Bananas Foster Protein Muffins

Ok. Muffins aren't really my favorite protein treat to make. Or I guess I don't get too excited about them. But when muffins turn our the way these did - I get excited. I feel victorious. I win! The sweetness of these muffins comes from the fruit and protein products I used. No need to add syrup or sugar because they turned out perfectly sweet. The bananas foster flex flavor is my favorite so far! It really added a nice [and healthy] flavor to these muffins. Enjoy!


¾ cup oat flour
½ teaspoon baking soda
pinch of salt
¼ teaspoon cinnamon
2 tablespoons coconut oil, melted
2 egg whites
1 small banana, divided
3 medjool dates (pitted, soaked in water for 30 minutes, & drained)
¼ cup unsweetened vanilla almond milk


1. Preheat oven to 350 degrees F. Place 8 silicon cupcake liners on a sheet pan and set aside.

2. Place egg whites, ½ of the banana, dates, and almond milk in a blender or food processor. Blend until mixture is smooth and pour into a mixing bowl. Stir in coconut oil.

3. To the mixing bowl, add the protein powder, flex flavor, oat flour, baking soda, salt, and cinnamon. Stir until mixture is well combined.

4. Chop the remaining ½ of the banana into bite-sized pieces and stir into the muffin batter. Evenly spoon batter into the cupcake liners.  

5. Bake in the oven for 16-18 minutes, or until a knife inserted into muffin comes out clean. Let cool and enjoy!

Makes 8 servings
1 serving is 1 muffin

Macros for 1 serving
146 calories, 10.7g protein, 23g carbs, 7.7g fat, 9g sugar, 3.3g fiber

No Bake Dark Chocolate Protein Bites


¾ cup cashews
2 T dark cocoa powder
3 T unsweetened chocolate almond milk
¼ cup coconut oil, melted
2 T honey
2 T melted sugar-free chocolate


1. Blend cashews in a food processor until you get a fine meal. *Note: make sure you avoid over mixing – if you blend the cashews too long, you will get cashew butter.

2. Pour cashew meal into a mixing bowl along with the protein powder and cocoa powder. Stir together.

3. In a separate bowl, whisk together the almond milk, coconut oil, and honey. Pour this mixture into the other bowl of dry ingredients. Stir until you get a thick paste-like mixture.

4. Line a sheet pan with parchment paper. Using your hands, roll about 1.5-2 tablespoons of protein batter into balls. Place protein bite on parchment paper and repeat this until 24 bites are made.

5. Drizzle each protein bite with melted chocolate. Place protein bites in the fridge for 1 hour. Remove from fridge and let sit at room temperature for 10 minutes before eating. Enjoy!

*Store leftovers in the refrigerator for up to 5 days

Makes 24 servings
1 serving is 1 protein bite

Macros for 1 serving
75 calories, 4g protein, 4g carbs, 5.1g fat, 2g sugar, 1g fiber

Cherry Coconut Protein Crisp


Cherry Filling
1 (16 oz.) package frozen dark cherries, thawed
¼ teaspoon salt
3 tablespoons cornstarch
¼ cup lemon juice
3 tablespoons water

½ cup rolled oats
2 tablespoons coconut sugar
¼ cup coconut oil


1. Preheat oven to 325 degrees F. Spray an 8x8 inch baking dish with non-stick spray and set aside.

2. Combine protein powder, cornstarch, lemon juice, water, and salt in a large mixing bowl. Whisk together until mixture is smooth and resembles a thick paste.

3. Add thawed cherries to mixing bowl and stir vigorously until cherries are coated with thick lemon juice mixture.

4. Pour cherry filling into baking dish. Evenly spread out, ensuring filling covers the bottom of dish.

5. In a separate bowl, stir together all of the crisp ingredients (except for the coconut oil). Evenly sprinkle on top of cherry filling.

6. Melt the coconut oil and pour on top of crisp ingredients. Try to coat the entire crisp topping with coconut oil.

7. Bake in the oven for 45-50 minutes or until top is golden brown. Let cool for 1 hour before serving.

Makes 9 servings
1 serving is about 1/3 cup

Macros for 1 serving
160 calories, 5.1g protein, 22g carbs, 7.4g fat, 13g sugar, 21.5g fiber

Mint Chocolate Protein Fudge

This recipe is SO easy to make. I am loving the texture of this protein fudge - with major thanks to the ripe avocado and Devotion Nutrition Protein Powder! It has a subtle mint flavor with the perfect amount of chocolate drizzled on top. Enjoy!


½ cup mashed ripe avocado (90g)
3 tablespoons honey
2 tablespoons plain greek yogurt
¼ cup coconut butter, melted
1½ teaspoon peppermint (or mint) extract, divided
2 tablespoons sugar free dark chocolate, melted


1. Place the avocado, honey, greek yogurt, coconut butter and 1 teaspoon peppermint extract in a small blender (I use a magic bullet).

2. Blend until mixture is smooth and creamy. Pour mixture into a bowl and, if you still have small lumps, mash them with a spoon until the mixture is smooth.

3. Add the protein powder to the mixture and stir until well combined.

4. Evenly spoon fudge mixture into 8 mini cupcake liners, smoothing down with the back of a spoon.

5. Let mixture solidify in the freezer for 2 hours.

6. Once fudge solidifies, melt the chocolate and stir in the remainder of ½ teaspoon peppermint extract. Drizzle melted chocolate on top of each fudge piece. Let the chocolate harden then enjoy!

Makes 8 servings
1 serving is one piece of fudge with chocolate

Macros for 1 serving
126 calories, 3.8g protein, 10.4g carbs, 8.1g fat, 7.1g sugar, 2.4g fiber

Nicolette’s Tips
* Store fudge in the freezer until ready to eat. Remove them from the freezer and let thaw about 5 minutes before eating.
* You may substitute honey with agave syrup or maple syrup.