Balance is key when it comes to healthy eating , and that includes during the Halloween season. With all of the sugary treats and snacks available, it can be tough to stick to your normal eating routine. But don’t worry – we’ve got you covered! Check out these dietitian approved delicious and nutritious recipes that will help you stay on track this Halloween. Trust us they are scary good!
Servings: 12 muffins
- ⅓ cup extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup almond milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice or cloves
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup oats
- Preheat the oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, almond milk, spices, baking soda, vanilla extract, and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate, or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with walnuts and/or spices if you’d like. Bake muffins for 22 to 25 minutes. Place the muffin tin on a cooling rack to cool. These muffins taste even better after they have rested for a couple of hours!
Pumpkin Banana Bread
- 1 cup pure pumpkin purée
- 2 cups mashed overripe bananas (about 4–5 medium)
- 2 eggs
- 1/4 cup avocado oil or melted coconut oil
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoon ginger
- 1 ¼ teaspoon ground nutmeg
- 1 ¼ teaspoon cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla, pumpkin, or banana extract
- ½ teaspoon salt
- 1 ¾ cups white whole wheat flour (see notes)
- Set the oven to 325F and lightly grease a 9×5-inch loaf pan or 3 mini loaf pans.
- Then, add the pumpkin and oil and mix everything together with a whisk.
- Add the eggs, spices, baking powder, baking soda, extract, and salt, and mix with the whisk just until combined.
- Using a big spoon, stir in the flour and any mix-ins just until combined. Pour batter into your prepared loaf pan.
- Bake for 60 to 70 minutes. Allow the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack and let it cool another 15-20 minutes before slicing.
Halloween Veggie Snacks
- 4 large sweet potatoes
- 4 carrots peeled
- 3 red beets large, medium
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 2 Tbsp rosemary
- ½ bulb garlic
- 1 tsp balsamic vinegar
- 1 tsp honey
- Bring a large pot of water to a boil. Cut sweet potatoes in half, width wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
- Cut the potatoes, carrots, and beets into the spooky shapes you want!
- Preheat the oven to 400 degrees F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.
- Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.
Serving: 48 cookies
- 3/4 cup unsalted butter
- 1/4 cup light butter
- 1 cup no calorie sweetener
- 1 tablespoon vanilla
- 1/4 cup egg substitute
- 1/4 cup water
- 3/4 teaspoon vinegar
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees F.
- Lightly oil a cookie sheet and set aside.
- Blend together butters, sweetener, and vanilla in a medium mixing bowl. Blend until butter is softened.
- Add egg substitute, water and vinegar. Mix briefly.
- Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
- Remove dough from bowl and place on a floured work surface.
- Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
- Remove dough from the refrigerator and roll out on a floured work surface.
- Cut with cookie cutters. Place cookies on the prepared sheet.
- Bake in a preheated 350 degrees F oven for 10-12 minutes or until lightly browned on the back.
- Cool on a wire rack.
Protein Pumpkin Pancakes
- 1/2 cup oatmeal
- 6 egg whites
- 1/4 cup pumpkin pure
- 2 tablespoons baking powder
- 2 packets no calorie sweetener
- 1/2 teaspoon pumpkin spice
- a splash of vanilla extract
- Grind the oatmeal first by using a blender.
- Add the rest of the ingredients and blend again.
- Set a small non-stick pan to low-medium heat and spray with cooking spray.
- Add 1/4 cup scoop of the mixture to the warm pan and cook each side until the edges become solid. About a minute on each side.
- Serve warm with maple syrup or your favorite toppings.
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