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Healthy Swaps For Your Favorite Baked Goods

January is the time of year where we’re all committed to healthy living. We’ve all set out to reduce sugar and processed foods, swapping chocolate for kale. But just because you’re mindful of what you eat and following healthy habits, doesn’t mean you can’t enjoy our favorite baked treats every now and then. We totally believe you can have your cake and eat it too!

A few healthy swaps, and voila! Healthy versions of your favorite baked goods. We’ve done the work for you, scouring the internet for the best recipes out there. All you need to do is grab the ingredients and head to your kitchen! Warning, these recipes are nutritious and delicious — you might even enjoy them more than the originals!

Sweet Potato Brownies

Recipe from The Big Man’s World

There’s nothing like a warm, homemade brownie fresh out of the oven when a chocolate craving hits. This recipe uses sweet potatoes as a base, making these chocolate brownies flourless, gluten-free, and refined sugar-free, but with the same rich, fudgy, chocolatey taste of the originals!


1 cup cooked sweet potato, mashed

½ cup almond butter

2 tbsp pure maple syrup

¼ cup cacao powder

½ cup chocolate chips of choice (optional)


  1. Preheat the oven to 350°F and grease a loaf pan and set aside.
  2. In a high-speed blender or food processor, combine all the ingredients and blend well until a smooth brownie batter remains.
  3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through.
  4. Remove from the oven and allow to cool completely before slicing into pieces. Refrigerated brownies will keep fresh for up to 1 week.

Maple Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe from Cookie and Kate

When it comes to baked goods, chocolate chip cookies are king. This version is flourless, swapping the white sugar and flour for pure maple syrup, peanut butter, and oats! As far as cookies go, these are pretty healthy, gluten-free, and easy to make.


⅔ cup natural peanut butter

⅔ cup real maple syrup, preferably grade B

4 tbsp (2 oz) unsalted butter or coconut oil, melted

1 large egg

1 tsp vanilla extract

½ tsp baking soda

½ tsp baking powder

½ tsp fine-grain sea salt

1 ¼ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender

1 ½ cups old-fashioned rolled oats

2 cups (12 oz) semi-sweet chocolate chips


  1. Preheat the oven to 350°F with two racks in the middle. Line two baking sheets with parchment paper (or grease the pan).
  2. Measure out the peanut butter and maple syrup. Add peanut butter to the ⅔ cup line, then pour in maple syrup until you reach the 1 ⅓ cup total liquid line.
  3. Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder, and salt. Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined.
  4. Drop the dough by the tablespoon onto your prepared baking sheets.
  5. Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 12 minutes. Remove the cookies from the oven and let them cool completely on the pans.

Chocolate Zucchini Muffins

Recipe from Erin Lives Whole

Let’s face it. Muffins are essentially a cupcake minus the icing. But, with a few healthy swaps and additions (we’re looking at you, zucchini!) you can enjoy a moist, fluffy, chocolatey treat completely guilt-free.


2 cups almond flour

1/3 cup cocoa powder

½ tsp baking soda

¼ tsp salt

3 eggs

¼ cup coconut oil, melted

⅓ cup maple syrup

1 tsp vanilla

1 cup finely shredded zucchini, then squeezed in paper towel to release extra moisture

1 cup chocolate chips


  1. Preheat oven to 350°F and line muffin tin with cupcake liners or non-stick spray.
  2. In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk eggs. Add in coconut oil and maple syrup, and stir until well combined.
  4. Add dry ingredients to wet ingredients.
  5. Fold in zucchini, and then half of the chocolate chips.
  6. Scoop into muffin tin until 3/4 full, then top with remaining half of chocolate chips.
  7. Bake for 19-21 minutes or until a toothpick inserted in the middle comes out clean.
  8. Enjoy!

Healthy baking does exist and thank goodness for it! We’ll be enjoying these healthy recipes for years to come as the best dupes for our favorite treats. What’s your favorite baked good that you’d love to see a healthy version of?