Mini Apple Cider Donuts

This is a mini version of my Lighter Apple Cider Donuts! The recipe is just slightly different and needs a little less glaze to cover all of the donuts.

 I love mini donuts. They're so cute and fun to decorate, and this way, you can eat a whole bunch!

 

This recipe yields 16 mini apple cider donuts.

 

I personally like dipping these in my coffee. 

Ingredients

1 cup whole wheat flour
1/2 cup stevia in the raw
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cups hot water
one packet of alpine apple cider (sugar free)
2 tbsp egg beaters
1 tablespoon smart balance light or other light buttery spread
2 tablespoons + 2 tsp unsweetened almond milk

Glaze:
2 tbsp powdered sugar
1 tsp unsweetened almond milk
1/8 tsp vanilla extract
1/4 tsp sprinkles (per each)

Instructions
Preheat oven to 325. Whisk together flour, stevia, baking powder, salt, packet of apple cider, and spices. Then add your egg beaters, butter spread, almond milk, and hot or boiling water. Beat with an electric beater until you have a thick dough batter.
Lightly grease a mini donut pan and evenly distribute the dough into the wells. Each one should be about a rounded tablespoon full of dough. You can use a piping bag or just use a tablespoon to measure the dough. You should be able to get 16 mini donuts out of this recipe.
Bake for 10 minutes. Donuts should spring back when touched. Transfer to drying rack and let cool.
Mix powdered sugar, vanilla extract, and almond milk in  a shallow dish. Once donuts are cooled, dip the donuts in the sugary glaze and either sprinkle over top or roll donuts into sprinkles. Let sit for five minutes and glaze will be hardened and sprinkles will be stuck on tight.

Nutritional info: 33 calories per one glazed and sprinkled donut

Zucchini Brownie Bread (mini loaves!)

I love myself right now for making this. I'm dying inside over this recipe. I'm making it again tomorrow.. or maybe tonight.. it's that good.
Warning: Your kitchen will smell like a chocolate factory.

Spread with any spread you like - be creative! I only spread half of mine (with a hazelnut spread), because I wanted everyone to taste how great they are plain, too.

 The recipe name was inspired by my mom - who could not believe these healthy little treats. I was originally going to call it 'chocolate zucchini bread' or 'snack cakes' or something, but she kept shrieking "it's a BROWNIE!" and my gosh, it sure tastes like one..

Moist, chocolate and buttery tasting -- no one will believe these are healthy. It's seriously crazy.

Perfect for breakfast, with coffee, or as a snack.

Obviously I couldn't stop taking pictures because this recipe is too good all belief.

I love portioned stuff, it's so cute, and that way, everyone gets their own!

You can make this recipe multiple ways:
I used an 8 well mini loaf pan, and divided my batter into 6, making 6 small mini loaves. You can make one medium size bread loaf, 3 regular size mini loaves, etc etc, you just need to change the baking time for the recipe. You could probably also make massive muffins out of this too. Hmm.. maybe next time :D
The short version of it is - each of these are only 100 calories (recipe divided by 6). Mini loaf to yourself for 100 calories? Yeah, worth getting one of those pans.. See bottom for more nutritional babbling.
Plus they're really cool just to make other single serving type stuff, decorate different ones in different ways.. possibilities are endless!


Ingredients
1 cup whole wheat flour (or all purpose)
1/4 cup unsweetened cocoa powder
1 cup splenda
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon baking powder

1/4 cup egg beaters
1/2 cup unsweetened applesauce
1 tbsp unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 tsp butter extract

1 cup zucchini, grated (about 1 small or medium squash, about 189g)

Instructions
Preheat oven to 350. Omitting the squash until the end, combine wet and dry ingredients separately and whisk both well. Use an electric beater and beat the wet and dry ingredients together until you have a thick bread batter. STIR the shredded zucchini into the batter. Use a nonstick cooking spray and spray whatever pan you want to use. Divide batter into 6 wells (if using an 8 well mini loaf pan), or divide into other sprayed pan accordingly.
Bake for 25-30 minutes using mini loaves, or more if making a larger loaf. Check for doneness with a toothpick or knife, center should come out clean. Loaf should be risen and slightly firm to touch.
Let cool or eat warm. AMAZING reheated - microwave for 15 seconds.

Nutritional info is 585 for the whole recipe, I'm rounding up to 600 for varying ingredients in such things (such as unsweetened applesauce), so just divide it as you want depending on what you make.
If you make it the way I did, each one of your mini loaves is an 100 calorie portion. Add up how much spread you use (I used a 1/2 tsp of hazelnut spread on mine), and you've got your nutritional info for your portion. :)

Sticky Bun Swirl Muffins

If a sticky bun and a muffin had a baby....

It would be these ridiculously delicious muffins. These soft and moist muffins are perfect for snack, dessert, a breakfast side...

Well, they're just kind of perfect in general. I can't make them fast enough - they keep getting eaten. This recipe yields four cinnamon sugar muffins with gooey sticky bun centers.

Oh, but it gets better. These are made with high fiber coconut flour, incredibly easy to make, and come in at only 55 calories a piece. Go ahead and eat them all if you want, and you just may want to.

Ingredients
Muffin:

1/4 cup of coconut flour
2 tbsp splenda
1/4 tsp cinnamon
1/8 tsp baking soda
1/8 tsp salt
1/2 cup egg beaters
2 tbsp unsweetened almond milk
1/4 cup sugar free maple syrup

Cinnamon Swirl:
1 tbsp splenda
2 tsp cinnamon
1 tbsp unsweetened applesauce
1 tbsp sugar free maple syrup

Instructions
Preheat oven to 350. Mix the wet and dry ingredients for the muffin in two separate bowls. Whisk both well. Combine ingredients and beat well. Using an electric beater is probably the best way to go, it seems to work best to get all of the clumps out of the coconut flour. Let the batter sit for 5-10 minutes so the coconut flour can absorb the moisture while you prepare your cinnamon swirl mixture.
Divide your muffin batter evenly into four greased or sprayed muffin tins. Then, take one teaspoon of your swirl mixture and plop it in the middle of your muffin batter (there is going to be leftover swirl mixture). Using a toothpick or knife, slowly draw lines and swirl out from the middle of the muffin.
Place in oven and cook for 25 minutes.
Let cool or enjoy warm! They're also really good reheated.

Nutritional info: 55 calories per muffin

Slightly adapted from Comfybelly.com

Rustic Strawberry Crisp for one

There's nothing better than a warm fruit crisp on a cold night. This delicious single serving strawberry crisp acts as a light dessert or a great side to a meal.

A sweet strawberry pie like filling with a crispy oat buttery topping..
Do I have your attention yet?
If you haven't tried a strawberry crisp dessert, you really should. You should also top this with whipped cream for added bliss.

Ingredients
90g strawberries (frozen or fresh, if frozen, defrost first)
1 tsp cornstarch
1 tbsp splenda

For topping:
1 tbsp + 1 tsp your favorite flour (I used wheat)
1 tbsp rolled oats
1 tsp unmelted butter (I used smart balance light)
1 tbsp splenda
1/8 tsp baking powder
pinch salt

Instructions
Preheat oven to 375. Cut up strawberries and place in a small ramekin dish and stir with cornstarch and splenda or sugar. Combine topping ingredients except the butter and mix together well. Stir in butter into the topping mixture until crumbly. If you need to, use your hands. I had to because I used a light butter. Cover strawberries with your crisp topping and cook for 30-35 minutes until the topping is brown and crisp and the strawberry mixture is bubbling. Let cool or eat warm.

Nutritional info: 130 calories

Baked Gingerbread Cake Donut

 Light and delicious gingerbread cake donut with that unique molasses aroma.

And it's gosh darn beautiful.. look how the molasses shines.

Maybe I'm just weird and have gingerbread cravings.. does anyone else get those? This goes perfect with coffee.

Ingredients
Dry
2 tsp coconut flour
1/2 tbsp splenda
1/8 tsp baking powder
pinch salt
pinch ginger
cinnamon
cloves
nutmeg

Wet
1/8 tsp butter extract
1/2 tbsp milk
1/2 tsp molasses
1/2 tsp yogurt
1/2 tsp applesauce
1 tbsp egg beater
1 tsp maple syrup

(glazed with 1/8 tsp molasses)

Instructions
 Mix wet ingredients and dry ingredients separately, then, mix wet and dry together, taking care to mix well until you have a nice batter. Gently spoon into a greased or sprayed standard size donut pan. Bake at 375 degrees for 20 minutes.
Glaze with molasses. Let cool or enjoy warm.

Nutritional info: 45 calories

Fluffy Herb Biscuits

Have you ever wanted one biscuit? Or two? I had actual pasta last night for dinner for the first time in a long time and I really wanted biscuits to go with it.
I wanted them to be good, though, like Red Lobster biscuit equivalency good. So I came up with this recipe.
I will never crave restaurant quality biscuits again at home, because they are now at my disposal whenever I want.

Ingredients:

To make just one biscuit, use:
1 tbsp + 2tsp all purpose flour
1 tsp coconut flour
1 tbsp milk (I used unsweetened coconut milk)
1 tbsp vanilla (or plain) yogurt
pinch of salt salt
1/8 tsp baking powder
Spices to taste (I used parsley flakes and garlic powder)

To make two biscuits, use:
3 tbsp all purpose flour
1 tbsp coconut flour
2 tbsp milk (I used unsweetened coconut milk)
2 tbsp vanilla (or plain) yogurt
1/8 tsp salt
1/4 tsp baking powder
Spices to taste (I used parsley flakes and garlic powder)

Instructions:
Preheat oven to 450 degrees. Mix all ingredients together until the texture you get is bread dough. Spray cookie sheet with nonstick, and dollop onto the pan. If you're like me and like making food cute, set a cookie cutter on the sheet and push the dough into it and gently bring the cookie cutter up. These biscuits will retain the shape. Don't worry about their thickness, they will bake just fine and rise! Bake for ten minutes. Serve warm, or let cool and reheat later! These are great reheated. You can also freeze them once cooled and reheat them if you want to have some easily saved.

Additional Notes: If you want a more buttery taste, all you have to do is add a tiny bit of butter extract, or spray dough a couple times with spray butter. This won't add calories but there will be even more of a butter taste to your biscuits!

Nutritional info: One biscuit, 60 calories

Mini Dark Chocolate Pumpkin Mousse Pie

 I HAD to have something fudge like with my lunch today. Plus, I got some new pumpkin butter I wanted to try out. This little mini pie has a very distinct chocolate flavor, so don't even worry about substitutions because it's mostly just going to taste very much like dark chocolate.

Crust ingredients:
1 1/2 tbsp flour (I used whole wheat)

1 tsp yogurt

1/2 tbsp pb2 + 1 1/4 tsp water

1 tsp honey


Filling ingredients:

1 tbsp greek yogurt (I used nonfat)

1 tbsp canned pumpkin

1/2 tbsp pumpkin fruit butter

1 tbsp cocoa powder

2 tbsp splenda

dash of pumpkin pie spice and cinnamon

Notice the hugeness? :D

Instructions
Preheat oven to 350. Mix crust ingredients until a gooey dough is formed. Press into a lightly greased or sprayed muffin pan and make sure you push the sides up so that the mousse fudge won't create overflow.

Mix the filling ingredients together vigorously until you have an almost icing like substance. Slowly spoon and dab the contents into the middle of the crust you just made.
Bake for 13 minutes, and let cool (for about a half hour) or until the mousse is a fudge like consistency.



Nutritional info: 98 calories

Buuuuut, if you're me, and in the spirit of fall, you throw a candy corn on top!


Alternative ingredients:

Any nut butter can replace PB2, I used PB2 just for low calorie purposes. 

Canned pumpkin can be replaced with mashed banana or applesauce.
The pumpkin fruit butter can be replaced with honey.

Pumpkin Cream Cheese Mini Muffins

    - 1 tbsp Canned Pumpkin
    - 1 tsp Egg beater
    - 1 tbsp+1 tsp Whole Wheat Flour
    - 8g Fat Free Cream Cheese
    - 1/8 Tsp Baking Soda
    - 1/8 Tsp Almond extract
    - Pinch of Salt
    - Splenda to taste
    - Cinnamon, Nutmeg, Ginger, & Pumpkin Pie Spice to taste

    Instructions: Bake at 350 for 12 minutes. Enjoy!

Nutritional info: [50 calories]

Pumpkin cookie for one

- 2 tsp whole wheat flour (I use Stone Buhr)
- scant 1/8 tsp baking powder
- 1 tsp sugar free coffee creamer
- 1 1/2 tsp lite or 0 cal maple syrup
- 1/2 tbsp canned pumpkin

Preheat oven to 350 degrees, and bake for about ten minutes. Voila! Most little pumpkin cookie treat.

Go ahead and sprinkle in some cinnamon or other fall spices! I used cinnamon with a sprinkle of splenda and that made it really great.

Nutritional info: [45 calories]