Fall is just around the corner, and in 30 days we’ll be apple picking, cider drinking and baking fall recipes. Whether it is apple cinnamon muffins or blueberry donuts, the smell of a warm baked good in the oven is priceless. And, the best part about these recipes is you don’t need to be a trained pastry chef to pull them off. These treats take 10 minutes or less to prep and are allergy-friendly too! These recipes are all gluten-free and dairy-free, but feel free to substitute wheat flour or dairy milk as needed. Here are my six simple dessert recipes perfect for fall. 

1. Apple Cinnamon Muffins

Serving size: 10 muffins
Gluten-free, Dairy-free, Nut-free, Vegan

Ingredients

• 1 diced apple 
• 1 1/4 cup of gluten-free flour blend
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of cinnamon
• 1/4 cup of sugar-free maple syrup
• 1/2 cup of oat milk
• 1/4 cup sunflower seed butter
• 1/2 cup applesauce

Directions

1. Dice the apple and sauté in a pan until apples are cooked down. Set aside.
2. Combine wet ingredients in one bowl and dry ingredients in a separate bowl.
3. Add dry ingredient bowl to wet and mix together.
4. Fold apples in.
5. Bake at 350 for 30 minutes.

2. Simple Peanut Butter Cookies

Serving size: 10 cookies
Gluten-free, Dairy-free, Vegan

Looking for a recipe with a minimal amount of ingredients?!  These cookies are made from ingredients you likely have in your pantry already! These 4 ingredient peanut butter cookies are light, fluffy and chewy. 

Ingredients

• 3/4 cup peanut butter
• 1/4 cup honey 
• 1/3 cup maple syrup
• 3/4 cup coconut flour 

Directions

1. Preheat the oven to 350.
2. In a medium bowl combine all the ingredients and separate into 10 cookie dough balls. Each should be about 1”.
3. On a cookie sheet, place cookies 2” apart and flatten them to create a cookie shape. (These cookies don’t rise or spread so the cookie form you make is the one you get!)
4. Bake cookies at 350 for 10 minutes. Let cool for another 5 minutes after removing from the oven.

3. Dark Chocolate Energy Bites

Serving size: 10 bites
Gluten-free, Dairy-free, Nut-free

Looking for an easy recipe? These no-bake dark chocolate energy bites are right up your alley. They are perfect for a simple breakfast or a midday snack and pack an extra punch of chocolatey protein into your day. 

Ingredients

• 1/2 cup diced chocolate protein bars 
• 1/3 cup sunflower butter 
• 1/3 cup creamy peanut butter
• 1 cup old fashioned oats
• 1 tbsp honey
• 2 tbsp sugar-free syrup

Directions

1. Add all ingredients into a bowl and mix together.
2. Scoop 1 tablespoon of the mixture and roll into a 1-inch ball.
3. Repeat with the rest of the mixture.
4. Refrigerate for 2-3 hours, letting the oats enough time to soften.
5. Store the energy bites in the refrigerator.

4. Banana Blueberry Donuts 

Serving size: 12-14 donuts
Gluten-free, Dairy-free, Vegan

These Banana Blueberry Donuts taste so much like warm blueberry pancakes it’ll be hard to not eat them all in one sitting.

Ingredients

• 2 bananas mashed
• 1 cup applesauce
• 1/3 cup olive oil
• 1/3 cup coconut sugar
• 1 cup gluten-free flour blend
• 1/2 cup oat flour 
• 1/2 cup coconut flour 
• 1/4 tsp baking soda
• 1/4 oat milk 
• 2 cups blueberries

Directions

1. Preheat the oven to 350.
2. In one bowl, combine all the wet ingredients and mix together.
3. In another, combine all the dry ingredients and mix together.
4. Pour the dry ingredient bowl into the wet and slowly mix, folding in fresh blueberries.
5. Pour into a donut pan. Fill each approximately 3/4 of the way. 
6. Bake for 16-17 minutes.

5. Double Chocolate Chip Muffins

Serving size: 10-12 Muffins
Gluten-Free, Dairy-Free, Vegan

Looking for the smell of melting chocolate and baking banana bread? Then this recipe is for you. These chocolate chip muffins are super quick to make. They’re perfect for a sweet breakfast or a chocolate dessert. 

Ingredients

• 2 mashed bananas
• 1/4 cup oat milk
• 1/2 cup peanut butter
• 2/3 cup cocoa powder
• 1 tsp baking powder
• ¼ cup sugar-free maple syrup
• 1 sliced banana for topping

Directions

1. Preheat the oven to 350 degrees. Add cupcake liners to the muffin tin. The recipe will make about 10-12 muffins.
2. In a medium-size bowl, all ingredients and stir until fully combined.
3. Divide batter into 10-12 muffins. Each muffin cup should be about 3/4 of the way full. These muffins do not rise that much.
4. Top each with banana slices.
5. Place muffin tin into the oven and bake at 350 for approximately 22 minutes

6. Peanut Butter and Chocolate Bread

Gluten-free, Dairy-Free, Tree Nut-Free
Serving size: 1 load (about 8 slices)

This Peanut Butter and Chocolate Bread is a healthy dessert option that is for sure a winner for all chocolate lovers! After it has cooled, be sure to top it with peanut butter and brownie bite crumbles for an extra peanut butter punch!

Ingredients

• 3 mashed bananas
• 2 tbsp peanut butter 
• 1/4 cup cocoa powder
• 1 cup gluten-free flour blend
• 1/2 cup apple sauce
• 1 egg
• 1 tbsp cinnamon
• 1/3 cup sugar-free syrup
• 1 tsp baking soda

Directions

1. Add all ingredients in a bowl. Mix together and fully combine.
2. Spray a loaf pan with cooking spray so the bread does not stick to the edge. 
3. Transfer batter to loaf pan. 
4. Bake at 350 for 45-50 minutes.

Loved these dessert recipes perfect for fall? You can find more of my recipes here.