Protein Brownie Batter Banana Bread


4 egg whites
¾ cup plain greek yogurt
1 small banana
1 cup oat flour
¾ cup almond meal flour
2 tablespoons cocoa powder
2 teaspoons baking powder
¼ cup sugar free chocolate chips


1. Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.

2. Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.

3. To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Stir all ingredients together until batter is well combined. Stir in chocolate chips.

4. Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!

Makes 16 servings
1 serving is 1 slice

Macros for 1 serving
122 calories, 8.4g protein, 9.8g carbs, 5.5g fat, 1.7g sugar, 2.3g fiber

Banana Bread Protein Granola


3 cups rolled oats
½ cup chopped pecans
½ tablespoon cinnamon
Dash of salt
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon vanilla extract
1 medium ripe banana


1. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside.

2. Place coconut oil, maple syrup, extract, and banana in a blender. Mix until smooth.

3. Pour mixture into a bowl and add protein powder. Whisk together until mix is smooth.

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

5. Spread the granola evenly onto the sheet pan and bake for 25-30 minutes, stirring a couple of times during the baking process.

6. Remove from oven and let cool about 20 minutes. Enjoy!

Makes 12 servings
1 serving is about 1/3 cup

Macros for 1 serving

198 calories, 7.4g protein, 22.1g carbs, 9.7g fat, 6.6g sugar, 2.6g fiber

Chocolate Peanut Butter Protein Fudge Cups


¼ cup chocolate almond milk
1 tablespoon cocoa powder
¼ teaspoon salt
½ cup coconut oil, melted
2 tablespoons Vitacost honey


1. Heat peanut butter in the microwave for 15 seconds and pour into a mixing bowl.

2. Add the remainder of ingredients to the bowl and whisk until mixture is smooth.
Note: You can also place all the ingredients in a food processor and blend – this will make the mixture extra smooth and creamy.

3. Place 20 mini silicone cupcake liners on a sheet pan. Spoon about 2 tablespoons of fudge batter into each cupcake liner.

4. Place the fudge in the freezer for at least 2 hours. When you’re ready to eat one, remove the fudge from liner and let it sit at room temperature for 10 minutes.

Makes 20 servings
1 serving is one piece of fudge

Macros for 1 serving
115 calories, 5g protein, 4.3g carbs, 9.3g fat, 2.8g sugar, 0g fiber

Nicolette’s Notes
* Store leftovers in the freezer for up to 3 months or in the fridge for up to 4 days.
* You can also spoon the fudge mixture into any small silicone liner or ice cube trays. Note the macros will change depending on the size of eat one.