One thing that has always motivated me is the idea that you don’t have to give up on foods you love to live a healthy lifestyle, you just have to find better ways to make them (and once in a while indulge in the original). Because of that, I always keep delicious, healthier versions of my favorite sweets around so that when I feel like a treat there’s a choice that tastes great and that I can feel good about! Especially living in a household where there are a lot of other options, having a dessert like these cupcakes helps keep me on track and satisfied because with food this good I never feel like I’m “missing out!”

I’m pretty sure David’s favorite food item is raspberries so I couldn’t believe he had never tried them with honey! In this cupcake the raspberry extract adds a touch of flavor but the fresh raspberries on top really seal the deal. The honey adds extra sweetness while the Greek Yogurt adds some protein.

ps- if you want to make these vegan you could probably replace the egg with ¼ of a mashed avocado!

For more healthy cupcake recipes go here! :)

Gluten-Free, Sugar-Free, Vegan Pumpkin Spice Cupcakes

(and they’re even really low in fat)

Makes about 12-15 mini cupcakes

IT’S REALLY SIMPLE! Don’t be alarmed by the length of the recipe!

Dry ingredients:
½ cup green buckwheat flour (you can use normal one too. I dislike it)
¾ cup brown rice flour
1 teaspoon baking soda
2 ¼ teaspoons baking powder
2 teaspoons cinnamon
¾ teaspoon nutmeg
½ teaspoon ginger
a pinch of allspice
a pinch of salt
1/3 cup raisins
1/3 cup walnuts (optional)

Wet ingredients:
1 - 1 ½ cup medjool dates (depending on how sweet you want them)
½ cup butternut squash puree (or pumpkin, if it’s really sweet)
¾ cup unsweetened applesauce
1 mashed banana
1/3 cup water
1 teaspoon vanilla extract
1 tablespoon coconut oil (optional. Might turn out well without)

Frosting ingredients:
¾ cup butternut squash puree (or pumpkin, if it’s really sweet)
1 big sweet potato
7 medjool dates, soaked for 4 hours (or in hot water for 10 minutes)
1-1 ½ tablespoon almond butter (/other nut butter)
a bit of vanilla extract
a dash of cinnamon
a bit of pure maple syrup (optional)

Start by preheating the oven to 180 degrees celsius.
Peel and cut the sweet potato and butternut squash (length wise to about 3 pieces each to get the maximum natural sugars out).
Place in the oven for about 30 minutes.
While those are in the oven soak the 7 dates in hot water (if you haven’t done so overnight) and mix all the wet ingredients in a bowl.
When the sweet potato and butternut squash are done – take out of the oven and puree the butternut squash.
Keep oven on at 180 degrees celsius.
Mix all wet ingredients in a blender/food processor.
Fold wet ingredients into dry ingredients then put batter into cupcake tray – fill about ¾ of a cupcake cup (these don’t raise much).
Place in oven for about 20 minutes.

In the meantime- make your frosting!
Mix all frosting ingredients in a blender/food processor.
Taste and adjust to your liking (but do not add liquid and make sure that it’s thick enough to be used as frosting. If it’s not – add more almond butter or sweet potato).
Place in the fridge until the cupcakes are done.

Take your cupcakes out of the oven, let cool for a few minutes and then start decorating with the frosting!

YAY healthy cupcakes!

P.S: try to not eat all of them at once.

(sorry for the horrible picture. Not good with frosting or taking pictures of my food but trust me - it’s AMAZING. Had enough people that eat junk/non-vegans tell me that to know that for a fact).

Healthy Carrot Cake Muffins


  • 2 cups almond flour
  • 2 tsp baking soda
  • 2 Tbs cinnamon
  • 1 cup dates, pitted
  • 3 ripe organic bananas
  • 3 eggs
  • 1 T apple cider vinegar
  • ¼ cup coconut oil, melted
  • 2 cups carrots, shredded 
  • ¾ cup walnuts (or nuts of choice), finely chopped
  • 1/8 cup raisins 
  • dash of sea salt
  • muffin paper liners


  1. Preheat oven to 350℉.
  2. In a large bowl, combine flour, baking soda, salt and cinnamon.
  3. In a high-speed blender (Vitamix) combine dates, bananas, eggs, vinegar, ½ the carrots and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in raisins, nuts and the other ½ shredded carrots
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for about 20-25 minutes.


I’ve had a few requests for a lighter version of red velvet cake and I thought the rich cupcake was a perfect time to go vegan! I’ve started to really love baking with avocado because it’s a really healthy fat that makes everything more rich and moist. I used whole wheat pastry flour (it came in a small bag) but if you can’t find it just use whole wheat flour (even better, blend it in a food processor quickly to make it finer!). I’ve always been a simple vanilla cupcake person but with this recipe that might be changing!!

For more healthy cake & cupcake recipes go here. :)

Healthier Cupcake Recipe

I have been on a huge sweet tooth kick lately. Admittedly it can be difficult to find a good balance for healthy sweets. Cupcakes are my weakness. By weakness I mean I could eat them for breakfast, lunch and dinner without getting tired of them.

Here is a quick recipe for making a single serving (you could get two cupcakes out of it actually) cupcake for your dessert one night this week.

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted (*substitute with Greek yogurt if desired!)

1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)

¼ cup whole wheat flour

¼ heaping teaspoon of baking powder

pinch of salt

1 ½ tablespoons unsweetened almond milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.


SUPERFoOD CUPCAKES! Gluten-Free, Vegan



  • 1 cup of homemade hemp mylk (1 tablespoon of Organic Hemp Seeds + 1 cup of pure water blended)

  • 1 tablespoon of Apple Cider Vinegar

  • 1 ¾ cups of Pamela’s Gluten Free Flour Blend

  • 2 cups of Organic Coconut Sugar

  • ¾ cup of Organic Verified Raw Cacao Powder

  • ½ teaspoon of Aluminum Free Baking Powder

  • 1 teaspoon of Aluminum Free Baking Soda

  • 1 teaspoon of Cinnamon

  • ¼ teaspoon of Organic Vanilla Bean Powder

  • ½ teaspoon of Organic Himalayan Sea Salt

  • 2 tablespoons of Organic Chia Seeds – ground into flour -

  • plus 6 tablespoons of water, mixed well

  • ½ cup of Organic Peruvian Olive Oil

  • 1 cup of Brewed Certified Organic Medium Roast Coffee, cold


  • ½ cup of Organic Cacao Butter melted on low heat

  • ¾ cup of Organic Verified Raw Cacao Powder

  • ½ cup of Organic Coconut Sugar or Nectar

  • ¼ teaspoon of Organic Vanilla Bean Powder

  • pinch of Organic Himalayan Sea Salt


  • ¼ cup of  Organic Mulberries

  • ¼ cup of Organic Goji Berries

  • ¼ cup of Organic Cacao Nibs


Preheat Oven to 350 degrees. Grease a cupcake pan with olive oil.

Combine hemp mylk and vinegar in small bowl and set aside.

Sift together gluten free flour, coconut sugar, cacao powder, baking soda, baking powder, salt, cinnamon and vanilla powder. Set Aside.

Whisk together the eggs, oil and coffee.

Stir in Hemp Mylk mixture.

Beat in flour mixture until fully incorporated.

Pour Batter into prepared pan. Bake for 40minutes or until a toothpick inserted comes out clean.

Allow cupcake to cool completely before removing.

Once Cooled remove cupcakes from the pan placing upside down on platter.


Add Cacao Butter to sauce pan and let to melt on SUPER low heat.

Add cacao powder, coconut sugar or nectar, vanilla powder and salt whisk as it melts together.

Allow to cool before spreading.


Place Mulberries into the Nutri-bullet or Food Processor and grind – remove.

Place Goji Berries into the Nutri-bullet or Food Processor and grind – remove.

Cacao Nibs come in the perfect shape to sprinkle so no need to grind them.

Sprinkle Mulberries, Goji’s and Nibs as desired on cupcakes.


Gaze at the delicious, nutritious beauty you have created. Serve with love.


Pastelitos de banano / Banana Cupcakes 🍌👏💪

Encontre una receta pero la modifique para hacerla lo mas saludable posible, bueno aunq al final hubieran kedado mas “saludables” sin el chocolate jajaja

Receta (11 porciones)
1/4taza de puré de manzana sin azúcar
1cda yogurt natural
1/4taza leche descremada
1cda de miel de abeja
1cda de extracto/esencia de vainilla
1cda azucar morena
1cda polvo de hornear
1/2cda sal
1cda canela en polvo
1/2taza de harina
1/4taza avena integral
2cdas chocolate en polvo*opcional

1. Triturar los bananos hasta hacer pure
2. En la licuadora poner la avena hasta que esta se haga polvo
3. Hacer el puré de manzana ( poner en una olla un poco de agua y la manzana (1 ½) ya pelada y cortada en gajos, hasta que este suave y después kitarle el agua y triturarla hasta obtener el puré.
4. En un bowl mezclar el huevo con el azúcar hasta que se deshaga, después agregar la miel, bananos, manzana, leche, yogurt y vainilla
5. En otro recipiente mezclar harina, avena, chocolate, polvo de hornear, canela, sal (usé solo una cuchara para revolver)
6.incorporar la primera mezcla a las “harinas” mezclando con cuchara o tenedor, no hace falta usar batidora.
7. Verter la mezcla en los moldes de cupcakes (no tuve que engrasar ni nada, mis moldes son de silicona 😍) aproximadamente 2cdas por molde de cupcake
8.hornear 15-20min hasta que empiecen a dorarse, para estar seguros insertar un palito de madera, este tiene q salir limpio si no hornear por un mas tiempo.
9. Dejar enfriar antes de desmoldar y listo!

Calorias por porcion aprox. 68 😊

Son super ricos y yo no triture tanto la manzana, al comerlos se sienten los pedacitos!! 😉😁👏
Healthy Easter Cupcakes

Easter is a time for celebration and chocolate, but for us dieters it can be a dreaded time of year.  Finding healthier options so that we don't get left out makes our lives that little bit easier.  These healthy Easter cupcakes is one of options.  They are soft, moist, full of flavor and so simple to make, so I hope I don't disappoint you with this lovely recipe. Healthy Easter Cupcakes Simply Made Ingredients 75g flour 75g grated carrot 3 tbsp sweetener ½ tsp baking powder ½ tsp…