I'm a Dietitian & These Are the Baked Goods I Make to Eat More Fiber

Peanut Butter & Chocolate Chickpea Blondies
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Fiber is super important for many reasons: it can help lower your risk of chronic diseases like diabetes and heart disease, helps support a healthy gut and even help promote longevity. That said, it's estimated that only 7% of American adults regularly meet their fiber needs. Small swaps can make a big difference over time when meeting your nutrition goals, and adding in fiber is no exception. One of my favorite ways to add fiber is by adding high-fiber foods to baked goods. Several desserts, like our Lemon Zucchini Bread and Carrot Cake with Miso Cream Cheese Frosting, add in vegetables for a boost of nutrients and fiber. Plus, veggies help keep baked goods from drying out and add a beautiful color. Depending on what vegetables you use, many won't modify the taste. Adding fruit to baked goods is a great way to add natural sweetness, fiber and delicious flavor—our Blueberry-Lemon Ricotta Pound Cake and Skillet Strawberry-Rhubarb Crisp are proof. Nuts, seeds and legumes can also make their way into dessert for a boost of protein, fiber, healthy fats and vitamins, just try our Peanut Butter & Chocolate Chickpea Blondies. Eating more fiber doesn't mean overhauling your entire pattern. Instead, try adding fiber-rich ingredients to the foods (and baked goods) you already make. For more budget- and beginner-friendly healthy eating tips, check out Thrifty.

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Lemon Zucchini Bread

Lemon Zucchini Bread

This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It's just sweet enough to satisfy a craving without giving you a sugar crash.

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Peanut Butter & Chocolate Chickpea Blondies

Peanut Butter & Chocolate Chickpea Blondies
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Chickpea blondies? Hear us out! Not only do these legume-based treats have a delightful fudgy texture, they have twice as much fiber and three times as much protein as a blondie made with flour.

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Baked Banana-Nut Oatmeal Cups

a wire rack with Baked Banana-Nut Oatmeal Cups

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.

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Blueberry-Lemon Ricotta Pound Cake

Blueberry-Lemon Ricotta Pound Cake

This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

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Pumpkin Dump Cake


This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is "dumped" on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.

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Chocolate Zucchini Brownies

overhead shot of chocolate zucchini brownies on white parchment paper

The batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate--no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe--and it's virtually undetectable in the baked brownies.

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Peach & Blueberry Cobbler


This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.

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Skillet Strawberry-Rhubarb Crisp

Skillet Strawberry-Rhubarb Crisp

Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you're not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

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Chocolate-Peanut Butter Energy Bars

Chocolate-Peanut Butter Energy Bars

Dates provide all the sweetness you need for these no-bake energy bars. Each square serves up a hearty dose of protein—thanks to peanut butter and peanuts—as well as fiber from rolled oats. Kids will love the chewy bites with crunchy nuts.

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Miso Apple Bars


Miso is not just for soup! This fermented bean paste's rich umami flavor balances the sweetness in this apple dessert recipe. More ways to use miso: whisk into a dressing or stir into sautéed vegetables with a bit of butter too.

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No-Sugar-Added Mini Apple Pies

No-Sugar-Added Mini Apple Pies

These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special--yet healthy--dessert to the next level.

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No-Sugar-Added Oatmeal Cookies


Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.

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Carrot Cake with Miso Cream Cheese Frosting

Carrot Cake with Miso Cream Cheese Frosting
Rick Poon

Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, "When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I'd never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate."

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