These muffins are like a little burst of sunshine. bright, soft, and naturally sweet, with a flavor that balances coconut creaminess and citrus tang in the best possible way. The magic of this recipe is that it’s made entirely in a blender, making it not just easy, but kind of fun too. There’s something satisfying about tossing whole orange chunks (yes, peel and all)!, into the blender with Greek yogurt, shredded coconut, eggs, and maple syrup and watching it all turn into a smooth, luscious batter in seconds.

They come out of the oven golden and tender, topped optionally with a sprinkling of extra coconut, and they’re just the right size for a nourishing snack, a light breakfast, or even a healthy little dessert. Best of all, these muffins are entirely free from refined sugars and flours, just wholesome ingredients blended to create something that tastes like you’ve spent much more time in the kitchen than you actually did.

Let’s talk about oranges for a second, because they’re the star here. Using the whole orange, yes, even the peel, adds an incredibly rich citrus flavor, but also means you’re getting the full spectrum of what this fruit has to offer. Oranges are one of the best natural sources of vitamin C, a powerful antioxidant that supports your immune system, helps your body absorb iron more effectively, and contributes to healthy skin. The peel contains even more fiber and plant compounds called flavonoids, which have anti-inflammatory and heart-protective benefits. Including citrus fruits like oranges in your regular diet not only boosts your immune function and overall vitality but also provides essential hydration and nutrients in a low-calorie package. It’s nature’s candy, and in this recipe, it shines.

Ingredients

• 1 cup (80 g) shredded coconut

• 230 g chopped orange (2 small or 1 large), with skin, seeds removed

• ¾ cup (115 g) Greek yogurt or sour cream

• 2 eggs

• ⅓ cup maple syrup

• 1 tsp baking powder

• 2 tbsp shredded coconut (for optional topping)

Directions

1. Preheat your oven to 350°F (180°C).
2. Thoroughly wash your oranges, you’ll be using them with their peel.
3. Cut the oranges into small chunks and remove any seeds.
4. In a blender, combine the shredded coconut, chopped oranges, Greek yogurt (or sour cream), eggs, and maple syrup.
5. Blend until the mixture is smooth and creamy.
6. Pour the blended mixture into a mixing bowl.
7. Stir in the baking powder gently until it’s fully incorporated.
8. Lightly grease your muffin tray or use silicone muffin molds.
9. Spoon the batter into each cup, filling them evenly but not all the way to the top.
10. If you like, sprinkle the tops with some extra shredded coconut.
11. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let them cool in the pan briefly, then transfer to a rack.
13. Allow to cool completely before enjoying!

Prep Time: 20 minutes
Baking Time: 45 minutes
Servings: Makes 10 muffins

Nutritional Information (Per Serving):

• Energy: 120 calories

• Protein: 2.49 g

• Fat: 7.18 g

• Carbohydrates: 12.83 g

• Fiber: 2 g

Storage Recommendations

• Store muffins in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 5 days.

• These muffins also freeze well: freeze for up to 3 months in a sealed freezer-safe container or bag.

Dietary Notes

• This recipe is naturally gluten-free.

• No refined sugars are used; sweetened only with maple syrup.

• Contains dairy and eggs.

If you’re someone who’s constantly torn between satisfying a sweet tooth and sticking to a health-conscious lifestyle, this recipe is your answer. This Apple Cheesecake isn’t just another dessert, it’s a feel-good treat that aligns with your wellness goals. It’s crafted from real, whole ingredients, and has that cozy, creamy texture you’d expect from a traditional cheesecake, but without the sugar overload or any processed fuss. Just blend, bake, and chill, it’s that simple.

What makes it especially remarkable is how this cake naturally helps you feel fuller longer. Thanks to the generous amount of apples it contains, it’s rich in soluble fiber and pectin, two natural compounds known to support satiety, slow down digestion, and help stabilize blood sugar levels. In fact, these properties mimic the satiety effects of modern weight-loss drugs like Ozempic, but without side effects or any need for prescriptions. So, whether you’re craving a comforting dessert or looking for something that fits into a calorie-conscious plan, this cake is a perfect choice!

Let’s talk about apples, the principle ingredient in this dessert. Apples are not only versatile and delicious, but they’re also nutrition powerhouses. They’re rich in fiber (especially pectin), vitamin C, and a wide variety of antioxidants and polyphenols. These compounds support gut health, fight inflammation, and may even help reduce the risk of chronic diseases like heart disease and type 2 diabetes. Including apples in your regular diet is a smart move, they’re easy to digest, help manage blood sugar levels, and are naturally low in calories while keeping you satisfied. This cake is a beautiful, tasty way to bring more of that goodness into your everyday routine.

This dessert is Naturally sweetened, gluten-free, low in calories, and high in protein and fiber.

Ingredients

• 4 large apples (550 g peeled and cored)

• 3 eggs

• 1 cup (200 g) cottage cheese

• 1 tsp. baking powder

• 1 tsp. vanilla extract

Directions

1. Peel and core the apples, then chop them into large chunks.
2. Place the apple chunks into a large mixing bowl or a food processor.
3. Add the eggs and cottage cheese to the bowl. Blend everything using a hand mixer or food processor until smooth and batter-like.
4. Add in the baking powder and vanilla extract. Stir until everything is fully combined.
5. Pour the batter into a silicone cake pan. If you’re using a regular cake pan, be sure to line it with parchment paper.
6. Gently shake or tap the pan to help level the batter.
7. Preheat your oven to 380°F (194°C).
8. Bake the cake for 45 minutes or until the edges and top are golden.
9. Take it out of the oven—the center may still jiggle a little, and that’s perfect. Let the cake cool completely at room temperature.
10. Once cooled, transfer it to the fridge and let it chill for at least 2 hours so it sets like a cheesecake.
11. Slice, serve, and enjoy the naturally sweet, satisfying result!

Prep Time: 20 minutes
Baking Time: 45 minutes
Chilling Time: 2 hours in the fridge
Servings: 8

Nutritional Information (per serving)

• Energy: 96 calories

• Protein: 5.35 g

• Fat: 3 g

• Carbohydrates: 12.56 g

• Fiber: 2 g

Storage

• Store leftovers in an airtight container in the fridge for up to 5 days.

• This cheesecake actually tastes better the next day as the flavors meld beautifully.

• For added indulgence, serve with a dollop of Greek yogurt, a drizzle of maple syrup, or even a scoop of your favorite ice cream.

There’s something magical about creating desserts from ingredients no one expects. This cake is one of those surprises that makes you pause after the first bite, soft, sweet, and  so filling. But the best part? It’s made with red lentils. Yes, the same pantry staple you’d usually toss into a stew or curry becomes the star of a dessert so elegant and satisfying, you’ll wonder why you never tried it before.

 The result is a golden, slightly springy cake that slices cleanly and feels like a classic treat, but nourishes like a complete snack. This is the kind of cake that doesn’t weigh you down. It’s naturally gluten-free, refined-flour-free, and packed with protein from just a few wholesome ingredients. The berries add brightness and bursts of juicy sweetness in every bite.

But let’s talk about the real powerhouse in this recipe: red lentils. These tiny, coral-colored legumes are nutritional overachievers. A single serving provides a generous dose of plant-based protein, iron, folate, magnesium, and complex carbohydrates that digest slowly, which helps keep blood sugar levels stable and energy steady. Red lentils are also a wonderful source of soluble fiber, supporting gut health and digestion. And unlike many other legumes, they cook quickly and blend smoothly, making them an ideal base for everything from soups to — yes — desserts!

What makes red lentils especially valuable in a regular diet is how versatile they are. They’re gentle on the digestive system, naturally low in fat, and incredibly filling. For anyone managing iron deficiency, they offer a plant-based iron source that pairs beautifully with vitamin C-rich fruits (hello, berries!). Including lentils in your routine helps diversify your fiber intake, improves satiety between meals, and contributes to your intake of important micronutrients. If you’re looking for a new way to incorporate more iron-rich foods into your day without relying on meat or supplements, this cake might just become your go-to.

This isn’t just dessert — it’s nourishment disguised as indulgence. And once you’ve tasted it, you’ll never look at lentils the same way again!

Ingredients

• ¾ cup (140 g) raw red lentils

• 2 eggs (whites and yolks separated)

• ⅓ cup maple syrup (or sweetener of choice)

• ¾ cup (165 g) sour cream (or Greek yogurt)

• 75 g melted butter (or substitute with avocado oil or coconut oil)

• ½ tsp vanilla extract

• ½ tbsp baking powder

• Pinch of salt (for whipping the egg whites)

• 100 g fresh strawberries, sliced

• 75 g fresh raspberries

• 70 g fresh blueberries

• 1 tbsp powdered sugar (optional, for dusting after baking)

Directions

1. Soak the red lentils for at least 4 hours at room temperature or overnight in the fridge.
2. Rinse the lentils thoroughly under running water and drain them well.
3. Separate the eggs, placing the whites and yolks into two separate bowls.
4. Transfer the drained lentils to a mixing bowl or blender. Add the egg yolks, maple syrup, sour cream, and melted butter (or oil). Blend until the mixture is completely smooth and creamy.
5. Stir in the vanilla extract and baking powder until evenly combined.
6. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
7. Gently fold the whipped egg whites into the lentil mixture in batches to keep the texture light and airy.
8. Grease a large baking pan (about 37 x 25 cm) with oil and line it with parchment paper.
9. Pour the batter into the pan and shake gently to spread it evenly (the batter should not exceed 1.5 cm in height).
10. Scatter the fresh berries evenly across the top of the batter.
11. Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
12. Allow the cake to cool for 10 minutes before slicing. If desired, dust with powdered sugar just before serving.

Prep Time, Baking & Servings

• Soaking Time: 4 hours

• Prep Time: 20 minutes

• Baking Time: 35 minutes

• Servings: 10

Nutritional Information (Per Serving)

• Energy: 197 calories

• Protein: 6 g

• Fat: 10.18 g

• Carbohydrates: 21.57 g

• Fiber: 2.3 g

Storage

• Store in the refrigerator for up to 5 days.

• Freeze individual slices for up to 1 month.

• You can change the berry topping depending on what’s in season or your personal taste.

Dietary Notes

• This recipe is naturally gluten-free.

• Contains dairy and eggs.

• Free from refined flour and can be made refined sugar-free with maple syrup.