1/4 cup crushed almonds or almond meal
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted
3/4 cup plain Greek yogurt, low-fat
2 tablespoons honey
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners


Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.

In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.

In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.

Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!

Recipe and Image from Skinny Ms



1 1/2 cups all-purpose flour
1/2 cup  unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
2 large eggs, lightly beaten
3 large, ripe banana (1 1/2 cup mashed)
1/2 cup plain or vanilla Greek yogurt
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp. vanilla extract
½ cup chocolate chips


Preheat your oven to 350ºF, and lightly grease a 9 x 5 loaf pan. Set aside.

In a large mixing bowl, combine flour, cocoa, baking soda, baking powder, and salt. Mix until well combined and set aside.

Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in chocolate chips.

Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean.

After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.

Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

Recipe and Image from Running with Spoons



1 cup all-purpose flour
1 cup old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 large egg
1 cup plain Greek yogurt  
1/4 cup honey
2 Tbsp coconut palm sugar
1/4 cup unsweetened almond milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh


Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.

Add the wet ingredients to the dry ingredients, mixing gently until just combined.

Toss the blueberries in 1 Tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.

Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.

Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean.

Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Recipe and Image from Running with Spoons



For the Crust:

2 cups graham crackers, pulsed into crumbs
6 tablespoons unsalted butter, melted
1/3 cup + 1 tablespoon granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

For the Greek Yogurt Pumpkin Filling:
1 can (29 oz.) pumpkin
1 cup (8 oz) FULL FAT Plain Greek Yogurt
1/4 cup heavy creamy
1/2 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons packed brown sugar
2 large eggs, at room temperature, lightly beaten
3 teaspoons pumpkin pie spice


Preheat oven to 425 degrees (F).

For the Crust:

Grease a 9 x 13 inch baking pan, line it with parchment paper, then grease the parchment paper; set aside.

In the body of a blender combine graham crackers, cinnamon, salt, sugar, and vanilla. Pulse until the crackers have been completely smashed into tiny crumbs. Add melted butter; stir well to combine. Press mixture evenly into prepared pan.

Pour pumpkin mixture on top of crust when ready to bake.

For the Greek Yogurt Pumpkin Filling:

Whisk together all of the ingredients in a large bowl until well combined.

Pour the filling into the crust and bake for 10 minutes at 425 degrees (F), then lower the oven temperature to 350 degrees (F) and bake for about 45 minutes longer, or until the filling is fully set.

Transfer the pan to a rack and let cool *completely.

Cut into bars and serve with whipped cream (if desired).

Recipe and Image from Baker By Nature