It’s been 3 weeks since I’ve posted anything, but it’s been really crazy with lots of things to do out of town, a mini trip to Montreal, and errands to run. Regardless, here are three different recipes I’ve tried over the past few weeks all which include protein powder! At the moment I’ve been baking with Isonatural’s Allmax unflavoured protein, and PEScience’s Select Peanut Butter Cup protein.
Photo heavy post ahead!
Peanut Butter Banana Chocolate Protein Bars
These turned out pretty good! I only wish that I had mini chocolate chips and peanut butter chips to add into the batter before baking! This was a mix of several different recipes, and I’m pretty happy with the final result. My apologies for only having a phone photo!
- 4 bananas
- 1 tsp cinnamon
- 1 scoop PEScience Peanut Butter protein
- 2 tbsp Chia seeds
- 1 tsp vanilla
- 1 cup oats
- 1/2 cup peanut butter
- Mash all bananas.
- Add in all other ingredients and mix well.
- Spread the mixture evenly on a cookie tray.
- Bake at 250 degrees for 15 minutes.
- Let cool, and then cut into 12 pieces.
Macros: 103 calories: 12 carbs, 4 fat, 6 protein per bar.
Low Carb Lemon-Poppy Seed Muffins
I followed a recipe from Amy’s Healthy Baking with a few tweaks to the amount of lemon and the protein powder used. Unfortunately, the muffins turned out much, much tinier than I expected, and I’m not sure why other than the fact that it may have been the Greek yogurt I used – I used 2% because I didn’t have any non-fat. I’ll be trying this recipe again with proper Greek yogurt sometime if I get the chance, hopefully with better results.
- 56g coconut flour (1/2 cup + 2 tbsp)
- 1 tsp xanthan gum (3g)
- 3/4 tsp baking powder (2g)
- 3/4 tsp baking soda (2g)
- 1 tbsp poppy seeds (8g)
- 2 tbsp lemon zest (10g)
- 1 tbsp coconut oil (14g)
- 1 egg, room temperature
- 2 tsp vanilla extract (10ml)
- 1/4 cup plain Greek yogurt (60g)
- 1/4 cup honey (60ml)
- 4 tbsp lemon juice (30ml)
- 1/4 cup honey (60ml)
- 1/2 unsweetened almond milk
- 2 scoops Isonatural Allmax unflavoured protein
- Whisk together coconut flour, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no lumps remain.
- Stir in honey, lemon juice, and almond milk.
- Mix in protein powder.
- Add the coconut flour mixture, and stir until fully mixed. Let the batter rest for 10 minutes.
- Pour batter into lined muffin tins.
- Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
- Cook in the pan for 5 minutes, before removing them and letting them completely cool.
Macros: 84 calories: 7 carbs, 4 fat, 7 protein per muffin
Protein Cookie Dough (recipe by Amanda Bucci!)
This is Amanada Bucci‘s recipe, one of my favourite Instagram fitness girls. The only thing I changed was adding in the chocolate chips and peanut butter chips!
- 1 scoop PEScience Select Peanut Butter Cup protein (30g)
- 14g coconut flour
- 12g powdered peanut butter (I used Hoosier Hill Farm)
- 10g chocolate chips
- 10g peanut butter chips
- 30g pumpkin puree
- 30g almond milk
- Mix protein, coconut flour, powdered peanut butter, chocolate chips, and peanut butter chips.
- Mix pumpkin puree and almond milk.
- Add wet mixture into dry ingredients and mix well.
- Split mixture into 4 parts, roll into balls. Refrigerate overnight, and enjoy.
Macros: 89 calories: 7 carbs, 3 fat, 8 protein.
I have been thinking about this blog the last three weeks, so don’t worry, my chia seed yogurt parfait recipe, applesauce cupcakes, and mini strawberry pies coming up!