Did you know that I have a Safe + Fair Discount Code? Bizzy20 saves 20% off your entire order. Orders over $79 also get free shipping – whoop!
What is Safe + Fair?
Safe + Fair is a brand that provides safe, allergy free snacks and treats at a fair price. If you or someone you know has food allergies, this is my go to brand to recommend. Do you know how hard it is to find granola that doesn’t have peanuts or tree nuts? All of their products are also vegan, gluten free, and absolutely delicious.
Over the years I’ve made several recipes using Safe + Fair products – you can check out that lineup here.
These key lime mini bundt cakes are the perfect balance of sweet with a hint of tartness from the lime juice and zest. Each one is only 3 WW points, or 80 calories each. Perfect for a brunch, or Mother’s Day!
Letting the batter sit just 15 minutes lets the baking powder do it’s magic. You’ll get extra fluffy bundt cakes.
Mini Key Lime Bundt Cakes
This recipe screams spring with the punch of lime and the crunch from the Safe + Fair Key Lime Pie granola. This would be great for a brunch or Mother's Day!
Ingredients
- 1 cup zucchini, shredded and squeezed dry
- 1.25 cups flour
- 1 tablespoons baking powder
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 1/2 cup no calorie sweetener (I used Monkfruit)
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- 2/3 cup Safe + Fair key lime granola, divided
- 1/4 cup powdered sugar
- 1 to 2 teaspoons lime juice
- 1 teaspoon lime zest for glaze
Instructions
- Heat oven to 350.
- In a large bowl, add the flour, baking powder, cinnamon, salt and sugars. Mix until combined.
- Toss in the shredded zucchini. Add 1/3 cup granola, eggs, milk, lime juice and lime zest and mix until combined.
- Let the batter sit 15 minutes. Using a mini bundt pan, add batter just shy of the top of the pan.
- Bake for 18 minutes. Let cool 5 minutes before removing.
- With the remaining 1/3 cup granola, place in a ziplock bag and crush the granola.
- Mix the powdered sugar, lime juice and lime zest. Glaze the bundt cakes and drizzle with key lime granola.
Notes
As of the date of this publication, each bundt cake is 3 WW points. Click here for the WW tracker.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 140mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
Hey Nancy! I am so sorry for the delay in getting back to you – your message went into my spam account.
I got my mini bundt pan at Hobby Lobby: its called a mini fluten pan – for some reason I can’t embed the link in this comment. Not sure there would be enough batter to fill a regular sized bundt pan so I would double the recipe for a regular bundt pan.
I can’t wait to make the mini key lime Bundt cakes. What mini Bundt pan would you recommend? Also do you think it could be made in a regular Bundt pan, cooking longer and getting 20 slices..thanks