Maple Peanut Butter Protein Bars







Peanut butter. Oh peanut butter. How I love thee. You can almost bet that if a cake, cookie, candy, cracker, sandwich, or any other food has peanut butter in it, I will like it. Most of the time I will love it. It's weird because peanut butter isn't my favorite to just eat out of the jar. I much prefer almond butter or cashew butter. But peanut butter foods. Yes! And these are no exception. They are a bit thinner than a "blondie" or cake square and a little more dense also. There's also a subtle sweet maple flavor that adds a little something special to these. So if that sounds like something you would enjoy, these are a must try! They're dense and chewy peanut butter maple perfection bars. Enjoy!

Ingredients

¼ cup plain greek yogurt (or applesauce)
¼ cup pure maple syrup
3 tablespoons almond milk (or milk of choice)
2 egg whites
1 teaspoon baking powder
½ cup whole-wheat pastry flour (or oat flour)
¼ cup Vitacost xylitol (or sweetener of choice)

Method

1. Preheat oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.

2. Whisk together yogurt, maple syrup, peanut butter, almond milk, and egg whites in a mixing bowl until smooth.

3. Add in the remainder of ingredients to the mixing bowl and stir until well combined.

4. Pour batter into baking dish and spread out evenly. Since these are bars, they will not be very thick. Add peanut butter chips on top, if desired.

5. Bake in the oven for 14-16 minutes and let cool for 10 minutes. Cut into 16 even squares and enjoy!

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
85 calories, 3.8g protein, 12.1g carbs, 3.2g fat, 4.3g sugar, 1.4g fiber

Nicolette’s Tips
* You can bake these in an 8x8” baking dish also. Just increase the cooking time slightly.


Vanilla Blueberry Cake Protein Pancakes





These are really for breakfast? Indeed, they are! There are fresh blueberries that are blended into the pancake batter and a low sugar blueberry jam that I used as the syrup. Blueberry galore :) They will start your day off right with a whopping 38g protein and only 13g sugar in the entire dish! Compare that to IHOP's strawberry pancakes that has only 18g protein and 27g of sugar - I think we know the winner here. Enjoy! 

Ingredients

Pancakes
1/3 cup oat flour
2 egg whites
¼ cup almond milk
¼ cup blueberries
1 tablespoon cashew butter

Blueberry Jam
¾ cup blueberries
2 tablespoons sugar-free maple syrup

Vanilla Glaze
2 tablespoons almond milk

Method

1. Heat a skillet on the stovetop over medium heat.

2. In a blender or food processor, blend together egg whites, ¼ cup almond milk, ¼ cup blueberries and cashew butter until smooth. Pour into a mixing bowl.

3. Add ½ scoop protein powder and oat flour to the mixing bowl and whisk until smooth.

4. Spoon about ¼ cup of the pancake mix onto the skillet, making 5 pancakes total, and cook on each side about 2-3 minutes or until golden brown.

5. For the jam, heat ¾ cup blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about 8 minutes.

6. For the glaze, stir together ¼ scoop protein powder and 2 tablespoons almond milk until smooth.

7. Spoon the jam and glaze on top of the pancakes. Enjoy!

Makes 1 serving
1 serving is 5 pancakes with toppings

Macros for 1 serving
457 calories, 38g protein, 49.2g carbs, 13g fat, 13g sugar, 8g fiber





Single Serving Strawberry ‘N Cream Protein Cake


Ingredients

Cake
3 Tbsp. coconut flour
2 Tbsp. baking stevia (or sweetener of choice)
1/8 tsp. baking powder
¼ cup strawberries, diced
1 egg white
2 Tbsp. plain greek yogurt
2 Tbsp. sugar free sweet cream coffee creamer (or milk of choice)

Vanilla Cream Icing
2 Tbsp. plain greek yogurt
1 Tbsp. sugar free sweet cream coffee creamer (or milk of choice)
Baking stevia to taste
Optional: sprinkles and more diced strawberries

Method

1. Pre heat oven to 350 degrees F. Spray a small ramekin with non-stick spray and aside. 

2. Whisk egg white, greek yogurt, and coffee creamer in a mixing bowl until smooth.

3. Add the remainder of cake ingredients to this bowl and stir until batter is well combined.

4. Pour batter into ramekin and bake in the oven for 28-34 minutes. Let cool.

5. To make the icing, stir together all icing ingredients until smooth. Smooth on top of cooled cake and enjoy!

Makes 1 serving

Macros for 1 serving
425 calories, 36.8g protein, 33.6g carbs, 18g fat, 14.2g fiber, 9.3g sugar

Nicolette’s Tips
* You can also divide the batter among two muffin molds and bake for 16-20 minutes for a smaller portion size.
* For a lower fat option, substitute the almond flour and coconut flour with ¼ cup + 2 Tbsp. oat flour.


Vanilla Raspberry Protein Muffins






I like sweet and tart combinations. And to me, raspberries sometimes have that tart and tangy flavor. I like to pair that with something sweet which, in this case, was vanilla. The vanilla protein powder I used in this recipe has just the right amount of sweetness to offset the tartness of the raspberries. The texture of these were really good, too! I almost added some melted white chocolate on top thinking that the added sweetness would be yummy. Listen, there's no way melted white chocolate would be bad or not good. But I will say that they are delicious without it also :) Enjoy!

Ingredients

2 egg whites
¾ cup raspberries, divided
¼ cup unsweetened almond milk
¼ cup + 2 tablespoons almond meal flour
½ cup oat flour (or whole-wheat flour)
3 tablespoons xylitol(or sweetener of choice)
½ tsp. baking powder

Method

1. Preheat the oven to 350 degrees F. Place 6 silicon muffin liners on a sheet pan.

2. Add egg whites, ¼ cup raspberries, and almond milk to a blender or food processor and blend until smooth.

3. Add protein powder, almond meal flour, oat flour, xylitol, and baking powder to a mixing bowl and stir together.

4. Pour wet mixture into the bowl of dry ingredients and stir until well combined. Stir in the remainder ½ cup raspberries.

5. Evenly spoon batter into the 6 muffin liners and bake in the oven for 18-22 minutes. Enjoy!

Makes 6 servings
1 serving is 1 muffin

Macros for 1 serving
128 calories, 9g protein, 15.6g carbs, 4.8g fat, 1.2g sugar, 2.9g fiber

Nicolette’s Tips
* You can use regular cupcake liners. Make sure to coat them with non-stick spray before adding the muffin batter.
* You can also make these into mini muffins. Decrease the cooking time to 10-14 minutes.