a Wonder Whip?

Wonder Whips are a delicious dessert or snack that was invented by Ilana Muhlstein, the creator of 2B Mindset. It’s essentially a protein packed, whipped yogurt snack that you serve chilled. They are excellent year round and can be eaten like a cup of yogurt, a dip, or even a delicious pie filling that will satisfy your sweet tooth. 

Wonder Whips are a healthy dessert choice, and they’re perfect for eating when on several healthy eating plans – 21 Day Fix / Portion Fix, 2B Mindset, and even Weight Watchers (most whips are about 1 point). I love that they’re easy to customize and since they’re made with a high protein base of tart Greek yogurt, they will help you stay full and satisfied.

Where are the recipes? 

For these Wonder Whip recipes, several of them have their own recipe page and several are written just below. If you’re looking for one specifically, you can use the Table of Contents towards the top of the post to quickly find them. 

Recipe Tips

• You can store Wonder Whips in the refrigerator for about 5 days, but I honestly think they’re best when you make them up the night before you plan on eating them. 
• If using Oikos Triple Zero yogurt, you shouldn’t need to add any of the Stevia to them. If you’re using unflavored Greek yogurt, that’s when you’ll want to add a pinch or two of Stevia or even a touch of maple syrup if you prefer. 
• Whipping these with a small milk frother or a small electric mixer on low speed is perfect, but they’re just as delicious (though not as mousse-like) when you whip them up with a fork. Whipping these isn’t quite like egg whites – there will be no stiff peaks – but you’ll get a slightly creamier consistency than eating traditional Greek yogurt. 
• There are a few different ways you can personalize these desserts, like by adding cacao nibs or chocolate chips – just be mindful of any healthy eating plan that you’re on before making these changes. 
• Different brands of yogurt will “whip” up differently. I recommend experimenting to get your favorite texture.
• The best way I’ve found to make these is to dump the Greek yogurt and other ingredients into mixing bowls and mix together, then return to the yogurt cup or your airtight container for storage. 

21 Wonder Whip Recipes To Try

Please note that all of these Wonder Whip recipes have 3/4 cup of Greek Yogurt as a base. If you’re counting calories or containers, each fruit or ingredient added could increase the calories, points, or containers of these recipes.

The great protein base in these recipes is what helps them be considered a healthy dessert recipe– 

Banana Wonder Whip

Ingredients for Banana Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 banana (chopped small)
• A pinch of Stevia, if needed 
• 1 teaspoon banana extract, if you have it. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Black Plum Wonder Whip

Ingredients for Black Plum Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1 small black plum, I cut these with kitchen scissors
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Blackberry Wonder Whip

Ingredients for Blackberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup blackberries, smashed
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Blueberry Wonder Whip

Ingredients for Blueberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 cup blueberries, crushed with a fork
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Cantaloupe Wonder Whip

Ingredients for Cantaloupe Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup cantaloupe, chopped into small pieces
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Cherry Wonder Whip

Ingredients for Cherry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 12 cherries, pitted
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Kiwi Wonder Whip

Ingredients for Kiwi Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup kiwi fruit, smashed
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Peach Wonder Whip

Ingredients for Peach Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 cup peach (chopped small)
• 1 teaspoon fresh peach juice
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Pear Wonder Whip

Ingredients for Pear Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup pear (chopped small)
• 1 pinch of Stevia, if needed 
• A sprinkle of cinnamon on top. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Mango Wonder Whip

Ingredients for Mango Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup mango, chopped small
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Strawberry Wonder Whip

Ingredients for Strawberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 5 strawberries, chopped small or smashed (aim for 1/2 cup)
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Walnut Wonder Whip

Ingredients for Walnut Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 8 walnut halves
• A pinch of Stevia, if needed 
• 1 teaspoon walnut extract, if you have it. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1 blue container, 1 teaspoon if using Stevia | WW 2023 Points: 3)

Watermelon Wonder Whip

Ingredients for Watermelon Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup watermelon, chopped into small pieces
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

More Wonder Whip recipes 

• Pumpkin Pie Wonder Whip It doesn’t have to be pumpkin season to enjoy this delicious dessert!
• Chocolate Peanut Butter Wonder Whip This recipe uses peanut butter powder, but you can also use regular peanut butter. I use peanut butter without the added palm oils or sugar. The peanut butter whips are hands down my favorite. 
• Chocolate Mint Wonder Whip Recipe The chocolate in this recipe is cacao powder, which is a great way to satisfy your chocolate craving without sugar. 
• Lemon Meringue Wonder Whip I love the light flavor of this one, and I also love using this as a pie filling during the holidays! 
• Key Lime Pie Wonder Whip Another light flavor that fits great in a pie crust! 
• Mocha Wonder Whip Perfect for breakfast with the addition benefit of caffeine. 
• Apple Cinnamon Wonder Whip Recipe So delicious – this is another of my favorites. 
• Cherry Pie Wonder Whip This is my favorite thing to make when cherries are in season.

One of the main reasons I love these Wonder Whip recipes is because they are packed with protein. They help crush my cravings for sweets but they also do a good job of keeping me feeling full and satisfied. It’s not a wasted snack or empty calories.

These Wonder Whip recipes also have a good amount of dietary fiber so for those of you on the Weight Watchers program these are a nice dessert or snack choice as well! Many of these Wonder Whips are zero points, which makes them a perfect WW snack. 

The post Wonder Whip Recipes You Have To Try appeared first on My Crazy Good Life.

Pressure cooker baking is a thing, and these Instant Pot Cupcakes are the perfect recipe to prove it. Baking in the Instant Pot is easy peasy, and bakes incredibly delicious and fluffy cakes. 

These Instant Pot cupcakes come out moist, and full of banana and peanut butter flavor. The best part is they are free from refined sugar. I love the better balance of eating healthy cupcakes for a treat after dinner. 

This recipe is a great way to enjoy cupcakes, with out all the added ingredients and processed sugars associated with a traditional cake mix. As written, our instant pot cake is vegetarian, gluten free, and dairy free.  They can be easily adapted to fit the ingredients you already have in your pantry, or around any food allergies or other preferences that you may have.

This delicious cupcake is a special treat with simple ingredients. Our healthy twist on the classic cupcakes is loaded with delicious flavors that the whole family will absolutely go crazy over. 

Where’s the Recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about freezing, ingredients, and diet information, please simply scroll to the bottom of this post, where you will find the easy to print Instant Pot Cupcakes recipe!

Ingredients in Instant Pot Cupcakes

• Bananas: Bananas add a natural unrefined sweetener to the recipe. 
• Almond milk: A vegan alternative to cow’s milk. 
• Maple Syrup: All delicious desserts should be sweetened with maple syrup. It’s a fantastic unrefined sugar that is perfect in many different recipes. 
• Egg: If wanting to make this recipe vegan, read more about our recommended egg substitute. 
• Vanilla Extract
• Flour: Rice flour, if looking for gluten free, or whole wheat flour.
• Baking Powder: You can thank baking powder for your fluffy cupcake. Baking powder helps provide little air bubbles when baking and that helps give it the fluffy texture we all love and enjoy. 
• Baking Soda: Baking soda helps the rising of the baked good. Baking soda and baking powder are not the same thing, be sure to be mindful when adding these two ingredients. 
• Salt
• Peanut Butter: Peanut butter is one of my favorite flavors in a dessert. I love knowing there is a boost of protein and a ton of delicious flavor. 
• Cocoa Powder: Who doesn’t love all chocolate recipes? The cocoa powder is the perfect addition to the flavors in the frosting.  

How to make Instant Pot Cupcakes in the Instant Pot

Time needed: 35 minutes

If you don’t have silicone molds, you can use ramekins or even oven safe coffee mugs for this recipe.

1. Prepare your pot: Place a trivet in the bottom of the pot and add 2 cups of water.
2. Make your batter: Mash two large bananas in a medium mixing bowl. Gently stir in the wet ingredients: almond milk, maple syrup, egg, and vanilla extract. Next, add the dry ingredients: rice flour, baking soda, baking powder, and salt. Now is the time to add any optional mix-ins.
3. Fill your cupcake liners: Lightly spray silicone muffin cups with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
4. Cover: Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, rotate the liners slightly to keep the cupcakes from stacking directly on top of one another.
5. Pressure Cook: Close the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
6. Make your frosting: While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no remaining lumps of cocoa powder.
7. Natural Release: When the cook time is complete, let the pressure release naturally. Once the pressure valve drops, remove the lid and gently remove your cupcakes.
8. Cool your cupcakes: Remove the aluminum foil covers from your cupcakes and let them cool to room temperature.
9. Frost: Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.

How to make Instant Pot Cupcakes in the Oven

1. Preheat oven to 350°F.
2. Lightly spray a muffin pan with cooking spray.
3. Mash two large bananas in a large bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 
4. Fill each muffin cup ¾ full with batter. 
5. Cook for 35 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. 
6. While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 
7. Allow your cupcakes to cool in the muffin tin to room temperature.
8. Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Recipe Tips

• If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
• A handheld potato masher works perfectly to mash your bananas.  
• Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
• Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
• This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
• Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
• Our Instant Pot Cup cakes store well in an airtight container. 
• I love leaving the frosting off these and leaving them as banana bread muffins!
• Cooking time might be different if baking at a higher altitude. 

Healthy Eating Plans

These are the counts I’ve figured for specific diets based on the recipe as written, with no additional or optional ingredients.

21 Day Fix

One of these 21 Day Fix Instant Pot Cupcakes counts as a Yellow Container treat swap. 

2B Mindset

This counts as a “silly” carb or treat.

Weight Watchers

Our Weight Watchers Instant Pot Cupcake version is just as delicious.

Want more Instant Pot recipes?

• Instant Pot Brownies
• Instant Pot Cheesecake
• Starbucks Espresso Brownies Copycat

Print

Instant Pot Cupcakes

These Instant Pot Cupcakes are easy and healthy! Gluten free, dairy free banana cupcakes with chocolate peanut butter frosting are made from scratch in the Instant Pot or right in the oven!

Course Dessert

Cuisine American

Keyword 21 Day Fix Cupcakes, banana bread, healthy cupcakes, Instant Pot Cupcakes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 298kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Teacup Molds
• Instant Pot Trivet

Ingredients

Cupcakes:

• 2 bananas ripe and mashed
• 1/4 cup almond milk or soy milk
• 1/2 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1 cup rice flour or whole wheat flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Frosting:

• 1/4 cup peanut butter smooth
• 1½ tbsp maple syrup
• 1 tbsp cocoa powder

Instructions

Instant Pot

• Place a trivet in the bottom of the Instant Pot and add 2 cups of water.
• Mash two large bananas in a medium mixing bowl. Gently stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, and salt. Nows the time to add any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 cup rice flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
• Lightly spray silicone cupcake liners with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
• Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, turn the liners slightly to keep the cupcakes from stacking directly on top of one another.
• Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
• While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
• When the cook time is complete, let the pressure release naturally. Once the pressure valve drops remove the lid, and gently remove your cupcakes.
• Remove the aluminum foil covers from your cupcakes, and let them cool to room temperature.
• Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.

Oven

• Preheat oven to 350°F.
• Lightly spray a cupcake pan with cooking spray.
• Mash two large bananas in a medium mixing bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp vanilla extract, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
• Fill each cupcake cavity ¾ full with batter.
• Cook for 35 minutes, or until a knife inserts and comes out clean.
• While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
• Allow your cupcakes to cool to room temperature.
• Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Video

Notes

Healthy Diet Information

• 21 Day Fix: One of these 21 Day Fix Cupcakes counts as a Yellow Container treat swap. 
• 2B Mindset : This counts as a “silly” carb or treat.

Recipe Tips

• If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
• A handheld potato masher works perfectly to mash your bananas.  
• Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
• Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
• This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
• Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
• Our Instant Pot Cupcakes store well in an airtight container. 
• I love leaving the frosting off these and leaving them as banana bread muffins!
• Cooking time might be different if baking at a higher altitude. 

Want more Instant Pot baking recipes?

• Instant Pot Brownies
• Instant Pot Cheesecake

Nutrition

Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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