Great for the fall holidays! Or just for a healthy snack!

Submitted by ANDREWMOM

Submitted by CAROLH1221

These are light, fluffy, and only about 50 calories each!

Submitted by SKYSHOOTER44

Pumpkin is subbed for butter in this lowfat treat! Cranberries and almonds add flavor and nutrition!

Submitted by CMWELLS83

My sister-in-law experimented with many different recipes to get this right, she is a great cook and we all love her muffins. This can also be put in a bread pan to make banana bread.

Submitted by TRUTHISBEAUTY

A creation of Chef Devin Alexander; Entered here for calorie tracking purposes; supposedly 88 calories but stats = 113.

Submitted by KINI08

Enjoy yummy carrot cake without the guilt.

Submitted by PASTORDDAVID

While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.

Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!

This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.

I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!

Adapted from recipezaar.com

Submitted by GRACIE55113

2 points each

Submitted by IAMSUCCEEDING

Inspired by the numerous awesome pumpkin recipes on here. I saw similar recipes for pumpkin muffins but not for bars, which was what I wanted.

Delicious with a dollop of whipped cream. Stays a little softer on the inside thanks to all the pumpkin. :)

Feel free to substitute splenda for the real sugar, egg beaters for the eggs, etc. I used what I had.

Also: I prefer a nice amount of spice in my bars, but reduce the cinnamon and pumpkin pie spice if you don't!

Submitted by TURBID

A healthy version of a recipe by Libby. Very tasty and a sneaky way to get come veggie in!

Submitted by EMILYANN_27

This apple crisp is sweet and simple to prepare, but uses very little added sugar.

Submitted by JLCROMP

I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.

Submitted by CHEF_MEG

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

Submitted by CHEF_MEG

Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute!

Submitted by SPCOOKBOOK