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Our Brand Ambassadors offer up an assortment of healthy treats for the holidays

The holidays are right around the corner, and that means carb-rich sugary desserts like cookies, cakes, pies, and other treats that will have you fighting those sweet temptations. We’re happy to report, it is possible to join in the holiday spirit without trashing your health regime. We asked our Crispy Green Brand Ambassadors to come up with some holiday-themed cupcakes that won’t leave you sugar-crashing. Charles Chen, Healthy Chef, TV Host and Wellness Expert; Allergy Expert Tracy Bush from the blog Nutrimom; and Megan Meisner from Megan Meisner Fitness all offered up creative and tasty desserts. They’re perfect for a party or even grabbing as a quick, healthy snack. Enjoy!

Charles Chen’s Paleo Cupcakes

Charles Chen’s Paleo Cupcakes won’t give you a carb overload because they use coconut flour. Give them and then are frosted with a pumpkin/coconut cream frosting. Yum! Visit his website for more nutritious recipes from Charles. http://www.charleschen.tv

Ingredients:

⅓ cup coconut flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

4 eggs, beaten

⅓ cup maple syrup or coconut nectar

⅓ cup coconut oil, melted

2 tbsp almond milk

1 tsp vanilla extract

⅓ cup mini dark chocolate chips

Frosting:

½ cup coconut cream

⅓ cup pumpkin puree

2 tbsp maple syrup

1 tsp cinnamon

½ tsp vanilla

Preheat the oven to 350 degrees F.

Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking.

Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl.

Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla.

Stir well to combine.

Fold in the chocolate chips.

Divide the batter equally into the muffin cups.

Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Place the muffin tin on a cooling rack and allow to cool for 10 minutes.

Remove the cupcakes from the tin and cool completely before adding the frosting.

To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl.

Place in the refrigerator for 30 minutes to chill.

Frost the cupcakes once they have cooled.

Ingredients

Ingredients:

⅓ cup coconut flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

4 eggs, beaten

⅓ cup maple syrup or coconut nectar

⅓ cup coconut oil, melted

2 tbsp almond milk

1 tsp vanilla extract

⅓ cup mini dark chocolate chips

Frosting:

½ cup coconut cream

⅓ cup pumpkin puree

2 tbsp maple syrup

1 tsp cinnamon

½ tsp vanilla

Directions

Preheat the oven to 350 degrees F.

Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking.

Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl.

Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla.

Stir well to combine.

Fold in the chocolate chips.

Divide the batter equally into the muffin cups.

Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Place the muffin tin on a cooling rack and allow to cool for 10 minutes.

Remove the cupcakes from the tin and cool completely before adding the frosting.

To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl.

Place in the refrigerator for 30 minutes to chill.

Frost the cupcakes once they have cooled.

Charles Chen’s Paleo Cupcakes

Ingredients Directions

Mummy Face/Snowman Cupcakes

Food Allergy specialist and blogger Tracy Bush offers up these ghoulishly adorable Mummy Face Cupcakes (or can easily be decorated as a snowman face or perfectly shaped snowball).

Ingredients:

Cherrybrook Kitchen Gluten Free Chocolate Cake mix

Vegetable Oil or Coconut Oil

4 oz Applesauce

Ener-G Powdered Egg Replacer

Enjoy Life Foods Chocolate Chips

Your Choice of a Bright Candy (I used Skittles but you can use Tic Tacs, Gummy Bears, Licorice, anything)

A Toothpick

Vanilla Frosting of your choice (see below)

Directions:

Make cupcakes using a gluten-free mix. She recommends Cherrybrook Kitchen Gluten Free Chocolate Cake mix and then uses half of the oil, and then adds one 4-ounce applesauce as well as Ener-G Powdered Egg Replacer to ensure the cupcakes stayed together. This makes a total of 12 cupcakes from this batch.

Frost the cupcake with the frosting, making sure all of the chocolate cupcake is covered.

Place two candies on it as the eyes.

Frost again just above and just below the eyes, making horizontal lines with the frosting to make it look like bandages.

Using a toothpick, dip it into the melted chocolate and "draw" two dots for eyes.

Vanilla Frosting of Your Choice

Ingredients

Ingredients:

Cherrybrook Kitchen Gluten Free Chocolate Cake mix

Vegetable Oil or Coconut Oil

4 oz Applesauce

Ener-G Powdered Egg Replacer

Enjoy Life Foods Chocolate Chips

Your Choice of a Bright Candy (I used Skittles but you can use Tic Tacs, Gummy Bears, Licorice, anything)

A Toothpick

Vanilla Frosting of your choice (see below)

Directions

Directions:

Frost the cupcake with the frosting, making sure all of the chocolate cupcake is covered.

Place two candies on it as the eyes.

Frost again just above and just below the eyes, making horizontal lines with the frosting to make it look like bandages.

Using a toothpick, dip it into the melted chocolate and "draw" two dots for eyes.

Vanilla Frosting of Your Choice

Mummy Face Cupcakes

Ingredients Directions

Coconut Cream Vegan Frosting

From Lindsay Cotter at Cotter Crunch

Ingredients

13 oz coconut cream (cream NOT milk works best). Buy at least 3 cans in case one doesn’t chill properly.

¼ cup sweetener of choice (ex: maple syrup or cocoa for chocolate).

1 tsp vanilla

Directions:

Make sure your coconut cream can is chilled 24 hrs and you have coconut cream not milk.

Have extras chilling in case the first one doesn’t give you enough cream.

Once chilled pour the hardened cream mixture into a bowl.

Discard the water portion.

Add your sugar and vanilla beat until fluffy and smooth.

Ingredients

13 oz coconut cream (cream NOT milk works best). Buy at least 3 cans in case one doesn’t chill properly.

¼ cup sweetener of choice (ex: maple syrup or cocoa for chocolate).

1 tsp vanilla

Coconut Cream Vegan Frosting

Ingredients Directions

Pumpkin Banana Cupcakes

Megan Meisner of Megan Meisner Fitness https://meganmeisnerfitness.com came up with these tasty Pumpkin Banana Cupcakes, which can double as muffins if you skip the icing, which means it’s totally fine to eat these for breakfast. 🙂

Ingredients

15 oz can of pumpkin puree

1 egg

2 tbsp honey

¼ cup maple syrup

1 tsp vanilla extract

¼ cup stevia

2 ½ cups whole wheat flour

2 bags of Crispy Green Crispy Bananas

2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground cardamom

2 tsp ground nutmeg

Frosting:

½ cup powdered peanut butter

2 tsp stevia

mix with water

Directions:

Preheat oven to 375 degrees.

Add the wet ingredients to bowl and mix well.

Stir in dry ingredients.

Fold in Crispy Green Banana Slices.

Line muffin pan with paper liners.

Fill 3/4 with batter.

Bake for approximately 15 minutes.

Allow to cool before frosting.

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Feel Free to Indulge with These Holiday-Themed Cupcakes

Our Brand Ambassadors offer up an assortment of healthy treats for the holidays.

Our Brand Ambassadors offer up an assortment of healthy treats for the holidays

Charles Chen’s Paleo Cupcakes

Ingredients

Directions

Notes

Mummy Face/Snowman Cupcakes

Ingredients

Directions

Notes

Coconut Cream Vegan Frosting

Ingredients

Directions

Notes

Pumpkin Banana Cupcakes

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